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  1. forddood

    First, I need a smoker!

    I had one of those $60 vertical smokers from Lowes, and it was serviceable.  But for long cooks, it was an exercise in frustration.  No real way to control temps, it took a ton of charcoal for what it was to keep it running. I have an 18-1/2" Weber Smokey Mountain now, which is the complete...
  2. forddood

    Just Seasoned My New .40"Masterbuilt Propane Smoker

    Pork butt is always a good and easy choice.
  3. forddood

    Thermometer always needed?

    The only thing I don't use a thermometer on is ribs and small pieces of chicken, like wings. A bout with food poisoning at a company catered lunch has made me deathly serious about making sure my food is safe.  And the overall quality of what I turn out has gone way up since I started using a...
  4. forddood

    Cooking for the guys at work

    So word got around that I'm the barbecue guy at work (far from it, just an amateur at home).  We have a big scrap metal bin that we cash in every so often, they turned it in last week and with the money I think the plan is for us to have a lunch with me cooking the meat. Problem is, I've never...
  5. forddood

    What's your occupation?

    I'm a parts guy at an International medium/heavy duty truck dealership.  We also do Bluebird buses, Caterpillar and Cummins on road engines.
  6. forddood

    How many of you use your water pan in your smoker?

    I use the water pan for longer cooks.  Pork shoulders, butts, ribs, brisket, I line the bottom of it with foil for easier clean up and fill it with hot water, it helps regulate temps, I try to stay below 250 or so.  For chicken, I line the bowl with foil again for easy clean up, but I leave it...
  7. forddood

    Smoking 6 racks of ribs for GFs family, any tips or suggestions?

    Apple is my go to wood for pork. I'm a fan of a spicy, savory dry rub on ribs personally.
  8. forddood

    Pulled Pork questions

    I use boneless pork butts. I'm lazy, I like the ones that are already tied with butcher twine, they seem to hang in there a little better. A light coat of vegetable oil, my go to rub has salt, pepper, brown and white sugar, some onion powder, garlic powder, a little cayenne, nothing really...
  9. forddood

    Smokers, Whats your age and how long have you been smoking???

    I'm 32. Been grilling for a while, when I was a kid/teenager, both my parents worked and left me to fend for myself at times. I didn't want any more cleaning in the kitchen to go with the chores I already had, so I'd do a hamburger or some hot dogs or whatever on the grill when I got home from...
  10. forddood

    Long time reader, first time poster

    Hey folks. My name is Quintin, and I'm from Georgia. I've always liked grilling stuff, and sometime last year picked up a cheap Brinkmann like smoker from Lowes. Had some decent results with it, but got tired of constantly fiddling with it so I bit the bullet and picked up an 18-1/2" Weber...
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