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  1. bowhunter3290

    breakfast, hot italian, and chicken sundried tomato

    thank you i will have to get sausage equipment and try it out 
  2. bowhunter3290

    breakfast, hot italian, and chicken sundried tomato

    do you have to heat them up that day i read that you leave them out for a couple hours to bloom, then refrigerate for next day then cook, I've also seen where they cook them and then put away 
  3. bowhunter3290

    COOKING CHAMBER HEAT ISSUES!!!!!

      i know i made a plate from 14g steel and drilled holes in it progressively getting bigger and it is only 2 degrees difference 
  4. COOKING CHAMBER HEAT ISSUES!!!!!

    COOKING CHAMBER HEAT ISSUES!!!!!

  5. 900x900px-LL-65b6d434_image.jpeg

    900x900px-LL-65b6d434_image.jpeg

    • bowhunter3290
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    • Album: COOKING CHAMBER HEAT ISSUES!!!!!
  6. bowhunter3290

    In over my head

    So, I think I have a problem, I have always wanted to do competitive BBQ, well now that I have had several people tell me to. My wife is going nuts because of the prices, First I need a truck to get my smoker to and from. and she says she wants me to start. I know ill be getting my team name and...
  7. bowhunter3290

    Pulled pork

    ill be doing this tomorrow, with a 8 lb pork butt 
  8. bowhunter3290

    Pulled pork

    Yeah but then that would take the fun out of keeping a fire going and relaxing and that's what BBQ is all about. Family friends and eating good right
  9. bowhunter3290

    Pulled pork

    well this will be the first time im ever trying NC sauce 
  10. bowhunter3290

    Pulled pork

    dang that is a long time, yeah that changes everything, i was going to start it around 8 or so to have it around 5 or 6 but with that i dont know 
  11. bowhunter3290

    Pulled pork

    8 hours, you think thats what ive been reading wrap at 5 or should i just let it stay unwrapped 
  12. bowhunter3290

    Pulled pork

    it will be my first time making it so if you lived in Arizona i would say sure but, i dont even know how its going to come out 
  13. bowhunter3290

    Chicken for the first time

    yeah i really did like it left it in there for 12 hours, then injected with apple juice and my rub 
  14. bowhunter3290

    Pulled pork

    oh i will trust me!!
  15. bowhunter3290

    Pulled pork

    Making PP Sunday, I have a 8 lb butt, will be injecting it Saturday and putting my rub on it. I changed my rub for the butt and we will see, how it comes out. I also am trying North Carolina BBQ 
  16. bowhunter3290

    Chicken for the first time

    1 ½ Gal Water ½ C Salt  ½ C Sugar 2 tsp Garlic Powder  
  17. bowhunter3290

    Chicken for the first time

    thank you 
  18. bowhunter3290

    Chicken for the first time

    Well thank you, I can tell you the one with brine has a big difference, I gave each piece to my wife and asked her which one tasted better she pointed out the brine everytime 
  19. bowhunter3290

    Hey Arizona

    will do thanks 
  20. bowhunter3290

    having a problem with temp/ fuel

    lol i have done the smoke stack baffles and charcoal box, right off the bat, before i even did my first burn i know i have to seal the main door, it is sealed when i dont use my thermometers but when i use them is leaves that area open 
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