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  1. smoking gun

    Brinkmann Trailmaster LE

    This is similar to mine but my plates are higher and arched to match the curve of the FB opening.....
  2. Brinkmanbaffleinplacea.jpg

    Brinkmanbaffleinplacea.jpg

    • smoking gun
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  3. smoking gun

    Brinkmann Trailmaster LE

    Yes it covers the top and also seals at the sides, down to plate level. It's probably more efficient than mine. That horizon plate sure is purty.
  4. smoking gun

    Brinkmann Trailmaster LE

    The 45 forces the heat and smoke down to the bottom of the pit, under the plate. I took a different approach and bent/rolled the steel plates to match the curve of the top of the firebox opening.  JMO but I think you get a better draft that way instead of forcing  the heat down. Both ways work...
  5. smoking gun

    Brinkmann Trailmaster LE

    Personally I don't want my charcoal/wood basket sitting on the bottom of the firebox. My old one hung from the lip inside. Part of the Idea of a basket is to get better airflow to the fuel. By having space under the basket it breathes better and burns hotter. I fill my basket about 2/3 full with...
  6. smoking gun

    Brinkmann Trailmaster LE

    I gotcha. ;)  .... My temp gauges are probably 8-10 inches from each end and I have a quarter inch cast iron plate above the firebox connection. Helps with temp spikes and also to hold heat. After the cast iron are 3 more steel plates that I can adjust.I have a larger cast iron plate but not...
  7. smoking gun

    Vote for cowgirl

     Thank you for all the recipes and info you share on your blog and on the MBs. Like these guys are saying, you're #1 in my book. It's great to be your neighbor!   
  8. smoking gun

    Vote for cowgirl

    Try this....   http://blog.friendseat.com/best-food-blogger-2011-nominees?fb_comment_id=fbc_10150292727157935_18873350_10150305069442935#f1977d0699a0686  She's in second but all of the sudden the leader has 350 votes. to CG's 221.
  9. smoking gun

    Vote for cowgirl

    I voted and let my friends know where to vote. We're going to put Jeanie in 1st!  Keep voting guys and gals.
  10. smoking gun

    Brinkmann Trailmaster LE

    WOW??? 25 degrees? That's a pretty big difference, what was it before? After I made my tuning plates and got them set I usually didn't run more than 5 degrees difference end to end on the SnP.  I have considered buying one of the horizon convection plates but will probably just build some...
  11. smoking gun

    First pulled butt

    Soflaquers is an EXCELLENT finishing sauce. If you use it and it has too much of a vinegar taste you're using too much.
  12. smoking gun

    Brinkmann Trailmaster LE

    Bought a Trailmaster LE a couple weeks ago but haven't put it together yet. Also got some expanded metal and some flat sheet steel. Just waiting for the heat wave to subside before I get to work on it. :)
  13. smoking gun

    First Try at Pulled Pork

    Just do a google search on pork dry rub. Jeff's is very good. My rub is mostly brown sugar and paprika with  chili powder and cajun spices added in. It's a pretty spicy mixture and I coat the butt with maple syrup and honey then apply the rub before wrapping and into the fridge overnight. Makes...
  14. smoking gun

    Pork Butt: I want chunks...

     Bingo! Don't like my PP to be mushy. A very wise man on smf once told me that if you pull the meat off the smoker at 195 and rest it for at least an hour wrapped in foil and in a cooler you'll get pork that is moist and tender but a little more firm. Been doing it that way ever since.
  15. smoking gun

    I ordered a new lang 48 patio

     Rick..... Didn't our girl in Florida get a 48 Patio? Man I'm having trouble remembering her name. It sucks getting old but it beats the alternative.
  16. smoking gun

    Richoso1-a turn for the worse

    Thoughts and prayers added for a fellow pepperhead and his family. Rich always gave me great advice and was a great source of help for so many here.
  17. smoking gun

    First pulled butt

     Great looking butt Rich. Bill you're first clue was it was done too fast. (you knew it) In addition to what Pineywoods said you may have also had the probe in contact with the bone. That will give you a false reading as well. 200 should be done enough, I only take mine to 195 then cooler and...
  18. smoking gun

    My first Brisket (q-view)

    Fine looking piece of meat. You dun good! 
  19. smoking gun

    Pork Tenderloins

    My question is "Why mustard?"...... If you're using it to hold the rub on it would go under the bacon. I usually use honey and maple syrup then apply my rub, which is pretty spicy. Makes a nice flavor profile with the sweet / spicy contrast.
  20. smoking gun

    Pork Loin Roast Q-view

    Here's a large loin...... this baby went almost 10 lbs. :)   Took about 4 hours at 220. your temps must have been giving you fits. As long as the finished product was good thats all that matters.
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