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  1. the bishop

    Smoking Butts and Ribs for my daughter's birthday tomorrow...

    Well, good news. It went great!  The pulled pork was melt-in-your mouth tender, and the ribs were at the point right before they fall off the bone.  I made Dutch's Wicked beans with some added in smoked trimmings (Minus the heat, there were kids here) and they were a huge hit. So was Tip's slaw...
  2. the bishop

    Smoking Butts and Ribs for my daughter's birthday tomorrow...

    Here we are at the 24 hour mark. One is finally done, the other should be within a few minutes. Had them in the oven at 200 while I slept, wrapped tightly in foil.  Smoker is already loaded up and running with 6 racks a St. Louis cut ribs over cherry.  Once I have a chance to have breakfast I...
  3. the bishop

    Smoking Butts and Ribs for my daughter's birthday tomorrow...

    Hahaha. Don't know about you, but I'm at the delirium stage.  I finally threw in the towel, foiled them and they're now finishing in the oven.  Ran out the propane tank.  These suckers are at the 16 hour mark and still not in the 195-200 range.  I should expect this, happens to me every time I...
  4. the bishop

    Smoking Butts and Ribs for my daughter's birthday tomorrow...

    Finally broke the stall, temp is now 182 and climbing.  I can't wait for it to hit 200 so I can wrap it and stick it in the cooler, then hit the sack. I'm beat, been awake for the better part of 36 hours.
  5. the bishop

    Smoking Butts and Ribs for my daughter's birthday tomorrow...

    Don't do that! You bow might be a bit... stringy. Sorry, couldn't resist. 
  6. the bishop

    Smoking Butts and Ribs for my daughter's birthday tomorrow...

    Thanks, guys. I will.  Been stalled at 170-171 for about 2 hours now, debating foiling them.
  7. the bishop

    50 Pounds of Butts for a Halloween / End of year celebration at Work Oct 31 for 100 People.

    What mods did you make?
  8. the bishop

    Smoking Butts and Ribs for my daughter's birthday tomorrow...

    Got a load of stuff getting smoked for tomorrow.  Figured you guys might want a look at the few pictures I took in the process: Here are the St. Louis cut ribs I cut down from full spare ribs following the instructions: Here are the two 7 pound butts in the smoker for a few hours, and the...
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    butts.jpg

    • the bishop
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  10. smoker.jpg

    smoker.jpg

    • the bishop
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  11. ribs.jpg

    ribs.jpg

    • the bishop
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  12. the bishop

    trimming spareribs St.Louis Style

    Just a quick thanks for the original poster!  This worked out perfectly. Don't be afraid to cut your own St. Louis ribs!  It's not hard at all.
  13. the bishop

    GOSM Big Block - Water Tray Paint Issues

    Are you sure that's not just residue from the smoke on the bottom of the water pan? I noticed the same dark brown/black liquid, but it washed off the bottom of the tray no problem.
  14. the bishop

    New user hello, and I blame all of you!

    Here's the first set of ribs out of my new big block. I'm very happy with the smoker, it was *very* temperature stable with a load of food in it. This is what was left in the wood bin. It started turning to white ash and I saw a few embers once I was done eating and cleaned up the smoker.
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    wood.jpg

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  16. ribs.jpg

    ribs.jpg

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  17. the bishop

    New user hello, and I blame all of you!

    Also - I've been mopping the pork once an hour with apple juice, and they have a nice rub on 'em. Forgot to mention that.
  18. the bishop

    New user hello, and I blame all of you!

    Ok, update on the smoker. I decided to see what it'd do with small load of meat in it. I've got two racks of ribs and a small pork butt in there. Full pan of water, wood tray filled with 3 2x2x2 hickory chunks and surrounded by cherry chips, tray is roughly 1/2 full. I've got the propane tank...
  19. the bishop

    New user hello, and I blame all of you!

    Otis, thanks for the tips. I'll keep them in mind. I'm considering some sort of capped off chimney for the top of the Big Block - The open vent on top will make smoking in rainy weather a pain.
  20. the bishop

    New user hello, and I blame all of you!

    Squib: The flame has a little orange it on medium and high, not as clean and blue as yours. Also seems to be higher than your flame, too. That's with the tank open 1.5 turns. The higher temps were during the seasoning process, with a full water pan and a mixed load of hickory chunks and chips...
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