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Commercial Brine Pump
For sale or trade: Commercial brine pump Has a 1/3 HP waterproof Dayton electric motor 110 V 5 Needle injector hand operated wand Stainless brine filter Has stainless pressure gauge and pump assembly Mounted on stainless base. This will pump a lot of meat in a short time Works great $500...- 2bears
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- Replies: 1
- Forum: Classified Ads
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Smoker on trailer
I am selling my 500 smoker on a trailer It is a reverse flow 500 gallon tank on a 6.5x12 trailer. It is almost a year and half old. She cooks a ton of meat and have put several full loads of ribs in it and should hold 40 or so pork butts easily. It is about 37" deep but can't remember the width...- 2bears
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- Replies: 2
- Forum: Classified Ads
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Pork loins
How do smoked pork loins smoke? Do they slice good when done ( 3/4" thick) ? or do most of you shread them? I have seen stuffed loins but not just smoked and slice thick. What is your favorite way to do loins? -
DOOR LATCH
Looking for door latches for my builds. What have you found to work good/reliable for your builds? Any good home made styles out there? Please post pictures if you can.- 2bears
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- Replies: 4
- Forum: Smoker Builds
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My build's
OK ia have 2 builds started and I have a question - How high should the main cooking grate be off of the reverse flow plate? I am thinking to cut a 20" door but am wondering about this height which will dictate the door size. I should have enough room to allow about 9" - 10" between racks but...- 2bears
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- Replies: 52
- Forum: Reverse Flow
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Burgers - More added- Brisket, Brats Hot Dogs...
Who has tried regular old burgers on a RF smoker? I was asked to cook a ton of burgers for a work "picnic" and am wondering if they can be done on the RF smoker. They said there will be about 600 people attending (a lot of kids) and they want burgers and brats. I know I will have enough ... -
Need some help
I am looking for exhaust pipe for 2 smokers The first is a 120 gal LP RF FLOW on a cart and am looking for 5 or 6" pipe The other is for my 500 gal LP tank on a trailer, looking for 8" pipe. Any ideas on sources? I have checked at the scrap yards and locak steel shop and only came up with an...- 2bears
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- Replies: 5
- Forum: Reverse Flow
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Hinges for my builds
Lets see some pictures of the hinges you used for both the cook chamber doors and the fire box doors. I am going to be putting a couple smokers together soon and am looking for ideas for good durable hinges, one is a 120 gallon on a cart the ather will be a 500 gallon tank on a trailer. Any...- 2bears
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- Replies: 32
- Forum: Reverse Flow
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Reverse flow plate question
I am getting ready to start putting this 500 gal together and have a question on its design. The RF plate that I see on a lot of smokers slant down a little going from the fire box to the other end. Is there a reason that it has to slope that direction vs sloping towards the fire box? My...- 2bears
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- Replies: 4
- Forum: Reverse Flow
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RF question
I am planing my trailer smoker build and it will be a reverse flow design. I am at the scrounging stage and am now looking for the material that is used for the reverse flow at the bottom of the cooker, what thickness is ideal for this? And what can you get by with at a minimum? Anyone know...- 2bears
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- Replies: 6
- Forum: Reverse Flow
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Brisket was done in 4.5 hrs ?
I Started the smoke at noon today planing a late supper ...... I foiled at 160 - 165 (3hrs) then decided to check the temp at 4:15 and wouldn't youknow it the dang thing was done, 201 - 205 degrees F. 4 hours and 15 min for a 13 pounder ! I have done several briskets now and they always... -
Injectors -
What are you using? Any home made injectors? Pictures too- 2bears
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- Replies: 5
- Forum: Sauces, Rubs & Marinades
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Sauce or no sauce
Been hearing a lot about peoples thoughts on using BBQ sauce or not on compition products. Some say not to sauce because judges think you are covering up the meat flavor (hiding something) and some say sauce them. What do you do for your compitions with ribs and pork butts - sauce or no sauce? -
I survived the state championship
Well that was pretty fun (I am hooked now) We just finished the Big Island BBQ State Championship Saturday. I had a lot of help from you guys and a couple friends from where I live (Thank you). The product all turned out pretty dog gone good, gave a ton of samples out to get a feel of what the... -
Finally made good ribs
We I have been getting good flavor but seem to get tougher than I wanted ribs until now. I smoked 6 racks of ribs Sunday and they came out pretty dang good ! I smoked for 1.75 hours then foiled them with a touch of apple juice for 1 hour opened then up flipped them end for end (had 6 ribs on... -
RF - on these bigger smokers
120, 150, 250 gal sizes how long does wood burn in them and are you messing with it a lot to keep it constant? Can you set your temp then just let her go and not mess with it much?- 2bears
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- Replies: 2
- Forum: Reverse Flow
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Which way to buil it?
I put this in another section but think it should be here. I am torn between to styles, I have this 120 gallon LP tank and was thinking I was going to lay her down and have a fire box on the lower end and a door accross the top. But am also thinking about having her stand upright to have a...- 2bears
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- Replies: 14
- Forum: Smoker Builds
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Building a trailer smoker BUT....
I am torn between to styles, I have this 120 gallon LP tank and was thinking I was going to lay her down and have a fire box on the lower end and a door accross the top. But am also thinking about having her stand upright to have a more consistant heat. This tank is 48" tall and has a girth of...- 2bears
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- Replies: 8
- Forum: Side Fire Box
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Need some help with ribs....
Next weekend I will be smoking ribs both days to practice for a contest at the end of August. My problem is this - I get great flavor on my ribs but they always trun out a little tough even after 6 hours and in foil for 3 of those hours. What is the trick to getting the ribs more tender? The... -
Made brisket for 40 people......
OK I was talked in to making brisket fro 40 people since I am practicing for a contest at the end of August (1st one) I said I would do it. Ill post pics for you. I started at 8 am Saturday and was worried as the briskets were on the thick and large side. I foiled them after 5.5 hrs at 165 deg...
