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  1. rj2316

    Smoking in Afghanistan

    I've been deployed in Afghanistan for about six months now and while I was home on leave I had the chance to BBQ.  Now I'm going to do it here.  I sent all of my tools and spices that I could fit into a box (it really took two), I've got a smoker being modified to work, and a supply of what my...
  2. rj2316

    Quick question

    I am currently stationed at Fort Leonard Wood, MO for the next four months to complete EBOLC.  Do any of you know of some legitimate BBQ joints around here?  Unfortunately, I couldn't bring my smoker so I'm going to have to rely on what the good people of Missouri can cook.  Thanks a lot for...
  3. rj2316

    Quick brisket question

    When I reheat the brisket (not sliced yet) what temp should I take it to? It went to 200 degrees last night. Thanks a lot. Qview after it's sliced!
    • rj2316
    • Thread
    • Replies: 6
    • Forum: Beef
  4. rj2316

    1st brisket is on with a question

    Ok. The weather finally warmed up and the brisket has been on for about 45 minutes. Everything is good. I think it'll be done around midnight or so. My question is this. I'm going to put in a cooler with towels before I go to bed. The plan is to eat it for Sunday dinner. When I take it out of...
    • rj2316
    • Thread
    • Replies: 24
    • Forum: Beef
  5. rj2316

    1st Brisket Tomorrow

    Hey guys. I got back from Basic Training on Saturday and already the family wants something smoked. I'm going to be doing my first brisket tomorrow and had a couple of questions. I see some people use a foil pan and some people don't. What are the reasons either way? I was planning on not...
    • rj2316
    • Thread
    • Replies: 14
    • Forum: Beef
  6. rj2316

    Pulled Pork Smoke w/1st Qview and a question

    Ok guys. I did a couple of shoulders last night. This is my first Qview, so they might be out of order... Rubbed and ready to go One hour in 2 hours in 3 hours in Out of the smoker and ready for the oven after 6 hours of smoke (165 degrees) After foiling and out of the oven after 6...
    • rj2316
    • Thread
    • Replies: 11
    • Forum: Pork
  7. rj2316

    Turbo Shoulder?

    Any info would be appreciated. I've been smoking an 8 lb shoulder for about 7.5 hours already. First few hours were at 260 or so and the remainder has been between 240-250. It is now at 201 degrees. Pretty sure the thermo is accurate and I have probed the meat in several places. Should I be...
    • rj2316
    • Thread
    • Replies: 7
    • Forum: Pork
  8. rj2316

    Jalapenos

    I'm sure this has been addressed, but I couldn't find it. Any of you guys know how to decrease the heat of jalapenos when using them for ABT's? Some of the people I'll be cooking for on Monday can't take the heat. Thanks a lot.
  9. rj2316

    Quick (I hope) Spare Rib Question

    When you guys are doing spare ribs and using the 3-2-1 method, do you wait for the 1/4 inch pull back to foil them or do you go by time? The last rack I did didn't pull back after three hours and never really did. Just curious what some of the more experienced guys do.
    • rj2316
    • Thread
    • Replies: 6
    • Forum: Pork
  10. rj2316

    Thanks To All

    I just wanted thank everyone who contributes here. I started smoking a little over a year ago with no clue what I was doing. I came across this site and have been reading and learning almost every day since. Now I'm building my own smoker, have some recipes I would like to share, and am...
  11. rj2316

    Smoker Build Question

    Got the final go ahead from my CFO (my wife) to build a new smoker. It has been codenamed Project Smokescreen. My idea is to build it using 55 gallon drums. I plan on using two of them together for the cooking chamber. It will be reverse flow. I also plan on creating a removable divider...
  12. rj2316

    New Smoker

    For Father's day this year I have been given the go ahead to build a new smoker (after getting a Silver Smoker for Father's day last year). My plan is to make the smoking chamber out of two 55 gal drums and use a shortened 55 gal drum for the fire box. This will be an off-set. I also plan on...
  13. rj2316

    Oregon Smokers Question For You

    Has anyone found any lump besides Cowboy or Kingsford in Oregon? I'm in the Willamette Valley and have not found anything besides those two. I'm not particularly fond of either thus far. Curious if anyone knows where to get something different. Thanks everyone.
  14. rj2316

    Newbie in Oregon

    Hey everybody. Just wanted to introduce myself. I started smoking chicken thighs and drums on a really cheap gas grill a couple months ago and was hooked. I convinced my wife to get me a silver smoker and all the parts for mods for Father's Day. I'm looking forward to improving my ability...
  15. rj2316

    Baffle/Tuning Plate Idea

    I just did my first smoke today with a modded Silver Smoker (chimney, baffle, sealed chimney, lowered thermometer). I smoked two racks of beef ribs, one rack of spare ribs, and two loads of thighs/drumsticks. The beef ribs turned and chicken turned out fantastic, the spare ribs were good, but...
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