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  1. kingofbother

    Pecan tree fell down in NC. Pecan wood for sale

    I have pecan wood from a tree that fell down in the Haw River NC area.  I'm going to be cutting up the wood the next few weekends.  If you would like to buy some wood for smoking, email me at [email protected].  Haw River is located between Greensboro and Durham. 
  2. kingofbother

    Packer or Flat?

    My question is: Which is a better value; buying a packer and trimming the fat off or buying a flat already trimmed.   I've found that the packer right now at walmart is 2.69/lb (was 1.98/lb) but at my meat market I can get a flat for 4.99/lb.  I've always wondered, by the time I trimmed off the...
  3. kingofbother

    Question about volume of meat

    I would like to smoke a lot of meat at one time. I have a Char-Griller and I've smoked 6 boston butts at one time. I would like to put 6 butts on the main cooking area and 3 more on the little rack above. If I do that how will that effect the cooking time, fuel consumption, etc? I have...
  4. kingofbother

    Foil = Boil

    My buddy and I are having an argument. He states that real BBQ'rs don't foil their ribs. Foiling the ribs is just like boiling them. I like to foil because that's the best way to get tender, fall off the bone, no muss no fuss ribs. He said foiling is a poor mans crockpot. I think he is...
  5. kingofbother

    Turkey Dinner Fattie

    I was trying to do something a little different with this fatty. My co-worker(three sheets) and I came up with this idea for a fatty. Contents: (the bag is blue) Turkey sausage Bacon Mashed Potatoes Sweet Potato Stuffing The beautiful bacon lattice : Filling in place: Rolling the fatty...
  6. kingofbother

    Q-view of wings at my blog

    Check out the spread I had for a get together on Friday. Wings, poppers, and a fatty. The wings were so awesome. http://kingofbother.blogspot.com
  7. kingofbother

    Fatty with Qview at my blog

    I had a nice spread of food on Friday with wings, poppers, and a fatty. check it out http://kingofbother.blogspot.com
  8. kingofbother

    Catering this weekend Chicken question

    I have to make chicken for 20 people. I was planing on brining, rubbing, and smoking half chickens. I was wondering if there would be an advantage to smoking whole chickens instead. I figure that the halves would take less time. Any comments or suggestions? Thanks. KOB
  9. kingofbother

    Vertical Smoker

    I've only seen pictures of the vertical smokers that have the fire box on the bottom. How do they transfer the heat and smoke to the smoking chamber? Do they have louvers that direct the heat....indirectly? Do they have ports that carry the heat and smoke up the sides and out? This may...
  10. kingofbother

    How's my brisket look?

    I've done brisket before with little success. This time it came out really really nice, I think. What do you think? How does the smoke ring look? I'm thinking about entering some competitions. Would like some feedback. http://kingofbother.blogspot.com/200...isketmmmm.html
  11. kingofbother

    Should I keep the skin on?

    I have an 18 lb. Pork shoulder that I'm going to smoke tonight. It is the complete shoulder (butt and picnic). It still has the skin on one side. Should I cut the skin off or smoke it with the skin on (skin side down)? Also Should I cut it in half or is smoking in in one piece ok?
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