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  1. AllenRR

    Cowboy Lump Charcoal

    I can see the level of negativity here. God Bless ya'll. I am going elsewhere. Bye. From reading the replies, I realize that sourcing stuff you can buy right down the street is for losers (in your opinion.) Good luck with that ya'll. Smoking meat is an artistic thing. You folks want it to be...
  2. AllenRR

    Beef Short Ribs

    Dang, short ribs are hard to get here. You have to show up in the morning before the butchers have had their coffee. I put them in the meat grinder. They make the best hamburgers ever. I think what you propose is pretty nice though.
  3. AllenRR

    15lb Full Packer Brisket

    In regards to smoked brisket, nothing beats "time served." 15lbs @ 225 should be a long sentence well worth it. Best of luck! ARR
  4. AllenRR

    Cowboy Lump Charcoal

    Not sure where to put this one. I buy this brand of lump, because it entertains me. Most of the time, it is an assortment of different size pieces. Occasionally, I get a bag with pieces that are like unsplit firewood. I know... I won the charcoal lottery. I love those because in my...
  5. AllenRR

    Isopropyl alcohol (99%) for lighting pellets in a tube

    I use Lil' Devil pellets in mine. Put the torch to it for 30 seconds and stand by for a bit. Works great. By the way, mine is a 12 inch A-Maze-N. Smokes for a long time.
  6. AllenRR

    Mommy's Day Grilled Porterhouse (New Grate)

    Yum! I smoked some nice prime rib-eyes last weekend. Did I get nice photos like this? NO! I blame the vodka.
  7. AllenRR

    Isopropyl alcohol (99%) for lighting pellets in a tube

    If only...hehe
  8. AllenRR

    Isopropyl alcohol (99%) for lighting pellets in a tube

    I'm the same way. Propane torch works great. I guess if that didn't work, I would limp back to the shop, and grab the oxy-acetylene torch and fire it up. LOL
  9. AllenRR

    calibrate and or advice on a new 2 probe thermometer bluetooth or wifi

    I use a Thermopro. It works just fine for me. It has an alarm when the meat gets to temp. It was less than 20 bucks. I could have multiple ones for what some probes cost. I like it because it is magnetic. I just put it on the door and it stays.
  10. AllenRR

    Where to post?

    I would be inclined to say put it somewhere and the moderators will let you know where it should go. They are awesome folks. Let them play the role they enjoy.
  11. AllenRR

    Newish guy from the east coast of Canada

    Very cool!
  12. AllenRR

    1st Smoked Prime Rib

    Apple is nice to blend in on a cook like this. It throws a lot of mild smoke. It works as a great carrier for something like hickory or pecan. Nicely done. I'm jealous.
  13. AllenRR

    Quick and Easy Rib Membrane Removal

    I use hemostats. I have a pair of 12 inch ones. I grab the membranes and just roll the hemostat from one end to the other. Works real nice.
  14. AllenRR

    Quick and Easy Rib Membrane Removal

  15. AllenRR

    Newish guy from the east coast of Canada

    Welcome from Idaho.
  16. AllenRR

    Time to smoke a turkey. First large smoke on the DGSS1382VCS-D

    My friend slices it up and split it with us. So juicy and good. Yum.
  17. AllenRR

    Time to smoke a turkey. First large smoke on the DGSS1382VCS-D

    Finished product. I hit with some local honey and butter about 30 minutes out. Smells amazing
  18. AllenRR

    How many beers....

    Dude! We are Ohana. We just want to help each other. It's like having countless cousins that love the same thing you do.
  19. AllenRR

    Time to smoke a turkey. First large smoke on the DGSS1382VCS-D

    Another note: This one had a broken wing on one side. So, I took it. Take, this broken wing.....etc. OK you get it.
  20. AllenRR

    Time to smoke a turkey. First large smoke on the DGSS1382VCS-D

    OK, so for the first 2 hours, I went for about 250-300. I bombed it with the clear blue smoke. These last 2 hours I thought balls out, till it shot up to almost 400. I choked the top damper back a bit to about 350 to get some nice crispy skin. Internal temp 135. We are in a good place. This...
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