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Newbie from Cincinnati... Brinkmann WSM
Char is right, chix are tricky. I tried some for the second time Saturday and I had one done in 4-1/2 hrs, but the other three took right at 6hrs before they came up to temp. Meat was good and juicey, but I haven't gotten the skin part down. The key to BBQ is patience. I dont know if I said it... -
Mother's Day Chicken Smoke!
Man them birds look awesome. I did chickens today and I still suck at them. I cant gt the skin right. Meat was tasty though. I see yours and have something to shoot for. Great job! -
Newbie from Cincinnati... Brinkmann WSM
Less than 5 minutes. As I drive past there this evening I'll be looking for the smoke. Cant wait to see your q-view. -
New Member from VA
Well Doc, you came to the right place to learn. Take Jeff's free 5-day ecourse (link on left). There are many here who love to share their knowledge so don't be shy. Just ask away and someone will help. Have fun and keep smokin. -
Smoked salmon, qview including the tornado warning!
Dude, you been watching too much Alton Brown and reading Cooks Illustrated. Next thing you know we will molecular gastronomists. Just playing, I was talked into trying Salmon again by the people around here, cuz I hate it, so I will try smoke and brine. Not this week though. It's a whole... -
1st time ribs in progress
Looking pretty good so far. I thought the same when I first made a rib attempt. I thought this has been on for half of forever and is going to be dry as a well diggers arse. I was wrong. Ron is right, got to have good thermometers for grate and meat temp. -
Newbie from Cincinnati... Brinkmann WSM
I messed up with the 10 miles north of downtown. I meant 10 miles north of 275. I'm right in your backyard actually. I'm north of 129 off Liberty-Fairfield. The BBQ place just off Sharon Rd. is Burbanks. The other one on Sharon is Jim Dandy's but I would think it is too small for live music. I... -
cowgirl's UDS
Cowgirl, that is a nice looking custom rig. Excuse my ignorence but what powers it? I see what looks like a valve at the bottom, I assume propane. But you know what assuming does. Excellent job.- tmw611
- Post #2
- Forum: Charcoal Smokers
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McBubba's Fatty Sammy
Now those are good lookin fatties. I have to try the roll up method. I was just flattening out the sausage a fillin the sucker. But my fatties are like me, too fat! Cheese and stuff are poppin out the seams as the sausage cooks. I'm going a little lighter with the mixins and rollen em up next... -
Will my ribs be OK???
I second that! Can't have too many ribs. I smoked some baby backs a few weeks ago and I had people over I aint never seen before. -
New member from Missouri
JBG, was quick on that one. I told you these guys were awesome. -
New member from Missouri
Hey Paul, first off welcome to the site. If you need assistance you came to the right place. The people here are phenominal. They love to share what they know. If you are new to the chargriller smoker with SFB you may want to visit some of the mods threads. I think one is a sticky in the... -
Newbie from Cincinnati... Brinkmann WSM
Hey Austin, Kratz is 25 mi east and I'm about 10 miles north of downtown. Basic rub I use for most things is 3 tbsp Kosher Salt 1/4 cup packed dark brown sugar 1/4 cup smoked paprika 1/2 tsp Celery salt 1/2 tsp mustard seed 1 tsp Chipotle powder I like hickory for pork and chicken. Don't know... -
Just finished CGSP mods!
I also like the flange idea, and yours looks especially well done Fireguy, awesome job. I sealed mine with the rope using the high temp RTV. It made a huge difference especially in the wind, but it looks like crap. Gaps at the ends were huge. I will be doing the flange mod as I cant have the...- tmw611
- Post #16
- Forum: Charcoal Smokers
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Frozen Burrito
You gotta be pretty creative to come up with a first around here. I woulda never a thought of smoke any kind of burrito let alone a frozen one.- tmw611
- Post #10
- Forum: Charcoal Smokers
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Salmon Surprise
Okay guys I'm convinced that I gotta give it a shot. I will let you all know how it turns out. Thanks for the slight push. -
chargriller pro mods
Salty Dawg, I just got mine and did most of the mods you are doing, no pics but the threads from Teeotee helped alot. 1. I had to remove the heating rack. Unless you cut and modify it the stack mod wont go in. The question then becomes does the warming rack serve a purpose? No, it will only get...- tmw611
- Post #4
- Forum: For New Members
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Jap peppers in jars.......mild, medium, HOT
I thnik it's all in the pepper and where they are prodused. I used to pull Japs off the plnats and do a grill on them and eat with the meal. I would pull seeds for the next year and the cycle conitnued until I lost my seed stock to an eraly frost. Bought some new seeds and grlled a few up and... -
Teams first comp!!!
You and the boys go out there and smoke em! Good luck!- tmw611
- Post #18
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Newbie, need all the advice I can get
Dave, Welcome aboard. Like Dave said a picture is worth a thousand words. I looked for one on the web for a bit and only found 1 which was what they called a 30" grill. Had a couple of handles to raise and lower the charcoal bed. Is that what you have? I think that is what you are describing...
