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Need some help with this old workhorse
So I have been looking for something like this for years near me, in Canada. Not very common up here but i found it in a farmers field a few blocks from my house. I want to add a rib rack, but dont want to jump in before i get some advice how to do it right. Ideally i would like to get 2...- weldifier
- Thread
- Replies: 13
- Forum: Reverse Flow
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Building a smokehouse out of a horse trailer
Ok, I really need some quality input here. I have 2 catering businesses and do a lot of ribs, brisket etc and need a bigger smoker. I it is more convenient for me to build a smokehouse on a trailer than on the ground for a few reasons. I have been thinking of building one on a flat deck. But...- weldifier
- Thread
- Replies: 11
- Forum: Smoke Houses
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Griny rub after 6 hours
I need some advice on rubs. I have a rub recipe that I like but after 6 hours in the smoker (spare ribs) the rub is still grainy. I mop every hour or so with a beer based baste but the graininess is still there. Is this normal or am I missing something? -
Brick open pit vs steel with side fire box
I want to know the difference (cooking wise) between the two types of bbq's I am seeing. There are the open pit brick with steel lids where the coals are all underneath the food, and the steel bbq's with the side fire boxes. What Is the difference here and are there any pros and cons one vs...- weldifier
- Thread
- Replies: 0
- Forum: Other Builds
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Canadian Chef
Hi, I am a chef from Kelowna, British Columbia. I have been cooking all types of food for 25 years but have only recently got into barbecue. Canada has almost no BBQ restaurants and my partners and I are planning the only open pit BBQ restaurant in Canada (as far as we can tell anyway). If...
