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  1. disbe81

    WTF???? 3rd pulled pork attempt...

    Sounds to me like your smoker has a heat leak. When you hit 160, foil it, throw it in the oven at 275 degrees, and it will finish in no time. Even if your smoker says 220 - 250, and your meat is at 160, the smoker may have too much air flow. I have noticed on very windy days, i have to fight to...
  2. disbe81

    How to take a conference call you dont want to be on

    You sir.... are my hero! lol I have made many conference calls from home while engaged in other activities, but never while preparing food, lol.
  3. disbe81

    Woohoo Lang 84 Deluxe!

    Congrats. A lot of people may not know this, but in a recession where there is a large amount of lay-offs, more new business' open than any other time in the economy. Good for you and good luck in your endeavors!
  4. disbe81

    Rough Draft of the Logo..

    Need to make the C in Scot look more like a C. I thought it was an N at first and said "The Smokin Snot" which didnt sound right to me, lol. Other then that, its awesome!
  5. disbe81

    Freezing Smoked Meat

    Piney hit the nail on the head... took the words right out of my mouth. I personally have never frozen smoked chicken as im a chicken fiend and tear it up, but i usually freeze some pulled pork and brisket and it warms back up just fine. Its usually gone within 3 or 4 weeks so im not sure how...
  6. disbe81

    brinkman rib rack

    Yea, i forgot to mention. You can remove half the racks and fit 3 halves onto it, but at that point, i can just fit 3 halves in the space the rack itself would take.
  7. disbe81

    Fruit woods

    No, absolutely not! What you need to do is trim them, and mail all trimmings to me so i can put in my compost pile!
  8. disbe81

    brinkman rib rack

    Its crap. I have mine boxed up to return to the store. It is cheap made and very flimsy. It MIGHT hold St Louis style ribs if they are thin enough, but we only cook baby backs around here, and most baby backs are too thick to fit in the rack. There is only about an inch and a half space between...
  9. disbe81

    Stainless Steel Grilling Wok - Awesome Deal @ Home Depot in Buford/Atlanta Ga

    Was at Home Depot today and found a nice sized rack with some clearance items. One of them was a stainless steel wok for $5.50. Same wok listed here http://www.homedepot.com/Outdoors-Gr...atalogId=10053 I bought 2 Woks since its a great deal, gonna use it as my charcoal basket in my vertical...
  10. disbe81

    Stainless Steel Grilling Wok - Awesome Deal @ Home Depot in Buford/Atlanta Ga

    Was at Home Depot today and found a nice sized rack with some clearance items. One of them was a stainless steel wok for $5.50. Same wok listed here http://www.homedepot.com/Outdoors-Gr...atalogId=10053 I bought 2 Woks since its a great deal, gonna use it as my charcoal basket in my vertical...
  11. disbe81

    Pre-First brisket request for advice

    200 is good if you are going to pull it or shred it. If you want to slice it, i would recommend pulling at 190-195. You could also foil at 170 then take it to 190-195.
  12. disbe81

    Smoked Thermometer/ redi-check advice

    Is it sad that i want to know how it tasted?.........
  13. disbe81

    Where's My Smokin Wood?

    How about we get some QView of the expedition for wood?!!? Some of us folks that dont get snow love that kinda stuff! lol
  14. disbe81

    Brisket: To Foil at 170 or Not To Foil 170?

    Well, im at my stall right now, readings for my brisket have been 165-166 for the last 30 min. I think im gonna try foiling this time and see how it comes out. Also, i have 2 butts on. 1 was about 7.5 lbs and the other was 6.5 lbs. The temp on the 7.5 lber was 190 when i just foiled it, and...
  15. disbe81

    Brisket: To Foil at 170 or Not To Foil 170?

    Title says it all. Do you guys foil your brisket around 170 and let it finish till its 190 while foiled? I have never foiled mine till it was done and i am putting it in the cooler. Has anyone tried both ways several times and noticed it being juicier or less juicy? I would think it would draw...
  16. disbe81

    brisket 6 hour stall???

    Looking aint cooking would not be accurate. Many professional Q'rs check their meat often. When im doing a brisket, i spritz n flip every 2 hours. I am also adding other meat towards the end, ie. ribs, chicken, etc... To each their own, but i can tell you my "lookin" doesnt hurt my Q at all!
  17. disbe81

    brisket 6 hour stall???

    Some cuts of meat are just a pain in the butt. Depends a lot on the actual meat itself. When that happens to me sometimes, ill pop it in the oven at 300 degrees wrapped in foil, and it should finish within an hour and be PERFECT!
  18. disbe81

    Smoker Recommendation Needed

    Hey Jeremy, Giving up on the Brinkmanns so soon? I can understand where you are coming from though. I have had mine just shy of a year now, and there is some paint peeling, and one of the tabs on one of the vents broke this past weekend. I still think its an awesome smoker for the price...
  19. disbe81

    Can you use Galvinized metal inside your smoker?

    .....save a few bucks................ or possibly cause some life threatining illness to you or your family from years of toxic gas that "could" be released from the stuff.............. Im no expert, but sounds like a no brainer to me!
  20. disbe81

    Ribs in the rain

    Im right there with ya! I got up at 4am and had the brisket on the smoker by 5am. Put 2 slabs of baby backs on at 10am. Its been raining non stop the whole time! lol
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