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  1. sawinredneck

    Whats a good first?

    Nice looking build! I agree with chicken, most forgiving and cost effective! Get some wings, a few breasts and a few tenders, shouldn't cost much over $30, and you can try some different things to see what you like!
  2. sawinredneck

    new smoker

    Welcome to the site! I'd always heard to soak chips until I came here, then I tried both ways. Yup, sure enough, soaked caused the temps to drop (a handy tool on a stick burner!) and the smoke got thicker. I use chips mostly, it's easier and cheaper to get them than chunks. A neighbor had an...
  3. sawinredneck

    Hackers

    I always got a kick out of the p@rn spammers! Talk about people getting their panties in a bunch! You can block ip's until you are blue in the face, but with TOR, Chromes gateway shield, and hundreds of other add on's, there's little you can do to stop it. It's just part of forum life I'm sorry...
  4. sawinredneck

    Resting Meat...How long and Why we do it...

    Great explanation, I now understand the reasoning behind resting now. Thank you J J!
  5. sawinredneck

    Smoke VS Heat, Getting my heat from wood, too smokey?

    Was the smoke thick and white or gray? If so, yes, too much smoke. I use oak splits a lot, but I build a teepee with them, start them burning, then start my charcoal chimney, then wait. I pour the charcoal over the oak after it gets going, then wait. Once the smoke starts to clear up I shut...
  6. sawinredneck

    How Did You Choose The Temperature That You Barbecue At?

    I still like low and slow, 225 and under, when I can get my cheap equipment to cooperate with me! But I'm seeing more and more that people are kicking butt and taking names with hot and fast! Makes me rethink things a bit, done in 3-5hrs vs 10-16hrs! That's the beauty of this hobby, there are a...
  7. sawinredneck

    The roles of charcoal and wood

    I started a similar thread the other night, http://www.smokingmeatforums.com/t/233841/so-what-burns-longer-wood-or-charcoal#post_1458730 I'm using a stick burner and used charcoal, as little as possible, oak splits, for heat, and apple for flavor. I did an 18hr smoke this weekend, 40ish lbs of...
  8. sawinredneck

    Rookie Roaster needs HELP!!

    You are welcome for the help, but I'm pretty much out of my depth from here on! But, one thing I have read is its ok to go oversize on the fire box dimensions. Just what I've read, others will correct me if I'm wrong. Good luck with your build, I'm excited to see it come to light!
  9. sawinredneck

    70 Marines against a Bar-b-chef offset smoker?

    Yes, thank you for your service, and for doing this! Our troops need our support more now than ever! I agree with the above posts about the IT, meats can be finicky! I don't pull a brisket until it's hit 205-208, a little higher than most, but I find it's more tender in that range. Pulled pork...
  10. sawinredneck

    Too much time?

    I'm on a brisket smoke as I type this, it's coming on 2pm central, I started at 10pm central last night. I go for an IT of 205, I've averaged a grate temp of 230, and I'm at 197 IT right now. At least another hour to go. This is a 15lb packer, untrimmed. You just never really know, but you have...
  11. sawinredneck

    So what burns longer, wood or charcoal?

    Man, wasn't trying to start a war! But as JJ stated, there is energy lost making charcoal. Where as, I'm basically burning oak to charcoal, then finishing the rest of the burn in my stick burner. As its basically a limited oxeygen environment to start with, correct? I don't know, honestly, but...
  12. sawinredneck

    Looked at the Green Mountain Grills today.

    I think I've talked myself out of the DC grill. It's cool, it's convient and offers a lot of versatility, but it's so small! Two slabs of ribs? A smallish brisket? I think if I do make the switch from a stick burner to pellets, I'm gonna want to be able to do the big smokes as well, just easier...
  13. sawinredneck

    Too much time?

    I agree with bumping the heat up, I've had to do just that on a few smokes to get past the stall.
  14. sawinredneck

    oak wood differences in smoking fuel

    I was always told red had more BTU's, but checking the charts, it's white, post then red, who'd have thunk it? Either way, Oak is a good, long burning wood that imparts a nice flavor. I honestly haven't noticed much flavor when smoking with it. But when I throw on a few chunks grilling good...
  15. sawinredneck

    So what burns longer, wood or charcoal?

    Another of my random thoughts tonight, so what say ye?
  16. sawinredneck

    Who smoking for Labor Day BBQ

    Looks like I'm in, waiting on my brisket to show up, 14-17lb, 5 slabs of ribs and the wife hasn't decided pork or chicken for the rest. I'm tired just thinking about it! Supposed to be ready 5ish Saturday pm, looks like an all nighter.
  17. sawinredneck

    Rookie Roaster needs HELP!!

    If designed properly, an offset cab work as well as a RF unit, but it's harder to do than an RF design. At least from what I've seen. You will need a convection plate or heat baffle, then tuning plates that you will have to move around to get the hot spots out of it. A RF build you basically put...
  18. sawinredneck

    Rookie Roaster needs HELP!!

    I have the exact smoker posted above, if I had the money to do it, I'd go 1/4"/6mm as well. More steel, more heat retention, more steel more insulation, more steel less problems with it rusting/burning out. I could go on but I think you get the idea. If you can afford the extra cost now, it will...
  19. sawinredneck

    What is this "3-2-1" method

    Thank you!
  20. sawinredneck

    My mini Busbecue

    Very cool, and oddly, reasonably priced for what it is!
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