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  1. va_connoisseur

    Lang Smokers vs. other Top of The Line Smokers

    I think that is a great idea. We are all constantly learning and perfecting our craft of smoking. I would be willing to put my background as a training developer to use if someone was willing to do the camera time.
  2. va_connoisseur

    What can you tell me about Greasy Hill Custom smokers?

    I can't say they are bad smokers. They are not the "name brand" smokers but I had and "off brand" and produced hundreds, if not thousands, of pounds of great cue last spring, summer, and fall. I'm interested in hearing the OP opinion of the build quality compared to a Lang since he has owned...
  3. va_connoisseur

    What can you tell me about Greasy Hill Custom smokers?

    Hog, The more research I have done, there appears to be 3-5 companies "producing" and saleing the same smokers. Greasy Hill and Custom Pits appears to have the same smokers. I can't recall the other companies I have seen in the past couple weeks. I'm not making a judgment on their quality...
  4. va_connoisseur

    What can you tell me about Greasy Hill Custom smokers?

    Good to go. Considering you've had a Lang I would be interested in an owners comparison of the two.
  5. va_connoisseur

    What can you tell me about Greasy Hill Custom smokers?

    Congrats. Glad it working for you. Did you go with the BR-01 or a different model?
  6. va_connoisseur

    New smoker build

    Great start. I would use the the bbq calculator (http://www.smokerbuilder.com/pitcalc/) to ensure you get the firebox, vents, correct.
  7. va_connoisseur

    Questions for reverse flow builders

    Indeed. My smoker is running well. A friend just bought one from a company that is not a Lang or Bubba and is having a heck of a time getting temps to hold. I took a look and the first thing that jumped out to me was the huge gap between the RF plate and the end of the smoker and that the RF...
  8. va_connoisseur

    Questions for reverse flow builders

    This is a blurry image for the reverse flow plate
  9. va_connoisseur

    What can you tell me about Greasy Hill Custom smokers?

    I have a friend with a similar smoker. Biggest issue is airflow, as well as real short reverse flow plate (only 2/3 of the smoker chamber). Getting it up to temp can be a challenge. These look like the same pits from Custom Pits out of Alabama.
  10. va_connoisseur

    Questions for reverse flow builders

    I have a couple of question for the reverse flow builders. I have been seeing a few builders not fully welding the reverse flow plate, just tack welding it. Is that a good idea? My builder fully welded all 3 sides of the plate to the box. Secondly, how long should the plate be in relation to...
  11. va_connoisseur

    Brisket Overload!

    If you can hold consistent temps, you will be fine. Your time will vary because of the position of the briskets, how often you peek, Murphy's Law, etc. but for the most part, consistent temp equals consistent cook time. How long does it typically take for you do to a brisket? I would not...
  12. va_connoisseur

    My brisket is done too early

    If you have access to an oven, warm the oven to 180-190 and put the brisket in about 2 hours before you want to serve. That should slowly bring it back to temp.
  13. va_connoisseur

    Shirley Fabricators Smokers

    I have not cooked on one but I have had the opportunity to inspect one that I am considering purchasing. The build quality is first rate. Speaking on build quality, it is amazing. I am looking to upgrade from my current 120 gallon setup and I believe, from a build quality standpoint, the Shirley...
  14. va_connoisseur

    Prepping baby back ribs the night before. Good or bad?

    Why are you cleaning it? I've never done anything like that, I'd be interested in the reasoning
  15. va_connoisseur

    I finally made a decision and bought a backyard smoker. American BBQ Systems - All Star

    Congrats. Now let's put some smoke through it
  16. va_connoisseur

    Time for a new stick burner

    Thanks for the response. I have been looking at either the 84 or 108 deluxe. I need to see them in person to get an idea of which size will work best for me. I know Bubba makes the 250R and 500R, which are in the same price range. I am looking at those as well.
  17. va_connoisseur

    new reverse flow

    Nice rig. Where did you have it built?
  18. va_connoisseur

    Time for a new stick burner

    OK. Thanks for the information. That's a metric ton of food. WOW. OK. How is wood consumption?
  19. va_connoisseur

    Time for a new stick burner

    OK. So I have a 120 gallon reverse flow that has served me well. Several thousand pounds of meat have been turned into smoky goodness by the Hog Coffin. Now it's time to upgrade as I am looking to do more roadside and bigger "catering/roadside" gigs. I'm trying to decide whether it makes sense...
  20. va_connoisseur

    1 rack Maple Glazed Ribs, 1 rack KC Ribs, with Q View!

    Well?
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