Search results for query: *

Assuming you get about 7 lbs or so after smoking (I am giving a very high number, it might be 5-6 lbs)you might not have enough. For catering you want to have about 1 L/B of meat per person, some will eat less, some will eat more but 1 lb per person is usually safe to cover any heavy plate...

OMG I am drooling! That brisket looks amazing. I need to do another one since I added some mods to my offset. Great brisket right here! 

Ha! Thanks! I knew it was going to be something wild! Kudos on the long form of the burger meat, we actually do that for cookouts to save on buying hamburger and hot dog buns! Kids like em too.

Looks good. Why are the pepper bomb thingies called ABT?

I love some leg quarters! Looks good, look forward to the next thread you're going to post.

I love royal oak charcoal, great briqs for the price! 

Wow I have never heard of smoked Beets? how do they turn out? You might be onto something there "Hooked"! Chicken looks great too! 

Wow that bark looks amazing! Save us all some thanks!

Post up what you smoked/grilled/devoured this weekend! I did 3 Racks for some customers and some Mac and cheese. Had em on for about 6 hours. No wrap just wood, smoke, and heat! Now let's see what you ladies and gents did this weekend.  

Thanks! I wouldn't do the work myself would have a buddy fabricate but I thought since people turn fridges into a smoker why not these! LOL I saw online these bad boys are worth over $3k so I might have to hang on to them!   Appreciate your 2 cents always! I haven't seen them but I thought they...

But most of that probably could be taken off.  Hopefully someone could answer if I can gut it and mod it to fit my needs.  I really just want to use the steel/frame work of the actual fridge. Maybe should of been more clear, could I use the SHELL of these to start to fabricate a smoker? Thanks...

Have you heard of http://gstackspits.com ?? Since you are headed to Cali you might be able to check em out. They make some amazing things with metal! I have been following them on Instagram and they make some amazing pits from a home cooker to a catering beast and all in between. He is in LA...

I have some access to some UBER cheapo restaurant equipment via an auction. Pretty sure I will be able to get these items for literally a few cents if not a dollar or two. I was thinking of taking the small fridge and turning into a firebox and then taking the fridge and converting it into a...

Agreed. I am still working on my rub to get consistent as well. I think I need a tad more salt to balance out the sweet, but I really like to showcase the ribs and the pork taste and don't want to hide it too much.  I stick to right now: I first rub them in yellow mustard and about a table...

Thanks fellas! Harder to keep my temps even, but now that I got my smoker all sealed up with the high temp red stuff it has made a huge difference.

Thanks! I stopped worrying about the temps and heat and just eyeball it, they have been coming out consistently for the last couple weeks. The best judge for me is how they hang when I grab a rack by the middle, and how the bones are starting to show. Love the practice! Might need a new belt...

I usually like to practice about once a week on my ribs. I am not looking to do competitions but I do want to make sure my rub is consistent and the meat comes out the same each time for catering and customers. I used to bounce between 3-7 hours on my ribs, and I could never pin down a...

Get in my belllllly! I wonder how some arugula would work in there to give it a different texture without being soggy?! Look great!

Looks great! 

I stopped because of the Sausage! Looks great!