Recent content by Oldguy68

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  1. Oldguy68

    Newb from NY

    Welcome aboard Buck, from Massachusttes. You need to try smoking a meatloaf. Oh, so good! The Weber Kettle is so versatile. Lump or briquettes, with the snake method or a slow 'n sear. You can have a blast with them and make some good BBQ!
  2. Oldguy68

    Cast iron brands

    I have Lodge and a Stargazer 10.5" skillet. Both serve their intended purpose. The Stargazer is very nicely finished. Worth the price if you use it everyday.
  3. Oldguy68

    Workhorse 1975 arrived.

    It was worth the year wait. Nicely made and easy to control temp with. Did ribs and a pork shoulder for the first cook. Love the more subtle taste of the smoke. Much better than what I achieved with charcoal. Have a TMG Santa Maria on the way. What is another six months..:emoji_wink: Doctor...
  4. Oldguy68

    CPB Dino ribs

    Jaxgatorz those look awesome! I just bought a five pound prime rack on Saturday. Can't wait to cook them. I used to live in Orange Park in the late 1980's-early 1990's. Bigtank can you show us a picture of your Iowa snow. I won't see any till December.
  5. Oldguy68

    Smoking chicken? Best parts of them to smoke and how did you like them?

    Thanks Civilsmoker! Everything looked so good! Love the live fire cooking shot! I so want one of these. https://img1.wsimg.com/isteam/ip/9c8024d7-db8d-4a72-9e3a-9857d94558b6/ols/2.JPG/:/rs=w:1160,h:1466 My wife would would not be a happy camper if I got one anytime soon.
  6. Oldguy68

    Smoking chicken? Best parts of them to smoke and how did you like them?

    The pitbarrel cooker I have is nice. There is little you can do to control temps. Just start a smaller fire and work the bottom vent and check often. I would never give up my kettle for any of the other types I own.
  7. Oldguy68

    Smoking chicken? Best parts of them to smoke and how did you like them?

    Thank you again Chopsaw for the additional info. I figure with the kettle,I would use the snake method with charcoal briquettes. With that FireDial baffle plate in to help distribute the heat better and put a drip pan with water and a large chopped onion. I should be able to control temps better...
  8. Oldguy68

    Smoking chicken? Best parts of them to smoke and how did you like them?

    Chopsaw those look awesome! Just ordered the Weber rotisserie from Amazon. They had a good sale on the Weber brand one. I got a bad feeling it's going to be a long winter! Thanks for the pics and info! Pete
  9. Oldguy68

    This hail damage repair never going to be over!

    My heart goes out to you. Hang in there. I was flooded with six inches of water in my basement one spring. For an entire month I was manually pumping water from my basement. Every six hours I had to suck all the water out and wait for it to start all over again. I feel for you. Try to stay...
  10. Oldguy68

    How do I make less bark on my ribs.

    Go a little lighter on the pepper, keep your temps at 225 degrees through out the cook. Spritz with water often and wrapping them to finish off the cook should keep a heavy bark from forming. Should take approx. 5 hours total time depending on the ribs.
  11. Oldguy68

    Smoking chicken? Best parts of them to smoke and how did you like them?

    Got to try pickle brine as well! Never did that before. Just looked up how to make it. I have a Vortex. I just bought a FireDial Baffle Plate for my 22" Weber kettle. I can't wait to try it!
  12. Oldguy68

    Smoking chicken? Best parts of them to smoke and how did you like them?

    Thanks for all the replies! Everything sounds awesome! Going to have to try the chicken thighs. Never did those. I have a whole slew of rubs in the cabinet and always have room for one more! I used apple wood when I smoked chicken. Never thought about the other woods as not to have too strong a...
  13. Oldguy68

    Smoking chicken? Best parts of them to smoke and how did you like them?

    I have not smoked much chicken and I have over smoked it at times. What parts do you all like to smoke. As well as what did you use and what did you put on them?
  14. Oldguy68

    Hello from Pennsylvania

    Newbie here as well. Hello from Massachusetts. I love my 22" Weber Kettle. So many things you can do with it. Lots of accessories for it by many companies. Thanks for joining the addiction! Pete
  15. Oldguy68

    Beef ribs on the Weber Summit Kamado

    Hello kettleheads, I did some beef ribs this past Sunday on the Weber Summit. Used pepper, Lawry's seasoned salt and a few crushed beef bouillon cubes as a rub. I did not remove the silver skin. I just scored them in a checker pattern with a knife. Smoked with some post oak chunks and used...
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