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  1. va_connoisseur

    First time Ribs. Needs to be stickier!

    Looks great to me.
  2. va_connoisseur

    Beer can chicken x2 with Qview

    Nice cook and smoker. I never thought of putting sides in a pan with the chicken, I'll have to borrow that idea. LOL. What size cooker is that? Looks like you can put a whole farm yard of chickens in there.
  3. va_connoisseur

    smoking my first chicken

    Nice looking bird and smoker. The glass front is a nice touch.
  4. va_connoisseur

    Pork butt for elk hunt

    Once I hit 195 for an hour, two tops, it's done
  5. va_connoisseur

    Brisket Time Temp. Charted (Q-view)

    Great looking brisket. And good notes.
  6. va_connoisseur

    smoking a whole hog

    Congrats to grandma. I have only done a couple of hogs so I am sure others with more experience will chime in. (Also, if you want more responses, move this out of the "Grilling Pork" section) 1. maintain consistent temp (225-250) 2. Inject the hams and shoulders with a simple solution (apple...
  7. va_connoisseur

    Goin' whole Hog!

    Great job
  8. va_connoisseur

    PLANNING A SMOKE DAY NEXT SATURDAY NEED HELP AND ADVICE

    I have injected (1 cup apple juice, 1 cup water, 1/4 cup rub) and it was good. My best results have come from smoking it without injecting. Just leave a little more fat on and monitor your temps. Also, for a really good flavor "injection" I marinate the brisket in 100% Dr. Pepper for a night...
  9. va_connoisseur

    Looking to purchase a trailer pit - suggestions please

    I ended up going with a private builder who makes reverse flows. Went with a 120 gallon tank size on a trailer. Love it
  10. va_connoisseur

    Spare Ribs, ABTs, Corn, Baked beans (Qview)

    Good eats. The beans look incredible.
  11. va_connoisseur

    Beef Brisket

    OldSchool, I notice you smoke your briskets fat cap up and uncut. Does that help with the moistness? I am doing a couple this weekend and was planning on using the same technique except I was going to put the briskets in disposable pans for the entire cook.
  12. va_connoisseur

    Easter Brisket and Ribs

    Great job!
  13. va_connoisseur

    Does my butt look fat??

    Good looking grub
  14. va_connoisseur

    45 pounds of Butt !!! Q-View.

    Butts looks great. What type of smoker is that? Looks nice.
  15. va_connoisseur

    Does my butt look fat??

    Welcome aboard Deuce. Looks like you're off to a good start but you've already made one error...it's never too early for alcohol and BBQ.
  16. va_connoisseur

    Piling ribs - what is the effect?

    Thanks for the heads up. I am going to have my builder make a rib rack for me. If I make enough catering this summer, I'm having a 250 built. LOL
  17. va_connoisseur

    Piling ribs - what is the effect?

    I have a 120 gallon reverse flow and have been asked to do a few events. In order to increase the capacity I am considering "piling" the ribs in, kind of overlapping them. Not stacking. Like playing card but a little overlap. How will this effect the final prduct? I think I may lose some bark...
  18. va_connoisseur

    Charcoal basket on reverse flow

    To my Lang, Bubba and other reverse flow Brethren, What has been your success with a charcoal basket? I have one made for the Hog coffin but have yet to use it. I'm going to give it a run this weekend but wanted to know if there were any tips/tricks I should be mindful of before getting into...
  19. va_connoisseur

    Phenomenal Pulled Pork!

    Looks great. Did you foil the pan at 165 or just let it ride in the pan up to ~200. Thanks.
  20. va_connoisseur

    Smoked ribs over the weekend - I love the 3-2-1 method. lots of pics!

    Great looking ribs and I like the sauce recipe. Good job.
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