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  1. mike spearman

    Buying a Smoker

    Gary, when you say ideal opening size what do you mean. And it say it is 1/4 inch thick steal, I think that is pretty much the ideal thickness, but not sure. 
  2. mike spearman

    Buying a Smoker

    Albancher, Thank you, yeah i was just worried if I spent that much money and had a light leak if that would be ok and if I would still be getting my moneys worth. I do understand that it is not a insulated smoker though and there will be some thing I will have to do on my own to make it perfect...
  3. mike spearman

    Buying a Smoker

    Thanks for replying to my post Gary, my question is what do you mean by FB, CC, and under the RF plate mean. Sorry, but Im still new to some of these abbreviations. And I like Lang but for the price you don't get much. However, I'm still considering them bc they do have a good reputation and I...
  4. Buying a Smoker

    Buying a Smoker

  5. mike spearman

    Buying a Smoker

    I have a cheap offset smoker and I would like to upgrade to a professional offset smoker and I have been looking for a while now and I have narrowed it down to a Lang 36' hybrid (price 1395.00), and a HBT welding 500 gallon offset (price 2000.00). The only thing that is bothering me is the HBT...
  6. 10375997_315682425267552_4444711695961771416_n.jpg

    10375997_315682425267552_4444711695961771416_n.jpg

    • mike spearman
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  7. mike spearman

    cooking with phosphates

    Thanks for the reply man, so you are saying that phosphates just enhancement the meat to make it more meaty or tender? Also does that mean it is like injecting a beef brisket with a beef bouillon cube? I google it and a bunch of doctor BS popped up that did not help.  thanks, mike
  8. mike spearman

    cooking with phosphates

    Im kinda new to BBQ and lately I have been seeing a lot of people adding phosphates to there meats and I was wondering what is phosphates and what does it do to the meat? 
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