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  1. sticksnbones

    Unsuccessful but learning, my first try!

    If you have a football shaped hole of about 5x12 inches between the two chambers you shouldnt have problems getting it up to temp with an accurate thermometer at the grate. cut some 2x2 splits and throw 5 on top of about 30 hotties(briq). pull the ash door open a half inch and open the vents...
  2. sticksnbones

    FIre management question-check my thinking

    I started smoking at 250-275 most of the time to dodge the stall. I actually like ribs better cooked hotter. they seem leaner. Im no expert but I give the fire as much air as it wants with the chimney wide open and keep a small pile of black chunky charcoal with a small split or two afire on...
  3. sticksnbones

    Started building my first reverse flow pit this weekend. Here are some pictures of the progress. 20"

    Awesome build Maddog! Keeping an eye on your progress.
  4. sticksnbones

    Smoking a turkey for the first time

    Noboundaries has it covered. Excellent advice
  5. sticksnbones

    My first attempt

    youre chicken looks awesome btw
  6. sticksnbones

    My first attempt

    I usually do bone in turkey breasts or whole ones between 9 and twelve pounds. those take two hours or so. ive done a rack of breast tenders in 20 minutes. a good probe really helps. 165 finished temp and lotsa early smoke. i wouldnt think breasts would take much more than an hour on my vertical...
  7. sticksnbones

    My first attempt

    I shoot for 375 on birds. this is where the charcoal fired verticals really shine. pull at 165 and dont tent. definitely golden and crispy skin. pour smoke on early
  8. sticksnbones

    grates for grilling

    looks like a loading ramp from a landscaping trailer
  9. sticksnbones

    4th of July cooks...

    awesome event! would have loved to seen pics of that beast.
  10. sticksnbones

    New to you, but not to Q.

    Thanks Brained121 ! I joined this sight because I have benefited from all of the chatter that goes on here. From smoker design and operation to mods and cooking techniques. Hoping I can give something back
  11. sticksnbones

    New to you, but not to Q.

    Thanks SmokinAl! Are those all your recipes? I want to try bacon and I bet the dry aged Ribeye is phenomenal. Im scheming about a closed door prime rib cook started on the smoker and then moved to the oven.
  12. sticksnbones

    New to you, but not to Q.

    Thanks Smoketrail Steve! I will try to get some pics on here and start a thread about unique builds. Never saw one before but it cooks nice. The price was very right. lol
  13. sticksnbones

    New to you, but not to Q.

    Tanks for the welcome words Submariner!
  14. sticksnbones

    New to you, but not to Q.

    Thanks Ray! How hot can you get the pizza oven on your kettle? Been wanting to build an outdoor masonry oven for pizza that would hit 1000 degrees. I have a nice vintage kettle. might be a whole lot easier to go that route:grilling_smilie:
  15. sticksnbones

    New to you, but not to Q.

    Hello ladies and gentlemen! My name is Brad and I'm happy to take this opportunity and join your group. I smoke mostly ribs and birds but am excited to get into the recipe section and explore some other smoked goodies as well. I started outsmoking meats on an ECB bullet about ten years ago...
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