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  1. timbre

    Transporting a smoker while it's somking

    So are there any tricks to transporting a 'live' smoker? It looks like I have to move mine next weekend about halfway thru the cook time. It's already on a trailer so that dosen't matter.  My main concern is a temp spike while towing. How do I prevent this or just go with the flow?
  2. timbre

    Labor Day Smoke (with QVIEW)

    This could end up in a number of different places but since the majority of what I am smoking is pork I'll start here. Many of you have seen my build thread over in the stick burners. Finally getting a chance to try out the new toy. Started tonight with 2 6lb pork butts and a 10lb brisket...
    • timbre
    • Thread
    • Replies: 6
    • Forum: Pork
  3. timbre

    Where are all the Smokers in the NW

    I have been on here for a while and have seen very little activity from the great Pacific Northwest. We don't have any comps besides the Canadian Championships at Whistler (which I missed last week) I would really like to talk to others in the area that enjoy smoking stuff (not the green...
  4. timbre

    Small trailer mounted reverse flow build

    So back before the board went down I had started to talk and question about building a reverse flow out of a older bbq on a trailer. That idea has now gone out the window and I have the actual project started. My friend was nice enough to donate his old shop air compressor and a trailer to the...
  5. timbre

    First time smokin a butt. (qview)

    Tried smoking a couple of butts today. Had the day off so might as well watch a smoker. I'm pretty happy with the end result. Now what is the trick when I go to reheat the meat on Sunday for the BBQ? Oh.. BTW Dutch. Your beans are killer.
    • timbre
    • Thread
    • Replies: 7
    • Forum: Pork
  6. timbre

    First ever brisket

    Fired up the 'que at about 3am this morning. Giving it a try to see what I can accomplish with a brisket. 2 hours later... Looks good. I'm not sure if the thermo on my que is working correct. I can't get the beast to regulate below 300. Meat is sittin at 120 degrees. I think I need to go get...
    • timbre
    • Thread
    • Replies: 11
    • Forum: Beef
  7. timbre

    Rookie in Washington

    Hello all. I'm up in Arlington, WA Been smoking stuff for about 3 years now. Mainly stuck with ribs and turkeys. Running a Brinkman Pitmaster Hopefully this winter I can get myself in gear and upgrade and build a new much larger smoker. Looks like a lot of good information on here. Talk to...
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