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  1. pyre

    Howdy

    Welcome to the site!  There is so much information here, you shouldn't have any problems finding what you need.
  2. pyre

    anyone ever put honey and apple juice in ribs?

    Yes I have done both.  I always foil ribs for a bit and whatever I'm using to spritz goes into the foil, too.  Usually that's apple juice & jack. BRITU (Best ribs in the universe) recipe calls for KC Masterpiece and honey for the sauce, I believe.  I made it once and it was really sweet.  Too...
    • pyre
    • Post #11
    • Forum: Pork
  3. pyre

    To water pan or not to water pan?

    Anymore I only use water (in my WSM) when I'm cooking ribs.  
  4. pyre

    OTBS Spring Class of 2011

    Congratulations!
  5. pyre

    Returning former member

    With the weather just starting to turn warm around here, I couldn't wait much longer. I pulled the trigger and ordered a new WMS 22". Its supposed to arrive tomorrow. I'm already making plans for Sundays BBQ. I'll take lots of pictures, that's the best part. thanks for the warm welcome.
  6. pyre

    Returning former member

    Greetings fellow smoke-a-holics! I am back from a 2 year hiatus. Not really sure why I left, or why I didn't smoke much during that time. I spent some time with the baby girl, but most of all I think I'm just sick of my smoker. It seems I was always battling my smoker, it never worked with...
  7. pyre

    Brinkmann Smoke N Grill - Just aint hot!

    Looks like the same one I'm using. These things are nearly useless right out of the box. It takes a little bit of backyard engineering to get them cooking decently. Roll up a piece of aluminum flashing and stuff it in the inside of the smoke exhaust inside your smoker. Lower the "extension"...
  8. pyre

    Pulled Pork question

    I cook and pull it as normal. After it cools we vaccuum seal and freeze it. Reheating is key so you don't dry it out or over cook it. Boiling the bag works to thaw it, then we dump the portion to be reheated into a crock pot, add a little bit of apple juice and heat it up slowly. Mix...
    • pyre
    • Post #15
    • Forum: Pork
  9. pyre

    Mods to Charbroil Silver Smoker

    I think the problem would be getting a good seal around the baffle. A lot of our homemade baffles aren't really that airtight, and putting your exhaust right above it would lose a ton of heat.
  10. pyre

    Mods to Charbroil Silver Smoker

    I would recommend extending that smoke stack all the way down to your grill. Its about the easiest mod that can be done on these things and it makes a pretty good difference. Roll up a piece of aluminum flashing and stuff it in there. It will hold itself in place and is easily adjustable.
  11. pyre

    Need opinions on what to charge for services?

    That's not many ribs. Less than 2 ribs per person. You're also not figuring anything for your spices, charcoal (or wood), foil, sprays, mops, plastic wrap, etc. But your charge is very generous. You'd have to be doing it for fun!
  12. pyre

    Need opinions on what to charge for services?

    I've read that a lot of caterers will just double their cost for the final price. 75 people, I would estimate 1/2 slab each, then round up to 40 slabs of ribs.
  13. pyre

    1st Smoke on New Lang 84 Deluxe, Q-view

    Looks great! I'm wondering how long they cooked and how much wood you used? I'd love to get a bigger cooker but I'm afraid I'd burn up too much wood.
  14. pyre

    Interesting thread on et-73 mods

    I just picked up my second ET-73. The first one still works fine, just wanted another for the times I do multiple hunks of meat. I might crack one of em open to see if I got an antenna or not. Mine has problems reaching about 20 feet and through 1 door. Seems like it should have a longer range.
  15. pyre

    Another Frustrating Smoke . . .

    Because the small wrench only works behind a large wall.
  16. pyre

    A few dumb questions (help please)

    1.5 x 7 You'd probably want to stagger your cook times. I wouldn't start the ribs the same time you start the shoulders.
  17. pyre

    Another Frustrating Smoke . . .

    Need more fire! I don't use a windbreak, but there have been times that I've had to build a pretty big fire of coal. It might also be that you had built up some ash by that time and it was choking your fire a bit?
  18. pyre

    Earthquake

    I was asleep during the 4:30 am one, but I felt the aftershock at 10:15am at columbia, MO. I've heard from guys in KC that felt it too.
  19. pyre

    Tuning a Smoke N Pit

    I bought 2 pieces of steel from the local Ace Hardware store. I think they measured somewhere around 12" x 18". Cut them lengthwise into 3 pieces each, measuring 12" x 6". They lay perfectly in the bottom of my smoker, with no braces or brackets needed. The first overlaps my baffle, which...
  20. pyre

    Rushed smoke-baby backs

    Voldaddy, you don't have to use smoke during the time the ribs are foiled. No smoke will be touching the surface, so you won't get any smoke flavoring. Same thing with pork butts, or anything that gets foiled. Heck, I almost always finish my pork butts in the oven once I foil them. No...
    • pyre
    • Post #13
    • Forum: Pork
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