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  1. happy2meatu

    First time beef short ribs

    Nothing much to write, tried short ribs for the first time on the smoker. Turned out pretty good. For time sake had to pull at internal temp of 185, but was tender enough, tasty with a homemade rub of the typical spices. Good smoke ring.
  2. happy2meatu

    First try at Salmon

    First try smoking some salmon, Sockeye from Safeway for $8.99/lb. Brined overnight with approx 1 quart water, 1 cup brown sugar, 1/3 cup salt. Air dried for pellicle for about 4 hours. Smoked at approx 140 deg for about 2 hours. Perfect. Really pleased. Will definitely be doing it again...
  3. happy2meatu

    First Brisket in new smoker

    14 pound brisket (before trimming) USDA Choice purchased from Cash and Carry for $3.26/lb. Trimmed extra fat and rubbed with heavy salt, pepper, and garlic powder with scoring in fat. Smoked open on grate for about 4 hours before placing foil on both ends to protect overcook. Continued to...
  4. happy2meatu

    New OK Joe Longhorn 3-1 project with mods

    This thread will be for my new purchase, an Oklahoma Joe's Longhorn 3-1 Combo. I will be posting mods and improvements as they get done. The Oklahoma Joe Longhorn 3-1 is half propane grill, half smoker, with a side firebox and a side burner. The smoker cook chamber is approx 20" dia x 20"...
  5. happy2meatu

    Air movement advice needed - Ok Joe/Mod/Auto fan

    Just got an Oklahoma Joe's Longhorn 3-1. Side firebox with smoke chamber. I've already taken steps to seal up gaps, cracks, seams. I ran one test burn so far, concerned about air movement. I checked the Feldon calculator for air inlet and exhaust sizes, and it is clear that the firebox is way...
  6. happy2meatu

    Planning new build - door seal methods

    I'm planning my first build.  I would like to see a thread with descriptions and pictures of how everyone fabricated their door seal methods.  My smoker will be an offset firebox style, haven't decided yet whether it will be standard or reverse flow.  I acquired some 20" x 3/16" tubing for the...
  7. happy2meatu

    Finally did mods to my Charbroil Silver

    Picked up my Charbroil Silver lightly used from Craigslist a few months ago, and have tried several smokes with it in the stock condition (actually the first thing I did to it was buy two decent therms and put them in). I have learned how to use it pretty well, but a few of the mods commonly...
  8. happy2meatu

    Memorial day all day brisket smoke - first real brisket smoke

    First real brisket smoke. Meat was USDA Choice from Costco, $3.49/lb, 6.5lbs. Nice fat layer on top. Planned at 1.5 hrs/lb, so math said 9.75 hours. Used a dry rub of mostly brown sugar, with garlic powder, onion powder, chili powder, old bay, and a little cumin and paprika (no measurements...
  9. happy2meatu

    Petite Sirloin Roast slow smoked QVUE

    So I found a clearance price on a chunk of Petite Sirloin. It was just over 2 pounds, and cheap, so I decided to do it as a mock Tri Tip. I didn't know, so I asked the butcher at the store and he said that the petite sirloin tip is right next to the Tri Tip, so it has a similar grain and...
  10. happy2meatu

    Second official smoke for Newbie - Spare Ribs

    Just recently purchased a slightly used Charbroil Silver on CL for $60.  Smoked some bone-in chix breast with apple chips for the first smoke, and turned out very well.  Yesterday I did some spare ribs.  One rack, pretty meaty, 4.17 lbs.  Haven't built any tuning plates yet, so I have about a...
  11. happy2meatu

    Where was thread on smoker build design information?

    I am trying to find the thread in here somewhere that lays out many great design ideas and information on building your own smoker grill.  It had a detailed explanation of reverse flow vs tuning plates vs direct flow, etc.  Lots of good info, but can't find it!  Anybody help?
  12. happy2meatu

    Fire burning practices survey

    Hello, Could everyone post their fire burning methods?  I would like to read all the different specifics of what works for you and your smoker-grill.  Please describe things like: Basic description of smoker-grill unit (offset firebox, size and shape, direct flow/reverse flow/tuning plates...
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