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. No charcoal allowed in this competition, what do I do?

    No charcoal allowed in this competition, what do I do?

  2. sauceboss

    No charcoal allowed in this competition, what do I do?

    I entered a BBQ competition for next Friday and discovered they will not allow charcoal (lump or briquettes). This is my smoker setup...any ideas? No offset firebox, the charcoal basket sits below everything with water pans just above it.
  3. IMG_1787.JPG

    IMG_1787.JPG

    • sauceboss
    • Media item
    • Comments: 0
    • Album: No charcoal allowed in this competition, what do I do?
  4. sauceboss

    Not Enough Charcoal!

    Wade, This is a photo from http://www.hawgvalleysmokers.com Same smoker, literally the same smoker. Two threaded intakes on the firebox on the bottom that you can take the covers off and put adapters on. My father-in-law makes them and I'm gonna see if he can add the automatic temperature...
  5. IMG_1939.JPG

    IMG_1939.JPG

    • sauceboss
    • Media item
    • Comments: 0
    • Album: Not Enough Charcoal!
  6. sauceboss

    Not Enough Charcoal!

    SmokinAl I have a custom smoker from Hawg Valley Smokers. One eyed Jack, I guess I'm using a similar method with the square charcoal basket in my smoker, there is a metal divider that splits the charcoal in a "U" and I light one end. It snakes around fairly well through the smoke. I might...
  7. IMG_1790.JPG

    IMG_1790.JPG

    • sauceboss
    • Media item
    • Comments: 0
    • Album: Not Enough Charcoal!
  8. IMG_1788.JPG

    IMG_1788.JPG

    • sauceboss
    • Media item
    • Comments: 0
    • Album: Not Enough Charcoal!
  9. sauceboss

    Not Enough Charcoal!

    Last time I put way too much in and had a hard time keeping the temp down. This time I didn't put enough initially and the coals were dying off and temp dropping before IT was high enough. I thought about adding more charcoal but opted for the oven for the last hour since it was already 10:00 pm
  10. sauceboss

    Menu Planning for Food Truck

    I recently came across this when trying to determine if I was wasting wood. From the research I was doing it seems Chef JimmyJ is on the money about the smoke ring and smoke absorption. I attached the web address below for the science behind it. Poke around there and see if that helps...
  11. sauceboss

    Not Enough Charcoal!

    Here is the finished product. Now I just have to find a decent low carb Tortilla recipe for some burritos...
  12. IMG_1882.JPG

    IMG_1882.JPG

    • sauceboss
    • Media item
    • Comments: 0
    • Album: Not Enough Charcoal!
  13. Not Enough Charcoal!

    Not Enough Charcoal!

  14. sauceboss

    Not Enough Charcoal!

    Just finished my second run on my new smoker. Last time I severely overestimated the amount of charcoal, this time I slightly underestimated the amount. Needed another 7 degrees on the IT so had to use the oven. Turned out great though. Smoked some potatoes and tomatoes because, well, the...
  15. IMG_1876.JPG

    IMG_1876.JPG

    • sauceboss
    • Media item
    • Comments: 0
    • Album: Not Enough Charcoal!
  16. IMG_1881.JPG

    IMG_1881.JPG

    • sauceboss
    • Media item
    • Comments: 0
    • Album: Not Enough Charcoal!
  17. sauceboss

    Brine or Dry Rub Boston Butt

    I have never put a "cure" in a brine or rub, what is it?
  18. sauceboss

    sauce and rub ideas

    I'm not sure what you can substitute for whiskey to get a similar flavor, however you can always do a beer based sauce and the you only risk wasting a six pack. Though if you follow the rule of cooking wine (if you wouldn't drink it don't cook with it) it would not be a waste. I typically pick...
  19. sauceboss

    Brine or Dry Rub Boston Butt

    I'm planning on smoking at least two Boston butts in the next couple of weeks and was wondering what everyone's take was on brining and dry rubs. I make my own rubs for bbq and typically put it on 24 hours prior to smoking. Should a piece of meat that large be brined? Does it make a discernible...
  20. sauceboss

    New Member

    Silly question, but where would I post a request for wood in my local area? I'm a bit of an social media hermit and this is the only forum I've ever joined. I just don't want to violate some rule or annoy anyone. Also my father-in-law builds smokers and I wanted to do a little advertising for...
Top Bottom
Back
Clicky