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  1. torchrider

    How to maintain fire and smoke in a smoker.

    I appreciate the feedback guys. I am thinking about trying the burn barrel method as well so I am cooking and smoking with the same wood. Any comments on this method?
  2. torchrider

    How to maintain fire and smoke in a smoker.

    I'm sorry, My post must have been confusing. I am not having any trouble with the pit, just wondering the best way to go about the above questions. Believe me, it gets as hot as I want with that big firebox!
  3. torchrider

    Is this a good deal?

    http://austin.craigslist.org/for/1669075824.html
  4. torchrider

    WTF??? My chimney starter exploded!!!

    I am no expert, but could it have been the heat sitting on the cold concrete, caused the concrete expand and give? I have heard of other instances of hot items causing concrete to crack.
  5. torchrider

    How to maintain fire and smoke in a smoker.

    I posted a photo of my smoker above and here. It is a homemade SFB with very heavy gauge steel.
  6. torchrider

    How to maintain fire and smoke in a smoker.

    I need your advice. I have a SFB smoker. I know how to start a fire in the firebox using lump charcoal. My questions are: 1. How do I add additional lump? Should I start it first somewhere else and let it ash over and then add it, or should I just add it to the firebox cold? If I add it cold...
  7. torchrider

    First chuckies.......not good.. :-(

    Here is a link to my first Chuckie. I did not inject mine but will try that in the future. http://www.smokingmeatforums.com/for...ad.php?t=91454 Don't stop trying. You will get it!
  8. torchrider

    Smoking Mild Italian Sausage - Need Guidance

    I bought a bunch of store bought (dont make my own yet) mild Italian sausage and want to smoke it up for sandwiuches, spaghetti, etc. I have a SFB pit with no way to hang the sausage so it will sit on the grate. How do you recommend smoking it? If I insert a probe to measure temp wont it lose...
  9. torchrider

    Greetings from Texas!

    Welcome to the forum! I am new as well and hail from Austin. I use a SFB pit and am learning tons from the folks on this site as well. I smoked my first Chuckie last Saturday and it turned out great. Looking forward to hearing more from you. Dave
  10. torchrider

    Boiled Peanuts?

    I ate many a boiled peanut growing up in South Carolina and Florida. LOVE EM! Does anyone have a good boiled peanut recipe?
  11. torchrider

    My First Smoke Ever! A Chuckie with QView!

    Well, Hot Dern fellars. Today I smoked my first piece of meat, a Chuckie. It was about 7 lbs. and took 9.5 hours to cook. I took it to 152 and then foiled it and took it to 205. I then wrapped it in towels and put it in a cooler for 2 hours. I am happy to say that it turned out better than I was...
  12. torchrider

    Chuck needs Help!

    Checked the thrmo yesterday and it registered fine. meat is now at 145. Have not checked other parts of the meat. Unless I hear different, I think I will let her ride to 160 then foil to 200 or 205?
  13. torchrider

    Chuck needs Help!

    Smoking at between 220 and 240, as I try to get the hang of this pit. The digital thermometer sure lets you know how fast things fluctuate when you open the lid or firebox. I want to say the meat is about 7 lbs.
  14. torchrider

    Chuck needs Help!

    Ok, so my Chuckie has been on the SFB pit for 6 hours and has stalled at 137 degrees. I expected it to be at 160 by now. Should I let it sit unfoiled until I get to 160? Or should I foil it now? It still looks moist. I am mopping it every hour with apple juice. The sun is at a weird angle so...
  15. torchrider

    Help! My wife just came home with spareribs!

    Thanks for the info guys. Cant wait until Saturday. I'll do a QView if I can. Otherwise it didn't happen. Right?
  16. torchrider

    Help! My wife just came home with spareribs!

    Is that 6 hours total or 3 hours total? I am pretty thick sometimes.
  17. torchrider

    A thought to brighten your day.....

    Maybe he just stays outside at the very back of the property and smokes all day, everyday. Sure wouldn't have to work. Oh wait, even that is not enough to have to put up with her.
  18. torchrider

    Help! My wife just came home with spareribs!

    HELP! My wife just came home with a two pack of spareribs. I need your help with a good and simple recipe for smoking them. I have heard that you should try to get them around 3-3 1/2 lbs. but the ones my wife brought home are around 4 lbs. each.
  19. torchrider

    Need a Pork Butt Recipe!

    Tanks Guys!
  20. torchrider

    What's your occupation?

    Product Marketing Manager for Dell Computers.
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