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  1. anstissk

    First "Successful" Brisket

    I say "successful" in quotes as I deemed it a success along with everyone else. Normally you always get the "tasted good" or "good job" even when it's slightly dry or too tender/crumbly. So I've made a handful of briskets, but not too many over the years. I was always intimidated by the meat...
  2. anstissk

    Pork Belly Burnt Ends

    First time making pork belly burnt ends. Using my WSM with my rub recipe. One chunk of hickory wood, couple chunks of apple and one chunk of cherry. Cubed the pork up, rubbed all pieces and sides, smoked 3 hours and then put into a tray. Tray had one stick of butter, tablespoon of hot sauce, 3/4...
  3. anstissk

    First Beef Ribs and Police Pursuit!

    Friday I had a big craving for beef ribs and I had never smoked them so I made it a mission to find some. I ventured to a local grocer downtown that sells all sorts of meat cuts. After talking to the owner and finding some ribs, I started on my way home. As I’m leaving a stoplight, a black...
  4. anstissk

    Lang Clone Complete

    Posted a thread in the general smoker build forum, wanted to post some pics in the reverse flow specific build forum. This is a Lang clone of a 48 model. Very similar CC and FB dimensions. The stack is longer than a Lang and the grates configured slightly different. I modeled the collapsible...
  5. anstissk

    Lang Clone

    Hi all, Started on my Lang clone a few days ago. Worked on designing it at night after work and between homework for my Masters class. So far, going well. Hoping to continue on it through the weekend. I think we’re going to go with lawn wheels toward the FB and maybe casters on the other side.
  6. anstissk

    Starting a Pitmaker Clone

    Hello all, I haven't been on the forum in some years but some free time in my schedule opened up and I have been getting back into BBQ and smokers. I am in the process of designing a Pitmaker clone. I have double checked all my calculations, but I was wondering what the implications of my design...
  7. anstissk

    *****NEED HELP ON FACEBOOK WITH BBQ PHOTO CONTEST*****

    Hey all, i am currently involved in a BBQ photo contest on facebook.  I would really appreciate anyone with a facebook to visit Big Poppa Smokers facebook page and like them.  Then go to the photo contest link on the left hand side of the page and click on it.  from thee click on view entries...
  8. anstissk

    WSM Issues

    So today is my first WSM cook.  Im doing two pork shoulders. Started off good but it seems like the smoker really is eating the charcoal.  I am 6 hours in and its almost depleted.  I am having trouble keeping it above 215 as well.  Granted it is raining but i would think with the vents open all...
  9. anstissk

    FAST HELP WITH SHOULDERd

    Hey all put a 5 lb and 3 lb shoulder on this morning at 7:45.  These are the first ones i have done and i put the bigger one on the bottom rack in my WSM and the smaller one up top.  I put my temp probe in the smaller one and its at 163 already is this normal, like i said i have never done...
  10. anstissk

    Rib issue

    Hey all, im getting seasoned with bbq this summer and learning a lot.  I have an issue with my ribs.  I have been doing a 2-2-1 method for my baby backs and it seems like i am not tasting enough smoke and my ribs are too tender.  I left them in foil for only about an hour and a half.  for some...
  11. anstissk

    First Turkey have some questions

    Hey all, been smoking a lot of pork and now im wanting to venture into poultury.  We raise turkeys so we got em big, we have em cut in half when we butcher them so half a turkey is about 17-19 lbs.  I have a few questions, one, why do people tend to smoke chicken at a higher temperature and not...
  12. anstissk

    Pork Strip Question

    Hey all, i picked up some pork strips this week at the local grocery and i am going to make them for mothers day.  I was wondering if i should cook them with the 3-2-1 method or how i should go about them.  I have the time to smoke them so i would prefer that over grilling them any day.  Thank...
  13. anstissk

    BBQ Comps in Michigan?

    hey, cant seem to find any bbq comps in michigan.  I have looked on a few different sites, googled it and seem to locate one at silver lake.  Anyone from michigan go to any comps around here?
  14. anstissk

    baby back ribs first time

    Hey all, first time doing baby backs on my custom smoker.  Im going to keep the temp between 225-250 with charcoal and aplle and hickory chunks.  So i know i should do a "2,2,1" method.  But what should i look for to know when to foil them in case t takes less or more time. Same goes for...
  15. anstissk

    Stupid Newbie Question

    How do you make a signiture and move up in your rank?
  16. anstissk

    Heat Issues need help

    Hey everyone, I  recently built an offset smoker out of a 55 gallon drum and a side fire box out of 1/8" steel.  I have the chimmney down at grate level, i put in tuning plates about 4 inches below the grates, have a nice air inlet on my fire box that is a little lower than my charcoal grate...
  17. anstissk

    Need some help with my custom offset

    Hey all, I recently built an offset smoker out of a 55 gallon drum and a side fire box out of 1/8" steel.  I have the chimmney down at grate level, i put in tuning plates about 4 inches below the grates, have a nice air inlet on my fire box that is a little lower than my charcoal grate, and i...
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