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How to keep door from falling?! HELP!!!
This is closed. I don't have any recent pics of it. Now I have to tell you that this is when I first got it. I won't take it back to the builder who made it (long story and don't like to bash people). I had some mods done to it. I took off the 2 smokes stacks and put one 4' tall stack on...- sniltz
- Post #4
- Forum: Smoker Builds
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How to keep door from falling?! HELP!!!
I have a custom pit and it does the job really good! The only problem is that the door keeps falling when l lift it. I will stay open, but with the slightest move will come crashing down. My best friend was almost knock out when the door came crashing down and hit him in the head. It is an...- sniltz
- Thread
- Replies: 6
- Forum: Smoker Builds
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Hickory smoke powder?
Yea, I saw it and was curious! Took it home and made a simple rub. Turned our real nice. Haven't used it in a sauce yet, but, that is my next on my list.- sniltz
- Post #12
- Forum: Sauces, Rubs & Marinades
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Hickory smoke powder?
I saw the mesquite powder but, being from NC I thought I would try the hickory powder. I like it!- sniltz
- Post #10
- Forum: Sauces, Rubs & Marinades
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Hickory smoke powder?
This is the description they have for it on the site. This hickory smoke flavor is carried on a malto-dextrin base. Hickory smoke flavoring is incredibly strong as a 4 fluid ounce jar will flavor 80-100 lbs. of meat. Use hickory smoke flavoring on meats, BBQ, sauces and dry rubs. Great for...- sniltz
- Post #7
- Forum: Sauces, Rubs & Marinades
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Hickory smoke powder?
I am going to be smoking a pork shoulder. I made a rub out of it and it's good! Use very little cause its strong! Just wanted to see if anyone else has used it.- sniltz
- Post #4
- Forum: Sauces, Rubs & Marinades
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Hickory smoke powder?
I was wandering if anyone has used hickory smoke powder before? I bought some at a place calle savory spices in Charlotte, nc and it says that 1 oz. can be used between 80-150 rubs. It is quite strong!!! So has anyone used it in rubs before. Smells good! Thanks- sniltz
- Thread
- Replies: 17
- Forum: Sauces, Rubs & Marinades
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Smokey brisket grilled cheese recipe
Here is a recipe that I used the other night. It's so good! And, I'm going to go ahead and apologize for no Qview! Brisket Grilled Chesse sandwich!!!!!!! Several medium slices of brisket Cheddar cheese slices 4 slices of bread butter for melting minced garlic skillet 1st) take slices... -
Smoked Pickles by Osmosis - Q/View
AWESOME!!!!! Love Pickles! But, no one has mentioned the pickles you used come from NC! I love Mt. Olive pickles! Will have to try this as we always have these pickles around! -
BBQ Competition!!!
RING TAIL,how did you here about Tex-a-Lina Cookers? I'm the Lina in Tex-a-Lina! My friend Marco is from Texas, and I'm from North Carolina so Tex-a-Lina Cookers is what you get. Yes, we posted it yesterday? Thanks for following us!- sniltz
- Post #6
- Forum: General Discussion
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BBQ Competition!!!
I didn't know if I can advertise on here. If anyone is interested, Me and my friend are hosting a KCBS competition in Salisbury, NC called 1st annual BBQ Throwdown and Farm festival. The date is July 11-12 2014. This competition is a fundraiser to help Mobile Farm Fresh, a non-profit...- sniltz
- Thread
- Replies: 7
- Forum: General Discussion
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Smoked chicken portobello.
Man those look great!!!! Will have to fix this for my wife!!!! -
Smoked chicken portobello.
Man those look great!!!! Will have to fix this for my wife!!!! -
Smoked Slab bacon Question
Dave, how do you cold smoke in summer? My grandfather always smoked his country hams in the fall and winter. Spring and summer would be to hot wouldn't it? I have heard that I could use 450 grams of salt, 225 grams of sugar, 50 grams of curing agent #1 and then put it in a 2 gallon... -
Smoked Slab bacon Question
The reason I was asking is that I wanted to do a salt pork. The salt pork you get in the supermarket isn't the salt pork they had in the 1860's. The salt pork you hear of was more of a slab bacon type product. -
Smoked Slab bacon Question
I am doing the 150th reenactment of Gettysburg this July and want to smoke cure some slab bacon for the event. I have never done anything like that before and it will need to be cure as there is no refridgerater. Any comments would be very helpful. Thanks -
Smoked Tri Tip - first time, with Qview!
Looks Amazing! Here in NC we don't have tri-tip! I have had it when I went to Colorado. All I can say is it was great! We have just about every cut of beef down here but, can't find tri-tip! -
Wild boar vs pork
I have smoke wild hog before. Very lean! Doesn't have alot of the fat a raised hog will have. Just use the methods you have used before. Adjust for taste. If it seems to lean just add a fat to it. I would use olive oil for base to put rub on, and maybe add a little butter to the foil and... -
pulled pork and baby back ribs failure.
I agree with what most are saying. I think your temp was to high. I think also what you might have smoked was a picnic butt or roast. It is smaller and has more of a ham consistency. On your ribs I smoke mine at 275* and I used the 2-2-1 before and came out okay. Like every one said don't...
