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  1. yankeerob

    Got a Webber Kettle !!

    vary sweet deltaDude! One thing I will add is to be sure you are not using galvanized sheet metal as it is coated with zinc which makes poisonous gas when heated. -rob
  2. yankeerob

    Is This a Bargain?

    Proven winning recipes call for both a hardwood and fruitwood. Up north we have oak, maple, apple and cherry. Just adjust your fruitwood to where you live. The only thing I have to buy is hickory because I can't find it these days. Living in FL I can imagine it might be a pain. You might...
  3. yankeerob

    char griller newbee question

    I've never used it but it's for direct grilling. -rob
  4. yankeerob

    Is This a Bargain?

    find a local source. I can get seasoned hardwood at $200 a cord here. Cherry, maple, oak. -rob
  5. yankeerob

    Big Green Egg

    I was at a BBQ class this past weekend. One older guy brought an XL BGE and had a offset in tow. He wasn't sure how much meat we were cooking which ended up being 1 butt, 1 packer, ribs and chicken. He was able to fit all of it in but it was tight. He was alone so a couple of us muscled it into...
  6. yankeerob

    Got a Webber Kettle !!

    check this out. If I didn't have so many smokers I'd get one myself: http://smokenator.com/ -rob
  7. yankeerob

    newbie in maine

    Are there any KCBS contests in Maine this year? What happened to the Great State of Maine event? -rob
  8. yankeerob

    best beer for BBQ

    Was in PA taking the ISS competition BBQ class at the Guru shop and was able to purchase a Stoudt mix pack. This stuff is awesome - not a bad beer in the bunch. Some of my all time favs are Dogfish Head IPA, Rogue Shakespear Stout, Arrogant Bastard, Ommegang Rare Vos, Unibrough Ephimere, Rock...
  9. yankeerob

    Any competition on July 4th weekend?

    http://www.ilbbqf.com/ 40+ teams are competing. Our's is one of them. -rob
  10. yankeerob

    Just a Short Intro;

    Pretty much anyway. I'm in Vermont and welcome to the forum. You've found a huge resource of pro smokers and friendly at that. Hey, I've been looking for cooking contests in CA but have not found all that much. We'll go so far as Quebec City if we have to. Let us know northern neighbor! -rob
  11. yankeerob

    Stoker Calibration

    All probes are calibrated at the factory. You should have gotten a calibration number when you bought the probe. If not email Rock the number and they can tell you what the offset value is. -rob
  12. yankeerob

    FAB replacement?

    OK, so I attended a class this past weekend on competition BBQ. In it we used a product called "fab" which is an injection rub. It has a bunch of stuff in it but mainly MSG and some binders. I went to price this stuff and found out it's $5 a package! 1 package will do 2 butts. $5 for a...
  13. yankeerob

    Any other riders on here?

    I've got a Yamaha Virago and the wife has a Suzuki Savage. I' ve put close to 400 miles on it this year alone. The way I figure it, for every 20 miles I put on it, that's one gallon the Tundra's not sucking so I save $4.09. That puts my savings so far at $80 and the summer has just started. -rob
  14. yankeerob

    Should I cook it or toss it?

    I know of several serious competitors who "age" their brisket for up to 6 weeks in the cryo before bringing it to competition. It should be fine. -rob
  15. yankeerob

    Stacking Meat

    Look what I bought: Get your's here: http://www.fredsmusicandbbq.com/ProQ...qstack-wsm.htm
  16. yankeerob

    a rookie question

    You will be buying new ones soon if you don't! I learned the hard way. I've been through 2 sets of guru probes at $25 a pop. Take a look at the "Smoke Turkey" thread. I posted a pic of a turkey and there's a properly foiled probe on there. -rob
  17. yankeerob

    Butt Question

    The main reasons to foil: 1)It prevents the smoke from further flavoring the meat. Sometime too much smoke can taste acrid or bitter 2)Tenderness - the meat will steam itself and it will be falling off the bone tender. The main reason not to foil is you want more bark. Make sure to spritz...
  18. yankeerob

    Hello smokers of America!

    Welcome to the forum. I am new myself but not new to smoking and I've got at least 20 years homebrewing under my belt. We bottled our last batch of the season 3 weeks ago - dunkleweizen. Should pair up well with sliced brisket. There's a thread in here called "Show Yourself" where you should...
  19. yankeerob

    1st attempt at a brisket

    here ya go, competition brisket: Bring your pit up to 235. Trim the fat to 1/4 inch thickness. Mark the flat end by making an end cut purperdictular to the grain. Slather with mustard and sprinkle with rub. Insert probe into meat. At 165 - 170 remove the point and foil the flat. When th flat...
  20. yankeerob

    Troy Pig Fest, Troy, NY

    July 19, 20 http://www.visittroyny.com/ We'll be there!
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