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  1. titans2win

    Smoking Time

    I have heard a general rule of thumb is one hour per pound when smoking however I have noticed many people are not keeping that standard. For example, someone smoked a 5lb tube of bologna for 2 hours. Small shoulders have been smoked longer than an hour per pound however larger shoulders have...
  2. titans2win

    My first smoked bologna!

    I have heard about smoked bologna but never tried it. Seeing I have an extended weekend, I think I am gonna go all out and make a peacemaker as it sounds like a phenomenal treat. I guess the my questions would be.....1. do you put the bologna on during the last three hours of the pulled pork...
  3. titans2win

    BURNT GREASE

    Thanks everyone who responded. I was trying to get a quick answer when this incident happened so I left a lot of details out. I was smoking chicken and brats. Had the temp at a steady 290 and the meat was looking and smelling great. I decided to make a quick run to the store and Home Depot as...
  4. titans2win

    BURNT GREASE

    Thanks David. I thought I did post it in the general forum. I was on my phone when I posted it so I may have been in the wrong forum. 
  5. titans2win

    BURNT GREASE

    Does anyone know how to prevent grease from burning in the bottom of an Oklahoma Joe grill and ruining the meat?
  6. titans2win

    How to light charcoal without a chimney?

    I forgot to add the pic of the starter sticks.
  7. How to light charcoal without a chimney?

    How to light charcoal without a chimney?

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    IMG_1115.JPG

    • titans2win
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  9. titans2win

    How to light charcoal without a chimney?

    I use Starter Stickks (sold at Kroger) which are made of pine wood and sap from the tree. In my opinion, it is the most natural way to start a fire. I take 2 sticks, make an "X" in the basket, and pour lump coals around it. I light the tips of the sticks with dampers wide open and after 20...
  10. titans2win

    Smoked chicken wings

    Brian,        Thanks for this simple recipe. Being from West Tennessee, I love maximum flavor with little effort. Your recipe is similar to a "fail safe" dry rub that was passed to me when I first started cooking on a $20.00 grill from Big Lots.         I was afraid to use butter during...
  11. N.E.W. (NEEDING EXPERT WISDOM)

    N.E.W. (NEEDING EXPERT WISDOM)

  12. titans2win

    N.E.W. (NEEDING EXPERT WISDOM)

    You guys are the greatest! I took your advise and upgraded my grill / smoker....nothing but fun over here! Seeing that we all need pics; I am showing you my pics from my first session. Still working out kinks but more is definitely on the way. Thanks again for your advise and assistance. ...
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    IMG_1080.JPG

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    IMG_1078.JPG

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    IMG_1076.JPG

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  16. titans2win

    I call it the 20/20 Charcoal basket...

    I just finished building this basket and it was a cinch. Not sure how long it took me in minutes but I was done in three Corona time (TCT). I am adding a couple pics to show the improvisation used to construct the basket. My grill, Oklahoma Joe "Highland", came with a coal grate for the smoke...
  17. I call it the 20/20 Charcoal basket...

    I call it the 20/20 Charcoal basket...

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    IMG_1113.JPG

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    IMG_1111[1].JPG

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    IMG_1110[1].JPG

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