The BBQ BRETHREN FORUMS. http://www.bbq-brethren.com/forum/ The BBQ Brethren Forums. The Premiere BBQ Knowledge base on the Internet. en Sat, 18 May 2013 21:44:41 GMT vBulletin 60 http://www.bbq-brethren.com/forum/images/misc/rss.jpg The BBQ BRETHREN FORUMS. http://www.bbq-brethren.com/forum/ Overkill??? http://www.bbq-brethren.com/forum/showthread.php?t=161172&goto=newpost Sat, 18 May 2013 21:42:07 GMT Only have three potatoes on. I guess once bitten by the UDS bug, there is no remedy. Attachment 79534 (http://www.bbq-brethren.com/forum/attachment.php?attachmentid=79534) Only have three potatoes on. I guess once bitten by the UDS bug, there is no remedy. Attachment 79534
Attached Images
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]]> Q-talk rajewest http://www.bbq-brethren.com/forum/showthread.php?t=161172 CL score = free http://www.bbq-brethren.com/forum/showthread.php?t=161171&goto=newpost Sat, 18 May 2013 20:50:14 GMT Hey guys, I scored this SJ for free AA 2011. Need ideas what to do with I. Mini wsm? Thanks Image: https://lh4.googleusercontent.com/-4cOYHHHW1dw/UZfnTZx7oHI/AAAAAAAABm0/ArRGM14lF8g/s576/20130518_115504.jpg Image:... Hey guys,

I scored this SJ for free AA 2011. Need ideas what to do with I. Mini wsm?

Thanks




]]> Q-talk ssv3 http://www.bbq-brethren.com/forum/showthread.php?t=161171 view the results from Memphis in May http://www.bbq-brethren.com/forum/showthread.php?t=161169&goto=newpost Sat, 18 May 2013 20:05:04 GMT Is there a anywhere you can watch the results from the Memphis in may results. thanks. Is there a anywhere you can watch the results from the Memphis in may results. thanks. ]]> Competition BBQ wheels61 http://www.bbq-brethren.com/forum/showthread.php?t=161169 JP7794 UDS Build Thread http://www.bbq-brethren.com/forum/showthread.php?t=161168&goto=newpost Sat, 18 May 2013 19:54:00 GMT I got this drum for free so I guess it is time for a new project. I will be updating it as I go. Image: http://tivohd147.photobucket.com/albums/r287/jp7794/20130516_175904-1_zps3a951943.jpg?t=1368906468 I got this drum for free so I guess it is time for a new project. I will be updating it as I go.

]]> Q-talk JP7794 http://www.bbq-brethren.com/forum/showthread.php?t=161168 <![CDATA[Waiting for meat & fire, Santa Maria question]]> http://www.bbq-brethren.com/forum/showthread.php?t=161167&goto=newpost Sat, 18 May 2013 19:53:04 GMT Sunday has become our family steak night tradition so by popular request wife is out looking for some +2 inch bone-in rib eyes for the inaugural cook on the new toy.

For those who cook on a "Santa Maria" style grill, any tips to help get me started?

Thanks in advance


Build thread here:
http://www.bbq-brethren.com/forum/sh...d.php?t=161033 ]]> Q-talk dwfisk http://www.bbq-brethren.com/forum/showthread.php?t=161167 Finally---at One with my BSKD http://www.bbq-brethren.com/forum/showthread.php?t=161166&goto=newpost Sat, 18 May 2013 19:32:18 GMT After implementing several mods, whining to the Brethren, threatening to sell and give up this hobby, and years of putting out some seriously poor Q, I have finally become one with my BSKD. I suppose my learning curve is longer than the average, but one thing I have learned in this process is... After implementing several mods, whining to the Brethren, threatening to sell and give up this hobby, and years of putting out some seriously poor Q, I have finally become one with my BSKD. I suppose my learning curve is longer than the average, but one thing I have learned in this process is P-A-T-I-E-N-C-E!

I think I paid $399 for my BSKD at least 5-6 years ago, but I wouldn't take $500 for it today (but would consider $501 only in consideration of putting it toward an upgraded cooker). But the real reason I am posting this thread to to thank the Brethren that have offered tips, tricks and encouragement. If it wasn't for you'uns I would have given up this hobby long long ago. Nevertheless, THANK YOU!!! I am sorry I do not have pron of Thursday's cook, but it was tremendous.

I do offer the following pics of all the mods I have added. The biggest issue I have had with this cooker is smoker box temp or lack thereof. I think all of the mods in the Bandera 101 document play a part, but once I lined the firebox and bottom of the smoke chamber with fire brick, I really noticed significant improvement. Now, I can effortlessly maintain 275-300 in the smoke box. Anyhoot, here are my pics:

Removed the stock chimney and rolled a piece of flashing to fit and used metal HVAC tape on the seam. This gives the fire plenty of draw; as a matter of fact, probably too much, so I have a small piece of wood I use to lay on top of the stack and cover the opening from 1/4 to 1/2.



Lined the firebox with 1" fire brick I picked up at the local concrete company for less than $2 ea. The fire grate sits on top of the first layer of side bricks. I also added expanded metal with screws, washers and nuts. The BSKD only requires a small hot fire, so the fire coals only uses about half of the footprint of the expanded metal.




I picked up some thin sheet metal pieces I put under the firebox lid. I felt I was losing too much heat in the lid.


Lined the bottom of the smoke chamber with fire brick. I don't have a saw to cut the brick to fit, but it seems to work like it is. The baffel is made from the same flashing as the stack - this was my first mod.


Added a new temp gauge to the door. It is dead nuts on with the digital therm I have running down the stack. I will say however, that the door gauge fluctuates based on the fire because if the fire (coal) isn't evenly distributed along the width of the firebox opening, this gauge will fluctuate.


