Recent content by border city pit

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  1. border city pit

    First Summer Sausage

    WOW you make it look easy!! well done and thanks for the great directions!
  2. border city pit

    Chicken Quarters

    Thanks for the heads up….RJ
  3. border city pit

    Chicken Quarters

    Well you can bypass but to me half the fun is smoking the meat. I do the 3-2-1 method to smoking ribs 3hrs smoke 2hrs in foil 1hr on indirect heat on the BBQ
  4. border city pit

    Chicken Quarters

    well the rub adds a layer of flavouring, so I put the rub on usually on the night before I smoke. Then an hour before the cook, start your smoker with the wood chunks and take out the meat to warm to room temp.  Depending on what meat you are cooking, low and slow is the best way.  So usually...
  5. border city pit

    Chicken Quarters

    Welcome Blair….Ask lots of questions we will try to help you out  RJ
  6. border city pit

    New to the group

    Welcome……I drove through DV lots when I used to live in Whitecourt, I live in Lloyd now.  Anyway post lots we would love to hear about your cooks and anything you find important! RJ
  7. border city pit

    Ken from Alberta

    hey Ken welcome to the forum…..just a little North of ya!!
  8. border city pit

    Chicken Quarters

    well here is the plated version…..It was awesome, I really enjoyed the chicken and my wife really enjoyed the pineapple juice in the meat.   Cheers RJ
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  10. border city pit

    Pellets vs Chips

    Thanks for the quick response!  That totally makes sense. thanks RJ
  11. border city pit

    Pellets vs Chips

    I was at the hardware store today and noticed that they had 10 lb bag of pellets (many kinds) for $20.  I have always used in my WSM or Masterbuilt is chunks or chips.  Has anyone used these products and how does it rate?  Thanks RJ
  12. Chicken Quarters

    Chicken Quarters

  13. border city pit

    Chicken Quarters

    Here is a simple recipe that the whole family will love (my son's favourite).  First off I brine the Chicken for 24hrs in a simple brine of water sugar and salt. Next I wash off the chicken and injected it with a 50/50 solution of BBQ sauce and pineapple juice.   And add to the smoker (using...
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