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  1. ba_loko

    Chargriller

    I've run several thousand pounds of meat through one of those. They're great for the money. While I have several different smokers now, I still have and use the Chargriller model you're showing. How much are they wanting for it? Be sure to inspect it for rust and neglect. The metal isn't...
  2. ba_loko

    Back Yard Structures

    Welcome in, Paw. Either smoker you're considering are good ones (but I prefer the Backwoods)! Good luck with your selection!
  3. ba_loko

    I can't get my smoker up to 225 F

    Shultz, what smoker do you have? There have been many occasions where the metal "blank" between the fire box and cooking chamber wasn't removed. Tell me what kind of smoker you have, take pictures if you can, and we can go from there. We'll get you fixed up!
  4. ba_loko

    New GOSM MOD.

    That sounds like a good mod, Steve. I hope your smoke turned out alright. I just picked up a GOSM today and am seasoning it right now. I'll have to implement your idea soon!
  5. ba_loko

    Any other riders on here?

    Ed, I wish I could find the pictures of my '94 'Wing too. They were lost some time ago on another computer when I upgraded. Dang it! I currently ride a Yamaha Majesty. Yeah, it's a scooter. It'll run with the big boys though!
  6. ba_loko

    Storms in Iowa

    Are you guys okay up there? I see where there has been bad weather up on the north end. Walkin' Dude.......are you still alive? How about the rest of ya? I know we've got several of our friends here from up that way.
  7. ba_loko

    Pee-can Brisket

    Bubba, I forgot to mention that it appears your smoke is going great. I really like those drum smokers. I still have every intention of building one.
  8. ba_loko

    Pee-can Brisket

    Rich, have you got a Food Pyramid (used to be called Albertsons) there locally? Around here they stock big bags of Pecan splits/logs (as well as Hickory and Mesquite. They don't have Pine though.). If you don't, I'll check and see what it would cost to ship you some from here.
  9. ba_loko

    Me & Smoking

    Broken Arrow, OK, huh? Hmmm... I think I've heard of that place. Welcome to the forum!
  10. ba_loko

    Smokin Okie reporting in

    Hiya, Russ. Glad you stopped by. It was a treat to meet you last weekend. I hope to see you at another event. Are you sure it's alright for us to borrow that FEC?
  11. ba_loko

    To sear or not to sear, that is the question.

    Dave, A packer brisket will be the entire brisket consisting of the flat and the point. I don't recall seeing one labeled "whole brisket", but I would expect it to be the same.
  12. ba_loko

    here are some pics of not so good rib smoking adventure

    wd, I'm all for keeping it simple. I'm all for not giving incorrect info though. We'll get him up to speed soon. Why say one thing now, and then tell him something different later? You and I both know it's possible to do the proper probe placement, it's just not the recommended way to do it.
  13. ba_loko

    here are some pics of not so good rib smoking adventure

    Well, actually, you can put a probe into a rack of ribs. You just have to be careful where you put them. It can be done, and you can get an accurate temp reading. Just make sure you get it in the middle.
  14. ba_loko

    "08 Gathering Hats - Shirts

    Hats and shirts only would be fine with me.
  15. ba_loko

    I've got lighter fluid and pine wood let's smoke!

    Slow poke. I grabbed a barley pop several hours ago.
  16. ba_loko

    I've got lighter fluid and pine wood let's smoke!

    Watch ol Glued...........he's a trouble maker.........hehe
  17. ba_loko

    What to do with my new smoker??

    Well, no offense intended. As a matter of fact, my knockout plate was left in place for quite awhile before I figured it out. Good luck.
  18. ba_loko

    What to do with my new smoker??

    Fireguy, make sure the "knock-out" has been removed between the fire box and the cooking chamber. Often times it is missed during installation. Your opening should have a "football" shape to it. If you're wondering if yours is put together correctly, please take a picture of that area and...
  19. ba_loko

    What to do with my new smoker??

    Well, lump burns hotter. That will be a learning curve that you'll master soon. Yes, leave the exhaust open all of the way all of the time. The only time you close the stack is at the end of the smoke to (hopefully) salvage any lump you may have left burning. As far as the intake, well...
  20. ba_loko

    Second Fatty with qview

    Forget the Cowboy brand and try another. Cowboy is not favored by anyone that I know. I will say that lump (if a stick burner is not an option) is the preferred method of anyone that is a true smoker. Leave the briquettes for grilling only. Nice looking smoke!
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