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  1. bigbaldbbq

    New reverse flow

    It. Cooks amazing. The only think I would change is the thickness of the diverter plate. There is a hot spot near the firebox. For long cooks it's a problem. But there's so much room so you don't have to put stuff there. I catered a wedding for 150 last summer no problem at all.
  2. bigbaldbbq

    Cheap marinade for 50lbs

    That's what I'm leaning to at this point. Dilute with a little water and a couple cups of my rub. That should be pretty good. I just wanted to see some other ideas.
  3. bigbaldbbq

    Cheap marinade for 50lbs

    Looking for some ideas for a cheap marinade for 50lbs of chicken breasts that I'll be cooking this weekend for a wedding.
  4. New reverse flow

    New reverse flow

  5. bigbaldbbq

    New reverse flow

    After 1000 mile round trip to pick her up, got her home and fired up to season it. Thank you Black Warrior Smokers for such a high quality product!!
  6. 13062393_10207623745965088_3907047866308599074_n.j

    13062393_10207623745965088_3907047866308599074_n.j

    • bigbaldbbq
    • Media item
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    • Album: New reverse flow
  7. 13043346_10207623744405049_6704633574929207986_n.j

    13043346_10207623744405049_6704633574929207986_n.j

    • bigbaldbbq
    • Media item
    • Comments: 0
    • Album: New reverse flow
  8. 13043296_10207623746765108_5055881609966368562_n.j

    13043296_10207623746765108_5055881609966368562_n.j

    • bigbaldbbq
    • Media item
    • Comments: 0
    • Album: New reverse flow
  9. bigbaldbbq

    railer mounted BBQ pit - $500 (Columbus, Ohio Area)

    Somoker has been sold.
  10. bigbaldbbq

    railer mounted BBQ pit - $500 (Columbus, Ohio Area)

    Offset, trailer mounted BBQ pit for sale. Cook surface is roughly 21" x 52", It was built by myself and a couple of friends about 7 years ago. I have used it to cater and to compete in small contests. Firebox is located behind the cook chamber. I am upgrading to a bigger pit and I don't need two.  
  11. bigbaldbbq

    How much to cook?

    I have been asked to cater a weeding this June for roughly 200. Pulled pork, Chicken, Cheesy taters and Baked beans. I have a rough idea as to quantities. 2 meats about 60 lbs each and the sides roughly the same. What has your experience been and am I pretty close to the right quantities...
  12. bigbaldbbq

    Curing Bacon Project

    Never mind I found it...lol
  13. bigbaldbbq

    Curing Bacon Project

    Where can I find Pop's Brine recipe??
  14. bigbaldbbq

    Thninking about getting an MES 30 and have a question

    Just wondering if the inside is wide enough to lay a full rack of St. Louis style ribs without cutting the rack?
  15. bigbaldbbq

    Big Bald BBQ Rub

    I'm glad you like it. Took me a little while to come up with the recipe.
  16. bigbaldbbq

    Turkey- to brine or not to brine?

    Sorry I've been out of touch lately. I have never had an issue with it being too salty at all.
  17. bigbaldbbq

    Turkey- to brine or not to brine?

    This is Alton Brown's turkey brine recipe. I have used it for years when smoking my birds. It is simple and adds a lot of flavor. This year the wife wants a deepfried one so I'm going to inject instead of brining. Anyway here it is. IngredientsFor the brine:1 cup kosher salt1/2 cup light brown...
  18. bigbaldbbq

    Brining ???

    This is Alton Brown's turkey brine recipe. I have used it for years when smoking my birds. It is simple and adds a lot of flavor. This year the wife wants a deepfried one so I'm going to inject instead of brining. Anyway here it is. Ingredients concordance-begin For the brine:1 cup kosher...
  19. bigbaldbbq

    How do you smoke Buffalo wings?

    I smoke them for around 2 1/2 hours at 235. I slather them with a BBQ sauce, honey and cayenne pepper mix for the last 45 minutes to hour (about every 15 minutes). 4 to 1 on the honey and BBQ with a tsp cayenne. I've never ever had left overs so I think everybody loves them. Baldy
  20. bigbaldbbq

    Brisket Help!---Finished..

    I agree with eman about the start times and you can hold them in a cooler to stay hot. That will actually allow the juices to redistribute and they will be very, very good. Use simple yellow mustard to hold the rub on. When the cook is done there is no mustard taste at all. I do it on almost...
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