SmokerBuilder.com

Done, thanks!

Barrion2018 wrote: ↑

February 6th, 2023, 7:06 am

I’m really going to miss this site. The other site is great, but this one is special to me.

towtruck, I hope you travel over to the new site. You have a lot of great knowledge to share. I know I have learned a lot from you and Big T. Hope to see you there.

There is a new site?

I smoked three racks of baby racks and kinda cleaned out the cupboards to do it. I prepped them by de-skinning them, slather in mustard, two kinds of rubs, a spicy one and a bold one, used some special seasoning as well. Next they were smoked for 3 hours at 225*. I then crutched them using only peac...

Welcome!

We were going to have a friend over on Thanksgiving and I was going to cook a leg of lamb in my wood fired oven but she ended up going to her daughters instead. We did a turkey instead. I wanted to smoke our turkey this year as I did one earlier and it came out great. The wife wanted to stuff it so ...

Welcome!

What about injecting it.......plump that sucker up!

That is some pretty good life I would think......heck of a test run!

The wife had a whole chicken and a 5# pork roast she wanted cooked and had no idea what to do with them. It's been hot all week and tending to a smoker did not sound fun all week. This morning I put together a 10 hour snake in my big BBQ/Smoker and placed a pan of water inside the snake. I seasoned ...

Nice ! I do like to stand at the counter and eat sometimes. That way I’m already there if I want more! Do you wrap your ribs? How hot and how long do u cook em? Sent from my iPhone using Tapatalk I smoke baby backs at 225*-250*. Rubbed and 2.5 hours bone side down, wrap in foil with any one of thes...

I usually finish them on the smoker and then place them on a plate and cover with foil long enough for them to cool down to eating temperature. I never shoot for an underdone rib and try to finish under the foil. I really don't think they need a rest at all and can go from smoker to plate in one sho...

It's been a hot summer and this week will be in the 110-115* range. Today I wanted to smoke something and not waste the weekend not cooking something. I went out to the garage freezer and pulled out a 5 lb pork butt. As I walked back in the house it defrosted in my hands and was ready to season. I s...

Looks good! We will need some pictures of that thing in action next....

I'm a baby back smoker kinda guy. Pull the skin and cut the racks in half to make them easy to handle. Full racks with the skin off want to fall apart on me. The larger cuts of ribs have too much meat for my taste. If I want more meat I will smoke a butt.

Looking good so far.

Those are insane times IMHO. I don't do comps and could cook my chickens in that time from a cold bbq. No way I could get a rib done in that time the way I cook. I think I would have to practice a hot and fast cook and see if it is worth it to even try. The rules seem to be set up to make it very ha...

I used vermiculite to insulate my pizza oven. I used a cement binder just to stick it all together to my brickwork. It will transfer heat but it does it slowly. I think loose crumbs will do the same thing as the air in the mix will allow heat transfer. There is one way to check it though.....build a...

That looks great. I'm wondering if you are going to make a shelf that you can slide up to the oven opening to facilitate sliding pots and pans into and out of your oven. If you're strictly a pizza cooker it's not needed........I cook everything but pizza it seems and being able to slide stuff in and...

Very nice! That should work pretty well and hold heat for a good time.

I recently sold a piece of property and hauled all my belongings home. One of those items is my nearly 50 year old Weber kettle. My father in law bought this bbq used back in the mid 80's. The original owner had gotten the life they wanted out of it and my FIL bought it for $1. He bought it to burn ...

Nice....you are motivating me to get my big spit installed....

I don't cook for large crowds but will do smaller groups of 6-10 people at work and what works for me is timing everything to be cooked. Beef or pork can be wrapped and let rest while the chicken is finished off to be served right off the cooker. It just takes practice knowing when things will be do...

Last Monday I had the pizza oven and my smoker going. I smoked some baby backs and used the pizza oven to make a fancy potato dish. I have a few more recipes to try out with potatoes and at some point I will actually make a pizza again =)) Loving my pizza oven!!!!! I even had help cooking in it from...

That is nice. I will be watching for the wheeled pizza oven!

Nice rig.....I remember seeing one of those featured on a bbq tv show not long ago...looks like they work well.