Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by pyre
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Yes I have done both. I always foil ribs for a bit and whatever I'm using to spritz goes into the foil, too. Usually that's apple juice & jack.
BRITU (Best ribs in the universe) recipe calls for KC Masterpiece and honey for the sauce, I believe. I made it once and it was really sweet. Too...
With the weather just starting to turn warm around here, I couldn't wait much longer. I pulled the trigger and ordered a new WMS 22". Its supposed to arrive tomorrow.
I'm already making plans for Sundays BBQ. I'll take lots of pictures, that's the best part.
thanks for the warm welcome.
Greetings fellow smoke-a-holics!
I am back from a 2 year hiatus. Not really sure why I left, or why I didn't smoke much during that time. I spent some time with the baby girl, but most of all I think I'm just sick of my smoker.
It seems I was always battling my smoker, it never worked with...
Looks like the same one I'm using. These things are nearly useless right out of the box. It takes a little bit of backyard engineering to get them cooking decently.
Roll up a piece of aluminum flashing and stuff it in the inside of the smoke exhaust inside your smoker. Lower the "extension"...
I cook and pull it as normal. After it cools we vaccuum seal and freeze it. Reheating is key so you don't dry it out or over cook it. Boiling the bag works to thaw it, then we dump the portion to be reheated into a crock pot, add a little bit of apple juice and heat it up slowly. Mix...
I think the problem would be getting a good seal around the baffle. A lot of our homemade baffles aren't really that airtight, and putting your exhaust right above it would lose a ton of heat.
I would recommend extending that smoke stack all the way down to your grill. Its about the easiest mod that can be done on these things and it makes a pretty good difference. Roll up a piece of aluminum flashing and stuff it in there. It will hold itself in place and is easily adjustable.
That's not many ribs. Less than 2 ribs per person.
You're also not figuring anything for your spices, charcoal (or wood), foil, sprays, mops, plastic wrap, etc.
But your charge is very generous. You'd have to be doing it for fun!
I've read that a lot of caterers will just double their cost for the final price.
75 people, I would estimate 1/2 slab each, then round up to 40 slabs of ribs.
I just picked up my second ET-73. The first one still works fine, just wanted another for the times I do multiple hunks of meat.
I might crack one of em open to see if I got an antenna or not. Mine has problems reaching about 20 feet and through 1 door. Seems like it should have a longer range.