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I'm looking at getting a PBC, but I have one concern.
I've used the 3-2-1 method on my ribs since the day I found this site. Do any of you guys use this method with the PBC? I'm guessing I could start with them hanging, then wrap them and put them on the grates, then hang them to finish'em at...
Does anyone know a good place to by grilling acessories in Dallas, TX? I kinda ran over the receiver for my Maverick ET-73 and I need to get another dual probe thermometer like TODAY!!!
TIA
Rusty
Thanks for the responses guys. The 3-2-1 method was a hit! Gonna hook up another rack or 3 soon!
@brdprey smoked snake is a interesting thought until you think about all of those little bones.
Boy am I glad I found this site! Set out today for my 1st smoke using my new ECB. I smoke a butt, some sausage, a couple of turkey legs, and 4 racks of ribs. I hadn't heard of the 3-2-1 method and never even thought about cutting the ribs up St. Louis style before stumbling upon this site. ...
I'm definitely going to have to read up on different methods of lighting the coals and whatnot. I had a helluva time keeping the smoker in the 225 -250 range, and I went through way more charcoal then I thought I'd have too. QView coming real soon.
Night Watch - I wouldnt put the coals directly on the bottom of the smoker. I would think that you would eventually start to inhibit air flow to the coals.
the smoker is on the small side but you should be able to adjust the height of the shelves to give you enough clearence.
Timelo - I'm...
Hey guys & gals
I discovered this site while goggling info on curing a Brinkmann Vertical Square Smoker I just bought on an impulse last Sunday, and I already love this site! The Q-Views make my mouth water! Labor Day will be my first official smoke with the grill and I plan on doing it big! 4...
@jrod
Yes, the doors on mine are spring loaded. I didnt have any issues holding a steady temp while I was seasoning it. Hopefully I won't on Labor Day. I plan on smoking 5 racks of ribs, a butt, some sausage, and 3 Turkey legs, for those that dont indulge in the greatness that is the PIG...
Picked up one of these today, found this site and read this post and immediately went out and picked up a grill wok to use for the charcoal and I'm currently curing it. Since I am curing it I didnt add any water in the pan and It got real hot real fast. After adding water its been pretty easy...