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  1. 2013-07-27 08.24.01.jpg

    2013-07-27 08.24.01.jpg

    • stlbassman
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    • Album: My girl is setting me up
  2. stlbassman

    My girl is setting me up

    One more sprinkle of love rub before 3-2-1 reservation time with the smoker
  3. 2013-07-26 22.33.11.jpg

    2013-07-26 22.33.11.jpg

    • stlbassman
    • Media item
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    • Album: My girl is setting me up
  4. 2013-07-26 22.33.00.jpg

    2013-07-26 22.33.00.jpg

    • stlbassman
    • Media item
    • Comments: 0
    • Album: My girl is setting me up
  5. My girl is setting me up

    My girl is setting me up

  6. stlbassman

    My girl is setting me up

    This was Thursday night about 9ish.  Rubbed and ready for overnight stay in the fridge, I'll give it another rub down before going on the smoker after work today.
  7. 2013-07-25 19.57.51.jpg

    2013-07-25 19.57.51.jpg

    • stlbassman
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    • Album: My girl is setting me up
  8. stlbassman

    My girl is setting me up

    I'm going to use 2 different no-salt rib rubs I bought from a "specialty" spice store for the ribs. Cherry, apple, pecan is only wood I use, cherry being my first choice. I will post pics of the get-a-way-car, I mean q-view of the various smokes... Thanks everyone! Stay tune...    
  9. stlbassman

    My girl is setting me up

    I've read and have tried many of Chef J's comments     I'm looking forward to adding this to my bag of tricks 
  10. stlbassman

    My girl is setting me up

    Her uncle is coming to visit and she's hosting a gathering and wants me to smoke ribs, chicken wings, chicken leg quarters, bacon cheeseburger roll, and an assortment of veggies. I'm surprised she didn't throw a brisket or a turkey in there.   I'm confident in all the above except the ribs. I...
  11. stlbassman

    I moved, now I got white smoke

       
  12. stlbassman

    I moved, now I got white smoke

    At my old residence, I ended up moving everything up one rack and that solved my white smoke/fire issue... everything is still up one rack.  I don't think it's green wood, I'm using wood from the same batch.   If the tube is clogged would I get a complete circle of fire from the burner?  
  13. stlbassman

    I moved, now I got white smoke

    sorry, let's try this again... I recently moved to a new location.  At my previous residence, I had shade and thin blue smoke.  Once I got up and running at my new residence, I'm getting thick white smoke.  Nothing has changed in the smoker such as pan/rack location and there's no shade.  
  14. stlbassman

    I moved, now I got white smoke

    what happened?
  15. stlbassman

    hello from st louis

     to SMF
  16. stlbassman

    Brisket too big for smoker

      Which end do I cut it to make it fit, thick end or thin end?  I always say you get what you paid for, small a** smoker   
  17. brisket.jpg

    brisket.jpg

    • stlbassman
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    • Album: Default
  18. stlbassman

    Master Forge flare ups

    Lower section is woodchip box and water pan, but now my water pan is in the upper section well... which is a trade off for the constant temp I'm getting without flareups...  
  19. stlbassman

    Master Forge flare ups

    Yes the double door smoker.  No flare ups, the temp is constant now, I really didn't pay attention to how much longer it took for the smoke, I'm just glad I got rid of the flare ups.
  20. stlbassman

    Master Forge flare ups

    It doesn't matter how much "my little red cup" and I prepare the wood. Wet or dry, chips, chunks, chopped, etc... I was getting flare ups.  I solved the problem by moving everything up one rack and by doing that 2 things happened, 1) I raised the wood above the flame no more flare ups.     2)...
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