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Where to get charcoal?
i always get mine from home depot and am inevitably ripped off. thanks for the memorial day tip, i hope it's true...- guvna
- Post #2
- Forum: General Discussion
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What do you do with the "extra" bacon?
we just eat it all. i just cooked 1.5 lbs for BLT's not ten minutes ago and it'll all be gone tonight, i'm sure.- guvna
- Post #3
- Forum: General Discussion
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Help me please
next time get your smoker good and hot first. throw on some wood and let it start smoking for a min. before you put the meat in. -
My first-ever smoke, with Qview
i gave my fire pan some legs. it took like 10 minutes... here's a pic of my modded pan. i drilled some holes in the bottom for better flow and i'm using the "minion method". -
Porked Smokeloins
looks great! i'm pretty sure that the USDA guideline for pork is 145* unless the pork has been ground. ground pork is 165*. -
Greetings from Alaska
welcome Curt. i'm looking forward to learn from you. do you have a camera? -
First Spare Rib with Butt QVIEW
WOW! nice post! i love your pics... real good smoke ring on the meats. and those empanada's look amazing!!! -
pics of my UDS
yeah... i've been "working" on mine for like a year and a half! i like the paint color of this one though. way to see your project to completion!- guvna
- Post #3
- Forum: UDS Builds
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My first-ever smoke, with Qview
Way to go, looks awesome! I love your smoker... it looks so clean! Are you planning on hot-rodding it? Bolt those legs to the outside of the barrel for easier access to the fire pan. PS - don't use a chimney starter on that asphault... trust me. -
spares
i do my spares dry. to each their own, though. i'm not knocking anyone's technique. i'd put my spares up against anybody's. 7 to 7.5 hours at 225* with a good dry rub and that's it. no basting, no spraying or spritzing, no foiling, no "butter" (that squeezes out?... ) no glazing, no saucing, no... -
Tri tip or brisket?
a brisket (full packer) is probably about 8 times larger than a tri-tip. how much 'que do you want to end up with? -
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Trouble keeping heat temp at 220 in the ECB
try using lump charcoal. it burns hotter and in my opinion tastes better too. if you like briquettes, use more or make sure that there is sufficient fresh air getting to the fire.- guvna
- Post #6
- Forum: Charcoal Smokers
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A tip of the virtual beer mug
you've made a grand entrance! welcome... -
What thickness/gauge steel should I use for a firebox baffle?
something between 16 and 20 gauge should work just fine...- guvna
- Post #3
- Forum: Wood Smokers
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If you could only have one knife, what would it be?
i have a ton of knives and i've got a full set of 5 star henkel's. i've been professionally cooking for about 9 years. i also own a couple of shun pieces. but i must tell you that my 8 inch forshner is my go to. what a great knife... i own a few 10 inch french knives that are good for production...- guvna
- Post #8
- Forum: General Discussion
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Longest smoke on a single piece of pork/beef?
i smoked a monster chuck one time that took 24 hours, mainly b/c i had decided not to foil it to see what would happen... it was great!- guvna
- Post #13
- Forum: For New Members
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lump.........
never used either. PS - you're using the minion method in your gasser?- guvna
- Post #2
- Forum: Charcoal Smokers
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top round to pulling temp?
what do you think i should with it (besides the obvious roast beef)? i was also thinking of cutting it into 3/4 inch strips and marinading/smoke etc. has anyone done that? thanks, guv -
top round to pulling temp?
hi all, i've got a prime top round that's about 3 lbs. and i was thinking of taking it to 200* along with a couple racks of spares tomorrow. do you think it'll get too dry? i could foil it, maybe... or, do some sort of 4-2-1? the ribs will not be foiled. oh, and i'm doing dutch's beans for the...
