Search found 261 matches

I recently got a Big Green Egg and have been cooking a lot on that. This means that my Backwoods Competitor has been sitting idle for awhile. I had a bigger cook planned and started prepping the Bac ...

Thanks!

I've had a busy week and did not get around to stuff and smoking the last batch of sausage I have mixed up. It's venison pork mix (70/30) and it contains cure #1 in it.

I mixed it up about 6 days ...

I'm interested in your AP setup. I'm in the process of getting a greenhouse stood up for an AP setup myself. I've been collecting the supplies and think I have just about everything but the pump and ...

Thanks for the help. I ended up buying a sausage kit from Walmart just because it was the only place I could get casings on short notice.

None of my specialty grocery stores had any.

I've g ...

By the way, I've only added seasoning to half of it..

I thawed out about 10 lbs of venison and some ground pork butt with the excitement of making some snack sticks with my new stufer. I made a 10# mixture of this recipe - http://www.thesmokering.com/fo ...

I have a BWS Competitor and will be attempting this. My plan is to do it like you said - control the fire.

I planned on getting a few coals going and taking my logs and splitting them up into almo ...

Sadly, I only use my Trio to start charcoal as well and maybe use the gas side to grill something up.

I have a Backwoods Competitor thats big and takes awhile to get up to temp, so I am considering ...

zilla, i was looking around at your posts while it was being constructed but didnt see the dimensions. Is that about 15 x 6?

Yes! That's it. Any reason why the slab is so thick? Or was that just to level it out (looks like the lot is sloping).

I am moving here in the next month and need to lay some concrete for my smoker / future outdoor kitchen area. I remember a long time ago someone posting a BBQ bahama or something to that extent in wh ...

I am certainly not a pro, but I've had brisket's cook pretty fast on my Backwoods Competitor. I think it depends on the piece of meat sometimes.

A 7 lb brisket cooking in 6.5 hours isn't that unhe ...

We should start a non-profit that will buy these coffins to bury the remains of terrorists in.

I read some review that said the installed temp gauge is WAY off. I can't remember where I saw it, but it was like 75 degrees off (from the grill top that is).

Put a Tel-Tru in there and looks lik ...

Ok, there's a possibility I wrote the note..

It doesnt make the claim any less true.

I just got my orange thermapen in the mail.. Crazy thing is I also got a personalized note from ThermaWorks saying

"Despite all the false claims out there... the Orange pen is actually the fa ...

Yeah, I read up on it and knew that hanging weight is about double what you actually take home. So if the hanging weight was 300 lbs you'd take home 150 lbs if you were lucky.

Thanks for your answ ...

2 hours in the foil has any ribs I have ever cooked fall apart. I usually stick to an hour at the most in foil. Some times even an hour is too much.

What about the ribs? How do you get them cut?