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  1. bang4dabuck

    Chip box rec’s for chips not pellets, old Royal Oak

    Just returned from the PI after 3 years and here for a few month visit. Went to get my smoker ready for tomorrow and found my chip box with a few holes rusted thru bottom. I’ll be ok, just line the bottom with foil but was thinking for the future there might be a good chip box to replace it with...
  2. bang4dabuck

    Beginners question on what, when and how much WOOD CHIPS

    OK I have a cheap Royal Oak 30" upright electric. After its all warmed up with the water pan inside I'll load my chip pan and then lay it on the element. How much chips ? Just enough to cover the bottom ( just a handful which is what I am doing right now ) or fill ? If I don't see smoke is that...
  3. bang4dabuck

    Pork belly bone in ideas

    Sorry tried to search but can find no search function anywhere ??? I'm sure many others have posted. Over here in the Philippines they don't have those big ol' hogs like back home so they are not too thick, they call it KAWALI and thought I'd give it a shot. I would guess that a 3 rib cut is...
  4. bang4dabuck

    Getting more smoke from a cheap electric.

    Royal Oak and I am jury rigging an old water heater. What is the reasoning for soaking chips ? Any science to it ? I guess it would create a longer smoke ... I guess. I currently set the included chip box directly on element. It also is my theory to just put enough chips in to layer the bottom...
  5. bang4dabuck

    SAFEWAY - Pork sirloin roasts .$1 a lb. with bones in

    Just a heads up. I'm in the Maryland area. Hope to be smokin this weekend even though I came home from the Philippines and find my Royal Oak electric stolen out of my fathers back yard. He didn't even notice. LOL. CRAIGSLIST here I come...
  6. bang4dabuck

    Something came up WATER HEATER

    My American landlord over here in Cebu, Philippines got tired of listening to me talk about building a smoker so he gave me the old water heater. It looks to be 50 gallons which is too big for me so I need to cut it. I plan on doing pulled pork and ribs once in a while. Anyways what I see the...
  7. bang4dabuck

    Converting an old Brinkman charcoal to electric

    I'm hoping to use an 1100 watt hot plate and hoping to achieve temps of over 225. I do have an outside average temperature of 85F + during the day almost everyday. Do you all think 1100 watts will get me there in that somewhat small smoker ?
  8. bang4dabuck

    To me, I find grease really funkifies my smoking adventures.

    I rather my meat taste like hickory or oak rather than burnt grease. How do you all handle it ? I was considering sliding a baking pan just big enough to be over the element and chip pan but small enough to allow the smoke to go around it. I have a Royal Oak smoker and I would have just tried it...
  9. bang4dabuck

    BLACK IRON, is this safe to build with ?

    That's what they call it here in the Phils. Just doing something with an electric hot plate to smoke some shoulders since there is no beef, turkey and the pig butchers are just that, butchers. There ribs are beat.
  10. bang4dabuck

    Aldis pork ribs

    D.C. area, paid $2 a pound. Not much cleaning needed and pretty meaty. I was impressed and will buy again at that price even if I can get Smithfield (I thought were boney) for same price. I believe meats should be relatively cheap or it defeats the historical perspective of going thru all this...
  11. bang4dabuck

    Anybody got a line on any cheap smoking meat like a brisket or a shoulder ?

    Seen ribs for $2 but been there done that. Everything seems to be up a dollar a pound except chicken and I don't smoke them.
  12. bang4dabuck

    Off-tasteing Q ???

    I have a Royal Oak electric smoker.  I don't know if it's me being self critical or I am not doing something right. If it's not me being overly critical, I am THINKING it is one of 2 things. 1) My smoker needs to be thoroughly cleaned and cleaned out after every use (which I hardly ever do)...
  13. bang4dabuck

    Moving to the Phillipines and want to do some SCHMOKING over there !!!

    I'll be in Cebu area and my idea is to make one of those Trash can/electric smokers. Anybody know how hard it will be to find the parts ? trash can, electric hot plate and a grate or 2 which I am sure I can get someone to make there. Labor is really cheap. Beef is way too expensive so I am...
  14. bang4dabuck

    Pork shoulder - I thought I followed all the rules but will it ever finish ?

    8# been on in Royal Oak electric for 16 hours around 215 - 230. No bark and internal temp is just now reading 168. What gives ?
  15. bang4dabuck

    Brisket - Where can I get one around Baltimore, Washington or Annapolis for around $2.00 a pound ?

    ANYBODY ???  I see all these $1.98 stuff you guys buy and I want some. Smoke house around here selling it cooked for $11 a pound (KBQ). thanks
  16. bang4dabuck

    PASTRAMI ALA KATZ per Man vs Food

    They use naval cut for PASTRAMI and brisket for CORNED BEEF. They smoke the Pastrami for 2 days (!!!) and then throw the corriander and stuff on them after they pull them out. That **** looked good man. HEAVY BARK. They said they go thru an average of 10,000 pounds of meat a week.
  17. bang4dabuck

    PASTRAMI - too dry and too salty

    I used the prepackaged stuff. I soaked THEM for about 5 hours (2, 3 and 4 pounders) in a 30 qt (?) pot changing water once. Cooked for 5+ hours until it hit 165. No foiling no spraying. They were 2 different brands used, O'Donnell's (Giant Food $1.49 point) and Old Fashioned's (Superfresh $1.99...
  18. bang4dabuck

    need recipe for "traditional" PASTRAMI rub

    and what wood do they use ? 'STRAMI is my current obsession. Sliced thin, hot and stacked high on rye with some brown mustard along with some UTZ's chips and some Nathans Koshers (best crunch I can find) almost pornography ain't it ?
  19. bang4dabuck

    Wood pellets and Royal Oak Electric, any tips ?

    I smoked a precooked/smoked Smithfield Ham yesterday and it was excellent with Traegor Hickory pellets. I pretty much filled the timber box and cooked around 250 for 3 hours. Not sure when the smoke ceased but the box looks pretty full of semi burnt and unburnt pellets. Did I put in way too much...
  20. bang4dabuck

    Does this look like a good place to shop ?

    http://www.barbecuewood.com/-strse-1...lbs/Detail.bok
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