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  1. mcp9

    Increase time for # of pieces?

    i wouldnt think it would take any extra time. but i am yet to do a BB. 1.5 hour per pound at 225* and look for the correct internal temp.
  2. mcp9

    complete and totally new at this

    read a lot of these threads. u will learn a lot. then look at some of the pics, that will seal it. u will be smokin tomorrow. best way to learn is to practice.
  3. mcp9

    Free wood????

    ive never heard that cooking with pine would make u sick. is that true? all i know is not to burn it cause it smells up the place.
  4. mcp9

    Anyone Buy at Menards or Mills.???

    i bought the maverick et 73 and i like it. found it online tho.
  5. mcp9

    Dry Rub Recommendations??

    word has it that jeffs rub and sauce are second to none. i bought the rub, just havent mixed it yet. otherwise i use a locally mixed rub from here in town.
  6. mcp9

    First Smoke - Have A Few Questions

    hickory. good stuff!
  7. mcp9

    What's your occupation?

    truck broker for family trucking business. worked here for 1 year. just about outa college. im only 23 tho.
  8. mcp9

    2 chicken q-view

    i smoke on a chargrill pro and when i did some beer butt chickens, i cooked pretty close to the firebox, and used 225* (that was for the stock thermometer tho). cooked for 2 hours exactly, or until thigh got to 170-180. i didnt know that the stock therm would be as off as it was. actual temp...
  9. mcp9

    From Huntsville, AL

    i really cant find too amny of us bama boys on here. good to have ya. RTR
  10. mcp9

    2 chicken q-view

    i put part of an onion in one i did not too long ago. i then did another after i got done but didnt have an onion or a potato. so i cooked it anyway, and it was just as good, tender, and juicy as the chicken with the stuffed neck. what im trying to say is i dont think the potato/onion really...
  11. mcp9

    Full Dino Rack & Breasts

    dont u hate how u have to strain the italian dressing. im still mad about that. ive started looking for a massive injector so i dont have to deal with it. haha
    • mcp9
    • Post #10
    • Forum: Beef
  12. mcp9

    turducken

    nothing short of amazing
  13. mcp9

    turducken

    anybody on here ever smoked a turducken? im interested in doing one, but im not sure on if u can smoke it. and if so, how long and at what temp?
  14. mcp9

    Rubs for Chicken. To do or not to do... that is the question.

    i encounter the same problem. if u did beer can chicken, try putting additional spices in the beer. i put liquid crab boil in one and it added some cajun type flavor.
  15. mcp9

    heat problem

    thanks. any more suggestions from the pros?
  16. mcp9

    heat problem

    the last time i did a smoke, i found my tempature was getting too hot. (i used the maverick et-73 on the grate, so i believe the reading.) i was getting up to 270 with both vents closed! allowed some air through and just kept climbing. my only other idea is that i used too much charcoal and...
  17. mcp9

    quick question

    the more i look at yall cooked briskets, the more i want to do one. my question is, what is the difference in a brisket and a big steak? most likely comes from a different part of the cow, but more explanation is needed. thanks.
    • mcp9
    • Thread
    • Replies: 5
    • Forum: Beef
  18. mcp9

    Today's Smoke w\ Qview

    cubguy-looks great. what cut of meat is that beef?
    • mcp9
    • Post #14
    • Forum: Beef
  19. mcp9

    jeff's butt rub

    ok- got it.
  20. mcp9

    jeff's butt rub

    i ordered the butt rub last saturday the 1st, still have not recieved it. i got a confirmation, saw it on my credit card bill. anybody else have to wait a while for it?
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