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Smoked some meat this weekend. How could you not when it's 83 out! Small 15# prime packer brisket and 3 racks of baby backs. Used pecan logs. 12 hours later after 3 family's ate this is what was left ;) All trimmed up... Leftovers.... Sent from my iPad

Im using a smokemaster. I taught the owners grandkids. Love everything about it! Just wish I would have gotten the model with the side vertical smoker attached to the drum. Oh well...maybe when this one rusts out in75 years I can upgrade ;). It does brisket just as well...

Wow thanks for the spread sheet! So much easier to find stuff and that's saying a lot as they are local to me and I shop 95% of the time there. Wayyyyyy cool!

Bet you thought I forgot about cigar smoking? ;). That's what's going down here today. Brisket went on at 4am should be done around 3pm. A few swings on the fire box temp, but I'm trying to keep it in a narrow 50 deg +\- band. Went down when I added another log...then up when it caught flame...

Salsa rojo... Well the green tomatillo sauce is gone so time for the red version. Big jar is mild with a small piece of scorpion pepper. Small jar has the rest of it and is smmmmjoking hot. The recipe is very similar to the last one and came, again, from my friend Blanca. 10 tomatillos...

Almost time to wrap Fat cap side Lean side up The flat sliced up Some of the point side sliced

I know whAt your thinking not another BBQ thread full of mouth watering pix Mikes. Well maybe if your lucky I won't post any of the 23# prime packer that I just threw on the smoker :). The real reason for this thread is to show yall this new tool I picked up. We all have thermometers. Some...

Working on bottle number two and trimming down our random mint plant that is growing by our porch in the grass. Can't find the blanco anymore, and the three year tastes a bit different till you get to drink number 3 lol. Good thing we are stocked up :) Cheers

All done. Top of rack one Top of rack two Both racks looked like this flipped. Passed the bone rotation test, so you will still have to bit them but they won't fall off while doing so. Drumsticks for the kiddo cooked in the firebox Some cut rib pictures to come...

Well, at the half way point in the cook now. Been feeding the fire box a few coals every 1/2 hour and just threw on another log. I cook my ribs with the meat side down, don't know why it just works for me. Smoker temp is steady at 250. I have cooked them up to 300 before but that just takes...

Started the smoker again today. Two racks of baby backs went on at 2 and should be off around 6. Salt, fresh cracked pepper, and some dried habanero powder (3 kinds) was what my rub consisted of this time. Fire is kingsford mesquite coals and a log of dried mesquite wood. No brainer super...

Thanks...we saved for 5 years to have the coin for this lol Missed that my dual side burner is only rated at 16000 btu per burner maybe a 70k burner would do it. But having it counter top height might pose another set of issues if you have a tall pot I store my burner in the cabinet under...

I just went through a back yard porch build last summer and have a similar burner as your first link. While it would be able to bring the wort to a boil it will work no where near as quickly as the blichman burner (which I also have plumbed in). I would buy the side burner for cooking for sure...

Noce build. I'm on central Texas and did the same thing with my side of the garage. It's not a man cave it's a walk on humidor....my man cave is a 750 sqft covered porch we just built ;) Something to think about is the fact that the ac will produce condensation on the bottom and of course drip...

Would love to try some...have 10 taps and hate funky beer lines Czm

http://www.ssbrewtech.com/collections/ftss/products/ftss-temp-control-for-7-gallon-bucket-chronical I have been more than pleased wit the ss brew buckets and now they have figured out a way to make it even better. Looks to be a new lid and ss coils with a thermostat that controls internal...

10 taps...8 on tap in the inside keezer, with two on deck inside the keezer on the hump. 2 taps in the outside kegerator. That leaves 1 empty keg that I use to push beer through my 1micron filter to the other kegs. 13 kegs total: 1 spare keg.

Wow..... How about it should have been in the bag in the first place. Not that hard to get it right. Should the customer have to double check the ingredients/ contents of the bag every time they leave ANY store? Nope. So what is your time and trouble worth Teromous?

Customer service, what's that? I hate writing things like this but feel the need to after my In store experience today. Went in on Friday to pick up two kits that I was going to brew back to back on Saturday. Started to brew with kit #1 and finished that one, cleaned up and went to start...

My citra and belma bags were both 2 oz over! Customer for life here lol