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Recent content by gocatsbbn
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My first practice run was a basic smoke of each meat. I’m thinking I’ll do what you’re talking about this wknd. I’m using a 2” porkchop. Cooks just like a pork loin. Thanks for the advice!
I’ll be competing in my first bbq contest in about a month. Not a real big deal, just 10 teams. Mostly for fun. We’ll be cooking a pork chop, 5 bone baby back ribs and a chicken half. Any suggestions or tips on how to do these three meats for a contest would be great. Thanks!
To me a direct low heat pit has a different flavor than a reverse flow smoker. But I could be crazy. I'm really just trying to decide if I want to put all the work into a reverse flow type or just make a plate to separate the top and bottom half of the tank and make just a big holland grill...
Not long ago I purchased this 250 gallon propane tank. Needing some advice, ideas, etc on what to do with it. The obvious first answer would be to make a reverse flow smoker. But I grew up around old cinder block or metal direct hear pits and that's what I'd rather do. Any help would be appreciated.
Just joined a while back trying to figure out how to make my cheap offset smoker more efficient. It's nearly impossible but I get by pretty well. Not long ago I purchased this 250 gallon propane tank. Needing some advice, ideas, etc on what to do with it. The obvious first answer would be to...