i've seen plenty drum smokers with the intake near the top and routed down to an inlet on the bottom. are there any drum smokers (aside from custom) with a direct inlet at the bottom similar to a wsm?
i ordered a case of thesehttp://www.iowapremium.com/copy_of_est--8-angus.aspx from sysco , they market these as upper 2/3rds choice. they look great in the cryo but does anyone have any first hand experience with these , price was $2.84 per lb
i have always cooked my individual pieces of turkey dark meat to around 175f, and have found it ok, but thought that it could be better. wondered what would happen if i treated a turkey drumstick like you would treat a pork butt, lamb should
i have only done about 6-7 briskets now, but wanted to start trying different things especially after reading aaron franklin's book and watching a bunch of videos from him or about him. disclaimer....yesterday probably wasn't the best time to ex
just splitting some oak for the ribs i smoked today. beautiful weather! https://youtu.be/ah0j9xypd04 cheers!
i saw the post and basically it described exactly what i have experienced 3 times now and essentially got me so aggravated this last time that i am seriously wanting to sell ours and get a different grill. however, every grill that is similar ap
hello everyone, my name is dominick. i am a recent bbq addict and just am pursuing excellence in my bbqing. oddly enough my wife doesn't like red meat, but loves my briskets i have made. about a year ago my crew at the firehouse got me into bbq
hypothetically, lets say we typically compete around kc at an elevation of 1000'. and hypothetically, we were going to compete in frisco at an elevation of 9,000'. how would the elevation effect hot and fast, hypothetically...
a couple of years ago when i was in chicago for work, i got to eat at primehouse, the david burke restaurant that is famous for dry aging steaks. i was blown away by the flavor and the texture. i was not blown away by the price. in december of
hello all, i have been a lurker here for sometime but my buddy smokiemon told me it was time to get serious and set up my account. so here goes. image:...
so i bought a reconditioned food grade unlined barrel at a local company today. drilled it all out for hardware and i'm not burning it out. this has gone on for about two hours and i have a few very stubborn spots on the exterior near the bott
*mrs b! congrats** to mrs b on a fantastic throwdown win!* image: http://i980.photobucket.com/albums/ae286/pashn8one/bbq%20brethren%20td%20and%20%20stuff/applausegif1_zps69da9f92.gif as the winner of the bbq brethren "*fish & seaf
i tried ordering from big poppa on free shipping day but had issues so i sent the link to my mom and she had a hard time also. so i couldn't get my order in until the day after the free shipping. i am glad i didn't wait for the next free shippin
hey everyone! long time since my last post. i had a catastrophic failure on my pc and just got going again recently. glad to be back in action. hope everyone is doing well! anyhow, main point of post, i seem to be in a lump with my uds. old l
if the fire is a rockin.... :becky: image: http://i1226.photobucket.com/albums/ee407/amerivet/007%20cooks%20may%202017%20forward/img_1923_zpshoxekxa2.jpg (http://s1226.photobucket.com/user/amerivet/media/007%20cooks%20may%202017%20forward/im
fire pit with swing out grill or santa maria style with grate that raises n lowers. hmmmmmm
ok boys... we are having friends from out of town over for dinner on wednesday night. the wife wanted to give them some texas love, so i just pulled a little 10lb packer and a 7 lb butt off of the smoker. i have read a hundred threads on
today i did my first rack of beef plate ribs. seasoned with: 2 parts coarse bp 1 part coarse sea salt 1 part garlic with the ribs i did some homemade home fries with onion and garlic. and grilled up some zucchini that i seasoned with eve
and evening of firsts. first time smoking wings and first time my 3 year had them - mine or any other. success on both accounts. two different rubs, one somewhat mild/sweet and the other peppery/spicy. thanks for looking!
i'm needing some insight from more experienced cooks on money muscle. we are a new team just starting to compete with the scbbqa which provides the meat to be used to all contestants. lately i've noticed every butt i've had has large "veins