SmokerBuilder.com

Good catch...lol. I'm not that talented.

well i listened to the show. I heard that I may have posted the thread to maybe brag about the opportunity. Well I thought about it, and I really dont think thats correct. I came to the website for advice. Just because I dont take a certains persons advice, dosnt meen dont respect the advice. I appr...

dcman (The Czar) wrote:Look under Announcements… Pit doctors radio show

Sent from my iPhone using Forum Runner

dcman, I found the thread. saw like 6 episodes. Which one is it, and about what time? Thanks man.

Gizmo_Rick wrote:Wait … What? … … if you're resting at 160F - there's your problem

no. Resting at 195. Wrapping at 160.

dcman (The Czar) wrote:I can't link from my phone....and my home internet is down....it's the radio show that we are always talking about every Sunday on here....

Sent from my iPhone using Forum Runner

did a quick search and didnt see it. shoot me a link when ya can. Id like to listen to it. Thanks. Joe

So I guess after hearing several wise and successful business owners… You decided to go against what advice is been given? And FYI we did discuss your issue on the radio show in case you're interested you could go back to the archives and listen to it… And I am speaking from direct experience about...

dcman (The Czar) wrote:Did you spritz during the cook? What temp did ya foil ? And how long to let rest?

Sent from my iPhone using Forum Runner

I didn't spritz. Wrapped at 160 and rested for one hour.

Thanks guys. I noticed the flat was dryer than the point. Is there a way to keep them both moist? Maybe take the flat off a hour or 2 earlier?

158 degrees and wrapped.



Uploaded with ImageShack.us

El Gato wrote:NICE!!
How long do you think it will take you make it?

El Gato

im thinking 1-1.5 hours per lb at 225-230. in other words a long time.

Certain people from the family asked for brisket this weekend. I cant let them down.

injected and marinating. just an addition for my sons 4th birthday party.



Uploaded with ImageShack.us

well after many "meetings" with my boss, his attorney, my father and his attorney papers are being drawn up.

thanks guys. ribs been on for 1/2 hour so far. I did something diff today. I put 2 10lb bags of kingsford in there and lit. let smoke simmer down to about nothing and shes been keeping heat with dampers closed. lol. ganna do a really light wood flavor today. company comming.

bueler......bueler......

thanks josh. as of now i work 45 hours a week same as owner. off sat sun. i see him sometimes pull his hair out, and mentioned that to him. he got a kick out of it. i know running a business isnt easy or everyone would do it. But I do trust my boss. i dunno, tues ill know a lot more.....hopefully I ...

Ok, well dads on a diet and im cooking sunday anyway, lol. He can have beef, but no pork, and no sugar. I love the pork ribs and have them down pat when smoking. His beef ribs have everything but the brown sugar on them. they seem much thicker than the pork so im guessing they take longer to smoke? ...

Frank_Cox wrote:Don't buy the blue sky

what does that meen?

Virtually impossible to go through the do-diligence process in that amount of time. that sucks........i dont know what to do. i dont want to regret doing it, and dont wanna regret not doing it. :beer: i just dont see that ill have a opportunity like this again where the business is established, and...

No one knows the situation better than you and the owner. It's really hard to give advise without having more information. To make decisions like this you need to know the financial status of the company including but not limited to credit standing with creditors and suppliers. Also you need to kno...

dcman (The Czar) wrote:We took a poll and suggest....git er done!

Sent from my iPhone using Forum Runner

lol, you said run 5 minutes ago.....lol.

Smoker Tom wrote:G-I-T R D-O-N-E

Sent from my MB886 using Tapatalk 2

lol ...cmon guys.....just a lil advice, lol

dcman (The Czar) wrote:We took a poll and suggest....git er done!

Sent from my iPhone using Forum Runner

really? can you elaborate?

I know this isnt about smokers, but I dont know where else to get an idea other than from cool guys like you... :beer: My boss is 70 years old and talked to me about having me take over the business within the next 1-5 years. He said he is selling due to his age. He owns a welding, machine shop. The...

It has been my experience that this cut of meat is very easy to smoke and finish with good results as long as I have some basic things. Good temp gauge on the CC and on the Q itself. I use a Maverick ET-732 for that, and confirm my finish temp with the Thermapen. It is a bit pricey, but the stress ...

Can you pull the bone out? I think you might be able to pull it and let it rest for a bit then good to go....and if you don't have a Thermapen then I wouldn't believe anything.... Sent from my iPhone using Forum Runner Nope, no thermapen. is there a certain model I should look for? So.....I tried t...