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  1. c14james35

    Cold smoke build

  2. Cold smoke build

    Cold smoke build

  3. 20170331_145817.jpg

    20170331_145817.jpg

    • c14james35
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    • Album: Cold smoke build
  4. c14james35

    Cold smoke build

    I only have a picture of it in the flat with the lay out I will take more tomorrow morning when I finish it.
  5. c14james35

    Cold smoke build

    Well I started my project today at work. Worked on it for about an hour total. I sheared all my pieces as well as a couple blanks for my buddy I work with. He hasn't broke down to buy a smoker or build one and just uses chips in his gasser so hes going to make one too. But I got all my pieces...
  6. c14james35

    Cold smoke build

    Cool, thanks guys. I haven't been able to build it yet been working to much OT and don't feel like staying after. Maybe I will try to do it tomorrow. I did find a nice piece of 304 stainless perforated left over from a job that will work great.
  7. c14james35

    First time smoking pork back ribs.

    It depends, your pit temp and piece of meat could mean a big difference in time. If your at a steady 225 6 hours should be fine but it could take less time some where between 4 and 6 depending on the rack. You can check it to ways to see if it's done the bend test or check with IT with a...
  8. c14james35

    Fridge rubbed ribs overnight or Not?

    Zip locks, I don't have a garage fridge and the old lady doesn't like me making the whole fridge smelling like rub
  9. c14james35

    First time smoking pork back ribs.

    Looks good, next time try them on the grate the whole time. Alot less fuss and better bark.
  10. c14james35

    Cold smoke build

    I want to build my own cold smoke maze for pellets I was going to make one similar to the 5x8 a-maze-n product and had a couple questions. What is the point of the hole on the two opposite corners of the tray? Also what are they using for legs I can't find a clear picture of it and im not sure...
  11. c14james35

    Pork Belly Burnt Ends Question?

    Any idea on a time frame for 4-5 pound slab? I know its done when when its done but I just kind of like to get a game plan going.
  12. c14james35

    Pork Belly Burnt Ends Question?

    Ya thats what I will probably do. Hopefully I will have time early next week.
  13. c14james35

    Pork Belly Burnt Ends Question?

    So I have been dreaming about these pork belly burnt ends since I have seen them last weekend. My last trip to Costco I saw they had bellies. They have big slabs 10-12 pounds and they have pre sliced about 1/4" thick 4-6 pound packages (not cured if your wondering). I dont really want to do a...
  14. c14james35

    First time smoking ribs.

    Smaller ones might of been over done or under done. I see a lot of people use a thermopen to check IT and pull at 190 for spares I believe. I just bought a cheap one for 10 bucks from lowes accurate and works great. Also if you dont have a digital therm for cook chamber temps those little oven...
  15. c14james35

    First time smoking ribs.

    How did your first rib smoke go? Did you go with baby backs or spares? I've messed around with the 3-2-1 and 2-2-1 methods when I first started then someone told me to try them straight on the grates the whole time and now thats the only way I make them. I remove membrane give them a slight...
  16. c14james35

    So what am I going to do with this thing? (bought a pork belly)

    Not sure what I did with the first reply lol those two posts were supposed to be together.
  17. c14james35

    So what am I going to do with this thing? (bought a pork belly)

    I did not know pork belly burnt ends existed Al. Now im gonna have to try these!
  18. c14james35

    So what am I going to do with this thing? (bought a pork belly)

  19. c14james35

    Gonna cook up a slab of spare ribs.

    I was going to make ribs this weekend freezing rain was holding me back though. Ribs are definitely my favorite BBQ. Looks great, POINT!
  20. c14james35

    Brisket

    Sweet potatoe with butter and brown sugar. Zucchini and yellow squash with SPOG. And of course the brisket. Definitely the best brisket I've done.
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