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Love hickory, oak, and beechnut, although beechnut is not too common in my area.
Tons of black locusts and black walnut. I've used BW on a few cooks. First time was on pulled pork. Very heavy smoke profile. Too heavy in fact. I still use it on longer cooks, but only use a single split mixed...
I've got my dad's sausage recipe book when he and my uncle's would try different batches of sausage after butchering a hog or three. The dates are in the early to mid '60's. It's funny to read the notes as they tried to find the correct amount of spices.
Several are simply "X" out, but some...
I've done many whole hogs on my pit. 250 gal reverse flow.... Some skin up, some skin down. Always fantastic. Either way I protect the belly with heads of cabage.
However, I've have a request to do skin side down. Here's the part I've never done before. They want the belly filled with...
Thanks for the education. I've had troubles ordering beef ribs in the past. Never got what I was asking for. Always got bones will little to no meat on em. This will definitely help.
Ribs take up a lot of room without a rib rack.
I can get two 16# Packers in my DB, but don't think the second rack would fit as it doesn't slide in, but has legs. Highly doubtful a rib rack would fit on top of the second rack. I could measure the clearance if you like. I usually use the second...
Mine is under a overhang on my deck. If it's a light rain it stays dry, but a heavy rain with wind will soak it. I've cooked in rain storms and snow storms. Never a issue.
Two different styles of offsets. Traditional has the smoke stack on the opposite side of the firebox. Most require tuning plates to keep the side to side temps consistent.
The reverse flow offset has the smoke stack on the same side of the firebox. There's a plate just above the firebox...
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