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  1. thmoker

    What's your 'other' hobby?

  2. thmoker

    Smoker Temp for Baby Backs

    This response is perfect and simple...I agree with every word. I don't spritz or mop, but that's all about your preferences. It's not so much about temps as it is about time with BB's...the "bend test" tells you when you've reached porkfection... OK, better smoke me some this weekend.
  3. thmoker

    Greetings - New OC Wrangler owner

    Nice! Probably not a better smoker for the money than the Wrangler...enjoy!
  4. thmoker

    Old Country BBQ Pits Over and Under Smoker

    Lester, I think that model is fairly new. There may not be any reviews yet. I saw it for the first time in an Academy in Jacksonville when I bought my Pecos last spring. Looks pretty well built and I was very tempted to change my mind. If you get one, please let us know what you think.
  5. thmoker

    Old Country BBQ Pits Pecos Owners Thread

    Slim, I don't use a basket for charcoal but I can see that it works well for others so it's worth a try. I decided against using the firebox grate (the one that slides in over the coals, meant for grilling) because it seemed to sit too high. The thin one that comes with the grill is useless...I...
  6. thmoker

    Old Country BBQ Pits Pecos Owners Thread

    on my grill, wide open chimney runs temps way too high. I tried to control temps with the FB vent only but couldn't get any consistency. I need to be able to get other things done while I'm cooking. I have found that keeping the chimney mostly closed is more forgiving. But as I indicated, it's...
  7. Kingfish

    Kingfish

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  8. thmoker

    Kingfish

    anybody got any decent recipes for these guys? butter/soy marinade for 30 minutes prior to grilling is excellent, but I'd like to smoke some steaks and maybe make some dip.
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    photo 2.JPG

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  10. thmoker

    Wasn't a rib fan but now getting closer.

    "So I have not always been a Rib fan..." sorry, you lost me. j/k, they look great!
  11. thmoker

    Old Country BBQ Pits Pecos Owners Thread

    Slim, I agree with above advise to use sticks over chunks. It's easy for me to say because I live in FL and don't have to deal with freezing temps, but I've never had a problem getting and keeping temps in my Pecos. I've always used standard fireplace sized pieces of split red oak, and I try to...
  12. thmoker

    Never saw a butt do this!

    Whatever temp you want to cook at....IT of 200-205 I like to cook my butts at 275. When it hits 203, it'll jiggle like a jello mold. Perfection.
  13. thmoker

    Wood Splitter

    been thinking about getting one, but I don't have any real good "smoke wood" trees in my yard, and getting the wood delivered split is pretty cheap around here. Glad to see that it's a good unit. Is it built well?
  14. thmoker

    Never saw a butt do this!

    do that...then take it off the smoker, wrap it in foil and towels and put it in a closed cooler for an hour or two. That pig will be barking like a yard hound.
  15. thmoker

    Sweet Texas B-B-Q Sauce anyone?

    I've been using this recipe on my ribs for the past few smokes and I really like it. It's simple, so you can tweak it to your own taste. I deleted the liquid smoke, and added siracha sauce, a few drops of sesame oil and then I hit it with a stick blender to smooth it out so it will squeeze out...
  16. thmoker

    Sunday Brisket with Q-View on ECB

    Yum
  17. thmoker

    The science of "the stall"...

    I found this interesting explanation of the "stall" that we all hit when smoking meat. I hope it hasn't been posted already, but if so it may be new to some folks. http://www.genuineideas.com/ArticlesIndex/stallbbq.html This may be exactly why there is so much less liquid in meat that has been...
  18. 200x200px-ZC-2ce6e11e_image.jpeg

    200x200px-ZC-2ce6e11e_image.jpeg

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  19. thmoker

    Old Country BBQ Pits Pecos Owners Thread

    I would like to see some photos of that setup if you can get them, JBurn. Last weekend I smoked a smallish BButt using a new (to me) method that produced results that my wife and sister-in-law are still talking about. I smoked between 225-275 until internal temp hit 201, then pulled the butt...
  20. thmoker

    Splits NOT burning???

    Dan, if you continue to have problems getting the splits to catch, an emergency fix is to open up the lid and side of fire box and use your leaf blower to force a good flame up. Just be sure to aim it away from your food to keep ash from getting on the meat. I used to put some foil in to block...
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