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  1. the smoke break

    Vertical Insulated smoker

    Hey everyone... in the thought process phase of preparation for an insulated vertical RF smoker. Right now (subject to change as still in the thought process), I'm looking to build a 24 x 24, and tall enough for four racks in the CC. With this in mind, how tall of a Firebox should I plan for...
  2. the smoke break

    What's up with the Parkay?

    Real butter will probably always taste better. I think...IMHO... that it has to do with convenience during competitions. It's easy to put on the ribs, and you know that you have full coverage before closing up the foil in lieu of letting it melt and hoping it covers everything. Mostly a timing...
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    Football Championship Weekend Que

    Thanks!! Tasted great....both the drink and the PP!
  4. Football Championship Weekend Que

    Football Championship Weekend Que

  5. the smoke break

    Football Championship Weekend Que

    Decided to smoke up a Boston Butt and make some pulled pork to eat while enjoying the Championship Football games. For a changeup, I made up my own Cajun Butter injection and topped with a little of my own dry rub. Let slow smoke from early morning throughout the day. Turned out real moist and...
  6. Tullamore Dew.jpg

    Tullamore Dew.jpg

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  7. January Butt 4.jpg

    January Butt 4.jpg

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  8. January Butt 3.jpg

    January Butt 3.jpg

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    • Album: Football Championship Weekend Que
  9. January butt 2.jpg

    January butt 2.jpg

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  10. January Butt 1.jpg

    January Butt 1.jpg

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  11. the smoke break

    New cabinet RF smoker

    Hey guys... I'm wanting to build a vertical RF smoker with water pan. I'm still in the design phase, and this will be my first vertical smoker to ever own..... I'm more accustomed to my horizontal RF and UDS smokers, but one takes up too much room and the other don't hold enough meat. I'm...
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    Beginning my first smoker build and need some guidance

    Use the calculator listed above and ANYTHING DaveOmak says..... he helped me out a lot back when I was beginning my first build.
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    Making your own rub (how to get started?)

    IF you like what you're putting on your meat already, but not sure of the measurements... try this: NEXT time you're about to cook.... take all the ingredients down that you're planning on using. Try putting a measured amount in individual spice bowls. For instance...IF you're using salt, then...
  14. the smoke break

    What makes a good sauce?

    Like the others have already said..... you need to decide which style of sauce is good to you. (i.e. Vinegar base, ketchup base, etc..) THEN, you might want to try a simple, basic recipe for that style out  and slowly add to...or take away...until you get exactly what you want. I have been...
  15. I Think I Finally Got It!!

    I Think I Finally Got It!!

  16. the smoke break

    I Think I Finally Got It!!

    I've been tinkering, revamping, altering, etc.... my own personal dry rub for the last few years....what a headache to get to this point. When I first started, it seemed like it'd be a simple process....and I've made some 'good' rubs during this time...but nothing that caused the "WOW" factor...
  17. Plans for outdoor kitchen.JPG

    Plans for outdoor kitchen.JPG

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  18. Rib Tips.JPG

    Rib Tips.JPG

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  19. My Dry Rub.JPG

    My Dry Rub.JPG

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  20. the smoke break

    handling rain down the chimney

    Have seen some use dryer vent elbows. They leave them off until needed, then just slip it on the chimney if/when bad weather comes. 
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