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  1. zardrel

    Evolution of my BBQ : Humble Begginings

    So much has changed in 10 years.
  2. zardrel

    Update Since I last logged in

    Well, I havent been here in a while but I have some shocking news. I have started a BBQ Business in Iowa. I sell Texas Craft BBQ. I am the owner of Z's Craft BBQ in Grundy Center Iowa. I started this year and I been doing quite well. Here are some pictures of my food. I can say that my BBQ...
  3. zardrel

    Smoking some pork and beef ribs

  4. zardrel

    Finished the direct heat cook

  5. zardrel

    I got some direct heat "Q" #ribtips and ribs with chicken

    . . . . . .
  6. zardrel

    hey, I want to build this style of bbq pit for my business.

    what type of tank is this and how can i build it?
  7. zardrel

    smoked rib tips and chicken leg quarters.

    this is my smoker in action
  8. zardrel

    christmas chopped pork from start to finish

    today i did a 4lb pork butt, it was cooked indirectly on oak and mostly cherry wood. it took over 5 hrs to cook, around 250-300 degrees it was finished over the coals and i also fixed some crispy roast pork skin, that too was roasted over the coals. during the skin roast, i added some cherry...
  9. zardrel

    christmas pork shoulder

    today im making me a pork shoulder i started around 10:30 and im currently smoking it. it is a 4lb shoulder, pretty small, bone in. im smoking it on a all cherry wood fire im smoking it between 225-275. next i will make me some chicherrones over the wood coals if i haave time.
  10. zardrel

    how to build a smaller version of this smoker

    i want a smaller version of this smoker, i was wondering if you can give me any tips on building it
  11. zardrel

    how to build a mini version of this smoker

    i want a small version of this like the size of a american gourmet smoker frm walmart
  12. zardrel

    pulled pork

    im doing a 3lb bone in pork shoulder, and i started it around 10:36 am, how long should i cook it until its abuot 195 temp? im burning an all wood fire. what are some tips, ps. i have no charcoal what so ever, i didnt have time to go get some.
  13. zardrel

    start a small bbq business

    howdy every1 im 17, and i been bbq since i was about 14 and i want to know how to start a really small bbq business pls help btw im in va
  14. zardrel

    firebox side door

    does this smoker have a big enough fire box door or this one??? how big is it, is it big enough to lload  logs(both smokers)
  15. zardrel

    new braunfels hondo smoker

    im getting the new braunfels smoker, how is this smoker??? secondly is it better with wood or charcoal? please tell me how it is
  16. zardrel

    how to get a slow wood fire

    hey i was wondering about how to get  a slow burning wood fire, i know how to stick burn but i wonder about how to get a slow fire
  17. zardrel

    if offset smokers are meant to be wood burners, why do we still use charcoal??

    i know charcoal is awesome for ribs(mmmmmmmm tasty!!) but its alot of ash, even with lump charcoal its ashes. if offsets have a side fire box door, then the advantage is that you, can load the logs into the cooker from the side. but why charcoal?? whats the point of it in stick burners?? im a...
  18. zardrel

    charcoal in a offset stick burner

    i know charcoal is awesome for ribs(mmmmmmmm tasty!!) but its alot of ash, even with lump charcoal its ashes. if offsets have a side fire box door, then the advantage is that you, can load the logs into the cooker from the side. but why charcoal?? whats the point of it in stick burners?? im a...
  19. zardrel

    if offset smokers are meant to be wood burners, why do we still use charcoal??

    i know charcoal is awesome for ribs(mmmmmmmm tasty!!) but its alot of ash, even with lump charcoal its ashes. if offsets have a side fire box door, then the advantage is that you, can load the logs into the cooker from the side. but why charcoal?? whats the point of it in stick burners?? im a...
  20. zardrel

    how to judge temp in an offset smoker by hand?

    how do i judge the temp in this kind of smoker by hand , i dont have money for a better temp gauge
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