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  1. wtipton

    Its been awhile.

    It's been awhile but we're back. Can I get a like for our newest adventure? Removed link per admin request. Enjoy the pics
  2. wtipton

    RED ALERT!!! RED ALERT!!!! ALL BBQ PIT MASTERS MUST SEE THIS!!!!!

    OK Guys I cam across this and have to share with all so they can avoid the trap!!!! this video is a little slow but holds valuable information that EVERY BBQ GUY NEEDS TO KNOW!!! You have been warned William
  3. wtipton

    All Night Brisket

    Greeting all and happy Saturday Night, I figured I better sit down a write this before I pass out as I have been awake for the last 38 hours....  So my Sister is in town for a visit and has never had my BBQ, So I decided to treat her to a Brisket. I had a 16# in the freezer that i thawed out...
  4. wtipton

    Brisket Stall

    Hello Everyone, Quick Question, I have done a couple of briskets and have seen the stall take several hours. So I am having a huge BBQ this weekend with 2, 20 lb Briskets and was thinking of when to throw them on the smoker. I have always injected my briskets and was wondering if that extra...
  5. wtipton

    The new smoker is Built and first smoke

    Greetings everybody and Happy new year!!!! Today I would like to share the new smoking rig for Flying Pigs BBQ (My Dad's new hobby). This is a custom Smoker out of 98% recycled material (the only thing bought new was the angle iron). It is a 250 gal propane tank with a 60 gal air tank as a...
  6. wtipton

    Tipton's Tropical BBQ Sauce....

    So this sauce came about after a last minute decision to smoker some ribs at my parents house this last weekend, and realizing that my parents did not have any of the ingredients to make my standard to go sauce. look around the cupboards I found a bottle of stubbs original BBQ sauce. Now I have...
  7. wtipton

    1st time Brisket... A Thanksgiving adventure W/ QVIEW

    Greetings fellow smoke-aholics. So This story takes place last week (sorry for the delay to those that were waiting for this).  First I had a 4lb brisket that was trimmed of its fat cap from the store so after talking with Piney in the chat he suggested  I wrap it bacon to keep it from drying...
  8. wtipton

    Question on my pork butt

    Hello fellow smoke-a-holics, I currently have 2 10# pork butts on the smoker, they have been on for 3 hours and have had a avg temp of 275. I just put a temp gauge in them and the IT is 160. It seems awful fast for these large butts to get that hot so fast. I added apple juice to the pans and...
  9. wtipton

    Question on sapling wood

    I have been looking for fruit wood in my area (Salem Oregon) and it seems that most people like there tree and don't want them cut down . But there will be abundance of thinning coming up and the suckers and trimmings will be available  Now my question... With the suckers being all soft sap...
  10. wtipton

    Smoking pulled pork on a makeshift smoker ( w/ Q-views)

    Hello fellow smoke-a-holics, A little back story... 2 years ago I made a very poor attempt at a reverse flow smoker made from a 55 gal drum and home made fire box. Well it was a huge flop (my ratios were way off so nothing worked right), so plugged the fire box and filled it with sand to use...
  11. wtipton

    What type of smoker to build

    Hello fellow smoke-a-holics, I am new to this forum and have been looking at the various builds people have done. I am looking to build my own smoker in the next month or so and am undecided on what to build. I have been leaning towards the double barrel smoker but have heard that heat control...
  12. wtipton

    Hello from the newbe

    Greeting fellow smokeaholics, My name is William, I am 32, husband to a VERY understanding wife and father to 6 kids and live in Oregon, I caught the barbecue bug from my Dad when he built a smoker out of a old wood stove and a vertical mounted propane tank. we call it the alien because of the...
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