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  1. bbq engineer

    June OTBS Inductees

    Congrats guys!  Eman and Werdwolf...the honor is overdue. Tracey, if you didn't make it in on your first available day, there was something wrong with the system.  It has been a pleasure getting to know you.  You have inspired me with all of the cooking and your ingenuity (man you eat good)...
  2. bbq engineer

    Custom Smoker Builds, Pics of all of them.

    WOW...how many hours did it take you to put that together?  I'm giving you points for that...Errrr, Ahhhh, how about a virtual pat on the back instead.  Nicely Done!
  3. bbq engineer

    Yankee Candle should ....

    Heck, after a long smoke if you just walk my shirt through the house, instant BBQ!  Maybe that's a marketing idea for people here...
  4. bbq engineer

    May 2010 Throwdown Voting Poll

    Congratulations to all of the participants.  That's some awesome looking eats in that list...I'll take 1-5 for lunch today, and 6-10 for dinner tomorrow!  WOW!
  5. bbq engineer

    Its not V-bulletin.... More problems in thread.

    So here's where I am.. After the switch, I was afraid to log on at work for fear that a virus would take out the network at work.  The hijacks and virus alerts were beyond what could be considered reasonable.  From Home I didn't want to endanger my PC either. I could surf and lurk on my Droid...
  6. bbq engineer

    Not sure what this problem is?

    I disagree...I had posted about this earlier, and you would have thought I poked a stick in a hornets nest...Beerbelly has had the same thing too...coincidence...you decide.  Here is my post from earlier that Jeff decided not to delete...it starts at post #5...
  7. bbq engineer

    New Platform - What do you think? (bug reports)

    I feel vindicated.  Everyone was so dismissive last time I posted that it happened.  Thank you Beerbelly for chiming in that I'm not the only one.  That's the constructive type of thing that they can go after.
  8. bbq engineer

    New Platform - What do you think? (bug reports)

    OK, so last time I said that I was hijacked and taken to a different screen that took over my computer.  Everyone thought I was just starting crap, but it was true.  This morning, I logged in to try and figure this new format out, and guess what...clicked on my profile and I was taken here...
  9. hiJacked.JPG

    hiJacked.JPG

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  10. bbq engineer

    An Amazing Success

    Clear
  11. bbq engineer

    New Platform - What do you think?

    I'm not a fan...I was just cruising around and checking it out, and it's rrrrreeeeaaaallllyyyyyy sssssllllllooooowwwwwwwwww!  And then all of the sudden I was hijacked and taken to some pop  up screen...not cool.  I don't believe that I clicked on anything...I was just dumped into an...
  12. bbq engineer

    One ridiculous fatty

    I'm pretty sure I've used that line on Mrs. Engineer... Seriously warped thinking...I like it!
  13. bbq engineer

    Chopping / Shredding?

    Hey Derek, Several methods that I will use are by hand shredding it apart...this is the most time consuming and difficult with hot product. I will also use my bear paws (you had a pic in your other thread about tools) and these work really well too. The most interesting and quickest method I...
  14. bbq engineer

    A special thanks to Beer-B-Q

    Paul you are awesome for so many reasons. A truly good guy.
  15. bbq engineer

    Recommended Barbecue Tool Kit? (possibly apron?)

    D², You got it...that's the bear paws. I usually use them more for holding things that I'm slicing but they work great on hot meat. Don't let them fool you either because they are plastic, they are sharp as H*ll. Not real expensive either...~ twelve bucks or so.
  16. bbq engineer

    Angle Up or Down, does it matter?

    If you need to build a slope into the baffle plate, FWIW, I would suggest that the baffle plate slope up slightly from the firebox, and the drain would be at the end closest to the firebox.
  17. bbq engineer

    My new smoker

    Hey EDQ, Suggestions that I have are the following... I can't tell if you have a separation between the firebox and the smoke chamber. If not, you will want to get a water pan in there or at least a baffle plate. The reason is that you don't want direct heat into the smoke chamber. Also, a...
  18. bbq engineer

    Need some help

    Good call...Mballi is correct. Chicken on the bottom if you are stacking in your smoker. Have the ribs, pork butt or fatty baste your bird, and not the other way around!
  19. bbq engineer

    Angle Up or Down, does it matter?

    If I understand your question correctly, it is whether there should be a slope on the baffle plate as it runs away from the firebox? When I built the Iron Maiden (see link in my signature), I made it level for this reason...since it is on a trailer, by adjusting the tongue height with the jack...
  20. bbq engineer

    Need some help

    Hey Jeep, You are going to hear this a lot...can't tell you how long to smoke it. Cook to temperature...time is immaterial...it's done when it's done. I like to smoke chicken at 225°-250° and then maybe a bit of a spike at the end to crisp up the skin (or run it past your grill). The FDA...
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