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  1. megt123

    Reverse flow smoker

    Thanks Dave
  2. megt123

    Reverse flow smoker

    Does anyone have any good plans for a 120lb offset reverse flow smoker?
  3. megt123

    Need a brisket opinion w/ Qview

    Just curious. Why cook it in the juice for 10-20 degrees? If you are going to rest it then rest it in the drippings. Just an idea. if it works I will try it.
  4. megt123

    KCBS rules and misinformation

    A friend and I did a tailgate competition in Bel-Air Md this past weekend. The tailgate competition is for people who want to do competition and the organizer furnishes the ribs. We had e-mailed the organizer and asked what type of ribs we will be cooking. They were to be St Louis cut. Fine. We...
  5. megt123

    300g Tank

    I have looked endlessley here around Baltimore for old tanks. I gave up and I am now using a WSM 22 after building my own uds out of a large barrel.
  6. megt123

    300g Tank

    Not to be a smart a##$%, but you will be able to get alot of food on there if you are going to use two shelves. I don't know how much exactly because it depends on what you are cooking. Good luck on the build and post some progress pics. Everyone loves to see them.
  7. megt123

    So scared but am doing my 1st brisket! Q-view!

    I have never gotten brisket the way I want and I have done four of them. The first couple I had the taste and the last one I had the pull like a rubberband. I have to get them both right together. I just got the WSM 22 and hopefully I'll get er goin right!
  8. megt123

    Problems with Pulled Pork~

    I am new also and when I did my first Boston Butt, I didn't foil it. I also do not understand the wrapping meat in a towel and then to the cooler. The meat will increase in heat after pulling even if you don't wrap it. I am not saying it is wrong. Anyway, I didn't foil or wrap after being pulled...
  9. megt123

    Hello. From the eastern shore of Md and new to the group

    Hey there. Glen Burnie Md here. Nice to have you.  I just did two small chickens last Sunday. It took a little over three hours @ 250. Get a good remote. Invest in a good chimney unless you like to use lighter fluid. There is a wealth of information here and don't forget the "QView".
  10. megt123

    Mini WSM Finally Done!!!!

    Looks good. I wish the large WSM would put on handles.
  11. Weber Smokey mountain

    Weber Smokey mountain

    • megt123
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  12. megt123

    Weber Smokey mountain

    Well I just bought a Maverick ET73, BBQGuru and a Weber  22/1/2 Smokey Mountain. I will let you all know how they work. My team LaterBonz BBQ is doing our first tailgate cook with St Louis cut ribs in three weeks in Bel Air Md.
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    banner.jpg

    • megt123
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    • Album: Weber Smokey mountain
  14. later%20SHIRT[1].jpg

    later%20SHIRT[1].jpg

    • megt123
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    • Album: Weber Smokey mountain
  15. megt123

    July Throwdown Finally !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Never heard of it.
  16. megt123

    On a quest for better brisket

    Good job!
  17. megt123

    Cajun Chicken Cooker review

    I picked up a Cajun Cooker off of Amazon for $50 about two weeks ago. I got it cheap because it supposedly had a "blem" in it. When I got it it had all of the parts and the only thing I saw was a very small indentation on the middle section bottom. So yesterday me and my buddy fired it up to do...
  18. megt123

    First Spare Ribs (Q-View)

    Thanks Huskerphil, I did a search after posting and saw that same answer.
  19. megt123

    First Spare Ribs (Q-View)

    I must be stupid. What is the difference between baby back and spare ribs? I have only smoked the St Louis cut which I think are spare ribs. Some help for the dummy please.
  20. megt123

    box turn in

    I am competing in my first competittion in August. What can be used in the box to put the meat on for turn in?  I am thinking of using large dark green leaf lettuce.
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