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Recent content by sharptailhunter
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That stumps design was interesting. I don't know much about the different designs. What keeps the whole stack of lump from burning at once? It did look like it was well insulated and I like the front door access vs a top door. I was thinking of something similar to this...
That's a good question. I like the size of my chargriller. So far, the most I have smoked at one time was two butts. However, I suppose once I get better at it, I would like to feed more people. So, I think at least beig enough for 4-5 butts ought to be adequate for my needs.
What are the...
I have been giving some thought to making my own smoker. I currently have a chargriller w/ SFB. I have owned it long enough to see where mass production comes before quality. So, I want to build my own smoker. I know how to weld and I have access to a lot of metal fabrication tools. My problem...
I hear ya on that one, Bo will get em going.
The wind here is relentless! I put the butts on at midnight, 12 hours later they are barely at 150*. I just put em in the oven set at 260*, we'll see how long it takes now. I don't want to rush em, but I'm losing a bad battle here.
Capt Dan (and others),
I modded it a little. I lowered the smoke stack opening to just above the grate. I made a baffle and a tuning plate system. Oh yeah, I also made a rack that supports the coals so I can empty the ash pan without having to remove the burning coals.
Because I live in Idaho...
Thanks for the replies. I'm using a Chargriller with SFB. I'm definitely going to use two digital thermometers, one for each butt. Actually, I will have three: one for each butt and one for the grate temps. So, I had planned on using temp as a guide and not time, I just needed to figure out how...
I know the guideline of 1.5 hr/lb. What if I'm doing two butts? Do I plan for the weight of the two combined or just the heaviest one? Could make the difference of 10-12 hours.
I'm going to do some ribs tomorrow, St. Louis style. What should I do with the trimmings? I was thinking of smoking them and since they will be done faster, I would then use them in Dutch's wicked bake beans recipe. What else have you all done with em?
Thanks for the replies, all those recipes sound great. I'm here in Idaho, should be able to find it somewhere out here. I went the first 30 years of my life not knowing what REAL que was like until I went to Kansas City for grad school. I was hooked then and still can't get enough of it...
A few people have recommended that I get some Sweet Baby Ray's as I'm looking to smoke some ribs which will end up with a sort of sweet glaze on em. What I DON'T want is a perfectly good rack of ribs that have been covered with some ubiquitous brand bbq sauce, i.e. Kraft, Stubbs, etc.
So, is...
I'm trying to get a good moist glaze on my ribs, but not saucey. Like the ones in this thread: http://www.smokingmeatforums.com/for...ad.php?t=14558
Is that just from the sugar in the rub? Or, is it from mopping them with something? I want to do kind of sweet ribs using apricot wood so I...