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  1. pinkmeat

    Can my wood be TOO dry?

    This is the main issue with smaller horizontal wood burners. You have to introduce almost too much air to keep something burning that you burn right through it because of the smaller size of the split. That's why I love the Lang. I can add big splits and actually wait a good 30-45 minutes...
  2. pinkmeat

    sharing my hobby

    Do you ever feel like you're being watched?
  3. pinkmeat

    Weekend#1 Project Fatman & Little Boy

    Nice looking fab work so far. How think is that metal for the firebox?
  4. pinkmeat

    Old fridge

    Someone just built a really nice one and used a chargriller sfb. Do some searches in the charcoal smoker section maybe...
  5. pinkmeat

    Brisket and pork butt together

    If you really need to, put the meat on at 5am. Fire going at 430ish. Cook at 250 and you should have plenty of time. Also, you can foil at 165, then finish in a 300degree oven without losing any moisture. That's what i would do if I were you. Once everything has reached it's internal temp...
  6. pinkmeat

    Garlic stuffed eye of round roast

    Good golly I believe I'd eat suma dat! Great looking grub man.
  7. pinkmeat

    Kansas City vs. St Louis

    You sure about that? Ribs get pretty hard to pull apart with the membrane not removed. I have never seen a rib with it on except one that I forgot one time, and it was hard to chew through.
  8. pinkmeat

    Beef Barbacoa (tongue & cheek meat) Tacos w/ QVIEW

    I'll be that guy. You couldn't have enough other stuff on there to make me try it. I do think you did a wonderful job since the finished product looks like something I may eat. Knowledge is power though, lol.
  9. pinkmeat

    My first smoke on the new drum

    How much charcoal does your basket hold? Was it started full? On a full basket I have had one accidentally going the next afternoon...like 18-19hrs I think. I usually use briq's versus lump in the uds only because they seem to burn a little longer and more evenly.
  10. pinkmeat

    Wood Smoker Guidance

    If wood is readily available I favor it now.
  11. pinkmeat

    Lang Question #2

    I'll have to check that. It probably has to do with the location of the gauge. Mine is at the top on the far left. Don't know what impact it has, but I bet it has some.
  12. pinkmeat

    First Brisket, looking for ideas.

    Dude, I gotta say your avatar is the best I've seen. thumbsup ;) Will be waiting to see this brisket too, good luck!
  13. pinkmeat

    st louis vs spare ribs

    Something to consider, if you do end up ever trimming to St Louis style, just go ahead and smoke the trimmings and freeze them til you need em. They go great in beans and it really doesn't require much additional time unless you're doing 5+ racks at once. I hate to see good meat go to waste.
  14. pinkmeat

    Competition or Catering MUST HAVES!

    I am very new to the competition arena, actually so new my first will be at the end of the month. Not so much worried about cooking, but more about the logistics and having what I need, where, and when I need it kind of stuff. I also have dreams of doing small concessions or catering, but have...
  15. pinkmeat

    Picked up the Lang 60 yesterday!

    Haha, I hear ya. It kind of sucks to want his smoker, but hate his lack of effort to sell them. He knows he had you at hello.
  16. pinkmeat

    Lang Question #2

    My 60 is a couple years old, but it's a Tel-Tru
  17. pinkmeat

    first brisket - step-by-step with q-view

    I still gotta try a brisket. Great job!
  18. pinkmeat

    Biggest smoke of year! SO Far..and it's an all nighter..QVIEW included

    Good stuff man!
  19. pinkmeat

    Picked up the Lang 60 yesterday!

    I was gonna post some photos of the first fireup, but I was tucked up under the easy up tent trying to keep the me and the smoker dry. I didn't know if it would like being rained on so early in our relationship.
  20. pinkmeat

    My Char-Grill Mod Photos. Enjoy

    To use that wood pictured correctly in this smoker you need to: (first and foremost need to have good airflow by a raised cooking grate or charcoal basket, otherwise you will struggle to get enough air into the fire) 1) get a bed of hot coals burning (I prefer lump for this) 2) cut those...
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