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  1. r2 builders

    First spatchcocked chicken

    Let's try this again. What I paid for the bird. I found spatchcocking a bird was pretty easy. Out of the fridge. Dry brined with S&P. In to the smoker at 5:20. Chamber temp 350 degrees. After one hour. Bird out at 6:45. Plated. Very moist and tender. The only thing I will change...
  2. First spatchcocked chicken

    First spatchcocked chicken

  3. 20170520_191622.jpg

    20170520_191622.jpg

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  4. 20170520_184747.jpg

    20170520_184747.jpg

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  5. 20170520_182102.jpg

    20170520_182102.jpg

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  6. 20170520_172416.jpg

    20170520_172416.jpg

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  7. 20170520_172103.jpg

    20170520_172103.jpg

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  8. 20170520_173621.jpg

    20170520_173621.jpg

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  9. r2 builders

    First spatchcocked chicken

    Thought I would try my hand at spatchcocking and smoking a chicken. What I paid for the bird. Well I can't seem to upload any pics but the bird came out great r2
  10. r2 builders

    Hello From Southern California

    Wecome Chad I am born and raised in San Diego as well (61 years) Why would you live anywhere else. r2
  11. r2 builders

    Smoke Vault needle valve - Anyone done this?

    Did you try searching under needle valve in the search box? Lots of info there
  12. r2 builders

    Just Received Oklahoma Joe Longhorn Reverse Flow!

    Perfect ! That is what I will do Thanks hd.
  13. r2 builders

    Just Received Oklahoma Joe Longhorn Reverse Flow!

    Hi hd When you get your smoker up and running would you post some pics on your setup and how you use it. I got this smoker from a friend and really do not know how to use it I have looked around the forums but havent found much about setting one up for smoking. Maybe you can give me...
  14. Just Received Oklahoma Joe Longhorn Reverse Flow!

    Just Received Oklahoma Joe Longhorn Reverse Flow!

  15. 20170416_142040.jpg

    20170416_142040.jpg

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  16. 20170416_142052.jpg

    20170416_142052.jpg

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  17. First time using this smoker

    First time using this smoker

  18. r2 builders

    First time using this smoker

    So I did a first run with the new smoker (new to me) used charcoal which is new to me as well for this unit Did a few beef back ribs. S&P only and wrapped overnight (First mistake) ribs were to salty. In the smoker at 2pm. 5 hours in IT 160 On to the gasser to carmelize The...
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    20170423_191649.jpg

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  20. 20170423_190757.jpg

    20170423_190757.jpg

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