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  1. txbbqman

    New Lang has arrived

    Well my new Lang 84 made it to my house Saturday night around 9pm, I was a little on the tired side so I waited until after Mothers Day Lunch to season her up. I can see it's gonna take some getting used to, but I love this thing already, can't wait to get some meat and start smokin on her
  2. txbbqman

    Jambo Pits. Why not Reverse Flow?

    Jeff I agree with this. I do compete in competitions and I do not Cook the same at a comp as I do for my family. Heck I usually wont eat my own food at a comp....I cook for the judges not for me I LOVE This......Very well said I have seen it and when I pull up and see one...those are the...
  3. txbbqman

    Material for grate?

    Yep...what Jeanie said
  4. txbbqman

    Boiling Your Ribs Tutorial

    I'm just gonna say.... WOW!!!!!!!!! and leave it at that
  5. txbbqman

    Kingsford FYI

    Congratulations, you will be very happy I promise you
  6. txbbqman

    I finally Pulled the Trigger

    New Lang 84 Deluxe Warmer w/ chargriller has been ordered. Estimated delivery 10 days - 2 weeks I can't wait......wooohooooo!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!
  7. txbbqman

    Rub Question

    Thanks richoso.....That's what I was looking for, I really appreciate the help Sorry for the delay in getting back to ya
  8. txbbqman

    Rub Question

    This was my only point, Double is no problem, but when I triple sometimes the salt is over bearing
  9. txbbqman

    my first ABTs

    Looks Good Thanks for sharing
  10. txbbqman

    Need Help!!!!!!!!!!!!

    Not trying to be a smart azz I promise.....but when I was 18 I was splitting my own by hand. A good Axe and Maul were my best friends growing up around BBQ. If you can manage to get your hands on a good chain saw, a sledge hammer and a good splitting maul you could cut down the cost of wood...
  11. txbbqman

    Brisket question

    I will agree also, Mesquite is a very strong flavored wood... AND if you got green Mesquite then your problem was compounded 10 fold Hickory has a milder flavor but like was mentioned above I ALWAYS Mix my wood, I use predominately Oak and the throw in Pecan or Hickory for flavor And also...
  12. txbbqman

    Rub Question

    No probably not 5 gallon buckets but large enough to do several Comps with. and I do agree with Fourthwind on not making them to far in advance but understand most of these Comps we do are back to back weekends, so if I know I have 3 straight weekends of Comps I could make enough in the first...
  13. txbbqman

    Cooler

    I can't say that I have ever pre warmed my cooler, well short of leaving it out in the sun by my pit......which may have unintentionally pre heated it. i just place my wrapped Butt or Brisket in the cooler and lay towels around it and seems to work just fine....... I like the boiling water...
  14. txbbqman

    Rub Question

    Ok, I am not sure I have seen this discussed before. One of the guys on my Comp Team asked me why I always made my rub one batch at a time instead of just making it in bulk...enough to last several Comps. The only answer I could come up with is simply because I have no clue as to an easy way...
  15. txbbqman

    how to organize a bbq rib contest

    quick question...where are you?
  16. txbbqman

    Spatchcock Chicken

    I generally Smoke mine around the 240* range, not sure how long it takes...never really paid attention. You want to get it to 165* internal. Some times smoking them slow and low will give you a skin that is rubbery, to fix that problem I throw mine on the gas grill for 10-15 minutes and it will...
  17. txbbqman

    Hi from Guthrie, OK

    Welcome to the SMF family Bret, you will find a ton of good information as well as a ton of good people willing to help Congratulations on your new found addiction
  18. txbbqman

    South East Arizona here

    Welcome to the SMF family, glad to have you
  19. txbbqman

    A thought to brighten your day.....

    I agree....must suck to be him
  20. txbbqman

    Help! My wife just came home with spareribs!

    Here is a link to the 3-2-1 method 3-2-1 Method It is a total of 6 hours Hope this helps
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