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  1. dfbourg

    grate temp or mid pit temp

    I have myself a new dilemma, I'm trying my new maverick et732 for the first time today. My grate temp has reach my cooking temp but my thermometers on my doors aren't there yet. Should I go by the grate temps from the maverick or the door thermometers? According to the boiling water test they...
  2. dfbourg

    Tuning plates ideal size

    I was wondering if material wasn't an object, what would the ideal thickness and width for tuning plates in a 24"x48" side firebox smoker
  3. dfbourg

    Hey there fellow pit builders

    Thinking about building another pit. Well actually I'm past thinking about it and has already started to cut the material out. I'm planning on making a 20"x48" pit with a side firebox. I looked around for a pipe but I am to much in hurry waiting around for a good deal to come along so I'm going...
  4. dfbourg

    Jambalaya pots.

    Hey there Dutch oven cookers. I just joined the forum a few weeks back to gain some knowledge on becoming a pitmaster. I'm from south Louisiana and I am an avid outdoor cooker. I really don't think of my cooking being done in a Dutch oven, I always refer to it as my black iron pots. I'm a big...
  5. dfbourg

    Boston butt Sunday morning

    Morning fellow pitmasters. I have the smoking bug. This is the 3rd weekend in a row that I'm throwing some meat on the grill. Today I will take a shot at Boston butts and will also for the fun of it do some of the bacon wrap chicken on a stick. The butts are kind of on the small size both being...
  6. dfbourg

    Question on brining, times & rubbery skin

    Thanks in advance to any thoughts that can be shared. I am Q'ing some leg quarters and some thighs tomorrow. This is the first time I am trying a brine on them. Would 12-14hrs in the brine be to long? Also I have read where some folks remove the chickens from the brine so the skin can dry out so...
  7. dfbourg

    Excited over chicken on Sunday

    Been an outdoor cooker for a long time but just last week I added a firebox to a pit I made. After watching a bunch of BBQ Pitmasters shows back to back I tried my hand at some BB and St.Louis style ribs. I was blown away at how great they came out and the taste was unbelievable. That's all it...
  8. dfbourg

    1st ribs with new firebox added

    1st time doing some ribs with the new firebox that was added to the pit this week. So far I'm please with the way it looks and smells.
  9. dfbourg

    New to the forum

    Hello everyone. I'm a south Louisiana boy that likes his outdoor cooking. I run a fabrication shop so a lot of my cooking equipment is home made. I just added a firebox this week to a pit I built a few years ago. So while sitting here this morning watching the pit do its thing I stumbled onto...
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