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  1. dwhite1031

    My smokers are gonna be cold & lonely for a while

    Gotta have another surgery this Friday and gonna be out of commission for about 8 weeks. The smokers will be cold & lonely but the girls will wait patiently I'm sure. In the meantime, everybody post plenty of q-view & maybe even some scratch-n-sniff ones! I'll be keeping up with the...
  2. dwhite1031

    Post Your BBQ Memes

    Some of my favorites (that I can post) 
  3. dwhite1031

    First Tri Tip For A West Texas Boy

    Tri tip isn't found a lot in the meat markets or supermarkets around here in West Texas, so when I saw some advertised I jumped at the chance to give them a try. I wanted to use the smoke & reverse sear method rather than grilling it. Trimmed off the fat cap, slathered it with olive oil &...
  4. dwhite1031

    If you're lookin' you ain't cookin'

    Since I've begun smoking various forms of animal flesh and species of birds (as well as things that grow from the ground) and am now a confirmed "Smoked Meat Junkie", I now have my revised version of the saying "if you're lookin' you ain't cookin'.......its "If You Ain't Smokin', You Ain't Livin'!"
  5. dwhite1031

    Charcoal Chimney Modification

    It was difficult to pour the hot lump charcoal from my charcoal chimney into the firebox on my Old Country BBQ Over & Under & get it all in without losing some or worse having some near misses getting burned. So to solve this dilema, I took a roll of 12" roof flashing, cut it to form a scoop...
  6. dwhite1031

    Academy Has Covers For Old Country BBQ Smoker Models

    Surfing the Academy web site and see where they now stock covers for the Old Country BBQ Pecos, Brazos, Wrangler, and the Over and Under smokers. It says sold in some stores but there's free shipping on them also for online orders.
  7. dwhite1031

    HEB Pork Butts $1 Per Lb

    Texas members, HEB has pork butts, chicken breasts, & drumsticks for $1 per lb until Wednesday Jan. 27
  8. dwhite1031

    Texas Members - HEB Lump Charcoal On Sale

    For those of us in Texas, HEB has their brand of lump on sale. Two 10 lb bags for $10 Pretty good deal since 20lb bag of other brands are generally $15 + It's on sale until next Wednesday
  9. dwhite1031

    Western Premium BBQ Products Lump Charcoal @ Academy

    Picked up a 20 lb bag of Western Premium BBQ Products Lump Charcoal at Academy Sports & Outdoors. $15.99 Got it home & poured the bag out onto a screen I made for cleaning landscaping gravel. There was probably 70% usable chunks & branch pieces & the rest was pieces that fell thru the...
  10. dwhite1031

    Fire Grate In Old Country BBQ Over & Under

    Old Country BBQ uses an 1/8" plate with rectangular holes cut in it for their fire grates. It might not be an issue with their offset models due the length & width of those grates, but the grate in my Over & Under is 17" x 29". I noticed during my initial burn & season it looked like it was...
  11. dwhite1031

    Buy spares and trim yourself or buy St. Louis style?

    I prefer buying spare ribs and doing my own trimming, rather than buying the St. Louis ribs already trimmed.  The local HEB (Texas grocery chain) always has both and you pay more for the St. Louis.  I don't mind the extra effort of trimming them myself, and then I have those trimmings I either...
  12. dwhite1031

    Has anyone given their smokers names?

    Just curious, but have any of you members of the Brotherhood of the Thin Blue Smoke given your smokers names?  Thought it might be interesting to see what different folks call their smokers.
  13. dwhite1031

    Lots of ash from Kingsford Blue Bag

    I recently broke in my new Old Country BBQ Over & Under and used Kingsford blue bag for my coal bed.   Used a chimney to start it and then added oak splits as I went thru the 8-1/2 hour cook.  The firebox runs the length of the cook chamber offset below the back side, so the coals were spread...
  14. dwhite1031

    First Cook On My New Old Country BBQ Over & Under

    The best wife ever got me an Old Country BBQ Over & Under smoker for my recent birthday. I have a Char-Broil vertical gasser I've done mods to to get to where I like it, but I've been wanting to move to a charcoal/wood burner  for a while. This past Sunday was my first cook on it, an 8 pound...
  15. dwhite1031

    St. Louis & Baby backs today

    Two racks of St Louis cut ribs & two racks of Baby Backs smoked today. Used mesquite chunks & a bit of cherry as well. One rack of St Louis & one rack of BBs got Jeffs Rub, other rack of St Louis & rack of BBs got my coffee rub.
  16. dwhite1031

    Pork Butt Heaven

    Picked up an 8-1/2 pound pork shoulder on the way home from work Friday afternoon. Rubbed it down with Jeff's Texas Rub recipe, into the fridge overnight, then cherry wood for the smoke & into the smoker at 8:00 am Saturday. It finished at 11:30 pm, then wrapped up tight & into the old reliable...
  17. dwhite1031

    Sunday Football & Chicken in the Smoker

    Thighs, drumsticks, & cornish hens. Should be ready for halftime. Mayo & lemon pepper rub on thighs. Olive oil & lemon pepper on drumsticks. Olive oil & Jeff's rub on the cornish hens. Cherry wood @ 240 - 250 degrees.
  18. dwhite1031

    DIY Butcher Paper Holder/Cutter

    I went to a local paper goods supply store here to get a roll of butcher paper. They were out of both white & brown in the 24" rolls, so I went with the 36" roll of brown butcher paper. I figured I could use the 36" width & tear off enough to fit the ribs & briskets & wrap them. Its more than...
  19. dwhite1031

    Store bought apple wood vs dealer bought apple wood and catching fire

    I have been having issues with store bought apple wood catching fire instead of smoldering. I haven't had that issue with hickory, pecan, oak, or mesquite. My cast iron skillet is at the same distance from the burner as always. i picked up some apple wood from a wood dealer advertised as...
  20. dwhite1031

    Bacon Wrapped Tiger Shrimp on CharBroil Vertical Smoker

    Huge Tiger shrimp, wrapped in bacon. Smoked sweet baby bell peppers, hot bread, & a drizzle of sauce on the plate for a dip or two. After making some mods & absorbing tons of info from these forums, I'm beginning to get control of my CharBroil vertical smoker.
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