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  1. yankeerob

    Growing your own

    Are Biker Billy japs from burpee: http://www.burpee.com/product/vegetables/pepper,+hot/hot+pepper+biker+billy+hybrid+-+1+pkt.+(30+seeds).do They grow HUGE, hot and red. The flesh is almost that of a bell pepper. I grew these from seed a couple of years back and got 4 to 5 inch red japs. They...
  2. yankeerob

    Troy Pig Fest, Troy, NY

    The grilling competition has been replaced with a peoples choice rib eye steak Saturday evening. This now counts as a qualifier as they have a good team count. Anyone going? -rob
  3. yankeerob

    Won my first comp, Qview and then some.

    congrats and nice pics.
  4. yankeerob

    Stumps Smoker CM223 (Charcoal Maze)

    I wish you were selling this in the spring. I would have definatly have taken it of your hands. What's it weigh? -rob
  5. yankeerob

    Greetings from the Smokey Mountains

    Welcome to our little support group. My in laws are from Murphy, NC which I think is a few miles away from you. They are actually in that National park you speak of. Beautiful country! -rob
  6. yankeerob

    CUTCO Cutlery. Anyone use them?

    I won a set of these at a national chicken last year. They're ok but I like my Henckles better. The one good thing is if the knife EVER becomes dull you ship it back to the factory and they'll put a new edge on it free. The serrated one is good for trimming brisket fat. -rob
  7. yankeerob

    Using Mesquite wood on baby back ribs??

    I'm in agreement with BigBear. Unless it's the only thing you have. The only thing I might use a combination with mesquite in it would be for beef. Noticed how I said combination. It's a very strong smoke. Too much and it's acrid. It's very easy to go overboard on it. Pork likes sweet. If you...
  8. yankeerob

    Temp Control

    What you could try to add thermal mass to your smoker is to add fire brick, pottery or a tin of sand to the cooking chamber. This will even out fluctuations you are experiencing. -rob
  9. yankeerob

    Having a hard time getting to 225F

    get rid of it. Get a tell-true or this model: http://php2.secure-shopping.com/hawg...ction=0&page=4 another option is a wireless. Just drill a hole through it and remember to foil the wires. -rob
  10. yankeerob

    ??? prior to first brisket attempt...

    I was forced to cook with flats last weekend because I couldn't find whole. The brisket placed in the middle of the pack. I didn't do anything different. Trim to 1/4 inch, cook at 225, foil at 160 with beef stock or beer, unfoil at 190, glaze it, sprinkle rub on it and put it back in until 200...
  11. yankeerob

    Not Enough Smoke Taste

    Try starting with lit lump and use chunked hickory which you can get at wally world. Control the heat with the intake vents and close your output vent half way. Add more hickory every 2 hours for longer smokes. I used to soak chunks but stopped this process because it's not recommended by Paul...
  12. yankeerob

    Adding fire box to gas grill?

    Should work. Kind of reminded me of a cold smoker I built. I took thick gaylord style cardboard and made a sealed box, threw in a couple of grates and cut a hole in the side for a dryer hose which was attached to the vent of a smokey joe. Best smoked salmon ever! -rob
  13. yankeerob

    Who is going to Lake Placid?

    I will indeed. This was truly a team effort though and all 4 members deserve these bragging rights. I am pleased to announce that team Green Mountain Smokeshack was the 2nd place winner ($600 or $800 I think, the wife has it) in the rib category this past weekend in Lake Placid, NY. This was...
  14. yankeerob

    Brisket (plateau issue)

    Place it in double wrapped foil with 1 cup of beer or beef stock. Put it back until it's 200. It will braise itself. -rob
  15. yankeerob

    Adding flavor

    I always brine with 1cup sugar/1 cup salt per gallon + fresh herbs. Then I take some rub and fresh garlic paste and make a compound butter that is smeared in between the meat and the skin. I take whatever fruit I have almost rotten and stuff it in the cavity. Either that or take a can of beer...
  16. yankeerob

    mesquite for pork butt?

    I would only use mesquite on beef and personally I'd never use it at all. In Dr BBQ's and Paul Kirk's book they both agree on equal parts hickory, oak and some type of fruit wood such as cherry, apple, pear or even maple. Dr BBQ (Ray Lampke) has serious opinions on NOT using it. I like to use...
  17. yankeerob

    Thermometers??

    All the big guys who are actually winning are using a Guru or Stoker or some device specific to their cooker. It's all about temp, not time. Butts and brisket get foiled at 165 and are done around 200. I admit I'm a little biased because my stoker can control 3 pits at once, is hooked up to my...
  18. yankeerob

    Knife Set - Recommendations?

    is the only way to go. Anything else and you are wasting your money. Start out with a Henckles Chef or Santoku http://www.epinions.com/reviews/Henc...l_CHEF_S_Knife I started with a chef's knife but now I prefer my Santoku: http://www.shopwiki.com/search/High+...+7+in.+-+Black Remember...
  19. yankeerob

    Newbie Smoker

    What are you cooking on? I just learned a technique last weekend from an 6 time GC team I plan to try at this weekend's state comp in Lake Placid. The technique is to foil with aguave nectar and rub. Honey if you can't find the nectar. Nectar won't burn as much. What I learned -- ribs need to...
  20. yankeerob

    Question about wood...

    You closed all the vents when you were finished the last time you used it. Not a bad thing as you can reuse the wood. -rob
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