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Newb from KS
Nelson, glad to have you. I agree nothin like live fire cooking. I dont have an ecb so no thoughts there, but i do know alot of these guys use them to turn out good smoked meat. I also cooked for years on the coals of my Weber, but smoking is way different. I recommend you take the free e-course... -
1st phattieee Q vue
Now thats a fatty. 4lbs? The ones Ive attempted have been much smaller. I have had issues with blowouts (appropriate term) though. The good thing about it is that even the afflicted ones taste pretty darn good. Great job. -
First Go at Babybacks
Excellent job Dave. Nothin better than the "Oh My Gawd," on the first go around. -
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Should i smoke two weekends in a row
I'm pretty new at this and I am not sure you can have BBQ burnout. I guess if you have the same exact thing every time you might get bored with it. Change the meat, rub, sauce, or any other aspect of the cook and you have something new and exciting. Try a different filling for a fatty, or even... -
Best Anniversary
Hello all, Well the anniversary smoke turned out great but instead of just me and the wife, dad ordered us over to his place (cant say no to dad) so we brought over the ribs, eggs, and some Wicked beans, and had a time. Besides being with God and His people there is no other place I would have...- tmw611
- Post #6
- Forum: General Discussion
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SnP or CGSP?
Bishop, welcome to the forum, I'm sure there will be many who chime in. I probably looked at the Brinkman when I was recently looking for my forst smoker, but I decided on the Chargriller because it felt sturdier and heavier then the others I did look at. I paid right at $150 for the Smoking...- tmw611
- Post #3
- Forum: Charcoal Smokers
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Butts, beans, fatties and turds - Q-view
Did my first but a few weeks ago and it was awesome. You said the right word, "patience." I did mine at 225-230 and it took all day, and it was 10 hrs of cook time plus another 1 for resting. It was testing at times but in the end it was well worth the effort. The family thought so anyway. Look... -
Efrain
Efrain, welcome to the site. Sauces and such are subject to your own taste. It all come down to your preference as to the sauce or even whether to sauce or not sauce. The last two times I have set them out "naked" (no sauce) and set a couple of different sauces out on the side. I happen to like...- tmw611
- Post #3
- Forum: Sauces, Rubs & Marinades
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WOW...nifty thing to know bout foil, and saran wrap
You have got to be kidding! Well aint that the cats hind end. I was just fightin the stinking plastic wrap a few hours ago. Dude or whoever it was that began all this, I now can see.- tmw611
- Post #8
- Forum: General Discussion
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Howdy from Alaska!!
Welcome to the forum. You found a great spot for getting information. These guys and gals around here love to share. If you haven't already, take Jeffs free ecourse, some good info there. And then do some searchin, if it can be smoked you will find some here who's done it. Have a great time... -
Howdy from Pittsburgh!
Hey Mike welcome to the forum. Go STEELERS! Anyway, use a butter knife or your wifes icing spreading knife (sssssh she'll get pissed) to get under the membrane and then like Cowgirl says a paper towel to get ahold of the slippery suckers. -
Best Anniversary
Tommorow will make it 22 years of marital bliss and I was planning to take my bride to a nice restraunt for dinner. There are a couple of local joints she likes to hit, so I figure the smoking lamp is out for Saturday. After work I asked where she would like to go tomorrow, and she wanted to...- tmw611
- Thread
- Replies: 7
- Forum: General Discussion
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Hello from So-Cal
X, good to have you here on the site. There are a lot of knowledgable prople here who love to share. One big happy family. Look forward to your posts and Q-view especially. If you haven't already, take Jeff's free e-course alot of great info there and its free. Good luck with the smoke! -
First Smoke this weekend!
221 is how I did mine the first time I tried and they were better than any I've had in a BBQ joint (my biased opinion). Just dont forget to remove the membrane on the back. Use mustard to hold the rub for good bark. Look forward to hearing how it went.- tmw611
- Post #7
- Forum: General Discussion
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First Time Ribs
You will probably get a bunch of advice, but I think its all about personal taste. I like mine rubbed and served naked (no sauce). How you do them depends on the type, Baby Back or Spares. I've used the 221 or 321 methods and both work great. Just experiment and you will do fine. Good luck and... -
Lookin' for help...
Welcome to the site. I'm with Dan check the charcoal forum for needed mods. Without them you will be fighting an uphill battle for temp control. Dan and a couple of others have done a fine job of docmenting their mods. Helped me immensely. Also try thet 5 day ecourse. Alot of good info and it is... -
another butt smoker in the house
Welcome Lakeman, You joined a great forum with a bunch of people who love smoking. Just jump right in and share your smokes, ask questions, tell jokes, and just plain have fun. Tell us about your smoking background, equipment, and so forth. Some good information here. Take the free e-course for... -
sauce trade off
I'm in. That is the best part, not knowing what you will get. Try something new and you never know you may find something wonderful. I dont know too many local sauces, Cincinnati isn't the BBQ capitol of the world, but I will have some fun looking.- tmw611
- Post #18
- Forum: General Discussion
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Ugly smoke
Richtee did a thread on preburning wood chunks prior to putting them in the coals. Pretty interesting tech stuff. Do a search on "preburn" and you should be able to find it. I did it for the first time this weekend and I did see somewhat less ugliness comming from the stack.- tmw611
- Post #3
- Forum: Charcoal Smokers
