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  1. truckerbob

    Whole hog?

    Doing a whole hog in June, and am pricing them out now. One question for those in the know, what is the difference between a whole hog, and a whole hog shaped for BBQ?
  2. truckerbob

    Looking to build another RF smoker, and need input.

    My unofficial catering business is taking on a life of its own, and I'm realizing I need something bigger than my last build. My ideal build is a RF smoker, with a warming cabinet over the firebox, as well as a vertical cabinet on the opposite end. Does anyone have any tips, plans, or experience...
  3. truckerbob

    Christmas prime rib, w/Q

    Had a family member offer to buy the prime rib if I smoked it. Sounds like a win-win to me! Hmm, having troubles posting pics from mobile, I'll try again in a few minutes.
  4. truckerbob

    Anyone thinking about pulling the trigger on the MES 30" may want to check this out...

    So, I found a Bass Pro Shop Black Friday flier, and the 30" MES will be on sale for $199.97, $130 off the regular price, and the $70 stand thrown in for free. Doesn't say anything about minimum quantities at each store, and does specify the price is only valid from 5-11am. Happy Shopping!!!!!!
  5. truckerbob

    Butts, brisket, and loin...oh my! w/Q

    So, I told my son I would make pulled pork for his midget football banquet. Seeing how I was going to fire up the monster, I should make it worth my while. 2 butts ready to go!
  6. truckerbob

    Ribs for the 4th (Q-view to follow)

    Got a great deal on a full slab of ribs today, and seeing how they were the only thing I wasnt impressed with when I catered 2 weeks ago, I decided I should experiment on the family.  Going to trim them up, and post some Q-view!
  7. truckerbob

    Brisket not coming up to temp (MEGA Stall)??? W/ Q-view

    So, I have now done 3 briskets (Full packers) on my home made RF smoker.  I am seriously having issues with stalling.  The 2 I made last weekend climbed wonderfully, until they plateaued at 160.  90 minutes later, they made it to 170... no big deal.  The problem was 4 hours and 15 minutes later...
  8. truckerbob

    Lump vs briquet question (Not which do you prefer)

    I'm a lump guy, but my home built smoker prefers briquets, almost double the time from briquets. I've got plenty of room for the extra ash, so that isn't a concern. The question I have for the BBQ Gods is, can I add unlit briquets to the firebox without worrying about coating my food with...
  9. truckerbob

    30 pounds on the smoker! (W/ Q-View!)

    So, I got a "smoking" deal on pork over the weekend, @ $0.99/lb.  Ive got a little burned out working on my big smoker, and decided I need a break.  So, I have 3 butts @ 7.5# each, and 2 loin end roasts at 4.5# each.  Ive never smoked the loin end roasts, but the way I figure, it's pork, it's on...
  10. truckerbob

    My build, a work in progress. (W/ Q-View!)

    I may have bit off more than I can chew, but here it is, in all its glory (So far).  Some of these pics are in my Roll Call thread, sorry for the doubles. 39" diameter x 5' long, best I can figure, it is a 300 gallon tank. Grinding the paint off, and marking out the door. My son...
  11. truckerbob

    Good Evening (Morning?)

    Just wanted to stop in and introduce myself.  My name is Aaron, I live in the southwestern corner of New York, and I have a BBQ addiction.  My Avatar shows the 11# fresh picnic that is currently on my smoker at 1:20am local time.  My current rig is a Char-Griller 5050 with side box.  I also have...
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