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  1. pit boss tx

    Fire n Flavor

    Glad you read my post. It is by no means the absolute to any smoke cooking, but tips that I have acquired along the way in my attempts to pick up on the techniques and  skills needed. Trip, stumble and fall is okay as I always believe the mistakes can be eaten by the cook so you see your...
  2. pit boss tx

    Fire n Flavor

    Chef JimmyJ : The knowledge of WOOD comes with every book I have read regarding the use of different wood types for smoke cooking. If you look back at the "Smoke House" very common in the Frontier Days, Hickory or Oak was always used in a "Cold Smoke" process to preserve the meats inside the...
  3. pit boss tx

    Fire n Flavor

    Hey Guys - Pit Boss TX here. I wanted to impart some of the knowledge I have acquired by reading and chatting with other cooks. It is always good to experiment with the various types of smoke cooking apparati that is offered in todays' market. I have started out with a regular gas grill; Burned...
  4. pit boss tx

    How did you come up with your screen name?

    That name is original to me....keep on keepin on......
  5. pit boss tx

    How did you come up with your screen name?

    AWESOME man! The kids are watching so keep on blessing their names.
  6. pit boss tx

    How did you come up with your screen name?

    I study a lot on the process, hobby, and profession. Since I am not an officially declared  Pit Boss, I used the  derivative and as I am in TX I guess that would not be a disqualifier, I added that. I really enjoy the art of smoke cooking. 90% of this art is controlling the fire, and 10% is...
  7. pit boss tx

    Oklahoma Joe Smoker Temperature

    What I found the problem to be was an elementary that I failed to catch until some time later. When I pour in the charcoal I have the mettle grate to suspend the fire to allow air under the charcoal. Just placing the charcoal in the firebox on the bottom will not provide the proper (air fuel) to...
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