Recent content by torchrider

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  1. torchrider

    How to maintain fire and smoke in a smoker.

    I appreciate the feedback guys. I am thinking about trying the burn barrel method as well so I am cooking and smoking with the same wood. Any comments on this method?
  2. torchrider

    How to maintain fire and smoke in a smoker.

    I'm sorry, My post must have been confusing. I am not having any trouble with the pit, just wondering the best way to go about the above questions. Believe me, it gets as hot as I want with that big firebox!
  3. torchrider

    Is this a good deal?

    http://austin.craigslist.org/for/1669075824.html
  4. torchrider

    WTF??? My chimney starter exploded!!!

    I am no expert, but could it have been the heat sitting on the cold concrete, caused the concrete expand and give? I have heard of other instances of hot items causing concrete to crack.
  5. torchrider

    How to maintain fire and smoke in a smoker.

    I posted a photo of my smoker above and here. It is a homemade SFB with very heavy gauge steel.
  6. torchrider

    How to maintain fire and smoke in a smoker.

    I need your advice. I have a SFB smoker. I know how to start a fire in the firebox using lump charcoal. My questions are: 1. How do I add additional lump? Should I start it first somewhere else and let it ash over and then add it, or should I just add it to the firebox cold? If I add it cold...
  7. torchrider

    First chuckies.......not good.. :-(

    Here is a link to my first Chuckie. I did not inject mine but will try that in the future. http://www.smokingmeatforums.com/for...ad.php?t=91454 Don't stop trying. You will get it!
  8. torchrider

    Smoking Mild Italian Sausage - Need Guidance

    I bought a bunch of store bought (dont make my own yet) mild Italian sausage and want to smoke it up for sandwiuches, spaghetti, etc. I have a SFB pit with no way to hang the sausage so it will sit on the grate. How do you recommend smoking it? If I insert a probe to measure temp wont it lose...
  9. torchrider

    Greetings from Texas!

    Welcome to the forum! I am new as well and hail from Austin. I use a SFB pit and am learning tons from the folks on this site as well. I smoked my first Chuckie last Saturday and it turned out great. Looking forward to hearing more from you. Dave
  10. torchrider

    Boiled Peanuts?

    I ate many a boiled peanut growing up in South Carolina and Florida. LOVE EM! Does anyone have a good boiled peanut recipe?
  11. torchrider

    My First Smoke Ever! A Chuckie with QView!

    Well, Hot Dern fellars. Today I smoked my first piece of meat, a Chuckie. It was about 7 lbs. and took 9.5 hours to cook. I took it to 152 and then foiled it and took it to 205. I then wrapped it in towels and put it in a cooler for 2 hours. I am happy to say that it turned out better than I was...
  12. torchrider

    Chuck needs Help!

    Checked the thrmo yesterday and it registered fine. meat is now at 145. Have not checked other parts of the meat. Unless I hear different, I think I will let her ride to 160 then foil to 200 or 205?
  13. torchrider

    Chuck needs Help!

    Smoking at between 220 and 240, as I try to get the hang of this pit. The digital thermometer sure lets you know how fast things fluctuate when you open the lid or firebox. I want to say the meat is about 7 lbs.
  14. torchrider

    Chuck needs Help!

    Ok, so my Chuckie has been on the SFB pit for 6 hours and has stalled at 137 degrees. I expected it to be at 160 by now. Should I let it sit unfoiled until I get to 160? Or should I foil it now? It still looks moist. I am mopping it every hour with apple juice. The sun is at a weird angle so...
  15. torchrider

    Help! My wife just came home with spareribs!

    Thanks for the info guys. Cant wait until Saturday. I'll do a QView if I can. Otherwise it didn't happen. Right?
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