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Hey everyone... in the thought process phase of preparation for an insulated vertical RF smoker. Right now (subject to change as still in the thought process), I'm looking to build a 24 x 24, and tall enough for four racks in the CC. With this in mind, how tall of a Firebox should I plan for...

Decided to smoke up a Boston Butt and make some pulled pork to eat while enjoying the Championship Football games. For a changeup, I made up my own Cajun Butter injection and topped with a little of my own dry rub. Let slow smoke from early morning throughout the day. Turned out real moist and...

Hey guys... I'm wanting to build a vertical RF smoker with water pan. I'm still in the design phase, and this will be my first vertical smoker to ever own..... I'm more accustomed to my horizontal RF and UDS smokers, but one takes up too much room and the other don't hold enough meat. I'm...

I've been tinkering, revamping, altering, etc.... my own personal dry rub for the last few years....what a headache to get to this point. When I first started, it seemed like it'd be a simple process....and I've made some 'good' rubs during this time...but nothing that caused the "WOW" factor...

Looking to compete in a MBN Que competition in a couple weeks, and one of the categories is Pork Loin. Cooking Loin is a favorite of mine, so looking forward to this one. Question is: Anyone have any ideas/pointers on building the turn-in box? I'm thinking some nice, same-size slices? Sauced? No...

A co-worker of mine is fanatic over my 'Que, and approached me several weeks ago if I would be willing to cook for his church's get-together, which will be this coming Sunday. He's providing the meat, and the charcoal, whichever brand I wanted. All I'd be out is my time and my seasonings, and of...

Once again, the weekend descended on me and I wasn't able to get my smoker finished. Still awaiting some parts, AND the band had a couple shows to do, so time just wasn't in my favor. Also...once again my family wanted me to grill and smoke some food AND my friend whom borrowed my patio smoker...

Well, this weekend I was getting ready for a good relaxing Sunday of watching football when my wife decided to inform me that I was supposed to smoke a couple pork loins. Not that I ever need an excuse to smoke some good meat...but in this case, it was problematic. See, if you've watched my post...

Well...after several delays....I finally got to start on the build of my 250 gallon RF smoker. Had the tank for about a month, but between my wife being in the hospital....and my bands busy schedule...it's been hard to start on. This weekend finally gave me the chance. My friend, Shane, and I...

First off...this will be my first smoker build of this size. I've done a few barrel smokers, but nothing like this. Seemed easy while it was just a design in my head and before I actually got the tank, but looking at it now, it all seems rather intimidating. Lol. On to the point.... I was able...

I'm thinking about building a double-barrel smoker. I hope I'm putting this in the right category, although it's not a UDS really, but it is barrels. SO, I've noticed that on most of the double barrel smokers, the flow vent that connects the lower firebox to the upper cook chamber is usually...

Decided I would share a recipe that I've made for years at home, and it's always requested. It is an authentic Mexican dish, but I've tampered with is some to suit my family's tastes. Also, it's originally made to be eaten in a bowl...just like chili... but my family has changed that as well...

Son: "Daddy, I fell in love & want to date this awesome girl!" Father: "That's great son. Who is she?" Son: "It's Sandra, the neighbor's daughter" Father: "Ohhh I wish you hadn't said that. I have to tell u something son, but you must promise not to tell your mother. Sandra is actually your...

Looking at several posts, I notice some separate the point and flat before they smoke it, and others wait until it's cooked. Is this primarily a preference thing, or is there a definite reason for either/or? Seems easier 'before' as far as visibility, but as I haven't smoked a brisket yet, this...

Didn't post pics of this, as these are simple and fairly self explanatory. I've made these several times and they've been a HUGE hit each time. I find myself being asked to make these quite often. Ingredients: bacon Cream cheese jalapeno slices (can use the circular slices, but they sell...

Hey guys, I'm Charles and I live in South Central Mississippi. My experience with BBQ is mostly just home cooking, but several years ago, I began to 'tinker' with the whole process. I wanted to make my own rubs, my own sauces, etc.. instead of being forced to use what the grocery store thought I...

Hello everyone....new member, and loving the site. Hoping to learn and share on here! My question is, although I'm a fan of making my own sauces and rubs, occasionally I do venture out and test commercial products to sample what else is there. Recently, I found a box set of Jack Daniels...