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  1. vartz04

    Rectec mini as only cooker

    So since moving I really don't have the space for the weber OTG the little gasser and my home made offset on the deck. I am considering the mini as my grill and smoker. The size of the cooking area is no issue. My concern is cooking "hot n fast" steaks and such. Any opinions
  2. vartz04

    Finally doing a brisket tomorrow. And I'm jumping in the deep end

    Not playing around with a point or a flat. I'm doing the whole thing. Bought a 12-1/2 lb brisket from Walmart and trimmed it up. Used a rub i found on here that included red pepper flakes It's going on the smoker in the morning when my son wakes up (lately around 5:30). Now for my questions...
  3. vartz04

    Pulled pork for the first time on the homemade offset.

    Did a mustard base for the rub this time (chili powder, paprika, brown sugar, onion and garlic powder, cayanne, salt, pepper, ground mustard) About 3 hours in Hanging in the garage as it chugs along In the stall
  4. vartz04

    First smoke on my SFB - chicken quarters

    Seasoned her this morning and threw a couple chicken quarters on for the maiden voyage. Smoke is a little thick during the seasoning 90 minutes in Lots of work doing this stick burning thing but it sure is fun cooking on something I built
  5. vartz04

    First pastrami on the mini wsm

    Following Jeffs article on how to do this. Using a 2.65lb point cut. Here it is 1 hour into it
  6. vartz04

    Baby backs - 3 racks on the mini WSM w/ qview

    Started these at 9:00 am. Used a brinkman rib rack and had to cut off 1 bone off of two of them and then cut the 3rd rack in half. Forgot to take a picture when they were in the rack Here they are after being rubbed overnight Did 2 hours in the rack then they will be done with the foil in...
  7. vartz04

    Reheating ribs

    I plan on smoking 3 racks of baby backs tomorrow and then bringing them over to my brother in laws house and heating them up/saucing them on his grill at dinner time. They will likely be off the grill smoker for 3-4 hours before getting heated back up. Here is my plan let me know what you would...
  8. vartz04

    Smoked chicken enchilada pie

    This is a weber recipie and it's awesome. Hot and fast smoke some thighs Then layer it up with tortillas, chicken, enchilada sauce, cheese, corn, chipotle peppers and cooked onions/garlic Top it off after doing two layers of filling and add more sauce and cheese. And then back in the...
  9. vartz04

    28 gallon build

    Finally got started. Cut open the door and started cutting off all of the old brackets on the tank. It's a 28 gallon compressor tank and I will be using a 10 gallon portable air tank as my fire box. I'll end up with a 20-22"x17" cooking grate inside the cook chamber. Door is 14.25" x 20" I am...
  10. vartz04

    Joining two tanks

    I'm stumped. How do I join the two rounded ends? I mean I know how to but how do you lay out the cuts? Is there some trick to this besides multiple cutting/trimming sessions? I'm trying to mount a 10 gallon air tank to the side of a 30 gallon compressor tank for the fire box. Sent from my...
  11. vartz04

    28 Gallon Compressor - Go vertical like a UDS or do a Side Fire Box Build

    Alright so I stumbled upon this place trying to find build ideas and tips. I smoked my first pork butt on. Weber kettle 2 years Ago and then built myself a mini wsm and have done probably 25-30 cooks on that. Problem is it's too small.  I have a 28 gallon vertical compressor tank in the garage...
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