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  1. bomftdrum

    THANKS!!!

    I just wanted to give a by thanks to everyone on this site. You guys and gals are awesome. Any questions that I may have as a newbie get answered and with great advice and tips. Thanks for pointing me in thrle right direction for making good que.
  2. bomftdrum

    My First Time!!!

    Looks great, good job.
  3. bomftdrum

    Experminted at a BBQ joint today

    There are only 2 places for que in my town and neither are as good as I have made. Both places pork taste bland with zero flavor. The brisket isn't much either. Nothing like homemade in my opinion. When I was a kid there was a place called Top Hat Barbecue in Alabama tahtwas good though...
  4. bomftdrum

    2nd Whole Chicken on ECB

    I have an ecb and I have been lucky with temp problems. I start with a full chimney starter and it shoots to about 300. After that I use about a alf a chimney starter full I usually stay around 230 to 260. Saying this, the only mod that I have done is a new temp gauge. Of course I live in...
  5. bomftdrum

    Pulled pork gyros with pics

    Looks good.
  6. bomftdrum

    Need help - question on smoke penetration (and flareups)

    Unless you use a lot of apple wood, you will not get strong smoke flavor. You will still get the smoke ring. I have an ecb and my wife does not like a strong smoke flavor. I use 4 to 6 apple chunks usually. I get a nice smoke ring but not a big smoke flavor.
  7. bomftdrum

    Smoking Burgers !

    I want to try them myself. How done were they. My wife and son have to have theirs cooked medium well or they will not eat them.
  8. bomftdrum

    Smoking my first Chuck Roast today!

    Learning is half the fun. I learned the start early lesson the hard way. Now I try to give myself a two hour window just in case. Looks good and I bet it tasted delicious.
  9. bomftdrum

    Smoking my first Chuck Roast today!

    Looks awesome.
  10. bomftdrum

    Pork Butt Q view + questions

    What I did is foil at 160. I poured the juices in the foil back on pork after being foiled. It made the pork moist and was delicious.:Looks-Great:
  11. bomftdrum

    Smoking my first Chuck Roast today!

    Looks good, can't wait to see it done. I know what you mean by the weather. Here in chobee it has been raining off and on all day.
  12. bomftdrum

    Smoking Burgers !

    What temp did you cook at? How long did they take?
  13. bomftdrum

    Help! Pork Shoulder!

    Is it an ecb smoker? I know with mine without any major mod I can hold 250 for about 30 to 45 minutes before my temps drop. It really is not a set it and forget it. A lot of babysitting is required.
  14. bomftdrum

    New to the Brinkman SnP

    I have one and I love mine. The only mod I have done is a new temp gauge. Of course, I do small smokes for the most part. I haven't had a problem with getting my temps up. I am going to do some of the nods though when I get the time.
  15. bomftdrum

    Weather Difficulies!?

    Good luck and keep us updated.
  16. bomftdrum

    Weather Difficulies!?

    I had to rig up an umbrella a few times.
  17. bomftdrum

    First Smoke! (Pork butt with Q-View!)

    Looks good.Thumbs Up
  18. bomftdrum

    Saucing Ribs on an ECB

    Did you do the mods? I haven't done them yet, but I am not having the temp problems. Just curious.
  19. bomftdrum

    First pork butt, in progress, with q-view.....update: it's done

    I did some pp yesterday and got if off the smoker at about 190. It pulled very easily and was very moist. 100 times better than my first attempt.
  20. bomftdrum

    ECB questions

    Should say butt roast. Datum autocorrect.
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