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  1. IMG_1282.JPG

    IMG_1282.JPG

  2. Capt. Dan Meat Pics

    Capt. Dan Meat Pics

    Pictures of Meat
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    Fattie_1.JPG

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    IMG_1263.JPG

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    IMG_1259.JPG

  6. capt dan

    Rust removal for smokers

    Bingo. Just wire brush the loose rust off and spray it down with non stick spray. Been doing that on the lang about every month, works great!
  7. capt dan

    Lang firebox

    I have my grate up 2 " of the bottom of the box.
  8. capt dan

    Yo smoker folks! (babyback ribs)

    I wouldn't go by that therm that is on the lid as for your cooking temp. Those things are not very accurate and they are way above the meat.
  9. capt dan

    Couple of Chicken Wings for 2nd smoke ever.(Qview)

    Nice job, perfect pics. I bet they were gone in no time!
  10. capt dan

    Competition questions

    Cut them in single rib pieces. 1 rib per judge. You can put extras in the box if you like.
  11. capt dan

    Any bbq competitions?

    Look here, you'll find many. http://www.kcbs.us/events.php
  12. capt dan

    Calling all Michigan cookers

    Welcome back to Michigan. Most folks are leaving hehehe. Send me a PM when ya get moved back in and settled. We'll have to have ya over to sample some Q and chat for a bit.. Yes folks the deadline for entry is just a few days away, we still have room for a couple more teams. It is a very...
  13. capt dan

    Lang 60 Deleuxe

    I agree. I can move it alone if it is on concrete or hard dirt. Grass can be a little tougher.Thats what I have a 19 and 21 yr old for!
  14. capt dan

    Looking for a canopy

    If you have a sam's club, they have them ( EZ-UP brand) for $200.
  15. capt dan

    WTF??? My chimney starter exploded!!!

    Patio blocks will blow up too. I have seen it happen!
  16. capt dan

    Woohoo Lang 84 Deluxe!

    Nice rig shorts! Make sure you lock-it up and keep it safe. There are allot of desperate people coming out of the woodwork. I remember a yr or two ago when you had a lil contest/ gig with your local watering hole or VFW or something or other. Looks like you have gotten the bug pretty much...
  17. capt dan

    What's everyone using for rubs on their briskets?

    Plowboys Bovine!!!
  18. capt dan

    Did me a brisket

    Looks pretty Buzz! I agree. 192-195 is about right for me, but more important, slide that therm into the meat and make sure there is no resistance. If it slides in smooth and easy, its perfect!
  19. capt dan

    St Louis Ribs this weekend w/Qview

    They look mighty nice . I would call them trimmed spares, not quite st. louies. Not yankin yer chain, just mentioning it. Louies are seperated from the lil riblets or cartiledge on the end of your sliced ribs. Most of the folks I know, like em just like you did those as opposed to louies...
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