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  1. dbeast420

    2nd try at Ribs MMMMmmmmmm..... Good

    Why didn't you just stick them back in the smoker to firm up instead of the oven?? They look great though
  2. dbeast420

    why bone in butt

    Also,the bone kinda acts like natures thermometer........ If you go to turn the butt and the bone pulls out,it's done
  3. dbeast420

    to pull or chop- i disagree

    2 forks then pick back through it with hands to get the fat out
  4. dbeast420

    Next Iron Chef....Charcoal

    I haven't experienced the Cowboy lump but have been happy with the Royal Oak I've found at the Wally World around here. The bags are the ones made in the good ole USA
  5. dbeast420

    This weekend...

    Don't forget the Q-view I'm not a smoking addict,I just like to play with fire
  6. dbeast420

    3 2 1 Killer Ribs with Taste O Pics "U Wish"

    Excellent looking bones ya got there. I found that the cutting back from 2 hrs to 1 hour made a difference for me.
  7. dbeast420

    Update to the "SMF Rules"

    I am a member of another well run board and I find that this one is run in a similar fashion. Kudos to the admins and the mods for a job well done
  8. dbeast420

    2nd time is a charm

    The first time I tried the 321 method,it seemed that the ribs got mushy. Try cutting down on the foil time. It'll make a difference
  9. dbeast420

    How to add wood? I know, silly Q.

    The cheapest route to go would be check with your local welding shop and see if they have any expanded metal drops about the same size. Then just get a good measurement of your fire box and then just make it to fit, It doesn't need to be the biggest in the world but enough to hold a reasonable...
  10. dbeast420

    Work STINKS... I'd rather be...

    I've got three more days to think about it. I got no idea yet
  11. dbeast420

    My first smoke...pork spares!

    Looking good for a first smoke. Keep up the good work
  12. dbeast420

    butt q-veiw

    great looking grub I like the idea of the bottom mount box
  13. dbeast420

    Free Pork Smoke!!!

    Nothing like free meat for the smoker. But ,it's better when it comes out looking like that
  14. dbeast420

    Today's Rib smoke

    A bite of ABT,a bite of rib and a swallow of barley pop. What a combination
  15. dbeast420

    trying sonething different

    I would imagine the skin would be CRISPY Fine looking grub down here in the south
  16. dbeast420

    Baby Back Ribs this AM

    Looking real good from here. Did the meat get mushy during the time they were in the foil??
  17. dbeast420

    Bacon BAcon and More Bacon!

    That's some mighty fine looking bacon ya got there
  18. dbeast420

    smoked raccoon

    I don't think the 3-2-1 method would work. Maybe a 2-1-.5,wouldn't want it to get mushy
  19. dbeast420

    Brisket & Butt with bonus

    So............ At what temp do ya foil the Viennas???
  20. dbeast420

    my 1st q pics

    Looks like it turned out pretty good down here in the South
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