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  1. dirt guy

    Cain's BBQ Spice

    >>Not so sure about that. I have never seen it in Florida. Atleast not yet. Do you have a Farmer Brothers Coffee rep?  >>our store dont carry it anymore and we want some, A smoking buddy said that Sara Lee still owned them.  You could probably contact them through their website to find out...
  2. dirt guy

    Cain's BBQ Spice

    No, they are nationwide.    Just check with your local Farmers Brothers Coffee rep.  They were part of the Sara Lee corporate structure.  But, I think they have been sold once again.  My experience with buying the large containers at the grocery store or Wal-Mart is that much of the time the...
  3. dirt guy

    Reverse Flow or Tuning Plates

    I would say that it is up to you.  Reverse  Flow's also have a radiant heat aspect that isn't true so much with tuning plates.  You will have to relocate the stacks for RF.  The plate will be be and easy install.  Tuning plates will be trial and error to some degree.  You may have to make...
  4. dirt guy

    Cain's BBQ Spice

    I spoke to Mr. Roberson this week.  He asked me to update this posting.  By company policy, he is unable to service anyone outside of the northwest Oklahoma area.  If anyone is looking to purchase Cain's spices, they should find the FARMER BROTHER'S COFFE sales representative in your area.  It...
  5. dirt guy

    It was a long day......

    Well, it does have a sink and an 8ft. table on the opposite side.  I guess you could clean up and stretch out if you were so inclined.  On another note, Bill does make awesome smokers.  He really "custom builds" whatever the purchaser wants.   
  6. dirt guy

    It was a long day......

    >>That is one monster smoker too! It is a beast!  My brother built it off of a design my father came up with.  It is a little over 16 ft. long and has the firebox in the middle.  Essentially it is two smokers in one.  The walls of the firebox are carried near the top of the smoker, while the...
  7. dirt guy

    It was a long day......

    and I didn't take any pics.  Too many folks coming and going to allow me to pick up the camera. Just got home from our annual holiday party. Dale and I cooked five gallons of Dale's special Ranch Style Beans, 36 racks of St. Louis style ribs (only 3 left), 4 whole pork loins (1/3 of one left)...
  8. dirt guy

    New and improved pork roll

  9. dirt guy

    Smoking a already cooked Ham

    I like to use the "KISS" method. (keep it simple stupid)  I buy a "Cooks" brand butt section ham, put it in a foil pan cut side down, pour maple syrup over it, sprinkle it with a little head country rub, cover it with foil, and cook it at 275 degrees until it is 175 degrees in the middle. I keep...
  10. dirt guy

    Adding a vertical to my Oklahoma Joe...and reverse Flow. Thoughts?

    If you put a damper on the vertical, how will smoke get back to the other end?   I don't believe that temps will be even--it doesn't matter which end the vertical is on.  That's not entirely a bad thing as long as you know your smoker.  Different foods need different heat and smoke--you would...
  11. dirt guy

    My XL smoke for the Shop.

    will be given upon the presentation of Q-View or sworn affidavits from three participants stating they "et some of yur grub".  Congrats on a great job.  The problem with doing one of these things is "people talk".  When it is really good, others will be asking you to share your time and...
  12. dirt guy

    My newest experiment......

    A friend that doesn't really care for "additives" with his loins tried a slice.  He was really impressed.  He said that the flavor was different than anything he'd ever associated with a pork loin but he really liked it.  He's been certified to be a KCBS judge for local contests, too.  When...
  13. dirt guy

    My newest experiment......

    I've thought about it, Merv.  But, not sure I could handle it.  We'll do our company party on the 30th.  It will consist of 30 +\- racks of ribs, two briskets, 3 pork loins, beans, hot links, and possibly a potato casserole.  I wonder what qualifies as a "big" smoke.....
  14. dirt guy

    Hey guys!!!

    Welcome, Klay.  I don't use green wood at all.  Green wood will give a heavier flavor and (possibly) give you a creosote problem.  I use only pecan and only a wood burner--never tried electric or propane.  If I'm in a pinch, I will use my bbq grill with briquets and wood chips placed on top. ...
  15. dirt guy

    My newest experiment......

    After devouring most of the test sample, here is the final report.  All in all, I was happy with the final product.  The only thing I would have done differently is cut back on the seasoning a bit.  It was a little saltier than I like.  I have that problem with the Serendipity--I always seem to...
  16. dirt guy

    My newest experiment......

    It is an old anhydrous ammonia nurse tank used for fertilizer application by farmers.  18 ft. long with the fire box in the middle--essentially two smokers in one.  It was my brother's brain child based off of a design originated by my dad.  It works really well.
  17. dirt guy

    My newest experiment......

    Mid-smoke--loins are panned up and are at 144 currently.  Should be done just after the noon hour here in OK.  I'll post other Q-view this evening along with a full report. Stonebriar, no I don't intend on ever putting a bacon weave on one of my loins again.  I tried it, didn't care for it. ...
  18. dirt guy

    My newest experiment......

    Hey, Mark!  Yea, I haven't been on here much--never did get used to the new format for the forum.  The biggest deal is my ISP at my shop.  It is only slightly better than dial-up.  With all the ads here now, it takes forever to load a page.  My buddy Stonebriar keeps me up to date on the forum...
  19. dirt guy

    My newest experiment......

    I am once again endeavoring to improve upon my Pork-U-Pine.  My latest experiment is to take some of my favorite flavors and combine them within a pork loin--two kinds of cheese, hot links, and baby spinach.  Here is the list of ingredients: 1- whole pork loin (approx. 9.5 lbs.) 1- 5 oz. wedge...
  20. dirt guy

    Will it work for my first build?

    I was thinking about your design today as I was working.  I'm wondering how much smoke the horizontal portion would get if you opened the damper between the firebox and the vertical portion.  Won't the smoke follow the path of least resistance and go straight up and out your stack?
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