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  1. buttah.jpg

    buttah.jpg

    • smoking gun
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  2. smoking gun

    Chinese BBQ'd Pork and Smokey Fried Rice....something different

     Did that loin have a name? ;)
  3. smoking gun

    Butterball Turkey Roasts

     I have done several of these and they're always great. I usually take the net off and just tie it or do a bacon wrap. The nets can be hard to get out of the meat sometimes after cooking. They are available no flavor added, Mesquite, and Cajun here at the local Meijers. We LOVE the Cajun but no...
  4. smoking gun

    Doing my first brisket saturday, need some help!

    Nice looking rig! I've found that smoking brisket at lower temps (around  220) gives you more smoke penetration (thicker smoke ring). If you're doing a flat and it isn't very thick I'd keep the temps low. I usually try to find a nice thick slab of meat and run about 250. There's no telling how...
  5. smoking gun

    Doing my first brisket saturday, need some help!

     I usually do briskets fat cap down and at 250ish on the temp. I've noticed brisket will "stall" more often than other meats so don't be surprised if the internal temp hits a stall point for an hour or two. Let it take it's time.
  6. smoking gun

    FIrst time chuckies

    AMEN on that. You got me drooling with that comment.
  7. smoking gun

    FIrst time chuckies

     It's a little like brisket but more fat and less stringy/tough... and will cook much faster. I look for chuckies with good marbling and a nice line of fat running through it. They're great smoked but for me nothing beats a good brisket.
  8. smoking gun

    The Ron Man has left us

    Ron was a good friend and a big help to everyone here. He kept me company in chat on a few all nighters, and we always had a great time jokin around. Prayers to Carol and the family. He will be sorely missed.
  9. smoking gun

    BBQ Pitmasters

     The new show is crap. Getting told to pack up my pit because i couldn't make good rattlesnake would cause me to whip someones ass. The producers don't know jack about smoking or BBQ competition...
  10. smoking gun

    It's HOT!!!!

     You guys and your dry heat.... Its only 99 here but with 80 % humidity!  ... It was 104 when I was in Vegas........Yes, you're right, it was dry but it was still HOT !!!   
  11. smoking gun

    It's HOT!!!!

    It's so hot outside I rolled the SNP out in the sun ant it's holding 150 degrees without a fire! I think i can throw 4 or 5 lumps of coal in there and a couple sticks and get to 220 in no time. lol
  12. smoking gun

    Brisket fat up or down?

    Hold on Erain! You told me the most important thing was what you named the piece of meat. Now you're saying a lefty is better than a righty? 
  13. smoking gun

    Happy Birthday Pineywoods!

     Happy Birthday Jerry!!!!    You're how old now???   
  14. smoking gun

    Is there no chatroom here?

     Ok I got it sorted. Yeah CG we had some good times in there. Not sure about Motor Hedd, I think he skipped town. lol  I was more concerned about Mrs. Hedd anyway. :) Thanks for the help Jerry. :)  
  15. smoking gun

    Chikn legs and wings.

    Got busy and didn't get time to post Qview so here it is...... Wings n legs dusted with rub.... On to pit with hickory smoke at 275...... checked temp, legs at 170  time to pull em off.... Time to dig in and enjoy, kids wore out the legs first, mom n dad were left with wings. :)...
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    chik1.jpg

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    chikon.jpg

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  19. chikdust.jpg

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  20. smoking gun

    How To Fab a Charcoal Basket For Your SnP

     The chunk box keeps the wood from burning up so quickly. Large chunks will lay in there and smolder for a long time. The whole idea of the charcoal basket is to provide better airflow to the coals by raising them off the bottom of the firebox and keeping them contained in the basket. You get...
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