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  1. M

    My build

    Very nice build
  2. M

    new smoker

    Excellent smoke house great idea
  3. Rib Turn-in.jpg

    Rib Turn-in.jpg

    • midnight bulls
    • Media item
    • Comments: 0
    • Album: Red White and Que competition 9/8/13
  4. Rib Trophy.jpg

    Rib Trophy.jpg

    • midnight bulls
    • Media item
    • Comments: 0
    • Album: Red White and Que competition 9/8/13
  5. Pork Turn-in.jpg

    Pork Turn-in.jpg

    • midnight bulls
    • Media item
    • Comments: 0
    • Album: Red White and Que competition 9/8/13
  6. Chicken Turn-in.jpg

    Chicken Turn-in.jpg

    • midnight bulls
    • Media item
    • Comments: 0
    • Album: Red White and Que competition 9/8/13
  7. Brisket Turm-in.jpg

    Brisket Turm-in.jpg

    • midnight bulls
    • Media item
    • Comments: 0
    • Album: Red White and Que competition 9/8/13
  8. Red White and Que competition 9/8/13

    Red White and Que competition 9/8/13

  9. M

    What's your occupation?

    A Sgt. with the Sheriff's Office. Been there 25 years
  10. M

    Modify charcoal holder tray on Brinkman Upright Smoker

    To seal the doors on the smoker I used the felt from the big green egg. Just clean the contact surface well wipe with alcohol and the self adhesive felt sticks great and makes a very good seal.
  11. M

    Trying to figure out what went wrong

    I placed 2 digital thermometers one at the fire box end one at the smoke stack end hence the 245-250º temp readings. That is the only known temperature facts I can offer. The probes were at grill level
  12. M

    Trying to figure out what went wrong

    I rebuilt a Char Broil off set smoker (sealed it charcoal basket etc.) I have a consistent 245- 250º across the cooking grate. I placed baby back ribs on and followed my usual times using the 2-2-1 method yet upon completion they were still under cooked. I usually use a Brinkman vertical smoker...
  13. M

    SMOKER CLEANING

    Clean your water / dripping pan and the wire racks any fat globs on the bottom of the smoker get cleaned up but as far as the sides and top are concerned I leave them alone. I use the smoker at least once a week even through the winter
  14. M

    Dutch oven clean-up

    I wipe the excess with paper towels pour in salt spread it around then let it sit to finish absorbing excess grease. the wipe out. As far as the out side prior to cooking I spray the outside with PAM. Then clean up is just a damp paper towel away. Dry completely and if I need to re-season the...
  15. M

    How to remove the membrane off the back of ribs

    Use a sharp knife lift up a corner section then grasp with a paper towel and start peeling once you have a bigger piece lifted off re grasp that section again with a paper towel and just peel off should come off in one piece.
  16. M

    Need Receipes Smoking Finger Food Appetizers or Hor D'oeuvres for Thanksgiving

    I'm doing Jalapeno poppers. I core the Jalapeno and using a pastry bag I fill the Jalapenos with cream cheese and crispy bacon bits ( not the fake stuff) then smoke with hickory wood for about 45 minutes. I made my own holder for the Jalapenos to keep them vertical. You can fashion one out of a...
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