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The Smoke Ring Forum Index
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  Topic: Brinkmann Heavy Gauge Vertical Smoker
u63405

Replies: 3
Views: 3787

PostForum: Cookers   Posted: Jan 06 2016   Subject: Brinkmann Heavy Gauge Vertical Smoker
Nice!! the only mod i've made so far is to put the high temp silicone around the door. other than making my own charcoal basket, I don't see any other mods that I want to do.

Philcancookph - wh ...
  Topic: Brinkmann Heavy Gauge Vertical Smoker
u63405

Replies: 3
Views: 3787

PostForum: Cookers   Posted: Oct 30 2015   Subject: Brinkmann Heavy Gauge Vertical Smoker
scored one of these for the low price of $69 from local HD. Limited Edition. It's not even on their website anymore. Anyhew, ain't fired it up. just put it together yesterday. so far I like it. it ...
  Topic: Too much smoke!
u63405

Replies: 14
Views: 13481

PostForum: Pork Recipes   Posted: Feb 03 2012   Subject: Too much smoke!
that's a lot of smoke for a long time. like others said try and use maybe 4 fist size chunks. continue the long cooks cuz it takes butts a long time to cook unless you go HH.
  Topic: No Foil Ribs
u63405

Replies: 7
Views: 10863

PostForum: Pork Recipes   Posted: Feb 03 2012   Subject: No Foil Ribs
you can certainly do them unfoiled and will come out just as tender. i'd say start checking them at the four hour mark. do the probe test bend test etc. the probe test between the rib bone is a good ...
  Topic: My try at BBB
u63405

Replies: 1
Views: 3552

PostForum: Pork Recipes   Posted: Feb 02 2012   Subject: My try at BBB
Shocked OH NO!! BEARS GONNA GIT ME! i resized them in photobucket to 400x400 but it's not showing like that in this site!! oh well, sorry.
  Topic: My try at BBB
u63405

Replies: 1
Views: 3552

PostForum: Pork Recipes   Posted: Feb 02 2012   Subject: My try at BBB
Buckboard Bacon Laughing I thought it was fun to do. especially transforming a pork butt into bacon (sort of). taste pretty good. a little salty maybe soak it longer?? I think i read somewhere to sli ...
  Topic: help w/ cold smoke generator (updated)
u63405

Replies: 10
Views: 3541

PostForum: Cookers   Posted: Jan 24 2012   Subject: help w/ cold smoke generator (updated)
okay, so i figured b4 i go and make the cold smoker outta the thermo, i would try and make one following this video

http://www.youtube.com/watch?v=nDcfAWf_6rM&feature=fvsr

I gotta say, the t ...
  Topic: help w/ cold smoke generator (updated)
u63405

Replies: 10
Views: 3541

PostForum: Cookers   Posted: Jan 24 2012   Subject: help w/ cold smoke generator (updated)
Very Happy Awesome!! should be fun to see what we come up with. looking forward to this project.
  Topic: help w/ cold smoke generator (updated)
u63405

Replies: 10
Views: 3541

PostForum: Cookers   Posted: Jan 24 2012   Subject: help w/ cold smoke generator (updated)
Very Happy thanks alien for the excellent idea. thanks catman definitely some good advice.

will post pics as things progress.
  Topic: help w/ cold smoke generator (updated)
u63405

Replies: 10
Views: 3541

PostForum: Cookers   Posted: Jan 21 2012   Subject: help w/ cold smoke generator (updated)
Hey Ringers! I'm needing some help and advice on doing a cold smoke generator from a stainless steel flask.

got this as a gift for Christmas and after looking at the smokedaddy, and other which ...
  Topic: Pulled BBQ Biff
u63405

Replies: 11
Views: 3120

PostForum: General BBQ Discussion   Posted: Jan 11 2012   Subject: Pulled BBQ Biff
you have links to the recipes you talked about?

yes sir!
http://www.thesmokering.com/forum/viewtopic.php?t=13463
http://tvwbb.com/eve/forums/a/tpc/f/6880069052/m/383102492
http://www.amazingri ...
  Topic: Pulled BBQ Biff
u63405

Replies: 11
Views: 3120

PostForum: General BBQ Discussion   Posted: Jan 11 2012   Subject: Pulled BBQ Biff
thank you Roxy!! they were quite tastee Very Happy i even made a shepherd's pie with some of the beef. just added some cooked carrots and topped it with mashed potatoes and baked it!! talk about GOOD!! wow ...
  Topic: Pulled BBQ Biff
u63405

Replies: 11
Views: 3120

PostForum: General BBQ Discussion   Posted: Jan 10 2012   Subject: Pulled BBQ Biff
thanks guys.

i'm in the Chicago area. was at a sam's club last week thursday and the brisket was close to $6/lb probably more like $5.50 per lb! might as well have been six cuz it was pretty high! ...
  Topic: Pulled BBQ Biff
u63405

Replies: 11
Views: 3120

PostForum: General BBQ Discussion   Posted: Jan 09 2012   Subject: Pulled BBQ Biff
since brisket is going for almost $6/lb in these parts, i decided that a smoked pulled chuckie would be just as good and cost less. I did use the high heat method for briskets and got this done in ab ...
  Topic: Rib color...
u63405

Replies: 7
Views: 1421

PostForum: General BBQ Discussion   Posted: Oct 07 2011   Subject: Rib color...
Sad darn i thought i was gettin' a wickedly good smoke ring! down and around the bone. didn't even think about the enhanced part. although i do git my ribs from a butcher and it's three full spares cr ...
  Topic: Franken Brisket
u63405

Replies: 5
Views: 4840

PostForum: Beef Recipes   Posted: Oct 07 2011   Subject: Franken Brisket
hey guys! didnt bother looking at this post cuz i didn't git any replies but ur both right!! after opening it up i found that the point contained a whole lotta fat and that's why you see what looks ...
  Topic: Franken Brisket
u63405

Replies: 5
Views: 4840

PostForum: Beef Recipes   Posted: Oct 07 2011   Subject: Franken Brisket
hey guys! didnt bother looking at this post cuz i didn't git any replies but ur both right!! after opening it up i found that the point contained a whole lotta fat and that's why you see what looks ...
  Topic: Royal oak ?/problem.
u63405

Replies: 17
Views: 7859

PostForum: Wood and Charcoal   Posted: Sep 29 2011   Subject: Royal oak ?/problem.
Did a brisket smoke from friday evening to saturday morning with GFS lump charcoal for a party. Had about half a basket left of lump after the 16 hr smoke. so I go to put the lump in my used charcoa ...
  Topic: 4 those wanting to know...
u63405

Replies: 17
Views: 3110

PostForum: General BBQ Discussion   Posted: Sep 22 2011   Subject: 4 those wanting to know...
thanks to all for chiming in! I did want it more sliced as this was my practice brisket for my daughters 1st birthday party coming up this Saturday! I got a 17lb for that.
I total agree with all ...
  Topic: 4 those wanting to know...
u63405

Replies: 17
Views: 3110

PostForum: General BBQ Discussion   Posted: Sep 22 2011   Subject: 4 those wanting to know...
Geronimo - I pulled it at 205 and let it rest in the foil pan covered with foil for some hours. until six or seven the next day. that probably helped in cooking it more.
 
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