Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. pinkmeat

    Early Easter with QVIEW!

    I'm guessing you have some leftover ribs...hate it when that happens ;)
  2. pinkmeat

    Bunny Ribs

    You are making me hungry, have to ask though... Did the one on top burn, or is your glaze making it that dark?
  3. pinkmeat

    What did I do wrong?

    Is this a gas unit, or charcoal? You would be hard pressed to maintain even or ideal cooking temps for that long without any attention at all in a charcoal unit.
  4. pinkmeat

    Drum Question

    You should be able to get it either way, especially if you are BUYing one. I would still burnout to get the paint off the outside, and cause it's fun.
  5. pinkmeat

    Easter Smoke

    You could foil the butts when they hit about 165-170 internal, and keep cooking until they reach 195-210 internal. Let them rest for at least an hour beforehand, and they will fall apart, everytime.
  6. pinkmeat

    Want a BBQ business?

    Well I bet the owner is in the hole now. I think the market building was closed for like 6-8mos due to rodent problems. The city owns the building and there was a really long delay and talks of not repairing what had to be done. Wish I had all the details, but it does make you think a little.
  7. pinkmeat

    Want a BBQ business?

    The bad thing is that the location is a lunch only kinda place. Downtown so I bet Saturdays are a futile effort.
  8. pinkmeat

    Want a BBQ business?

    Don't their their previous reputation, but 25k doesn't seem too bad for a turnkey restaurant? http://roanoke.craigslist.org/bfs/1116669016.html
  9. pinkmeat

    seasoning - what about the drain plug??

    What, a new Yuengling? All we have in VA is Porter (seasonally), Regular, Light, and Black and Tans...
  10. pinkmeat

    Replacing Silver Smoker Grates

    If they're just dingy or torn up, I believe if you cook them in the oven at 350 for an hour or so they'll look new again... Someone back this up?
  11. pinkmeat

    My education begins....

    Two words for this smoker, they will change your life: Go buy a $10 GRILL WOK....usa for a charcoal pan and it will make your temps waay hotter than you need.
  12. pinkmeat

    MY NEW UDS w/qview

    I also tend to use briquettes and no lump in the UDS. Lump seems a bit too hot and burns too fast compared to briq's.
  13. pinkmeat

    Fabricating Reverse Flow Smoker W/Pics

    Doesn't "No" sometimes mean "Yes?" In this case I'd say yup.
  14. pinkmeat

    2nd attempt at smoked ribs with Jeff's recipe and Q-View

    Well, looks like I'm cooking ribs tomorrow! Good job man!
  15. pinkmeat

    Fabricating Reverse Flow Smoker W/Pics

    Those are the best wheels I've seen!
  16. pinkmeat

    1st smoke in silver smoker

    Can you only use half of your smoker now?
  17. pinkmeat

    Number 3

    Are you building the trailer from scratch?
  18. pinkmeat

    Talk about a stack of wood

    Reminds me of a guy name Steve...
  19. pinkmeat

    Fabricating Reverse Flow Smoker W/Pics

    Unless it doesn't cook evenly, then you'll have three reminders...lol Maybe test it first with a probe type thermo before you add all the therms.
  20. pinkmeat

    Door lips on smoker in or out

    I don't but think of of this way.... Your cooking grate will be approximately the entire width of the door opening, if not more. For pullouts, you will need some angle at the outside of the openings for the cooking grates to slide/rest on. If the additional flashing or overlap was on the...
View older results
Top Bottom
Back
Clicky