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  1. damnthatsgood

    How much smoke is too much?

    I made a charcoal snake for my side-firebox awhile back.  It is post #10 in this thread: http://www.smokingmeatforums.com/t/148594/old-country-bbq-pits-wrangler-mods#post_1055555 It does greatly reduce the amount of charcoal I need, but I can never get thin blue smoke, or no smoke at all.  I...
  2. damnthatsgood

    Back Ribs, Brisket, Brats, Steak, Chicken

    Okay, I have done you all a disservice by not getting a thread up of last weekend's smoke.  But I'll get on it! For this weekend, I have a quick question about BBQ sauce.  I'm doing the beef back ribs 3-2-1, and basically getting them up to brisket temps.  I'll pull the membrane tonight, and...
  3. damnthatsgood

    Got a Thermapen!

    First off, here is my Maverick ET-733 thread:  http://www.smokingmeatforums.com/t/161573/maverick-et-733-thread#post_1169115 This little gem came in the mail yesterday.  Figured I'd do an unboxing for this one as well.  I was pleasantly surprised by the packaging.  Tons of literature on the...
  4. damnthatsgood

    Maverick ET-733 thread

    Guys, I had to get a real remote thermometer, because my old one just sucked.  A lot of research on the net and here pointed me to the ET-732.  Then I started reading about the new ET-733, so I read up on it and bought it.  I got the one with two 3' hybrid probes.  Figured I'd do a little...
  5. damnthatsgood

    Pork loin and....other stuff

    Well, I hit the store hungry.  You know how that goes.  I left with onions, mushrooms, pork loin, spare ribs, chicken thighs, and bratwurst. I'll add Qview as I go.  Just wanted to let you guys in on this. Doing everything at 225-240*. Loin to 145* IT Corn in the husk with Italian dressing...
  6. damnthatsgood

    DTG Smoke #8 - Pineapple/Orange Brisket

    This will be quick, because it is yet again, another brisket.  Same ole song and dance as usual, except when I foiled it, I dumped about 1/4 cup of pineapple/orange juice into the foil.  This one weighed 13lbs, and took about ten hours.  It only stalled for two hours, and I only let it rest for...
  7. damnthatsgood

    DTG Smoke #7 - Practice turkey

    Okay guys and gals, I did a test run on a spatchcocked  turkey for Christmas.  I'll keep this short.  I used the Slaughterhouse brine, and brined it for four hours.  The actual Christmas turkey will be 24 hours.  IIRC, I cooked it at about 350*, and it took three or four hours.  It was the...
  8. damnthatsgood

    DTG Smoke #6 - Not pork butt...

    Well, I was going to smoke a pork butt this time.  Not gonna happen, I'm afraid.  I pulled it out of the fridge, cut open the plastic, and it was rotten.  It was only five days old.  Luckily, I had a brisket too.  So smoke number six is going to be the same ole same ole.  But hey, who doesn't...
  9. damnthatsgood

    DTG smoke #5 - Brisket w/Pineapple juice

    Okay, ladies and gents, time for more smoking!  If you remember correctly, my last smoke was a wild success.  If you don't know what I'm talking about, you can read about it here: http://www.smokingmeatforums.com/t/149650/dtg-smoke-4-brisket-sweet-revenge This time, I wanted to try something...
  10. damnthatsgood

    DTG smoke #4 - Brisket...sweet revenge

    Okay, ladies and gents!  The time has come!  You all remember my embarrassing defeat a couple weeks ago.  If you don't, you can read about it here: http://www.smokingmeatforums.com/t/148621/dtg-3rd-smoke-brisket I've been plotting for the last two weeks against mine enemy, and this time I will...
  11. damnthatsgood

    DTG 3rd smoke - Brisket

    Alright, ladies and gents!  DTG 2nd smoke - Chicken Thighs was a success.  So it's time to move on to something else....Brisket!! I started off by trimming the fat to about 1/2" thick.  I cut the whole thing in half about 2/3 the way up the flat, so one side would be mostly flat, and the other...
  12. damnthatsgood

    DTG 2nd smoke - Chicken thighs

    Alright ladies and gents, my first smoke was a disaster.  I burned the crap out of some potatoes, and made jerky out of some harmless drumsticks. Since then, I've done some mods to the smoker, and done more research into the sacred art of smoking. The results are in........ This is fresh out...
  13. damnthatsgood

    Old Country BBQ Pits Wrangler - Mods

    First off, this is already a good pit, and I do try to live by KISS.(keep it simple, stupid)  But I also live by BOMB.(better off modified, baby) There were a couple problems with it, IMHO. First off, there isn't much shelf space, and the pitiful shelf it comes with is hardly a place you can...
  14. damnthatsgood

    I'm from Texas....guess it's time to learn how to bbq!

    First off --- Admin and staff will do their best to be tolerant of free speech and general speaking of the mind as long as it does not contain any of the following: Slandering another memberTalking bad about another member"Ganging up" on another memberRacial prejudiceAnti-American dialogueR-...
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