Recent content by fireguydrew

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  2. Winter storm smoking.

    Winter storm smoking.

  3. fireguydrew

    looking to buy......

    I am looking to buy either a large competition style pit or a large (200-400 Gal) cylinder to fab my own Pit. I am in the Toronto Area. ( ontario Canada) if anyone has any ideas. Lemme know
  4. fireguydrew

    Parchment Paper VS foil

    debating on trying it sometime just for the hell of it. Kinda wanna see what happens. I was curious about anyone elses experiences if any.
  5. fireguydrew

    Parchment Paper VS foil

    Hey there, wondering if anyone has used parchment paper as opposed to foiling when doing ribs, brisket, or Pulled Pork If so what were the results?
  6. fireguydrew

    at what temp does chicken/turkey stop taking on smoke flavor?

    I have to agree with bbally and Omaha. my exerience and also what I have read is that meat can only really take about 3-4 hours of smoke. witch is usually around 140 ish with poultry I find that a brine really helps as well
  7. fireguydrew

    Brisket Help

    BTW it is 1 am Friday morning, and I have to serve the brisket 5 pm Saturday night forgot to mention that lol
  8. fireguydrew

    Brisket Help

    I do hate to ask this as it is BBQ blasphemy, but I have to do brisket for 200 people with a chargriller pro lol My plan is to do my usual injection, mustard slather, and rub. Then smoke 2 briskets for approx. 5-6 hours. then foil them and as I said Blasphemy, but put them in the oven to hit...
  9. fireguydrew

    char griller mod idea need input

    what I did was purchase a few high heat thermometers for directly outside the firebox then a few regular temp thermemeters and put one on the bottm left corner about an inch or so above the grill line and one agled down on the top left corner this will give you an upper and lower temprelativly...
  10. fireguydrew

    Dogs...What breed do you have and whats their name

    Have wife and two kids, 21 months Carson, 1 month Chloe lynn. and two dogs A 7 year old Retriever -Bailey, and a 4 year old Nova Scotian Duck Tolling Retriever -Digger Pics of the Pooches to come
  11. fireguydrew

    Venison back strap

    I know this is a bit late but oh well I did up some back straps over xmas. I marinated them in well its called "the only marinade youll ever need" 1/4 cup fresh lemon juice 1/2 teaspoon hot pepper flakes 1/2 teaspoon cracked black pepper 1/2 teaspoon coarse salt (kosher or sea), or to taste...
  12. fireguydrew

    Foiling vs. Non-Foiling for Spares

    I would have to say cut back on the foiling and or add onto the end. maybe use a 3-1.5-1 or even a 3-1-1 just keep an eye on the last phase. It usually dries out the ribs the longer they are left after the braising phase. Thats my experience anyways
  13. fireguydrew

    Fall off the Bone ribs question

    I just did up 4 racks of BB ribs today. 225 for 3 hours sprayed with apple juice and flipped every hour. Then into foil with my Q sauces and back on for another 2 hours. Last pulled them out for the last hour on the smoker. I ended up with the ribs a little dry I think that next time I will only...
  14. fireguydrew

    Meat Loaf w/QView

    that looks fanfoogootastic brother!!!
  15. fireguydrew

    When to inject your butt

    I have done Both and found my butss come out much tastier with an injection. I also Inj my briskets. what actually works very well is Cola or root beer. really does well with flavour and helps break down Connective tissue Works espescially well if you use a cola and ketchup based sauce for the end
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