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  1. short one

    Cabntmkr1 is in the house.

    Welcome to SMF, and enjoy your stay. Ask any questions you may have.
  2. short one

    Nub from Virginia

    Welcome to SMF, might I suggest investing in a couple digital/probe therms. Lets you know what temp you meat is without opening the smoker and loosing heat. Remember Low and Slow, times are only guidelines and it will be done when it's done.(by temp) If you do a butt remember the plateau, DON'T...
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    BB's and Spares today...with Q-view

    Fine looking ribs. Congrats on a great job. Looks like the others will have to run fast to get ahead of you for snacks.
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    Boss wants a smoker

    Thanks for the help guys, I think I'll get a couple throw-a-ways and try it to see what kind of results I get before I put out the money for the stainless ones. Still wondering what affect the steam will have, the top of the firebox gets pretty hot.
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    Pig Roast

    Thought you folks would like the pics. I for one would love to see it in action. PARTY TIME>>!!!
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    Help: Advice before first pulled pork smoke

    Here's a thread that can help you.http://www.smokingmeatforums.com/for...ead.php?t=8111
  7. short one

    Pig Roast

    Thought you all might like this set-up for a pig roast. Found it by accident while looking for some info about using firebricks to dampen the hot spot in Buela. http://www.lthforum.com/bb/viewtopic...c121a33fd7d2bc
  8. short one

    Boss wants a smoker

    Pig, the best answer I can give you right now is somewhat and I'm not sure. Am thinking about making the top of the firebox heavyer than the sides to try to slow down some of the radiant heat from the top.
  9. short one

    Boss wants a smoker

    I measured the tank today and it measures 46" X 72". Using the formula posted a while back on this forum, it figures to be about 517 gal, will call it 500. Chris- can't really see how a deflector plate over the opening would help, as the firebox has 2-6" tubes running from the firebox to...
  10. short one

    Boss wants a smoker

    The manager at the elevator I work at wants a smoker with a center mount internal firebox like my Buela. The barrel we went and picked up tonight is larger then the one I built Buela out of, I'll get some measurements tomorrow and post them. The question I have for you folks is, how can we get...
  11. short one

    what does 'your smoking area' look like?

    Beautiful pics, thanks.
  12. short one

    Smokus Interruptus

    Tim, I believe I would do as Deb says. Thats the way we reheat the ones we freeze. Hope you are staying dry down there.
  13. short one

    What did I do wrong?

    Time is just a guide line, temp is accurate way to know when a brisket or butt is done. Experience- I've had some smoked boot leather myself, so don't feel bad, and try again with a thermometer. Digitals with leads are great investments.
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    how to delete posts?

    No, I put one on, deleted and posted post #3.
  15. short one

    How Do You Take Your Fatty????

    Mike where is the all the above button.
  16. short one

    First try at Pastrami...and then some!

    Hey, send me about half of what is left and I will give you an honest oppinion after its gone. Looks great and bet it tastes as good.
  17. short one

    New "NewBraunfels Smoker" in Houston

    Welcome to SMF, and enjoy the friendly folks here. Keep asking questions and I an sure we can improve your Q. As for you questions, how long have you had your wood aging-drying, you need to use seasoned/dry wood to keep from having creosote build up. You need to season your wood for 6 months or...
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    how to delete posts?

    Like Bill said, I just delete a post from this thread to make sure I knew how.
  19. short one

    Newbie Question

    From all that I have seen posted meat stops taking smoke at 140 internal temp. You can back off on the wood after that point. Listen to Moewy.
  20. short one

    I think i need a bigger grill (cookin pics included)

    Looks like it's time to start talking to the bookkeeper about a larger toy, or maybe another one so that one isn't so lonely. Good luck with your smoke.
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