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  1. sonofasmoker

    For those that fry - What do you do with your oil?

    I would love to fry in my discada, but I like to be organized in my cooking style. What do y'all do with your oil? I have seen china caps that are then pouring into steel containers. How do you do it? What have you found sucks/works well? TIA!
  2. sonofasmoker

    From the swamps of Baton Rouge, Louisiana

    Nice! Post some pics and lets see what you turn out. Go Gators!
  3. sonofasmoker

    Am I a Failure?

    You are correct Bregent. Low and slow bite through skin without scrapping. I know its possible, seen it done. I can never get the results though.
  4. sonofasmoker

    Am I a Failure?

    I can attest to the baking powder remedy. It words wonderfully on wings. Almost gives them a fried skin texture.
  5. sonofasmoker

    Time to split some hickory..

    Blantons is decent. I prefer Eagle Rare or Jefferson Ocean for my cooks :)
  6. sonofasmoker

    Am I a Failure?

    Im all for higher smoking temps, but high temps for me are roughly 275. I can slide the thighs over towards the fire box and put it in a pan to keep the bottoms from burning I guess. I see youtubers all the time running their pits with wings n such in them while doing brisket and butts. I know...
  7. sonofasmoker

    Am I a Failure?

    Thats a real buzzkill that I have to crank the heat to get the skin consistency that I want. :(
  8. sonofasmoker

    Am I a Failure?

    Thanks for the tips Aaron, I get the grill method. I dont mean this in a negative way since that yields fantastic results, but I feel grilling is almost a cop out. I want to replicate the bite through skin without having to pull skin, scrape it, put it back on....blah. I know thats the...
  9. sonofasmoker

    Am I a Failure?

    With a subject line like that, who can resist? HAHA But seriously -I am a great chef! I went to culinary school, grew up with a southern momma that could throw down, smoking "slap yo momma good" brisket is a piece of cake. I have a terrible, terrible relationship with one smoked meat in...
  10. sonofasmoker

    F'in New Guy....

    Hell ya!! That thing is awesome! It looks like you got yourself a sweet little setup. Can wait to see some posts
  11. sonofasmoker

    F'in New Guy....

    Welcome to the forum! I would love to see pics of the 60's Kamado.
  12. sonofasmoker

    New Smoker - Ready to Get Started!!

    Welcome to the clan Jayce! I am just north of you in Cumming/Johns Creek area. I would recommend the tube if you are low on room, but if you can fit it the maze is best IMO. If you are remotely close to the Alpharetta/Roswell area, I highly recommend you check out The Atlanta Grill Company -...
  13. sonofasmoker

    Stick Burner Or Pellet Grill

    :D:D:D:D
  14. sonofasmoker

    Stick Burner Or Pellet Grill

    Oh man, you understood my logic? You are exploring uncharted territory my friend!
  15. sonofasmoker

    Stick Burner Or Pellet Grill

    I think I can help here. The way I see it, these options are two different types of smoked food. Saying that may be a little confusing, but hear me out. I have a Traeger and a Old Country Peco's and I love both of my smokers. I started smoking 2 years ago with my Traeger and love it, absolutely...
  16. sonofasmoker

    Old Country BBQ Pits Pecos Owners Thread

    Very cool, thanks buddy! Now I need a welder :) haha
  17. sonofasmoker

    New Smoker?

    Well thank God for the remission and thank you for your service! They say God created Police Officers so Fireman could have heros :) (Used to be a cop too)
  18. sonofasmoker

    New Smoker?

    Nice, worked for a short line corporation called Genesee and Wyoming for 5 years. Im a RR software provider for GE now.
  19. sonofasmoker

    Old Country BBQ Pits Pecos Owners Thread

    Thats awesome thank you Adam! Any more pics? Did you weld the tray guides in?
  20. sonofasmoker

    New Smoker?

    Very cool, I like the crossing sign. Do you work for a RR?
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