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  1. U

    offset smoker tuning plates vs reverse flow

    Good post.  My turn.  I have only a RF smoker....er two of them....twins.  I chose not to do tuning plates after a small grease fire in my home smoker.  I welded my plates in solid to contain grease and minimize risk of another fire. My smokers are 7'.  I did a bang up job and still have hot...
  2. U

    Dueling Turkeys ! Exercise your right to vote!

    They both look scrumptious.  I could eat turkey every day.  I call it a tie to keep the peace, but we all know smoked beats regular EVERY time.
  3. U

    Three Some

    Been reading your door delimma  (sorry about the spelling).  I was smoking on mine this weekend and the door conversations were on my mind and I was looking at mine and I have the same problem as you.  I haven't really noticed it but it is because I used toggle clamps to push the doors shut...
  4. U

    PLANNING FIRST BUILD ( PICS NOW INCLUDED )

    Like usual, I went big with 500 lb clamps. I don't think it was a mistake and they're not goddy. I used 2 on my firebox doors. They do work great. Keep up the good work
  5. U

    PLANNING FIRST BUILD ( PICS NOW INCLUDED )

    Beautiful build. I used toggle clamps. They will push your warp out and seal your doors fairly tight. There's a store on line for them. Thetoggleclampstore.com I believe. Something like $5-$6 w/shipping. They take less than a week to get. You will find your firebox will be fine because...
  6. U

    Asparagus,mushroom, stuffed chicken thighs,wraped with bacon.

    Outdated....best kind of deal sometime.   I'm a gonna try these but with some provolone cheese inside.  Mouth watering already
  7. U

    Slicing a Pork Butt

    You rest all meat 20 minutes this allows it to reabsorb the liquids. If you cut it immediately juices will run leaving meat dry and a lot of flavor lost
  8. U

    2 chamber Reverse Flow

    Beautiful build and really nice to follow it because of your enthusiasm.
  9. U

    Pork butt panic

    I hate to admit this but......I have the same smoker only a propane model.  It's what I learned to smoke on.  Then you can sleep.  The walls are so thin, even a propane model only heats to around 225.  your other problem is the water.  As others have pointed out, it drags your temps down on an...
  10. U

    Slicing a Pork Butt

    My pork butt opinion.  Pork butt can be SAFELY eaten at 145 degrees.  The reason you cook it to 195-200 is that it takes that temp to make it tender enough to pull.  If you try to pull it at 180-185 it will be too tough.  At 145-150 pork is sooooooo juicy and tender enough to chop, slice and...
  11. U

    Finally snowing in Dirtlandia!

    WhoooooooHooooooo!  Don't let a little snow stop the smoke
  12. U

    Smoked Sirloin Tip In Arctic Cold

    That's the key, the last few minutes on the grill.  MMMMMMMMMMMMmmmmmmmmmm!  Very nicely done
  13. U

    Looking to expirement

    Welcome!  Get an itch to smoke something and don't know how, just ask.  That's the easy part.  The work then begins.  Trial and error.  You'll get it right, and maybe the first time.  Research and then patience.  Smoking is soooooooooo addicting.  And when you master the basics you'll start to...
  14. U

    Another 250 gallon RF Build Thread (My first build)

    I've never used the gaskets myself.  In my opinion they're not worth the trouble.  I've got three doors per smoker tank and three doors on the firebox (2 vents and the main door).  How much I lose through my gappage I have no idea but I do know I have NO problem maintaining my 225.  I used...
  15. U

    Another 250 gallon RF Build Thread (My first build)

    Yep something to be proud of. Nice job
  16. U

    Smoked wings

    OMG Dirt I'm drooling over these wings.  I haven't done any on my smoker yet.....but I see them in the near future..
  17. U

    Jeff's rub

    Here's the truth from a guy who vends.  I've bought all kind of cookbooks from all the leading circuit guys.  Jeff's recipes are the ones I use faithfully.  His are #1 hands down.  The best money I have spent on recipes and my customers LOVE the flavors.  If you have a problem paying for these...
  18. U

    Another 250 gallon RF Build Thread (My first build)

    Really nice clean build. Great job
  19. U

    Why is Franklin BBQ in austin so good?

    Trim it rub it give it some love smoke it for 6 hrs wrap it and finish at 195-200. Mmmmmmmmm I sell out EVERY time I vend. Good brisket is good brisket...oh and only prime
  20. U

    Another 250 gallon RF Build Thread (My first build)

    This is going to be a good one.   I'm in.  You will love the size of your firebox.  My 2 cents worth is double the top. 
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