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  1. indyadmin1974

    smokers

    Air is the key here.  Do you have enough air going around the coals?  In other words do you have air going above and below?  Are the lumps raised off the bottom of the fire box? I think pictures of your rig loaded up with coal from a few angles may be a good way to get you the best help.
  2. indyadmin1974

    Gas attachment to smoker

    Check with your KCBS reps in your area or call them directly to clarify but as far as I understand it you can use a rig that is gas lit or electric lit as long as the gas or electric is fully disconnected after lit. If you can clearly make the separation at the time of competition then I think...
  3. indyadmin1974

    1st Spare Ribs w/ gradual Q-View

    Looks like a great start! But...I would suggest not prepping on the packaging even if that's what the ribs came in.  Just a suggestion.  I always prep on a gel cutting board or something like that.
  4. indyadmin1974

    makin bacon Is it worth it?

    Doing a dry cure mix and getting my pork belly started took less than half an hour.  Yeah it takes several days to a week before you can smoke it but it takes me longer to get through the grocery than it did to get my first batch of bacon ready to cure. Of everything I've ever prepped to smoke...
  5. indyadmin1974

    Food-Grade 55 Gallon drums in Indy

    ITDRExpert I did not.  By your screenname I'm going to assume we have added another IT geek to the fold.  Welcome!
  6. indyadmin1974

    Please help with st. louis ribs at a higher temperature for pullback

    Another reason pull back may not happen on lower temps may have to do with not trimming properly. I always make sure that I get the meat trimmed as close to the joint and edge of the rib as possible with no meat hanging over said joint or rib. Midwest KCBS judges seem to expect pullback so...
  7. indyadmin1974

    Noob....to SMF

    If the rig is one you know and it works it ain't bad!  I started out on an LP smoker and it was great...until I blew it up!
  8. indyadmin1974

    smoking my first pork butt need some info here.

    That's what we're here for redneck! Others with more experience will be able to tell you why folks foil and why it is or isn't a good idea but I'll tell you when I foil. I only foil my pork butts after they get to the color I want on them because I like bark.
  9. indyadmin1974

    I see a trend...

    Justin I'm not sure if I can post their contact info so I will pm you. Sent from my Galaxy Nexus using Tapatalk 2
  10. indyadmin1974

    I see a trend...

    Dave I didn't get them cured in time that's all. I put them in the garage fridge and forgot all about them. Sent from my Galaxy Nexus using Tapatalk 2
  11. indyadmin1974

    I see a trend...

    Instacure #1 (pink salt) Dry Cure I measured out Salt, Cure and Sugar for each hunk of meat.  I went a tad over on the cure since I did not have a scale and I didn't want these bellies to get skunk like the last one I bought and forgot about. So it looks like on 6/14 we'll be ready to rinse...
  12. indyadmin1974

    I see a trend...

    So one of my buddies at work cured his own bacon a few months ago and gave me a few slices to take home and try.  I knew that it would be better but I really didn't know how much better. Needless to say this got me thinking that I could do that too. Then another buddy at work mentioned that he...
  13. indyadmin1974

    What's the difference between a WSM and a Brinkmann Smoke-n-Grill except ten times the price???

    Owning 2 WSM 18.5" I can concur with ECT01.  I've cooked on both devices and they'll both get the job done but the Brinkman needs a bit more love to get it going the way you want. Both of my WSMs out of the box cooked just like they were supposed to and continue to do so. If price is a concern...
  14. indyadmin1974

    Rib Pron - QView

    I apologize for offending anyone...its a geek thing... Took 2nd with my ribs. Sent from my Galaxy Nexus using Tapatalk 2
  15. indyadmin1974

    Butt smoking time

    FL Girl how did you check your temps?  Did you use another thermometer or just rely on the MES?  Built-in smoker thermometers are nominal at best. Get a second opinion on your temp...:) That being said though, a stall is a stall for a reason.  That meat is doing all kinds of magical things...
  16. indyadmin1974

    Rib Pron - QView

    Headin' out shortly.  Its amazing how much stuff you pack up for a 5 hour competition that's 20 minutes away.
  17. indyadmin1974

    Rib Pron - QView

    Let's be honest you didn't click on this topic to read what I had to say... But if you did... I'm entered in the 5th Annual Sullivan Hardware Anniversary Cookoff tomorrow here in Indy. I came in 3rd 2 years ago and had a blast.  I did it last year and tanked miserably cause I tried a recipe...
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