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  1. coronaca92879

    120 gallon RF build....***UPDATE*** patio to the trailer

    Can't wait to see finished product.
  2. coronaca92879

    First Reverse Flow Build! (Patio)

    Looking good so far. Good job.
  3. coronaca92879

    The new smoker is Built and first smoke

    Nice rig. That food looks mighty good .
  4. coronaca92879

    Myron's rib marinade

    If you're doing a few racks you could always try one or two. Some times it's best to make a extra rack or do it a head of time when experimenting.
  5. coronaca92879

    Post Christmas Brisket Smoke (My 1st time with Briskets)

    Looks good. Now I want brisket.
  6. coronaca92879

    Happy St Fatty's Day! Q-View of course!

    Those look really good. Garlic cheeses is right up my ally.
  7. coronaca92879

    RF Patio Smoker Build on Steroids (Pics Added)

    Looking good. That framed door looks a lot better than dealing with the curved end.
  8. coronaca92879

    PGSmoker's Best Damn Sauce Ever (BDSE)

    Both sound good. I'll have to try them. Thanks for sharing your and your family's recipe.
  9. coronaca92879

    My first custom smoker on a trailer with a converted grill. (Lots of pics)

    Great job. Food looks good to.
  10. coronaca92879

    My first custom smoker on a trailer with a converted grill. (Lots of pics)

    Good Job. Looks like tons of good q to come.
  11. coronaca92879

    Its a 2 tri-tip weekend w/Q view ( M & C and wicked beans on the side)

    Sounds like a good meal.
  12. coronaca92879

    My first run at brisket (and some pork ribs)

    As long as that probe was going in and out like a hot knife threw butter you're fine. If the dome was at 300* you might have ran a little hot for a while causing the brisket not to stall out.
  13. coronaca92879

    Trouble With Meat Tenderness...What am I Doing Wrong?

    Yes that's exactly what I'm saying. Brisket isn't a ribeye or prime rib. I like my steaks med rare and understand not wanting to over cook (a over cooked steak is tufer). But when doing a brisket its different, if the meat isn't cooked till tender than its gonna be what it is. Theirs a lot of...
  14. coronaca92879

    Trouble With Meat Tenderness...What am I Doing Wrong?

    How easy does your probs pull out when it's at that temp? That should should be a indicator to wether or not it needs to cook longer. I always prob a second spot in what I'm cooking as a rule of thumb. This allows me to do two things, 1- verify that I'm not in a fat pocket that is misleading my...
  15. coronaca92879

    Up against the the GUN..............................Yikes

    Sorry that was supposed to say oven befor smoker.
  16. coronaca92879

    Up against the the GUN..............................Yikes

    Yes 200* internal temp of meat. The pork will pull easier at that temp. That is not temp of I en or smoker.
  17. coronaca92879

    Pork Butt Sale

    I wish they had staters bros in Bakersfield.
  18. coronaca92879

    Bacon wrapped stuffed boneless skinless thighs with pics

    Look good, I hope they were as good as they looked.
  19. coronaca92879

    Outrageous Cooler and cooktop at local auction

    Man your title is no joke.
  20. coronaca92879

    Second and third pork butt!

    Looking good.
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