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  1. K

    Hey all you guys that took metal shop in high school!!!

    I hope you have success! I'm telling you it would be simple manufacturing (if you have access to the tools) and there are a few million char-grill smokin pro's and char-broil silver smokers out there. Even if you cleared on $1 net profit per unit (which you'd actually clear much more) you'd...
  2. K

    Pulled pork FLUB!!!

    I myself learned of the towel and cooler method right here on this site. All I can say is yes it most certainly does make a difference in my opinion. I leave mine a good couple of hours after I pull it from the oven. I had some of the same problems you did, I just kept tweaking the process...
  3. K

    Charcoal Basket

    Y'all are way too hardcore for me. I wouldn't allow myself to mess around with metals and acids. A man's got to know his limitations. What's so hard about adding a half chimney of lit coals every hour to hour and a half?
  4. K

    Hey all you guys that took metal shop in high school!!!

    Someone build me a nice baffle for a char-broil silver smoker. Something that covers the opening side to side, angles downward at about 35 degrees, is probably 18" long and drill rows of holes starting very small by the heat end (1/8") getting bigger toward the chimney end (1"). Make it fit...
  5. K

    You know you're getting old when...

    ...someone talks about rolling a fatty and you think about sausage and cheese.
  6. K

    I think I've been doing this all wrong.

    Meat is murder!!! Tasty tasty murder.
  7. K

    What do y'all think of the smokenator?

    Great response. I appreciate the detail. To be honest I've only been using my weber kettle to put my chimney in for lighting coals. I might have to pick one of these up for when I'm smoking just one butt. Thanks again.
  8. K

    Help...Please?

    Man those are nasty. I think they're eradiated spiders that might give you spiderman-like powers if they bite you or it might lead to a horrible and agonizing death. You just never know.
  9. K

    What do y'all think of the smokenator?

    http://www.smokenator.com/ It's not very expensive (under $50). I haven't read any negative reviews. I have a silver smoker but I also have a weber kettle that gats very little use. If we want grilled food I just toss it on my Duquesne gas grill. The site is nice. If you have a question...
  10. K

    Thumb's down on the oven finishing method for butt

    Well I caved in and tried the oven finishing method this weekend. Did a 7.5 lb butt. Smoked it on the SS until meat temp was 140 then double wrapped it in foil and cooked it in the oven at 225 until meat temp was 195. The flavor was delicious. I attest that to the smoking process. I tend my...
  11. K

    Budwieser BBQ Sauce

    I bought a bottle of their regular sauce. The other one was smokehouse or smoked and I never buy any sauce with "smoke" anywhere in the name because chemical smoke flavoring is nasty. Anyway, it's a good sauce. It's chunky. Small chunks of onions which is a nice consistency. It's tangier...
  12. K

    Another Saturday all-nighter up smoking BB

    Still baby sitting. 4:35am, 239 degrees at meat level, 220 lid level, 128 meat temp. There sure are some weird infomercials on at 4:35 in the morning.
  13. K

    Another Saturday all-nighter up smoking BB

    Thanks for the advice guys. I definitely might leave it in the cooler for 4. I'm really tired right now but she's still cranking along nicely at 238 meat level, 220 top level. Just added a couple of hickory chunks 15 minutes ago. Got another dozen coals going in the chimney. Gave the meat a...
  14. K

    Another Saturday all-nighter up smoking BB

    I have to say I love my new silver smoker but I seem to have trouble keeping the heat low enough not the other way around. I've read a lot of posts where people can't keep it hot enough. To me that seems easy. Add more fuel. My challenge is to keep it cool enough. I end up cooking at the...
  15. K

    KY Blues Man checking in

    41 y/o computer programmer by day, blues guitar player by night, ever questing for the perfect Q on weekends. I've lived in KY, then CA for 6 years when I was in the Marines, then Alabama for 10 years, now back home to KY. I LOVE BBQ!!! Pulled pork, ribs, and brisket. Love it, love it, love...
  16. K

    Masterbuilt 30"

    You won't start a riot with me. I lived in Gadsden, AL for 10 years. I loved the pulled pork you could get at most of the joints but the most "famous" bbq joint was Dreamland with their ribs. I tried it several times over the years while I lived there and never once liked it. They cook ribs...
  17. K

    Like a virgin! Smoking for the very first time!

    It's tough going from electric where your heat is regulated very well to an offset. Especially the new braunfels, or even worse, the char-broil silver smoker (what I use) which is a lower quality version of yours. When char-broil bought them they used the same design just cheaper parts. It...
  18. K

    Masterbuilt 30"

    I'd like to know about those myself. My instincts tell me it's blasphemy to smoke over an electrical heating element but if the meat is good, the meat is good. Still, I've been to some restaurants that serve "smoked" bbq that was smoked in an electric smoker and I could definitely tell the...
  19. K

    dont forget about end of summer clearance on grillin toys

    I found accu-rite digital meat thermometers at Lowes. Regularly $15.00, on clearance for $6.00. Less than half price. I bought 2.
  20. K

    Carolina Red sauce becomes Kentucky Red

    Recently I tried a simple sauce recipe for "Carolina Red" vinegar-based sauce. The recipe was: 1 1/2 cups apple cider vinegar 1/2 cup ketchup 1 tbsp sugar 1 tsp salt 1/2 tsp finely ground red pepper (cuyanne) Just mix and serve at room temperature or chill. Wooohooo that was some vinegary...
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