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  1. keny

    First cook on my new PBC. 4 racks of spares

    Did 4 racks St. Louis cut spares on my new Pit Barrel Cooker today. I was very pleased with the results & so was the family. I followed the directions to the letter, & I have no complaints. Good stuff!
    • keny
    • Thread
    • Replies: 9
    • Forum: Pork
  2. keny

    Storing/thawing whole chickens to cook while camping

    I have 4 whole chickens that are frozen that I plan to cook while camping...and 4 racks of spareribs...How slowly/quickly do whole birds thaw in, say a Coleman Extreme cooler on ice? USDA says 1-2 days in the fridge for fresh poultry, 3-5 days for pork. Any tips on the best way for me to plan...
  3. keny

    2 big inlet dampers vs. 4 small ones

    Is there any advantages to having (for example) 4 small firebox inlet dampers over having 2 big ones of equal square inches? Like four 3" x 6" instead of just two 6" x 6"?
  4. keny

    1/4" steel for firebox-will it warp if not braced?

    Still in the planning stage for my RF build, and the firebox will be 32"W x 24"H x 24" deep. Will I want to add some cross-braces to these 1/4" panels when I build this box? I've seen them with and without...I've noticed that a lot of the Lang units have braces on the panels, I assume for more...
  5. keny

    Is Feldon's Calculator really flawed?

    I've been searching all over this forum, and my eyes are getting tired...I've seen several posts stating that Feldon's Calculator is flawed. So, I just want to know before I begin my build. I have an old propane tank that is 36" I.D. and it was about 8' long, and 1/2" thick. So we cut it in half...
  6. keny

    How much charcoal should I expect to need?

    I'm starting to build a rotisserie smoker from a propane tank that's 36" in diameter, and 48" long. The firebox will be roughly 1/3 the size of the cooking chamber. I've been smoking for about 8 years, but I've never had a cooker this big, so I am just curious as to how much charcoal (I don't...
  7. keny

    How much charcoal should I expect to need?

    I'm just getting started building a rotisserie smoker out of a 36" diameter propane tank that's about 48" long. I've been smoking for about 8 years, but never had a cooker this big, so I'm just curious as to how much charcoal (if I don't have ready access to wood...) I might want to start with...
  8. keny

    Where to find a thermometer with a capillary

    Hey guys-I would like to find a thermometer with a capillary to mount on my smoker, with the capillary bulb mounted right at the grate  but I can't seem to find anything except for industrial use. That would be fine except that they always want to sell about 500 at a time...I would just like to...
  9. keny

    Shopping for a new BIGGER cooker! Suggestions please!

    I am planning to buy a larger smoker maybe early next year, (tax refund...) so I've been lookin at Lang, and others, and I came across Heartland Rotisserie Cookers' website, and these are the rotisserie tray style cookers, which look like a wonderful idea to me. No hot spots, cold spots, or...
  10. keny

    275* vs 225* spareribs. Anyone?

    I've always done them around 220*-240*, and done some sort of variation of the 3-2-1 deal, and have had pretty good luck, but I saw that Johnny Trigg said he does his at 275*. I'm sure lots of you have done this, so I just wondered about cooking time, wrapping or not, if so,  how long, etc...
    • keny
    • Thread
    • Replies: 9
    • Forum: Pork
  11. keny

    How much meat per person?

    This has most likely been covered here, but I'm thinking (as of now, just thinking...) about smoking some pulled pork for a local dinner type thing, and so far the details are a little foggy as for how many people they expect to show up. They're saying anywhere from 100 to 400. That's helpful...
  12. keny

    grill/grate thermo. with capillary

    I would like to permanently install a grill/grate-level thermo. on my smoker, and I would like to find one with a capillary and sensor to the grates, and a gauge mounted outside. Does anyone know where I could find something like this? I know there's lots of digital units out there, and that's...
  13. keny

    Hello from Kingman, Kansas!

    I'm Kenny Youngers, 38 yrs old, married with 4 kids, been living around Kingman my entire life. I have been smoking meat for about 3-4 yrs., and have been a big fan of Smoking-meat.com and this forum since I started. I have an old Coleman "smoke machine" upright propane smoker that my wife found...
  14. keny

    Oklahoma Joe's horizontal smoker-looking for info

    I've been looking for a wood smoker, and found this one at a garage sale this morning. It's an Oklahoma Joe's horizontal smoker, with a side fire box. Most of new units I see like this these days are made of paper thin iron, and around $180 to $300. This thing is all welded, no bolt-on fire box...
  15. keny

    Brining Questions

    I'm using Jeff Phillips' brining recipe and procedure from the Smoking Meat website, and in his instructions, he sounds like he pours his brine right from the stove-warm-onto his bird. Is that correct, or am I misunderstood? Does the brine need to be cold before adding the bird? Is it ok to...
  16. keny

    splitting a brisket in half before smoking

    Will anything bad happen if I split a 9 lbs brisket into two halves before I smoke it in order to get it done quicker? What kind of effect could this have on the meat? I have done this with pork butt roasts that my wife had the groc. store split into 4 to 5 lbs chunks, and my pork always turned...
    • keny
    • Thread
    • Replies: 21
    • Forum: Beef
  17. keny

    Coleman "Smoke Machine"

    My wife found a Coleman Propane Smoker at a garage sale for $5-$10. I am new to smoking, so I have a few questions. Should I use the water pan? What's the best method of creating smoke-Wood chips or chunks? Should I soak the chips? If so, how long? Should the chips be placed in foil or a foil...
  18. keny

    smoking chicken legs and thighs

    Anyone with any tips on smoking chicken legs and thighs? My wife found some on sale, and I was wondering about smoker temp., time, and what meat temp to remove them? What about the skin-leave it on, or take it off? Any help would be appreciated! Thanks!
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