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After you get done with the prerubbed briskets.. try a simple rub on your next brisket and I think you will be surprised what you can do. cooking just a flat is a fine way to cook a brisket BTW.

I like to be the only guy rubbing my meat.

Why hasn't any one suggested a fatty yet? It was made to smoke a fatty.

Maybe it was a joke, but he said he was interviewed by smokerbuilder and there was a video of him doing ribs.

Tim Sills, or at least I think it was Tim Sills.

Dang I am feeling dumb right now.

On one of the radio shows Tim said there is a video of him cooking ribs. Where would that be on the site?

Thanks.

You are sick. And I mean that in the most complimentary way. If I had the fab skills to do that small stuff..........

THANKS for the input, I know the food always taste better the next day . I need to get everything in order, but getting the ball rolling now. Need to go to the city and get all the legal stuff done. This is not true, but I would cook the day before also. I would have my que cooking right along with...

You get a nice seal and I feel that it hold the heat in a little better when the door is open.

Had a million dollar idea to build a Jambo type with square doors, then I saw the R&O.

Just to be clear this is Miami, Oklahoma.

Smokin on Route 66. I may be wrong, but I believe this is a first year state championship.

We are going to be there, who else is going?

I would suggest this charcoal basket to make your life easier. It is my opinion that the charcoal basket is the heart of the UDS and a bad one makes a bad smoker.

http://www.smokerplans.net/index.php?ma ... cts_id=121

I personally think that while using the exact same recipe some people cook a better product LNS and others HNF. Work what works for you. I cook HNF, but I am working on a 235 degree, no wrap method for my ribs. Results are promising so far, but will not change at comps until I am happy. Got to keep ...

Nice looking build!

These guys are bang on. You don't have "too much smoke" you have bad smoke.

A mistake I have seen numerous times is too small an opening between the firebox and the cooking chamber. I would also look at that, but these guys really are the experts.

Get the fire off the floor and then reassess.

http://store.thebbqguru.com/weborderent ... %20Systems

Not really for an offset, but you could utilize one.

dcman (The Czar) wrote:It's a great story but where is the smoker/cooker in this?

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Maybe it needs a ring job? Valve seals?

Or a lower shelf height....

Unless you need to cook cases of one type of meat, I would make the big pipe a traditional. That way you have different temperature zones and can cook different meats at different temps in the same pit.

Takes a little more mastery to cook on, but what a beast.

Good luck with your smaller pits.

smokechac wrote:Does insulating the firebox help? Where did you buy it and what kind did you use? I've seen several websites that sale it but I don't know which to get.

It helps SO MUCH. We used cerwol (sp). You can use Roxul from home depot. Just get the stuff rated at 1800 degrees or more.

Fat cap down and cook her hot, like 375-400 degrees hot. Can't cook her near that hot with the fat cap up. Yeah, the point is like beef marshmallows. Do that at 225. LOL

The juices redistribute in much less than 40 minutes. Rest time was just fine.

Good on you guys!!

Pear is better than apple.

It happens

We cook them HOT 325-350. Foil when they look beautiful, unfoil when they probe like butter, and unfoiled long enough to sauce 3 racks. You could call me a novice... 6th place ribs at the last 4 comps. Biggest one being 70 teams, still 6th place. I am changing the rub and the sauce tomorrow....... ...