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  1. bbqlovinpackerbacker

    New to the board: smokin in OH

    Welcome AJ glad you found us.
  2. bbqlovinpackerbacker

    Hello everyone, I'm new here

    Hey Scott...welcome to the smokers lounge!
  3. bbqlovinpackerbacker

    Happy Birthday Dutch!!!

    Happy B-day...I'm gonna smoke some meat in your honor today! Cheers!
  4. bbqlovinpackerbacker

    GOSM Low Heat Fix (w/pics)

    When I used to work at Ace Hardware in college there was the white stuff that was like 89 cents a roll (for water and air fittings), and yellow tape that was like $4.99 for a roll. Same width, but made for gas fittings. I'd probably err on the side of caution. If they make special stuff for gas...
  5. bbqlovinpackerbacker

    Massive Meat Marithon

    I've done my last few sets of ribs 3-1-1, and 3.5-1.5-1.5. I think the longer before foil provides more bark, if that's what you like. Less time in the foil=less mushy (they kinda steam in there)...and if you put them in the foil for two hours, and can get them out without falling apart, you...
  6. bbqlovinpackerbacker

    not as good

    I think the high heat probably did it. Low and slow is the key. The resting of the meat is a good thing to do, but usually when I pull them off the smoker to let them rest they're already fallin' apart on their own. Did you do any spritzing of the meat with juice, etc? Rule of thumb with cook...
  7. bbqlovinpackerbacker

    Dutch's baked beans

    I'lll be making a big pan of Dutch's bean on tuesday to take to a friends house warming party. Hopefully we woun't gas ourselves out of the new house, or cause any undue peeling of wallpaper. They're a hit everytime I make them.
  8. bbqlovinpackerbacker

    Hello everyone!

    Don't let a little rain stop you ...smoking in the rain is just a stone on the path to smoking rightousness, Dude! (Sorry got a little to Bill and Ted's Excellent Adventure there )
  9. bbqlovinpackerbacker

    Why am I not getting hot???

    I agree with Terry...he's got the solution to all your smoking woes! Are you using the themo on the door as a gauge, or a termo inside, say on a rack? You will surely get a higher reading from one inside the box.
  10. bbqlovinpackerbacker

    Massive Meat Marithon

    Looks like that CG made some tasty vittles for you. Great looking food!
  11. bbqlovinpackerbacker

    Friday Smoke--Butt!

    Totally normal, most of my butts have taken right around 12-14 hours. I've done several in the smoker for the first 8 or so hours, and finished in the oven for a few hours more. Then into the cooler wrapped in towels and foil. They've turned out awsome...as did your's by the looks of the qview!
  12. bbqlovinpackerbacker

    Beer Pairings

    I agree with the corona, and the newcastle. Think of newcastle as somewhat like a amberbock, but much tastier. If you want to combine Mexico, and dark beer you gotta try Negra Modelo (dark beer as far as amberbock color goes.) I tried one on a friends advice, and was pleasantly surprised. Goes...
  13. bbqlovinpackerbacker

    Finished my mods to the CG

    It seems to help keep the heat in, with the chimney on the top of the lid, the smoke, and related heat would just go up to the top, and fly on out the chimney. With the extention down to the grate. the heat goes up, gets trapped, and then slowely goes out through the longer, lower chimney...
  14. bbqlovinpackerbacker

    Today's Smoke

    Sounds like a great spread...when should I be there?
  15. bbqlovinpackerbacker

    Finished my mods to the CG

    I used the charcoal pan a couple times, but found the temp diff from side to side was 30-40 deg. I got four 6x18 inch sheets of steel at home depot...someone posted about the idea once before (18 or 22 gauge...can't remember, but needed a little umpff to bend them) bent them into a slight curve...
  16. bbqlovinpackerbacker

    wrap or not?

    I have yet to wrap a butt. I usually don't even move it once it's on the grill. I do spritz with a mix of apple juice, grenadine, and a touch of rum. I also tend to spritz my mouth a lot with that same mix. I spritz about every 45 min to an hour, when I check the temps, and charcoal level. I...
  17. bbqlovinpackerbacker

    Finished my mods to the CG

    I just bent mine in such a way to follow the curve of the lid. It kinda crinkled a bit in the middle, but I think it works great. The first pic shows the extension put on the lip of the top lid. It keeps it from moving around. The second pic is from the second smoke I did on the chargriller...
  18. bbqlovinpackerbacker

    My Fatty initiation….

    Dang, dude that looks awsome. Yum. I thought Fatty's were all hype, then I made one. The next time I made two. The third time I made two fatty's with three sausage rolls. I have yet to have any leftovers. Truely one of the greatest creations known to man! I scream, you scream we all scream for...
  19. bbqlovinpackerbacker

    I'm thinking it's time to leave.....

    Az_Redneck: you said it all! Thick skin is needed, in my opinion, for life in general. I have many other things floating around in my head (some not so nice ), but for respect of the board, OTBS, and the Smoking Gods (since I've got some ribs on the smoker as I type) I'm going to keep those...
  20. bbqlovinpackerbacker

    The Nagger (PG 13)

    Sounds like my wife on some nights!!!
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