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I would love a more detailed and pictured illustration of the mods. Also, I would love to know where to buy replacement grates and the other materials for the mods. I have an older NBBD and would love to bring it back. Thank you, wavector

The recipe I have is much different.

There are higher temp applications up to 2000 degrees F that I've come across on ebaY. I'm sealing my firebox and smoking chamber using some flat rope and high temp sealant.

I would love to know how those two NBBDs were modified into reverse flow. I would love to convert my mind to reverse flow because the fb opening to the smoking chamber is really big and creates a bad hot spot.

The thinner it is sliced the more tender it will be, IMHO. I treat smoked beef chuck like brisket or sirloin roast, but I only take it to a 140 degrees F for medium-rare.

 Sorry I missed you this year. We have a friend that had the Dragon Smoker and that's where the girlfriend and I were.

http://webpages.charter.net/tomchism...alculators.htm

Still a bit slow here. I dunno. It may be my ISP, I guess. Most of the other sites I visit load faster, it may be the location of your server.

I'm using DSL and there were 71 users online. Sometimes I have to reload it to load faster. Tonight it seems okay, and I'm not far from the fiber hub at all. This is a fairly fast computer with no viruses, malware or anything of the sort. I scan twice a day with Panda Global Protection. I don't...

Academy also carries pecan wood which is mostly what I use, but I get it for free as I do hickory and oak. I don't use mequite.

I know that bandwidth costs money, but what I have witnessed here is the slowest I have ever seen on any website. Why so slow?

I would add a little water and the entire can of beer, then let it simmer a while.

I usually take them to 195 in about four hours (2-1-1 hickory, oak, pecan). I have developed a method that works for me and the quality of the ribs plays a big part in this. My selection of spares helps with this method of smoking. They turn out the same everytime.

It could have been worse. What I usually do for my NB Black Diamond is take a side grinder to it with a wire wheel. I would post some pics if I had them. Maybe I'll take some, next time, of me with all of that black stuff all over my clothes. Always remember to wear a leatrher gloves, safety...

Vienna Beef Franks are my favorite

I had the same idea

Remove vein and fry with batter.

Here's a smoker I got last weekend for $10 through Craigslist. The FB is 17" long by 16" dia. The cooking area is 35" long by 16" dia. Which one is this? It looks like a Black Diamond to me. http://www.smokingmeatforums.com/pho...Smoker_002.jpg http://www.smokingmeatforums.com/pho...Smoker_001.jpg

Here are a couple I tweeked. These recipes I found on the web, but made some changes. I like Porker's Rib Rub This is the rub I use for Brisket and sometimes for pork. It's according to which cut of pork.

SmokeyOkette's Potatoe Salad recipe?