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Ran into a bit of a snag. I tried burning out the barrel for two days using a good supply of old firewood. The outside of the barrel turned from blue to white, but the red lining remained. I called all the sandblasters I could find around my area *Little Rock, AR* and the cheapest was $90/hour...
I bought stainless for mine, mostly because I had a few extra bucks in my budget for it, and I really didnt want to have to mess with burning the zinc coating off, and hoping I got it all.
So after searching long and hard about which type of smoker to buy, I decided to go "cheap" and make a UDS. I found a guy near wjere I work who is selling used barrels for $15. They stored graphite powder, and have the red lining.
I started the morning at Lowe's buying a 7/8" hole saw, I am...
About a month ago I tried my hand at the 3-2-1 ribs. I'd read up enough about it, surely I could do it. Man was I mistaken. I had candy-coated ribs, only because the brown sugar and honey had cooked and solidified around the ribs. I was incredibly disappointed. So I finally got the nerve up to...
We just pulled the hindquarters out of a little doe my nephew shot this afternoon, his first, and he wants to smoke them next weekend. My question is what style rub to use? Im kinda thinking use the same rub I use on pork butts, what I use is a bit sweeter, but is fantastic.
Hah, its a song name by the band Taproot.
As far as Q view, I dont have anything yet, but will next time I do something. Planning on doing a smoke next weekend, just havent quite figured out what to do.
New to the Q, decided this past summer that I was going to save my dad's chargriller smokin pro from the scrap yard, because he couldnt figure out how to make it cook anything that resembled good Q. So I started trolling a lot of forums and think I just about have it figured out. I have a few...
Here's the rub I use for my pork butts that everyone that has tried it loves it:
Tony Chacheres 3 tbsp
Turbinado 4 tbsp
Paprika 1/2 tsp
Cumin 1/4 tsp
Garlic powder 1/4 tsp
Onion powder 1/4 tsp
Salt 1/4 tsp
Its pretty basic, but very tasty.
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