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Folks,
You can get HUGE ziplocks at Wally World. In Denver stores there are up to 10 Gallon bags, sort of a competitor to the 'Space Bags' thing, but no vacuum valve. Makes brining butts a dream, 2 butts to a bag and off you go, no muss, no fuss.
--T
Hi Radio,
Call Dave Klose. You didn't specify what size cooker you are looking for but call Dave.
bbqpits.com if memory serves, if you hunt around you can find his direct line or the ladies in his office can find him if he ain't down at the coast.
Lets face it, in a lot of respects a pit is...
Hi All,
I just got Jeff's newsletter, read the bacon wrapped shrimp with great interest, but I have a question for ya'll.
25-35 minutes at 225 doesn't get me crispy bacon :-(
I just made a batch of ABT's the 1/2 slice of thin Oscar Meyer (don't say it) was still chewy and earned me a...
LOL
I said it in another thread: "Know that stalls happen, pick your own theory that explains the stall and stick to it" This is akin to the particle/wave argument regaring light. It is sometimes best to just use a theory that works at the time. just ask my accountant :-)))
I also agree, in my...
It would seem to me that there has to be a phase change from liquid to vapor in your foil, no?
I mean, if you were containing all the H2O at a 100% air saturation level the foil would have to puff up like the old Jiffypop popcorn.
To my mind, and maybe this is already discussed, one would have...
seems to me I saw at least one of those shows where his team had a night cook
When is reality not real? When its on a TV Show, especially one that has to sell ad impressions. To my mind, there is no way that anyone who has an income stream that all starts with the words "Winningest Man in BBQ"...
No no no, this only aplies in the northern hemisphere! The rotation of the earth will be impacted, you MUST have the fire on the right as you face the cooker!
I kid of course, I so couldn't resist.
--T
its a wonderful art, no?
Small hot fire with wide open vents is one way to cook, others here will tell you to get a basket, fill it as full as possible with charcoal and light one small area, controlling temps with airflow. Its like working on a Windows machine, there is more than one way to...
Looks really great, I like the heat redirection on the left side.
Up above there were some questions about insulation and steel sizes etc....My pit has a Guru on it, we use 2 of their biggest fans to control the air...cheating I know but hey, this is a comercial deal :-) I find that insulation...
USMC
1/4 2/5
0331
'80'84
For what ever the hell it means, my son was w/ 3/1 before during and after the surge and is a 5th generation Jarhead Grunt.
Talk about the stories he has heard..........
--T
well, for sure I have a thought or two.
First dont' forget KISS.
If I was doing this, I would be considering a single meat or possibly 2 depending on your pre-event cooking time.
Pulled pork sandwiches are always a hit. Buns, pork, slaw, sauce for the non-hackers and you are all set. Toss in...
Hi Joe,
To go all the way back to your original questions..... I think you got the TBS like a stick burner at the very end as you were out of damp smoking fuel and h2o so there was no steam. Easy to do at 325
Feel the smoke! Stick your hand CAREFULLY into the exhaust of your pit. IF YOU ARE...
here are some thoughts:
see what you can do about using some form of minion method to build long predictable fires. After we got a basket, controlling airflow made long burns far easier
most people love lump: 1) it tastes better to some 2) it produces FAR LESS ash 3) some feel it burns hotter...
you will be fine,
do a couple practice burns. Then torch a fatty or two :-) Oooops I mean smoke it, er..
Seriously its easier to minimize damage and easier on a tight time schedule to do faster cooks. The more burns you do, the easier the management of the burn becomes, so you can do longer...