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  1. red roosta

    kielbasa, first time

    smoked 5 lbs. of kielbasa today using Rytek recipe changed up a little, pork shoulder, chopped fresh jalapeno and cheddar cheese, light pecan smoke, taste was pretty good.
  2. red roosta

    Xmas Present

    made ( smoked) a xmas present today, hope they enjoy, mmm, would it be wrong to keep this for myself?  
  3. red roosta

    Practice Ribs

    Smoked a slab of St. Louis cut spareribs as a practice for a local rib cook off, my opinion-looks,-pretty good, taste-very good, tenderness could have smoked maybe 20-30 minutes more, had bite through,  little to much, 3hrs.-unwrapped, 2hrs.-wrapped, 45 minutes-glazed.
  4. red roosta

    Whole Hog

    First try at smoking a whole hog, 100lbs. dressed with skin on, I put a rub in the cavity, injected the meat and rubbed oil on the skin, used lump charcoal with a split of hickory and cherry, smoked at 250 degrees for 10 1/2 hrs. to internal temp of 205 degrees, on a Peoria Cookers Meat Monster...
  5. red roosta

    Reverse Flow Offset Smoker

    firebox and cooking chamber are 1/4" thick steel, cooking chamber is 70"x30", two 5'x16" doors, 1 1/2" grease drain, two removable racks, bottom rack is-58"x28", top rack is 58"x22", 5'x30" storage area on front, warming box with two vents-40" tall, 17" deep, and 24" wide with 3-racks and drip...
  6. red roosta

    baffle plate

    is the baffle plate in the warming box of a Lang 60 Deluxe removable ? Thanks
  7. red roosta

    250 build question

    Hi, this is a great site with tons of info, thanks, I'm starting a 250 offset rf smoker build and wonder how far down into the cook chamber the chimney should go? Using 6" dia. pipe.
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