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  1. graystratcat

    New baffle causing temp issues?

    Hey techsasgirl, I have a Brinkman Smokin' Pit Pro which is fairly similar to your New Braunfels.  I've modified the heck out of mine and I've had a baffle in mine for years and years and really find it does help get the hotter air further down the smoking chamber.  Tuning plates will complete...
  2. graystratcat

    New Garden in Houston, TX

    Another great resource is your local extension agency down there.  I do a lot of gardening and also start all my seedlings in my greenhouse.  The NC Ext Agency is a great resource here and I would think it would be the same in TX.  I think the first thing I would do if I were you is find out...
  3. graystratcat

    New baffle causing temp issues?

    Hey Techsasgirl, can you tell us a little more about what type of grill/smoker you're using and maybe a little more about the 'baffle' you mentioned?  Also, if the thermo you have on the grate is known to be accurate - via some type of calibration - I would tend to rely on that one more so than...
  4. graystratcat

    Spit roasted greek Style Pork + Lamb Kebabs

    John, you probably know this, but I thought I'd pass it along just in case you're not aware of this sauce.  When I do pork or lamb like that (on the rod) I like to wrap it in pita or Syrian bread, similar to your presentation above.  We also love to put tzatziki sauce on them.  I was made aware...
  5. graystratcat

    Master Forge

    Hey Tim, congrats on scoring the new smoker!  I have the original model MF and love that little thing.  Would you mind taking some pix of the water pan and burner part of the new model?  I'd really like to see if they changed that.  I read somewhere that they made the water pan smaller to allow...
  6. graystratcat

    A good afternoon

    Man, that's the way to cook great dogs... nice job Joe! -Salt
  7. graystratcat

    Spit roasted greek Style Pork + Lamb Kebabs

    That looks excellent, John!  I love cooking meat on a spit over hot coals.... great job for sure. And as for the original Budweiser...ja ja...  das ist ausgezeichnetes bier!  Prost! -Salt
  8. graystratcat

    Caption This

    "I should have gotten that grease job a while ago...."
  9. graystratcat

    What's a good price for Pork Bellies? Quick Question, thanks!

    I get my fresh side meat from a family run butcher shop not far from me.  Trimmed with rind/skin on.  Anything below 50 pounds runs me $2.29 a pound, but it's fresh and hasn't been frozen.  They also let me pick the side meat (bellies) I want.  Great little mom and pop place and they treat their...
  10. graystratcat

    Casters on MES analog smoker?

    Hey Jc03, I was in the same boat with my Master Forge a while ago.  I took a little different route than just casters... Here's a post I did a while back.  Might give you an idea for something just a tad different.  Hope it helps...
  11. graystratcat

    Pizza Oven Progress with New Pics 3/6/2012 Finally Done

    Looking better and better every time you post pix Gary!  I bet you're getting the itch real bad to fire that bad dog up....I know I would.  Man, this is one killer project! -Salt
  12. graystratcat

    Game day Baby Backs...

    Let me know what you think of it on your popcorn, Roller... I either use Slap Ya Mama or Old Bay with some garlic salt on my popcorn... depends if I feel like surf... or turf.......
  13. graystratcat

    My Casings Are Here WOOOHOOO

    49 strands @ 15 meters each = 735 meters of casings... or over 2411 FEET of casings... dang... that's A LOT of SS, Rick! If this is your fourth caddy, that comes to 9644 FEET of SS.... that's 1.8 MILES!!!!  you are definitely Da Man of SS!
  14. graystratcat

    grilling baby backs

    Great advice up above, the only thing I would add is using a rib rack in a gas or charcoal grill is a big plus in my opinion....less surface area directly exposed to flame/ heat and I think you get more of an indirect cooking with a rib rack as opposed to laying them flat on the grate....if...
  15. graystratcat

    It's all your fault! I hate you all.

    There ya go!  All's well that ends well!  Great job AD!  Next you can wow her with a boston butt or a brisket.... Remember, summer is right around the corner....who needs that second pane of glass in that window anyhow.... -Salt
  16. graystratcat

    It's all your fault! I hate you all.

    Hey Venture... not guts... no glory!   LOL... just kidding... rbranstner... I agree 100% with your thinking...pretty much my motto.... Make sure to let us know how it all worked out AtomicDog! -Salt
  17. graystratcat

    ribs in a pan?

    I have to agree with jrod62 on this one.  If your ribs are on a grate or in a rib rack, I think they'd get more smoke too.  I've done a lot of ribs and have never put them in an aluminum pan... I'm wondering if the pan idea is like a modified version of the 3-2-1 or 2-2-1....just my VH...
  18. graystratcat

    Tenderquick to pink salt conversion

    Hey Phogi, as for the use of TQ in place of cure #1 for your confit, I would have to defer to someone else on the forum as to it being a suitable substitution since I've never cured confit.... As for the amount and use of TQ in gerenal, there should be directions on that package of Tender Quick...
  19. graystratcat

    Short Sweet and to the Pork! (lol... I'm punny)

    Great job on the butts... great color, consistency and the bark is outstanding! As for Old Bay, I love that stuff... I even put it on popcorn (when I don't put Slap Ya Mamma on the popcorn)!  I will definitely have to try it in my pork rub. -Salt
  20. graystratcat

    Just FYI re the Kitchner #8 being on sale at NT....

    Thought I'd pass this along.  I just got an email blast from Northern Tool.... http://www.northerntool.com/shop/tools/product_200422328_200422328 -Salt
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