Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. kansasqueball

    What was supposed to be a short smoke... Qveiw

    Ugga Nugga, hoss. That's some good lookin' pork.
  2. kansasqueball

    GOSM - Whers the smoke?

    you need to have those bottom vents open at least a little. Oxygen needs to be able to get to the wood; otherwise there will be no combustion, and therefore no smoke.
  3. kansasqueball

    GOSM - Whers the smoke?

    Yes, you need oxygen to be able to get to your wood to support combustion. Too much O2 and your chips/chunks will flame, too little and there will be no smoke at all. What you want is just enough to let your wood smolder and produce a steady stream of TBS. Again, this is just something that...
  4. kansasqueball

    GOSM - Whers the smoke?

    Yeah! Hickory and Mesquite will have a strong smoky flavor. Pecan is a nice alternative; still smoky but not as strong. Fruit woods such as apple and cherry will have a milder, sweeter taste. Just experiment until you find what works for you and your family's taste buds. Personally, I like...
  5. kansasqueball

    GOSM - Whers the smoke?

    More smoke is not better; especially lots of white billowy smoke. If you are producing that then your meat is going to have some creosote on it. The creosote will impart a bitter taste and a tingling sensation. I don't know for sure, but wouldn't be surprised to find out that the creosote...
  6. kansasqueball

    sayin hi

    Welcome aboard, my friend. You're off to a good start. Real nice bark on that there brisky, and the beans are looking good too. Post some more picks when you got the meat all sliced up.
  7. kansasqueball

    Babyback Rib Pricing Question

    Just picked up a mess of baby backs at Costco for 2.99 a pound, and the had spares for 1.49 a pound. Can't wait for dinner tonight.
  8. kansasqueball

    SF Bay Area Newbie

    Welcome Brew, and ditto what everyone else said. This is a great community to learn about smoking, and to pass on a little of your own knowledge and experience.
  9. kansasqueball

    Squirrel Burger and homey fries...

    Awesome post, and good looking burgers and fries. Good job!
  10. kansasqueball

    saturday ribs= Qview

    Looking good so far. Can't wait to see how they turn out. Keep us posted with that qview.
  11. kansasqueball

    Did a littel Brisket -- Q_VIEW

    Sweet brisky!
  12. kansasqueball

    My Craigs List find

    Somewhere on that smoker there should be a model name/number/serial number/etc. Take that info and do a google search of "brinkman name/number/serial number owner manual". You should find an online owners manual that will answer your questions.
  13. kansasqueball

    looking for alder

    Ummm.... I'm a little more cornfused about the wood being numbered/serial numbered. 'splain please.
  14. kansasqueball

    Stupid question about ribs

    Cool! Thanks for the info everybody. I was lucky enough to be buying my meat from a butcher who sold ribs sans membrane, but Costco is cheaper, and they too are also without membrane. What a happy day!
  15. kansasqueball

    Greetings from CA Bay Area

    A welcome to my friend from the Bear flag republic from a dude in the Sunflower state. You're in a great place here if you love smoked meat. You probably dig the tri-tip, and let me tell you it's every bit as good smoked as it is grilled, roasted, etc. I'd be interested in swapping tri-tip...
  16. kansasqueball

    Stupid question about ribs

    O.K., I'm feeling really dumb for asking this, but are the "pork loin back ribs" on sale at Costco baby backs? The place where I usually buy my meat just calls them baby backs, but Costco wants to confuse me. Feeling dumb, QueBall
  17. kansasqueball

    Beer, VWs, BBQ, HAM Radio, and Guitars

    Hey Now Aircooled! Welcome aboard, you're in a great place for learning to smoke up some meat! I loves me some tri-tip too. Smoked two of them last weekend. I'd love to hear how you do yours up. I usually make a rub of salt, pepper, granulated garlic, granulated onion, parsley, sage...
  18. kansasqueball

    Tri-Tip and Turkey Breasts

    O.K. final post. Here it is. All sliced and plated up. With roasted potatoes and peppers: Yes, it was absolutely delicious! See you next time, QueBall
  19. kansasqueball

    Teriyaki chicken stuffed loin.

    LOL ! ! ! "Pit 4 Brains" ! ! ! Best name ever ! ! ! Oh, and BTW, nice pork loin.
  20. kansasqueball

    Tri-Tip and Turkey Breasts

    Shoot, trying to figure out how to edit a post without reposting. I'll get it figured out one of these days.
Top Bottom
Back
Clicky