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  1. bonessivtec

    Pork Spare Ribs

    I have done several racks now Johnny Trigg/321 style...kind of my own twist on both.  Trimmed and rubbed, in the smoker @ 225 for ~3 hours, until you get good pullback on the bones.  Then foil with squeeze Parkay, honey and brown sugar.  Back in the smoker for around 2 hours.  Out of the foil...
  2. bonessivtec

    Silver Smoker Refresh

    I have a friend in the counter top fabrication business, so when my original counter on my CharBroil Silver Smoker began to look like crap from the weather, I asked him to fab a Corian counter for me.  This smoker is about three years old and was showing its age so I gave the whole thing a...
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  5. bonessivtec

    GOSM Minion and Vents

    In my Silver Smoker, I fill the firebox with about half a bag of Kingsford, then scoop out a spot closest to the smoking chamber (away from the vent) and place about 10 lit briquettes into the unlit charcoal.  With my vent barely cracked and the chimney wide open, I can maintain 200-225 for...
  6. bonessivtec

    Last night on D,D,D

    Guy was in Cincinnati filming DDD last week. He went to Terry's Turf Club, a local dive that has a fantastic hamburger. He was on the radio a week or two before but would only disclose the one location after the host asked if he was going there. I heard they were at Terry's for most of the...
  7. bonessivtec

    Smoke Hollow Charcoal Wagon at Sam's Club

    I must say for the price, you could buy a Silver Smoker or Brinkman Smoke N Pit and do the mods and get a decent unit that's been tested by many here. I get consistent 4 hour burns of 220-260 with charcoal and chunks with my Silver Smoker. My .02
  8. bonessivtec

    Lump Charcoal At Sams Club

    Anyone living in the midwest, Gordon Food Service, or GFS carries a 20 or 28# bag of their own brand for $11.99. It is made by Royal Oak and sure beats buying the small bags at regular retail stores. I have used it and been happy with the size, temp, ash, and burn times. Just my .02
  9. bonessivtec

    new to smoking

    I have the Char Broil Silver Smoker and have been happy with it so far. I added a heat baffle about 14" long, a chimney extension, sealed the chimney at the cooking chamber, and am going to build a charcoal basket so I can use lump charcoal more often. With these mods using the Minion method...
  10. bonessivtec

    Need a Wing Sauce Please!

    Franks and a stick of butter is always classic, I add red pepper flakes (about a tsp) and garlic powder to it to give it a little extra kick.
  11. bonessivtec

    Snowy Butt

    I foiled butt @ about 160-165...temp climbed quickly and was finished in time and turned out fantastic. Our guests were very happy.
  12. bonessivtec

    Snowy Butt

    That's why I got up at 4:00 to get it on the smoker by 5:00, at 7 lbs, it should be done around 3:30 or 4:00. I still have 40 degrees internal temp to go. It is starting to rise now @ 158. I don't want to finish in the oven, but I have mouths to feed around 6. I don't know what is worse, to...
  13. bonessivtec

    Snowy Butt

    I usually foil around 175, but I don't know if it's ever going to get there. Will foil help the temp rise?
  14. bonessivtec

    Snowy Butt

    I have been having issues trying to keep my heat up with the wind and a new charcoal, so now what should I do? I have guests coming around 5 with dinner around 6 and my butt is stalled at 155 degrees and has been for over an hour. I currently have the temp at 235, but it keeps falling off. If...
  15. bonessivtec

    Snowy Butt

    Woke up at 4:00 am to light fire for a 7 lb. butt. Wind gusts up to 30 mph and snow blowing sideways, but I must prevail. Meat went on about 5:30 am. Injected with apple juice/vinegar/spices, rubbed with mustard and spices, wrapped in plastic and refrigerated overnight. Now its at 160...
  16. bonessivtec

    Newbie in Ohio

    Hello all!!!! New to the forum here. I got a Charbroil Silver Smoker in November, modified it with a baffle, exhaust extension, and charcoal basket is under construction. Smoked a couple butts, now that I've learned how to control the heat, I'm ready to move on to beans, abt's, chickens, and...
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