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  1. vayank5150

    Neighborhood smoke-off coming up~

    So, our annual neighborhood smoke-off is coming next weekend.  Last year, pulled pork won by someone who cooked it in a crock-pot, which I thought was sacrilegious.....but that's just me.  I need any tips you all an give me to make sure this does not happen again.  I am starting with a 9.5lb...
  2. vayank5150

    4 lb brisket flat......now what?

    OK....I completely destroyed a brisket about 2 years ago, when I attempted one.  Now, I have a 4 lb flat ready to go and I want to do it right.  I have a rub that I know works for my family, but what temp?  Wood choice?  Advice would be greatly appreciated!
  3. vayank5150

    2 2 1 method issues

    When smoking ribs at 225 degf, my ribs are falling apart at the 4 hour mark. Based on what I have seen on TV, ribs should NOT fall off the bone, but rather have a slight tug to them. What might I be doing wrong?
  4. vayank5150

    2 Butts on 18.5" WSW

    Folks,      I need to smoke ~20 lbs of butt for pulled pork.  My 18.5" WSM does great with one at a time, but in order to get this done in time, I need to try smoking two +/- 10lbs butts at once.  I thought I would put one on the lower rack and the other on the top rack.  However, I only have...
  5. vayank5150

    Smoked Standing Rib Roast

    Smoked this rib roast for a neighborhood competition on Saturday. It was about 4-5 lbs (4 bones). Smoked with cherry wood at 225 degf on my WSM. It only took about 3 1/2 hours to get to 125 IT. I pulled it, double foiled it and put it in a cooler covered with towels to rest for a couple...
  6. vayank5150

    I want to upgrade....

    So, my wife bought me an inexpensive Mastrbuilt can smoker for Chrsitmas last year.  I have had fun with it and all of the modifications I had to make in an attempt to actually control the temperature.  However, no matter how much I modify it, there are simply some things it will never do, such...
  7. vayank5150

    Today's smoke...

    I used PGSmokers rub and his BDSE sauce. 2-2-1 method is hard to screw up. I will say the BDSE is still a little too sweet for my taste, but the wife loves it!
  8. vayank5150

    Neighborhood competition!

    I have been invited to take part in a neighborhood "meat" competition. I have recently had good luck with beer can style smoked chicken, using the "snake bitten" rub from this site, so that is what I'm going with. I will be up against ribs and pulled pork, so wish me luck. I have decided to...
  9. vayank5150

    Help request with my first brisket

    I got me a nice 5 lb flat brisket from Costco. I am finally confident enough in my modified MF charcoal smoker to try this. I would appreciate a good rub recipe for this as well as proper wood selection. Thank you in advance!
  10. vayank5150

    Rain or shine...smoking loin back ribs tomorrow with Q-view!

    First step....mix up a batch of PGSmoker's rub. If you haven't tried it, you are missing out. Thanks again, Bill!
  11. vayank5150

    Snake bitten beer can chicken

    Wish me luck!
  12. vayank5150

    Gonna try a chuck roast tomorrow

    3lb 4oz chuck studded with garlic Now into marinade Baggie to marinade overnight
  13. vayank5150

    SoFlaQuer's Mustard Sauce

    I've seen alot of different inputs on this type of sauce, which happens to be one of my all time favorites. I love it on ribs and certain smoked pork. Most standard recipes I have found to be too vinegary or bland. It has taken me years to perfect this recipe to my taste. Too much of this, or...
  14. vayank5150

    And now for my next trick...

    Using Bill's rub (thank you, PGSmoker)! Due to time constraints, I will have to transfer to the oven again, but hope for a better overall result than my first butt.
  15. vayank5150

    Temp probe location

    I have a Master Forge vertical charcoal smoker with a single three hole (Weber) vent I installed in the lid.  I noticed Saturday that with my temp probe inserted into a potato sitting on the grate in the general vicinity of the vent, my temp readings were 60-70 deg f lower than if I placed the...
  16. vayank5150

    Chuck roast help request

    I would like to try a chuck roast this weekend, but am still struggling with my Master Forge charcoal smoker. I am still having difficulties controlling the smoker temp and I can't seem to get more than 4 hours out of a load of charcoal. Is chuck roast too ambitious? Any tips on prep and...
  17. vayank5150

    Question for fellow Master Forge vertical UDS smoker owners

    This weekend was my second smoke attempt after making the "Brinkmann" modifications to my MF smoker.  Those included adding vents to the top and bottom of the smoker, as well as adding charcoal grates 1" above the bottom of the charcoal pan.  I use Royal Oak lump charcoal and tried the minion...
  18. vayank5150

    Newbie wants to try an 11 lb boneless pork shoulder

    I picked up an 11 lb boneless pork shoulder at Costco and would like to try to smoke it this weekend.  I am a newbie with only two prior smokes under my belt and I have been reading SO much on the Internet about smoking, that I think I have confused myself at this point.  I read somewhere that...
  19. vayank5150

    Post-mortem help requested

    First, a little background info on my rig.  I got a Master Forge charcoal smoker for Christmas.  After the first smoke did not go so well, I made the "Brinkman" modifications I found on this site inclusive of blocking off the single hole in the bottom of the smoker, adding two Weber vents to the...
  20. vayank5150

    Doing a whole chicken tomorrow.

    I made the "Brinkman" mods to my MF charcoal smoker today and I am currently brining my whole chicken in just water and kosher salt.  I have created a rub of kosher salt, ground pepper, garlic powder, onion powder and paprika.  Do you all think this rub will work?  After my first run with my...
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