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  1. baloo6969

    galvanized for rack...cold smoker in a professional smoker

    Guys, I have a professional rotisserie smoker, 15f wide, racks are 6 feet long, and firebox is 3 feet offset from rotisserie. To test. I placed a hotplate and a handfull of coals in the box, and installed a damper on the stack. It filled the chamber with thick smoke for a solid 8 hours (with...
  2. baloo6969

    New restaurant...need ideas for apps.

    All, got a new restaurant in north east PA with all the staples a BBQ place would have(brisket, burned ends, pulled pork, half chickens), but looking to expand app choices to include more BBQ. Keep in mind, we want to prep a lot day or 2 in advance, quick prep time, heatup/cook quick, and...
  3. baloo6969

    Grill wings BEFORE or AFTER smoking?

    Hey guys, Got fresh BIG wings from the butcher, last few times i smoked wings, was never happy with the skin.  Always cook ~2.5h at 250. 100$ question, grill before or after smoking? I've tried to get my smoker up to 300deg, but it's not that easy for some reason.
  4. baloo6969

    smoking ribs day 1, then finishing day 2.

    Guys, I'm want to prep ribs the day before a party. The party is 3 hours away that I have to be at, Saturday at 9am. And they don't have a smoker Need a good night of sleep, since this is my brothers batchlor party...so Will I be able to smoke the ribs Friday 9pm to 12, foil and put in...
  5. baloo6969

    My second Fatty...Italian Fatty, with Pasta

    My second Fatty...Italian Fatty, with Pasta Welcome all.  I'm very new to smoking, and my friend Cory turned me onto this site.  This is such a great resources. My man Cory also got me into the idea of the Fatty...what a disgustingly great idea, different types of food rolled together then...
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