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  1. pinkmeat

    Exciting day for me!

    If you go the reverse flow route, or otherwise, you could always incorporate them into a drain system for cleanout. Nice score and good luck with the project!
  2. pinkmeat

    First time in the new custom stick burner - Memorial Day 09

    Everything looks pretty good, but you still need to paint that mofo.
  3. pinkmeat

    2 chuckies and a brisket

    Did you slice the chuck?
  4. pinkmeat

    Can a UDS handle........

    Where there's a DRUM there's a way...
  5. pinkmeat

    Keeping smoke to a minimum. How to?

    I meant pre WARM not burn, sorry for the confusion.
  6. pinkmeat

    Whole Pig in a Lang 48 - QView

    I want to see how you get your meat off the pig? Sounds dumb, but I've heard of a pig picking and seen it done by reaching in and grabbing what you want. Are the ribs still in it and good?
  7. pinkmeat

    Frankensmoker

    That thing looks really good. Nice job.
  8. pinkmeat

    Keeping smoke to a minimum. How to?

    I even preburn splits on the Lang I just purchased. It really is foolproof.
  9. pinkmeat

    Keeping smoke to a minimum. How to?

    Just warm them on top of your firebox until they start smoking a little. Then they're ready.
  10. pinkmeat

    8.8 lbs of brisket w/ Q-view on its way for Memorial Day

    Wow, looking awesome!
  11. pinkmeat

    22.5" Cast Iron grate

    That looks very cool....
  12. pinkmeat

    Wasting time

    since when are ribs included in the 30min meals category?
  13. pinkmeat

    Rib-Off 2009

    Once Hickory is in the equation, the Apple won't matter. Go either all hickory or all apple. Apple is more mild, and some say slightly sweet smoke.
  14. pinkmeat

    new build of a reverse flow smoker(pics)

    Alright man, it's been over 12 hours since you promised pics....give'm up!
  15. pinkmeat

    Lang Question #3

    On that note, on Lang's website it says the 60 will hold 15 racks of ribs. Anybody have a pic of that many ribs on one 60? Or 20 butts for that matter?
  16. pinkmeat

    challenge - name three flavors that (together) best compliment beef!

    Garlic, salt, and pepper.
  17. pinkmeat

    CGSP 5 racks of ribs, briquette lesson learned

    That wood will keep burning super easy if you split it.
  18. pinkmeat

    Too much for da lang

    You getting any extra steam inside from the rain? I mean does it seem to be getting under the door?
  19. pinkmeat

    How to reheat brisket???

    I wouldn't ever WAIT to slice or pull. Do it initially while it's fresh.
  20. pinkmeat

    Twins

    Wow, that's the best useI can see for $25 bucks, unless you bought some meat.
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