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  1. va_connoisseur

    First smoke on the Hog Coffin with qview (picture heavy)

    Thanks Sam, Al and Sly. I'm so use to cooking on the WSM, where I foil spare after 3 hours and stop the color change, that I was looking for the ribs to be a little lighter in color. Also, using hickory for the first time gave me pause. I typically use apple and/or pecan chunks in the WSM. Need...
  2. va_connoisseur

    Another newbie 1st smoke complete. Worried!

    Welcome to the addiction! There was a doctor that claimed he had a cure but he showed up at Memphis in May and has never been seen or heard from again. As for the butt, brine and foil will definitely cut down on the time. I did several shoulders this weekend and it took half the time. I try not...
  3. va_connoisseur

    First smoke on the Hog Coffin with qview (picture heavy)

    It was a good time. Davidoff, OpusX and God of Fire cigars all around.
  4. va_connoisseur

    First smoke on the Hog Coffin with qview (picture heavy)

    Decided to take my new reverse flow smoker on it's maiden smoke this weekend. 10 racks of St. Louis Spares and 42 pounds of shoulders. I used my own rub to slather the ribs and butts. For the smoke I used pecan and hickory. I started with three ~14 pound shoulders. In order to cut down on the...
  5. va_connoisseur

    Two large shoulders

    Thanks for the insight. I am now considering cutting them in half to reduce the mass and cook time. Any issues there? I know food is done, when it's done but I can't invest 18+ hours this weekend for this cook. I'm looking for options short of buying smaller butts.
  6. va_connoisseur

    Two large shoulders

    Cooking for my cigar club this weekend. The food guy was suppose to get three 5-6 pound butts. Instead he gets two 14pound shoulders. If I cook hot (250-275) how much time should I expect? I have a feeling Im going to on the smoker for 12-14 hours. 
  7. va_connoisseur

    Baby back ribs with Q-view

    Some meaty baby backs. Look great
  8. va_connoisseur

    16 pound butt

    Nice. Great color.
  9. va_connoisseur

    Injection and cook time

    Thanks for the tips
  10. va_connoisseur

    Injection and cook time

    I have done several butts but never injected one. Wanted to experiment but before I go down that road wanted to know how it affects cook time. For instance, if I inject and rub the butt the night before, put it in the fridge overnight, take it out before smoking and bring to room temp before...
  11. va_connoisseur

    Cooking for small group

    Thanks for all the replies. I will definitely have q-view as this will be my first "big" cook on my new trailer rig.
  12. va_connoisseur

    Cooking for small group

    Cooking for 20-25 people in my cigar club, 15 guys/10 gals. I was thinking four 6lb butts, 4 racks of spares, a tray of beans, cole slaw, and potato salad. Too much? Too little? Just right? Thanks
  13. va_connoisseur

    HELP! White smoke when adding wood

    <Foul four letter words deleted> I just bought a quarter cord of hickory and I thought it was a little "moist", OK, what is the best way to dry, age wood. I have been putting the logs on the smoker box and that has seemed to assist.
  14. va_connoisseur

    HELP! White smoke when adding wood

    BBQers, Just bought a reverse flow trailer rig (review to come) and its my first big smoker, I typically use a WSM. Problem is that once I got it to temp and it was holding, I added wood at about 90 minute but now I am getting a lot of white smoke. Vents open and she is drawing good. Could it...
  15. va_connoisseur

    I Need Your Two Cents on this Center Mount Firebox from Lone Star Grillz....

    I've found in the world of BBQ, 99% of the purchases are emotional. Good or bad never really comes into play. Now as far as the design, as long as it's holds heat well and had the capacity you need I say go for it. Then report back to us with lots of q-view
  16. va_connoisseur

    Not enough smoke taste

    I agree with sprky. I have noticed that if I don't let the meat rest and/or I don't get away from the smoker to clear my head, I can't taste the smoke flavor as well. Often I taste more smoky goodness the next day. LOL.
  17. va_connoisseur

    Question for the stick burners

    Thanks for the insight. I am going to pick up a wood rack from the hardware store. I want to do a pig sooner rather than later so I will be smoking everything I can get my hands on once I get the rig. I was reading about the biscuit test to check for hot spots that's different and definitely...
  18. va_connoisseur

    Question for the stick burners

    BBQ'ers, I am in the process of having a stick burner built (120 gallon reverse flow trailer mount). I have a few questions as I have been smoking on a WSM for the past 3+ years. 1. With a stick burner, will I need to keep an active flame going (large and hot to start and the small and hot to...
  19. va_connoisseur

    Trailer brakes

    I am going to nix the brake idea but I'll upgrade the rims and tires.
  20. va_connoisseur

    Trailer brakes

    It's about 850 total weight. Going to be towing it with an F150 with the tow package.
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