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The Smoke Ring Forum Index
Author Message
  Topic: Should I buy?
Hozman

Replies: 2
Views: 1169

PostForum: General BBQ Discussion   Posted: Thu Jan 08 15 9:12 am   Subject: Should I buy?
I have a 22 WSM and want something a little bigger. I have the opportunity to buy a used Goodone Open Range for $375. Seems like a good price. Will I be able to cook mych more on it compared ti jus ...
  Topic: Columbia, MO
Hozman

Replies: 0
Views: 1777

PostForum: BBQ Restaurant Reviews   Posted: Sun Apr 28 13 11:41 am   Subject: Columbia, MO
Ate at Shotgun Pete's BBQ shack today on 9th street for the first time while traveling. Awesome, awesome food.
  Topic: Chuck Roast
Hozman

Replies: 4
Views: 948

PostForum: General BBQ Discussion   Posted: Thu Oct 20 11 11:28 am   Subject: Chuck Roast
I agree 1.5 hr/lb is a good ball park. Also 180-190 is not high enough to "chop" If I am not slicing then 205* is my number as well.

Help on time I too would cook a little higher at 250 ...
  Topic: Need meal and UDS advice for 1st try at ribs with UDS
Hozman

Replies: 5
Views: 944

PostForum: General BBQ Discussion   Posted: Wed Oct 19 11 9:36 am   Subject: Need meal and UDS advice for 1st try at ribs with UDS
Couple opinions here.

1. I would only put 10-15 lit briquets in your charcoal basket. Like already stated much easier to bring temp up with intake rather than trying to bring down cause to much l ...
  Topic: Brat Recommendation
Hozman

Replies: 14
Views: 2167

PostForum: General BBQ Discussion   Posted: Fri Oct 14 11 5:13 am   Subject: Brat Recommendation
http://www.swissmeats.com/
  Topic: How long to smoke Brats?
Hozman

Replies: 8
Views: 2849

PostForum: General BBQ Discussion   Posted: Mon Sep 26 11 1:39 am   Subject: How long to smoke Brats?
I say should be if not close to being done
  Topic: Another Cardiac Arrest Fatty (FINISHED & continued)
Hozman

Replies: 29
Views: 6811

PostForum: General BBQ Discussion   Posted: Sun Sep 25 11 2:59 am   Subject: Another Cardiac Arrest Fatty (FINISHED & continued)
What in the tarnation? You guys are taking fatties to a whole new level. What next? A whole pig fattie? Hmm!! Anyone up for trying that? Anyways, sweet idea. Now lets see that thing smoked and all sli ...
  Topic: This Weekend - Brisket
Hozman

Replies: 32
Views: 5626

PostForum: General BBQ Discussion   Posted: Sat Sep 24 11 11:51 pm   Subject: This Weekend - Brisket
contemplating dialing 911...... Shocked

haha that's funny

You should see trying to get it on the smoker Laughing Laughing
  Topic: A whole and a flat...
Hozman

Replies: 12
Views: 2869

PostForum: General BBQ Discussion   Posted: Sat Sep 24 11 11:31 pm   Subject: A whole and a flat...
Where is Bichelmeyer's? I have been wanting to find a meat market to buy some meat. Have you ever heard of or bought meat from Curts off Truman and 435?
  Topic: This Weekend - Brisket
Hozman

Replies: 32
Views: 5626

PostForum: General BBQ Discussion   Posted: Sat Sep 24 11 11:29 pm   Subject: This Weekend - Brisket
I have a brisket going now as I type this on my UDS. I shoot for a cook temp of 225-250*. Once I hit a internal temp of 165* I pull and wrap with foil and finish cooking it to 190-195* for slicing. ...
  Topic: " hammy " tasting pork loin, opinions please
Hozman

Replies: 13
Views: 2376

PostForum: General BBQ Discussion   Posted: Mon Sep 12 11 9:58 pm   Subject: " hammy " tasting pork loin, opinions please
was having same problem with spares until I asked on here what was up. same answer enhanced meat. Last weekend specifically bought all natural spare ribs with no enhancement, night and day differenc ...
  Topic: Chiles in brine?
Hozman

Replies: 5
Views: 885

PostForum: General BBQ Discussion   Posted: Sat Sep 10 11 4:17 am   Subject: Chiles in brine?
maybe if you crushed them or something so they release their oils into the brine...
  Topic: Using sand in my UDS
Hozman

Replies: 15
Views: 2175

PostForum: General BBQ Discussion   Posted: Thu Sep 08 11 4:26 am   Subject: Using sand in my UDS
So perhaps I have been doing this wrong all along.

I put around 10-13 lbs of charcoal in my basket, on top of that I usually place 3-5 chucks of hickory. I then place a full chimney on top of tha ...
  Topic: Using sand in my UDS
Hozman

Replies: 15
Views: 2175

PostForum: General BBQ Discussion   Posted: Thu Sep 08 11 3:50 am   Subject: Using sand in my UDS
UDS runs straight and true at 270*. I would like to get that down to the 225 range. I don't want to add moisture with a water pan so how about filling it with sand to absorb the extra heat?
  Topic: My Labor Day cook
Hozman

Replies: 2
Views: 863

PostForum: General BBQ Discussion   Posted: Wed Sep 07 11 2:03 am   Subject: My Labor Day cook
Wind really caused me some problem in my big wood burner. Kept down drafting and causing all kind of issues. Broke out the UDS's and had no problems.

St. Louis
http://i273.photobucket.com/albums ...
  Topic: rib questions
Hozman

Replies: 10
Views: 2698

PostForum: General BBQ Discussion   Posted: Mon Sep 05 11 3:56 am   Subject: rib questions
I spray mine with a mix of apple juice and evoo about every hr for the first couple hrs. I have always wrapped my ribs or placed in tin pan and covered and let cook for another 1.5 hrs. last 30 min ...
  Topic: Most Important Meal Of My Life!! Share your pork advice!!
Hozman

Replies: 6
Views: 1224

PostForum: General BBQ Discussion   Posted: Sun Sep 04 11 6:56 am   Subject: Most Important Meal Of My Life!! Share your pork advice!!
I do fat up and I don't use a pan. Just put it on the grates and let her go.. when she hits temp I wrap in foil and let it rest
  Topic: Brisket HELP!!!!! (so confused)
Hozman

Replies: 28
Views: 10184

PostForum: General BBQ Discussion   Posted: Sat Sep 03 11 10:57 pm   Subject: Brisket HELP!!!!! (so confused)
1. I buy untrimmed and trim fat myself. I like about 1/4" fat cap on it

2. Fat side up

3. I separate the flat from the point. Reason is the flat will hit temp before the point. I just ...
  Topic: Most Important Meal Of My Life!! Share your pork advice!!
Hozman

Replies: 6
Views: 1224

PostForum: General BBQ Discussion   Posted: Sat Sep 03 11 10:52 pm   Subject: Most Important Meal Of My Life!! Share your pork advice!!
I brother to another welcome to the forums. I smoke at the station all the time. Figure you will lose about 30% in weight with cooking. 1.5-2 hr/lb as a guide. I cook all my butts to 205-210* If ...
  Topic: well at least he didn't say to boil them.... sigh.......
Hozman

Replies: 13
Views: 2040

PostForum: General BBQ Discussion   Posted: Sat Sep 03 11 8:32 pm   Subject: well at least he didn't say to boil them.... sigh.......
How long have you been in KC?

since 94
 
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