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Worth noting I am not a charcoal guy. I only use charcoal to get things up to temp so my guidelines might be skewed towards a pure stick burner.

Solo, I seem to read there is no temperature on ribs. Just time? So would you agree that as the bone starts to show, let them cool, then into the cooler? When the bone starts to show that is a good time to start checking. For me the final decision is when as I pick up the slab lengthwise with tongs...

Much like the pork being done in advance you can always plan on your ribs and chicken being done an hour or so early and then line a cooler with foil and stack them in, close it tight and lay a towel over the top. They will get very moist in that cooler. NOTE: !!! If you do this you would want to le...

:yth: With some pits you'll even have to reduce your fuel pile and just feed it less a bit more often to get them to hold those lower 215-225 temps. I know before I did that I was seeing quite a bit of white smoke since I was starving what I had in the FB. Try your normal start up amounts but on the...

The Heart of Dixie ... Birmingham Alabama, Corporate Headquarters for Irv's Smokehouse BBQ.

OK OK, my wife says I'm not a corporation ....

Y'all drop by and we'll discuss the facts over a slab and a cold beer

sometime when you are bored try making hobo hot pockets. Toss together all your favorite pot roast veggies and give them a quick roll in EVOO. Make some aluminum foil pouches (multi layered for strength) Scoop in some left over shreaded pork, add a small sized blob of butter and a 1/4 cup beef broth...

DO NOT SEASON WITH PINE, while you will get a residue that might be protective you will also taste that pine in everything you cook! Give the PAM a try and like they said give it a long slow cook with maybe some heavy smoke. The trick for me is that I never clean the walls so to speak. After the coo...

Everything I have read pretty much agrees that after 140 your smoke ring is finished. I'd say for the purposes of moisture go for the wrap for 145 - 185 then unwrap for last hour or so to set the bark. No brisket artist here but thats my thought.

A 250 with 3 pull out racks should handle a 100 halves although that's probably gonna be some tightly packed bird. Everybody has their own chicken process but for me its right around 275F for 3.0 - 3.5 hours for quarters but I like my bird done to the bone. Halves shouldn't be all that different tim...

You guys kill me ... just find some old metal ... slap it in a vice and you get a miniature smoker that folks are trying to find on Amazon.



If it will cook 2 burgers quote me a price!

AMAZING ... and yet I still don't weld

so the one that has the least shock factor to the judge is going to do the best in overall score. so my peanut butter glazed baby backs in a sesame oil sauce, while being one of a kind, are probably just asking for low scores. I wish I had read this a few years ago, this explains a lot. BTW, that i...

I believe I've read about folks using a lawn mower for the first cut. I don't know if they lowered the deck or had to remove the leaf catcher, sorry can't remember the details.

Only ribs and chicken for lunch. Briskets and butts are dinner only here and only then the fire is going at 4:00 AM.

If you have an established fire going and are making adjustments to intakes and exhaust this is when you will most likely encounter white smoke. It's not so much about airflow but airflow in ratio to the size fire you are working with. When the intakes are reduced too far the white smoke will start ...

Sounds like some great adjustments.

Shooting from the cuff, here are some thoughts Try just cooking a flat, the whole packer is a bugger to accurately cook because of the different cuts reacting differently Shoot for an even thickness cut that easily flops over when held horizontal by one end. The better the flop the better the marbli...

If I'm using a cooker where I have to raise my arms all day, that becomes a pain literally. Same goes with a grate that is so low that my back is bending all day. I always think the grate should end up being navel high which means the shelving near by is probably no lower than waist high. No bending...

I like the grit smoker but you're seriously gonna need a smaller spatula.

That's a fat 120, or at least that is the nickname I hear down these parts. I have seen many of these with the FB centered under it. Great smokers and minimal fuel use. I've seen them set up as reverse flow too but was most impressed with the center box set up.

I know one thing that is one of the coolest baskets I have ever seen fabricated. Man, I'd have to drop a plate of stainless over that FB and have one hell of a griddle during those long cooks.

Nice build, clean looking rig.

Good thing I smoked a few extra. Ended up with only 2 to put up in the freezer. Neighbors are fairly predictable. :kewl: I trimmed these pretty close and mixed in extra brown sugar on the rub so the bark ended up being fairly crispy http://i1241.photobucket.com/albums/gg510/capgman/Smoker%20Pics/but...

Smoked some Butts for family and friends today. Neighbors ended up buying about 7 themselves so no extras for my freezer but had a blast and I had planned on getting a few calls during the day :kewl: Fire was lit at 4:00 AM, smoker was 375 F by 5:00 and the butts were sealed tight by 5:15. Temp actu...

I'd go ahead and cover those sand pans with aluminum foil. Easy clean up to reuse the heat sink pans and also prevents anything from "dusting" up from the sand itself.

Looks like a blast!

Mine are at grate level for I guess the main reasons already mentioned. I want to force my smoke to linger a bit rather than make a straight line exit. The path of the smoke also represents the path of the heat (in my mind's eye) so my thoughts are to get that smoke rolling and disperse the heat in ...