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Charcoal Chimney : Alternate lighting technique ?
Love using my charcoal chimney..looking for an alternate method of lighting it instead of newspaper..I hate the little swirling bits of ash that it leaves. Perhaps a propane torch held under the chimney pointed up at the charcoal ?? anyone use a different technique other than newspaper ?? Thanks !- bigcab
- Thread
- Replies: 18
- Forum: Charcoal Smokers
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Recommended temps for split bird with crispy skin?
Just did a spatchcocked 3.5 lb. bird yesterday at 350 for 1 hour and got rubberry skin ( on chicken that is) . But the meat was awesome with low smoke penetration, but still moist and flavorful. -
spatchcock chicken- rubbery skin
Thanks Eric..Wow your a real science kinda guy huh ! Your right about the low draft...the coals sit in the bottom of cooker,,requiring removal of food and grate to acess the charcoal..I was looking for some magic bullett idea for crisp the skin up, but it probably is just an easy solution of... -
spatchcock chicken- rubbery skin
Did my 1st spatchcock whole chicken today...great results EXCEPT the rubbery skin...I did not do a true smoke ( No time) Grilled at 350 for exactly 1 hour without flipping ( Medium big Green Egg ) The chicken looked good enough to be onl the cover of bonAppetit' magazine, but alas the skin was... -
Boston Butt = Pork Shoulder?
Hey Dvan : just smoked my 1st. "Boston Butt" last week. Was extremely happy with results...make sure you read the "sticky" in the pork section AND make SURE you make the finishing sauce..Wow !! I've been eating Pulled pork sandwiches for 3 days now..the taste just keeps getting better.... -
I froze my Butt off...
I bought 2 - 8lb butts last week and smoked one and put the other one in the freezer. I am wondering what the best method would be to thaw the frozen one and how much time it will take to thaw it ? BTW : I smoked my first butt last week using Meowys basic instructions in the "sticky thread" at... -
See the World ... Smell the Smoke
Hey I'm jealous ! I thought I'd be the first to post some pic's for the contest. Nice bge ! Have you ever tried a "chimmney" to start your Coals ? I used to use an electric starter like yours, but now i prefer the chimmny ( no cords or electricity ) great looking food by the way ! -
Trying the 3-2-1 method today heres a ?
Hah ! just look east around 3pm for a thin blue line of smoke ! FYI Port Huron is the Eastern most city in Michigan. -
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Trying the 3-2-1 method today heres a ?
Thats good to know..I've never been to a real bbq competition, so it's points off for falling off the bone huh? You're right about the average Joe. I'm going to continue to experiment with ribs until i get it to a science, then share some authentic bbq with my family., being from MI I doubt any... -
Trying the 3-2-1 method today heres a ?
I agree, my days not gonna be so bad if I end up with a rack of FOTB ribs . BBQ is Sooooo Subjective and regional, when You think of it, its alot like art. You know what you like. Pictures to follow..probably going to start cooking around noon ( MI time). -
Trying the 3-2-1 method today heres a ?
Thanks Flash..I think I'm going to do the full 3-2-1 just to experience it at its true method, then adjust to my personal tastes from there. Most peoples "holy grail" is fall off the bone ( That level of doneness is a bit much for me-I like a little pull and tug to my ribs) I'll be posting some... -
Trying the 3-2-1 method today heres a ?
I will actually be spritzing in the 3rd hour according to the method. Six hours for a rack of ribs seems like a long time...but this newbie is gonna try it. -
Trying the 3-2-1 method today heres a ?
I forgot to mention that I do use mustard "slather" to keep my rub in place. Thanks. I'll post some pic's later on. It's 9am and I'm getting hungry for ribs already..I'm an addict ! -
Trying the 3-2-1 method today heres a ?
I've met with some success smoking my ribs so far ( 1 month ) on a bge. I'd like to get them a bit more tender (tear off the bone..not fall off the bone) I'm going to try the 3-2-1 method today on some pork spares. here is my question and concern. If I spritz them with apple cider after a few... -
Detroit Ribs-n-Soul event pics
I attended that event last year, and your right ..it is a well run event AND every vendors bbq tasted the same ( I even told my girlfriend that everyone must have shopped at the same store ) I remember most vendors having little wood stacks in front of their booths ( advertising /perception) and...- bigcab
- Post #20
- Forum: General Discussion
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Detroit Ribs-n-Soul event pics
Yes I'm thinking about doing just that ! maybe even enter the "back yard" competition. Do You think there will be any " big smokers " there ?- bigcab
- Post #16
- Forum: General Discussion
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Detroit Ribs-n-Soul event pics
Shellbellc said: The "vendors" who sold to the public predominently cooked direct instead of indirect. I think I only saw one commercial smoker. I guess for the volume of ribs they have to put out they can't slow and low it...The actual comp teams were a different story. They were all slow...- bigcab
- Post #15
- Forum: General Discussion
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Detroit Ribs-n-Soul event pics
Thanks for the understanding and forgiveness ! Can you tell me more about the Michigan event next month ? I would appreciate any info you could send my way..... I've got alot to learn- bigcab
- Post #8
- Forum: General Discussion
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Todays menu:Ribs, salmon and my first ABT's
Those are some great pic's ! how did you post them so BIG ? I posted mine using photobucket and a url and they came out thumbnail size .
