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  1. Berettaclayshooter

    Blues Hog Lump Charcoal

    Canada is expensive because of all government programs there and higher taxes on everything.
  2. Berettaclayshooter

    3-2-1 Baby Back Ribs

    I concur, steak sauce is like putting lipstick on a pig. If you gotta put it on a steak that steak isn't fit to eat.
  3. Berettaclayshooter

    Another Brisket Question, Please Read

    Hot and fast man! Setup your smoker to run 275F.-300F. Wrap at 160F. and take to 200F. and rest. Even then to have lunch at 1-2pm plan on getting up pretty early like 3am to get the smoker going and up to temp to start cooking by 4am. You should have enough time to pull the meat and rest for...
  4. Berettaclayshooter

    New coal grate, metal for firebox and tuning plates

    No that makes you wise! I ran my smoker like 5-6 times before I cooked anything on it. Then after about another 10 cooks I'm getting settled in with how it runs and what it needs and dislikes. You will learn when you need to add more fuel and how much to keep your temp the same. Low...
  5. Berettaclayshooter

    New coal grate, metal for firebox and tuning plates

    Without re-enforcement, your fire box expanded metal will sag drastically after your first cook. Light gauge expanded metal has no inherent strength, it's mostly used for guarding to block access. If you happen to have a section of cooking grate to place under it, you'll be in business. As to...
  6. Berettaclayshooter

    16lbs of pork shoulder

    Thanks guys, her birthday was on Thursday and she was sick with a stomach bug, which dad got later that night. The party went well and everyone went home with leftovers.
  7. Berettaclayshooter

    New to the world of pellet smokers...

    not a pellet guy, but at hot smoking temp pellet cookers burn too clean to get any real smoke. Most people I know with pellet grills use a tube to obtain smoke. They work very well for set it and forget it cooking so long at your power doesn't go out.
  8. Berettaclayshooter

    16lbs of pork shoulder

    So this weekend we're having a birthday party for my now 6 year old daughter. I made a pork shoulder for my 2 year old's party last month. I'm usually not a huge fan of pulled pork, but make it because the wife likes it. Last time I cooked it on the smoker the entire time (205f internal temp...
  9. Berettaclayshooter

    Looks like too many chunks

    I mostly only use charcoal to get my smoker going and then stick burn. My stuff isn't too smoky running 100% wood. A lot of it comes down to fire management (running a clean fire), moisture content of the wood (how seasoned it is) and wood type, I use mostly oak because it isn't super strong...
  10. Berettaclayshooter

    “Philly” Cheesesteaks and “Quakertown” Webers

    The Webers you posted are called California cheese steaks around central PA. I prefer a "Italian" steak : meat, sauce, fried onions and provolone cheese (I also get mayo, all good sandwiches should have it).
  11. Berettaclayshooter

    Smoked Pork Shoulder Roast????

    Welcome to the SMF! You can clean up your smoker with some dish soap, a scrub brush and wash everything out. Then once air dry, lightly coat the inside and outside with cooking oil. I use cheap cooking spray from the dollar tree. Run your smoker up to 300f-350f for about 2 hours and it will...
  12. Berettaclayshooter

    Cheap insulation for firebox

    You could also line the fire box with fire brick. Anything to give yourself more thermal mass will help your cooker retain heat.
  13. Berettaclayshooter

    Trying to decide

    I like girls with curves, not girls that look like 14 year old boys that are all the rage now days..
  14. Berettaclayshooter

    Seasoned with canola oil - was a mistake, help reversing

    Get some aerosol cooking spray and use that. Spray to coat and wipe runs with a paper towel. That's all that's needed and is dirt cheap and less messy than veggie oil. Run the smoker on the hot side like 300-400F. for 2 hours and you'll be good.
  15. Berettaclayshooter

    Oklahoma Joe Longhorn reverse flow AND horizontal baffle plate?

    The paint on the firebox is a joke, I guess one can only expect so much from something now made in China. I bought some high temp stove spray paint when I bought high temp RTV to seal everything up. I just brush the flaking stuff off and shoot on the high temp stuff. I may have to get a hunk...
  16. Berettaclayshooter

    Oklahoma Joe Longhorn reverse flow AND horizontal baffle plate?

    I have a highland reverse flow, which is the smaller version of your smoker. I think the supplied baffle plates are kinda thin and don't do the best job. Nothing wrong with adding the baffle, it is thermal mass which will help your smoker keep an even temp and hold it longer.
  17. Berettaclayshooter

    New Braunfels information?

    The Hondo is what Arron Franklin started on. A deflector plate and a water pan are two things I would list for starters. Small smokers get WAY too hot on the fire box side and need a buffer. As for a water pan, some loaf pans from the dollar tree are what I use and they were $1 each.
  18. Berettaclayshooter

    Trying to decide

    I would choose #1, as the second rack looks a little on the small side and may dry out..
  19. Berettaclayshooter

    Holiday Ribs

    I do kinda a 3,2,1 except that the last hour I rest for 20 mins and then throw the ribs on the gas grill to firm them up and then sauce. I cook between 250-275 with 2 water pans in the smoker, not into spending all day running at 225F. My ribs render out nice and are plenty tender.
  20. Berettaclayshooter

    Oklahoma Joe highland reverse flow additional shelf

    From the pictures in the link, it appears that they use the existing supports for the stock grates. I would think they would work. Although I feel they are pretty salty in price for all that is there. I paid $279 for my highland reverse.. so those grates would be a no go for me. If you want...
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