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  1. fireguydrew

    looking to buy......

    I am looking to buy either a large competition style pit or a large (200-400 Gal) cylinder to fab my own Pit. I am in the Toronto Area. ( ontario Canada) if anyone has any ideas. Lemme know
  2. fireguydrew

    Parchment Paper VS foil

    Hey there, wondering if anyone has used parchment paper as opposed to foiling when doing ribs, brisket, or Pulled Pork If so what were the results?
  3. fireguydrew

    Brisket Help

    I do hate to ask this as it is BBQ blasphemy, but I have to do brisket for 200 people with a chargriller pro lol My plan is to do my usual injection, mustard slather, and rub. Then smoke 2 briskets for approx. 5-6 hours. then foil them and as I said Blasphemy, but put them in the oven to hit...
  4. fireguydrew

    brisket 6 hour stall???

    hey folks I did up a brisket last night. 8.55lb so I was shooting for a 12 - 13 hour smoke went on at 4 am temp rose 20 degrees every 30 mins until about 140 then just a few degrees here and there. at about 150 I hit the stall I knew around there it would happen. it was stalled for 3 hours or...
  5. fireguydrew

    BBQ Pizza

    Hey folks, wondering if anyone has attempted to try a pizza on their smoker??? I have done quite a few on the Q (shown in the pics below i hope) but would like to try maybe a salmon pizza lemme know drew
  6. fireguydrew

    any comps in Canada??

    I was wondering if anyone knows of any BBQ comps in Canada at all??
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