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  1. matchless q

    Newbie from Colorado!

    PS I never soak the wood. That is only used with the small wood chips that you might put a small handful on a bed of coals, or place in a pan over a heater of sorts like a gas grill.
  2. matchless q

    Newbie from Colorado!

    Scott Keith here, also in Brighton. Have been doing competition BBQ for a few years. I also had problems with a bitter flavor, and yes, it was the creosote from an incorrect fire. What I have done to correct it is to first get a nice bed of coals with a chimney or 2 of charcoal. I use a good...
  3. matchless q

    Comment by 'matchless q' in media 'image.jpg'

    Built a reverse flow out of an air tank from an old mining truck and some wheels that I found while four wheeling. Been fun building. Used feldons chart for the correct firebox and air flow. Has an awesome draft, was worried initially concerned.
  4. matchless q

    Need advice on pork butt

    My new smoker. Built a fire and maintained 350 degrees. Could bake a cake in it, but ribs will be better.
  5. Need advice on pork butt

    Need advice on pork butt

  6. image.jpg

    image.jpg

    • matchless q
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    • Album: Need advice on pork butt
  7. matchless q

    Brining

    Who cares how it works, just be glad that it does. It don't make no sense to me either.
  8. matchless q

    What's your occupation?

    I am a nurse in ICU. Have been nursing for 22 years now, would love to start a BBQ joint, but wife says NO. So we just do contests and a few private parties.
  9. matchless q

    Warming box conversion to a new smoker (with pictures)

    Very nice job. Sausage in the last picture looks amazing.
  10. matchless q

    Pastrami

    Anyone ever use a dry aged brisket for pastrami?
  11. matchless q

    Tweaking bbq sauce?

    I like to use a restaurant ground black pepper. The grind is large enough where you get a flavor "explosion" when a piece hits the pallet, and it adds a nice peppery flavor to the sauce.
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