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  1. drlouis

    Rib Steaks on Modded Charcoaler

    hey, they look good! now I'm hungry...
  2. drlouis

    Rib Steaks on Modded Charcoaler

    looks like your temps are a little low.
  3. drlouis

    Hey Juanito!! First Brisket on the Junkyard Smoker

    nice! be sure and get pics and post them so we can see what you're smokin' and drool over it. also, stop by roll call and give a proper introduction so everyone can get to know you. Welcome to SMF!
  4. drlouis

    Gosm Vs. Smoke Vault

    the smoke vault is very nice, I'm more than happy with mine. I cant speak for the GOSM. ditto the point that it's not quite set it and forget it (if you want good results), but pretty close.
  5. drlouis

    Butt--Need All the Help I can Get

    personally, I NEVER use anything to hold my rub on, the moisture from the meat does a fine job. I've never once used mustard. the only other thing I'd add is to make sure your thermometer probe is well away from the bone (it's kinda hard to tell where the bone is down inside the butt, so I...
  6. drlouis

    Good Wood for Rib Roast

    Personally I like all 3, but to my taste buds mesquite gets bitter if you use too much, I'd flip a coin between hickory and pecan.
  7. drlouis

    First Attempt At Spare Ribs W Pic's

    dang but those look good! got me chompin at the bit to get mine on. they're thawed and about to be rubbed now. doing a rack of baby backs for the people I work with (only 2 people) for lunch tomorrow, and 2 racks of spares, and a rack of beef backs for my parents tomorrow for supper. I love...
  8. drlouis

    Need help on spare ribs

    I was under the impression that last hour was back in the smoker. an hour of rest for ribs seems like an awful lot. (Yes, I really am too lazy to look it up) the couple times I've done ribs 3-2-1 has seemed to be a little too long, I'm doing ribs this weekend, and was planning to shorten it a...
  9. drlouis

    Got My Butt in a Quandry

    I never even thought about double checking the loss. the 320lbs was estimated by the farmer he probably weighed more . I checked the weight on my beef both years (same butcher) and they were spot on, so I stopped weighing - kinda tedious on a bathroom scale.
  10. drlouis

    Got My Butt in a Quandry

    as far as meat quality goes. I'll tell you my favorite way to get meat now is to buy directly from the farmer. I bought 3/4 of a beef, and a whole hog the last 2 years. I was lucky to have sources come to me, but if I were to move, I'd call local butcher shops and ask them for names and...
  11. drlouis

    Walmart Not That Bad After All?

    I've had 'fine' results with customer service, I gave them an average mostly because as a competitor I don't like the way they do business, using their size to sell below cost just to drive competitors out of the markets. Also they use to crow about "everything made in the USA" and now'a days...
  12. drlouis

    Got My Butt in a Quandry

    I found on my first several butts, that I had rubbery meat too. it wasn't until I got smart and paid close attention to where the bone was - down inside the butt - and made sure I got the thermometer probe into the center of the largest chunk of meat, and well away from the bone, that I got...
  13. drlouis

    which wood to use

    I love oak for beef, mostly use hickory for everything else. I think you're lucky to have the oak. I cant find any round here.
  14. drlouis

    Hey Ooooo

    welcome! where in Nebraska is Orum? I'm in the Grand Island/ Hastings area. Nice looking smoker you get to play with!
  15. drlouis

    This may not belong on the forum but......

    I always get that lump when I add the milk, you just have to stir it well with a whisk or fork to get the lumps broken up, that and add enough milk right off or there's nothing to break the lumps into. that said, I'm going to try your method of lowering the heat next time.
  16. drlouis

    Russian Olive Wood

    Russian Olives produce an inedible "fruit". it's a small, berry-like fruit, about the size of a raisin, and roughly the same color as the leaves. the inside contains a [relatively] large seed, and a pulp that reminds me of mashed potatoes. I dont know if the wood would be any good for...
  17. drlouis

    ET-73 Question

    don't take this the wrong way, but 3 minutes IS a long time to stand and press a button. I'm guessing it doesn't take that long even. If there isn't a better option, I'll go ahead and get one since performance is more important than convenience. I just wish one was available with both.
  18. drlouis

    ET-73 Question

    that seems like a major weakness. I'm surprised that on a unit as expensive as this there isn't some way to save your settings. I was just about to purchase an ET-73 too. Is there another comparable unit that DOES have that ability? I don't mind paying for quality/features, so it doesn't...
  19. drlouis

    Overnight Butt Smoke and some extras. Tons of Qview

    nice! looks tasty.
  20. drlouis

    Home coffee roasting

    I've finally got her drinking mochas, working on getting to where she can handle straight coffee with cream and sugar.... followed that link, and it looks like that setup will be juuust a little larger than ideal for me right now, as I get the wife drinking 'real' coffee I'll grow into it...
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