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  1. dirt guy

    Purpose of Vents??

    You have to have vents to allow oxygen in. Otherwise, oxygen would be depleted and your fire would go out (electric smokers excepted). Vents in the top and bottom are used to tune your fire/smoke to your desires. Electrics still need vents for circulation purposes.
  2. dirt guy

    Smokers, Whats your age and how long have you been smoking???

    I'm a half-century these days. I started smoking when I was twelve (unfiltered KOOLs, if I remember correctly). Quickly, I decided those weren't for me and chose to smoke the occasional Swisher Sweet. I haven't even had a cigar in probably 25 years. Actually, I've been around smoking my...
  3. dirt guy

    New Logo...

    I like it. I'll bet folks will tell you to kill the pig.
  4. dirt guy

    What's everyone using for rubs on their briskets?

    David's Briskett Marinade killed at the Royal this year--taking 1st, 2nd, and third place honors. http://www.butcherbbq.com/ He is consistently successful in comps. I'd trust any recommendations he would make.
  5. dirt guy

    Retired so I bought us a toy

    AND does the exhaust pipe put out TBS?
  6. dirt guy

    My best friend died, he was the reason I got into Smoking!!!

    Eagle Wing, Just think of all the great memories that will drift through your mind every time you smell smoke! Some aren't lucky enough to have such pleasant reminders. I'm sure he was a great guy. Thanks for sharing.
  7. dirt guy

    500 gallon tank build

    If I understand you correctly, running a pipe to the end would keep you from getting smoke to the cooking grate. Our smaller cooker is made out of a similar-sized tank. It's hotter on the fire box end, but still has pretty even cooking temps over most of the grate. Making a reverse flow...
  8. dirt guy

    Hi from Guthrie, OK

    Ditto from Enid--Welcome!
  9. dirt guy

    Newbie Pork Loin Question

    It's tough to do one. I generally will let a loin take smoke for 60 to 90 minutes (depending on the meat, heat, smoke). After that, I will pan it up and cover it. There is usually enough of a fat cap to keep it moist in the pan if you put the fat on the top side. I take mine to 170, but you...
  10. dirt guy

    100 dollar smoker

    It's actually $2.65 here. I thought $2.75 was the national avg. right now. OKC was $2.58 on Sunday.
  11. dirt guy

    100 dollar smoker

    240 miles divided by 15 mpg= 16 gallons 16 gallons times $2.75 gallon= $44.00 $100.00 + $44.00= $ 144.00 + your time and effort Still a pretty decent deal.
  12. dirt guy

    100 dollar smoker

    Looks like a NB Bandera. Should be worth the asking price.
  13. dirt guy

    Ready to pull the trigger

    You can smoke with an egg. It seems like a glorified UDS to me, anyhow. The great part of this site is the diversity of what folks use to achieve their great BBQ. Pull the trigger! Don't forget to post results (with pics) of your decision.
  14. dirt guy

    (30) 16 year olds this saturday what to make

    ^^^^^^ DITTO!!!!
  15. dirt guy

    Little Rock

    I wonder how David (Butcher BBQ) did?
  16. dirt guy

    Hot Polish (Elk) Sausage Pizza

    That looks great!
  17. dirt guy

    Cooking for a camping trip...

    Sooo, where's this campsite? When will the food get there?
  18. dirt guy

    (30) 16 year olds this saturday what to make

    I'm betting your wife and kids don't read the forum.
  19. dirt guy

    (30) 16 year olds this saturday what to make

    OH Noooo!!!! Is that an apple in her mouth? No Rick! Nooooo!!!!!!!!
  20. dirt guy

    Dang It!

    Self-employed--What's OT?
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