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The Smoke Ring Forum Index
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  Topic: new offset smoker build

Replies: 47
Views: 10878

PostForum: Cookers   Posted: Tue Apr 07 15 12:32 pm   Subject: new offset smoker build
I've heard that you can take the pipe with that epoxy coating, stand it on end (preferably with air flow to the bottom), pack as tightly as possible with firewood, and burn it out. In theory, the coat ...
  Topic: Hello from Ganado, TX

Replies: 5
Views: 1274

PostForum: Introduce Yourself   Posted: Tue Nov 18 14 1:52 pm   Subject: Hello from Ganado, TX
Welcome! Good looking meat. I'm between Tivoli and Rockport, so kinda a neighbor!
  Topic: I need advise on a monster rotissere, HELP

Replies: 12
Views: 4864

PostForum: Cookers   Posted: Tue Nov 18 14 1:40 pm   Subject: I need advise on a monster rotissere, HELP
Kenny Hatfield of Hatfield's in Rockport TX (a TX Monthly Top 50 BBQ joint) cooks on a rotisserie he calls the Big Nasty. It has six racks, I think. Notably, the firebox is the same width as the smoke ...
  Topic: Draw & Heat Momentum

Replies: 12
Views: 5986

PostForum: Tech-Talk   Posted: Tue Sep 02 14 12:09 pm   Subject: Draw & Heat Momentum
Another thought might be to leave the door cracked until the new chunk flames. I took Konrad Haskins' BBQ 101 last year, and when I was feeding his pit, he admonished me not to close the door too fast ...
  Topic: Pit Calculator Help

Replies: 8
Views: 2121

PostForum: Cookers   Posted: Tue Jun 24 14 12:34 pm   Subject: Pit Calculator Help
Also keep in mind that your present door is warped and you are likely drawing air in around it, at least some of the time. A new sealed door will have only the draft controlling mechanism for air to e ...
  Topic: question about brisket

Replies: 13
Views: 3118

PostForum: General BBQ Discussion   Posted: Thu May 08 14 8:09 am   Subject: question about brisket
Select briskets can be just fine; I've cooked them side by side with Choice and found the select to have a coarser grain and possibly more "meaty" flavor. I goofed and bought a Select the ot ...
  Topic: Door therm temp vs grate temp

Replies: 12
Views: 2381

PostForum: Cookers   Posted: Sat Apr 19 14 5:18 am   Subject: Door therm temp vs grate temp
My 24" x 48" long conventional runs 25 degrees hotter at the grate than the thermo on the door.
  Topic: Pork butt on offset smoker?

Replies: 12
Views: 2627

PostForum: General BBQ Discussion   Posted: Thu Apr 03 14 5:22 am   Subject: Pork butt on offset smoker?
Also: is the 240° the gauge temp or are you using a thermometer at grate level near where the butt is cooking? You may be cooking at a much lower temp than you think.

+1 on this. I used a couple o ...
  Topic: Large Charcoal GRILL w/Lid

Replies: 2
Views: 1092

PostForum: Cookers   Posted: Fri Mar 28 14 10:57 am   Subject: Large Charcoal GRILL w/Lid
At 18" deep and with 16" between charcoal and cooking grate (and 1 1/2 - 2" under the charcoal for airflow),...ah, I get it, a domed lid! Sounds great.[/list]
  Topic: 212 degree brisket?

Replies: 20
Views: 7149

PostForum: Competition BBQ   Posted: Mon Mar 24 14 3:11 am   Subject: 212 degree brisket?
Tough break! You do all you can, cooking the best meat you can get with the best seasoning, the best smoke, and the best technique, but once in a while ya get one that has no "quit" in it. L ...
  Topic: Would you purposely alienate customers?

Replies: 13
Views: 2947

PostForum: Commercial BBQ   Posted: Wed Mar 19 14 9:43 pm   Subject: Re: Would you purposely alienate customers?

By posting a sign in their window that refers to many of their current and potential customers as "Douchebags & Losers".

It looks like he SIGNED it "Douchebag" ... as in, ...
  Topic: Need help deciding what to build

Replies: 25
Views: 4171

PostForum: Cookers   Posted: Wed Mar 12 14 12:25 pm   Subject: Need help deciding what to build
If you go with dual racks in a 24 x 42 smoke chamber, you should be able to fit 6-8 packers pretty easily; my 24x48 will fit 10 10-12 lbers comfortably. With a couple briskets, you can do a couple but ...
  Topic: Twisted Q's BBQ team new disco.

Replies: 14
Views: 9739

PostForum: Discada Cooking   Posted: Tue Mar 11 14 1:26 pm   Subject: Twisted Q's BBQ team new disco.
Lookin good! I don't know about patents, but Prasek's in Hillje TX about an hour and a half down 59 from Houston sells similar, painted red, for about $350. One of these days I'll add a board or two t ...
  Topic: Need to find an Oyler 1300, Quick

Replies: 8
Views: 3740

PostForum: Commercial BBQ   Posted: Thu Mar 06 14 3:22 pm   Subject: Need to find an Oyler 1300, Quick
Checked up on this one? http://www.bid-on-equipment.com/Item/170271~OYLER+1300+Rotisserie+Smoker.htm
  Topic: Pacemaker

Replies: 9
Views: 4355

PostForum: Welding   Posted: Fri Feb 21 14 12:53 pm   Subject: Pacemaker
I have had a pacemaker for 14 years (well, two pacemakers - wore the first one out) and weld without issues. I was told when mine was installed in 1996 that ham radio and arc welding could affect it, ...
  Topic: Do your neighbors mind when you smoke?

Replies: 31
Views: 8493

PostForum: General BBQ Discussion   Posted: Mon Feb 17 14 2:02 pm   Subject: Do your neighbors mind when you smoke?
Complain? They watch my pit like buzzards (well, maybe hawks) for signs of life then start texting or "happening to walk by". Never a complaint unless someone misses out on samples!
  Topic: BBQ demystified --times and temps

Replies: 7
Views: 1699

PostForum: General BBQ Discussion   Posted: Sun Feb 02 14 12:32 pm   Subject: BBQ demystified --times and temps
Total BS. In 5 1/2 hours I can pull my 11lb butt @175 deg?

I have pulled a 10-11 lb butt cooked to "done" in 5 1/2 hours. I've had them take 12, also. I have no idea of the exact temps b ...
  Topic: First smoker build (ever)

Replies: 10
Views: 2869

PostForum: Cookers   Posted: Sun Feb 02 14 12:27 pm   Subject: First smoker build (ever)
First, ever? Very impressive! Don't forget to take pics of her at work tomorrow!
  Topic: 4 briskets at once.

Replies: 7
Views: 1328

PostForum: General BBQ Discussion   Posted: Fri Jan 10 14 12:47 pm   Subject: 4 briskets at once.
I run a big offset and I cook exactly the same if I'm cooking one brisket or ten. I honestly can't remember the last time I had less than 8 pieces of meat on my pit. In my experience, you run the pit ...
  Topic: First smoke Suckling Pig

Replies: 2
Views: 2489

PostForum: Smoked Foods   Posted: Mon Jan 06 14 4:20 am   Subject: First smoke Suckling Pig
If he's cooking on one end and not the other, spin him around so the other end is by the fire. The shoulders are shoulders or (if butchered out) butts. The hams are the "hips".

As for sm ...
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