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  1. soafung

    Competition Help

    Well, i know it has been awhile since i have been awhile since i have been active, but i have been really busy.  Work is crazy, have a new baby girl (she loves watching me smoke and grill) and just life in general.  Anyways, let's cut to the chase.  The Comp Team I am a member of needs help...
  2. soafung

    don't forget this guys

    http://cajunbandit.com/
  3. soafung

    Comp Help/Suggestions

    first off, let me apologize for being inactive for sometime.  with that said, comps and the preggo wifey have been reasons for my inactivity.  Our team has come upon a road block.  our last comp we were not in the to 10 in any category.  i would like to ask my fellow texas residents for flavor...
  4. soafung

    Pricey cut dlemma

    my birthday is sunday.  i will be having people over on saturday for the "bash".  expecting 10-26 people.  should i go with rib roast or beef tenderloin?  never done either, so i need help. i would also like suggestions on how to prepare both cuts.  rubs, IT finishing temps and so forth.  help...
  5. soafung

    who would win in a fight...?

    the GOSM (3405GW) or the Smoke Hollow (34168G)?
  6. soafung

    smoke ring trouble on 22.5" WSM...still

    i don't get it.  i've followed he minion method to the T.  I've done the KISS method exactly as spelled out in low & slow.  i know the smoke ring doesn't = flavor, but it will deduct points in appearance at the comp coming up.  why can't i get the smoke ring?  i use more wood chunks than either...
  7. soafung

    anyone know about these?

    i'm going to get my father in-law an electric smoker for his birthday and was wondering if anyone had any knowledge about these (Cajun Injector Electric Smokehouse).  i realize that most would suggest the 30" MES, but this was actually my wife's idea and his bday is on the 3rd.  their are no 30"...
  8. soafung

    i want some cherry or maple

    i have traded with SmokingOhioButcher a few times and he always hooks me up with some great woods that i would never be able to find here in the lone star state (TEXAS, YAY!).  well, i'm looking for some cherry and/or maple.  i'm willing to trade pecan or some local wild peach wood.  i will...
  9. soafung

    My other Smoker Build

    ok, ok.  this "could" be a smoker, but i hope not.  once the smoke comes out, there's no putting it back in.  would be a waste of a couple thousand tax payer dollars.  i'm bored at work and i can only strip so many jumper wires before i need to take a little break.  this thing is really a...
  10. soafung

    question for the WSM operators

    ...where is my smoke ring?  i have used the 22.5" WSM twice now and i love the simplicity of operation, but i'm missing the deep smokey flavor and smoke ring i use to get from my offset. i put 6 tennis ball sized chunks in the first smoke. i used almost 10 tennis ball sized chunks on the second...
  11. soafung

    22.5" WSM Madien Voyage

    ok.  i'm doing a staged smoke as the first run on my 22.5" WSM.  first stage: Turkey Legs, Turkey Thighs, and Boneless/Skinless Chicken Breasts.  these should be done before i add the second stage (6 lbs brisket flat and 3 racks of spare ribs).  i'll keep you guys posted!
  12. soafung

    this will be ugly

    i don't know what my problem is...i just got the WSM (haven't even cooked on it as of today) and i'm about to build a UDS.  i'm an automation technician and we have a bakery that we do work for.  i was at the bakery the other day installing a new dough mixer weight controller and load cell...
  13. soafung

    it's official...i'm a WSM nut

    i picked the new 22.5" WSM from Lowe's yesterday after the month long ordeal.  i know you don't really NEED to season the WSM, but...like i'm gonna get a new smoker and not do a test run.  i ran it with a full water pan and about 7 pounds of the Kingsford Hickory briquettes.  the charcoal was...
  14. soafung

    HOLY CRAP! I'm in a cult now!

    well..more of a very dedicated advocacy group.  i ordered a 22.5" WSM as a late birthday present for myself.  the wife will not be happy, but with as easy as they are suppose to be to run, maybe she can use it and i'll use the offset for "spouse time".  smoking together is spending time...
  15. soafung

    chuckie question

    me and the rest of my bbq team are having a friendly little throwdown on saturday. everyone will be cooking 2 racks of spares and an "other". one guy will be doing turkey breasts, one some sort of fish, one...i don't know, and i was gonna do a chuckie for beef flavor. i would do a brisket...
  16. soafung

    hot and fast brisket

    just wanted to ask the few of you that do it (or have done it this way) what temps did you run and what was the estimated time adjusted to? 225* = 1.5 hrs/lbs...XXX* = X hrs/lbs would really help me out on suggestions for my dad and his new smoker. he likes it, but doesn't wanna do the whole...
  17. soafung

    yard bird finish temp?

    cluckers are done @ 167 - 170, correct? wanna double check.
  18. soafung

    suggestions on a starter unit

    my father has gotten very jealous of the fact that i can finally out do him on something...Que, duh (but that's about it). He started asking me a whole bunch of questions about my rig (see my sig below) and then, he asked about propane rigs. i have not the slightest clue about them other than...
  19. soafung

    Bman is the MAN

    20 lbs of apple wood from Bman62526
  20. soafung

    that SOB sent me a package

    well, i got home from my weekend trip to the mountains this afternoon to this... 13 LBS. OF PEACH WOOD!!! i'm so excited, because i've got a team cook this coming weekend. perfect timing.
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