When cooking, I typically start my fire with a full weber chimney of Kingsford blue pre-lit. When I first add them, the smoke chamber will reach 400 plus, so I allow it to spike, then as the temp begins settling, I will add a couple of hardwood chunks. Then when the temp is 250 degrees with TBS, I add the meat. Then I will add either one split or a couple of chunks every 30 to 45 mins for the duration of the cook. Sometimes if I let it go too long in between, I may have to pre light some lump to get the temp back up, but this usually happens late in the cook when I am tired and hungry. I usually lay a couple of splits and some chucks on the firebox lid to preheat and they will instantly ignite when added to the coals so TBS is usually not an issue. I usually access the fire via the fire door and not the top lid.

I park my BSKD in the garage. It has no rust. Of course, mama won't let me get another cooker until I either get a bigger man shed or sell something out of the garage :-( For now though, I am pleased with my BSKD.

Again, thank you Brethren! ]]> Q-talk SmokeDiddy http://www.bbq-brethren.com/forum/showthread.php?t=161166 Almost time to eat w/ pron http://www.bbq-brethren.com/forum/showthread.php?t=161165&goto=newpost Sat, 18 May 2013 19:23:37 GMT Ribs are about to come off, pork butt(hiding behind beans) is at 193 Image: http://s4.postimg.org/qf6c8outp/DSCF1002.jpg Photos of everything finished to come later Ribs are about to come off, pork butt(hiding behind beans) is at 193




Photos of everything finished to come later ]]> Q-talk BBQinMI http://www.bbq-brethren.com/forum/showthread.php?t=161165 Smoking pork butt http://www.bbq-brethren.com/forum/showthread.php?t=161163&goto=newpost Sat, 18 May 2013 18:19:31 GMT Where does the stall start typically? I'm taking this bad boy to 195 internally before I pull it.

Right now, pit temp is 250 and meat temp is 142. ]]> Q-talk Plaid Palace http://www.bbq-brethren.com/forum/showthread.php?t=161163 Looking 4 new charcoal grill, HELP! http://www.bbq-brethren.com/forum/showthread.php?t=161162&goto=newpost Sat, 18 May 2013 17:44:43 GMT Ive been grilling for over 15yrs but never with charcoal, always gas. we moved and the new place we moved to has changed there rules and don't allow gas, so i need to change to charcoal, on top of that every time im done with the grill i have to place it in the basement, so i also need something light enough to carry down a flight of steps. im grilling for a family of four, and we get company every once and a while so nothing to small, one that ive had my eye on is the weber jumbo joe? not to big, yet not to small, and portable. but i dont know whats good out there when it comes to charcoal, any suggestions? thank you, JR ]]> Brethren Sales and Ventures TheMadPlumbarian http://www.bbq-brethren.com/forum/showthread.php?t=161162 <![CDATA[What is considered a "rosette" of meat???]]> http://www.bbq-brethren.com/forum/showthread.php?t=161160&goto=newpost Sat, 18 May 2013 17:00:08 GMT I try to be creative with my rib boxes.......especially baby backs as the curves allow you to use the corners of the box. I get nervous though that I am gonna get nailed one day by someone who feels the meat is "sculpted" or purposely shaped.

That, and I really don't know what a rosette of meat is so does anyone know so I make sure I don't turn one in by accident. ]]> Competition BBQ Atlasman http://www.bbq-brethren.com/forum/showthread.php?t=161160 Cambro as a cooler? http://www.bbq-brethren.com/forum/showthread.php?t=161159&goto=newpost Sat, 18 May 2013 15:17:09 GMT For those guys/gals that use a cambro, how do they do function as a cooler? Do you use ice in pans? Top shelf/bottom shelf/both? Has anyone used the Cambro freezable gel inserts? I'm trying to reduce my cooler clutter for comps.

Any feedback is appreciated.

Thanks.

Jeff
_______________________
Buckshot Malone's Pig Shack
www.GodsofSmoke.com
Nashville, Tennessee ]]> Q-talk Buckshot Malone http://www.bbq-brethren.com/forum/showthread.php?t=161159 East Central State BBQ Cook-Off Paola Roots Festival http://www.bbq-brethren.com/forum/showthread.php?t=161157&goto=newpost Sat, 18 May 2013 15:00:17 GMT We are thinking about entering this year. Anybody out there with some feedback on the event and set up. Thanks! - aaron We are thinking about entering this year. Anybody out there with some feedback on the event and set up.

Thanks! - aaron ]]> Competition BBQ http://www.bbq-brethren.com/forum/showthread.php?t=161157 Custom covers? http://www.bbq-brethren.com/forum/showthread.php?t=161156&goto=newpost Sat, 18 May 2013 14:44:27 GMT Now that I have a cook in the log for the new offset, I need to cover it with something. My stack is removeable, so a rectangular cover would work. It just needs to be bigger than the off the shelf offerings. Does anyone know of a source? I do have an industrial sewing machine, so if I... Now that I have a cook in the log for the new offset, I need to cover it with something. My stack is removeable, so a rectangular cover would work. It just needs to be bigger than the off the shelf offerings.

Does anyone know of a source?

I do have an industrial sewing machine, so if I could find the proper material, I am sure I could gin something together myself. ]]> Q-talk pete10 http://www.bbq-brethren.com/forum/showthread.php?t=161156 Sirloin Tip and Boneless Roast http://www.bbq-brethren.com/forum/showthread.php?t=161155&goto=newpost Sat, 18 May 2013 14:41:10 GMT I was digging through the freezer and looking for something to cook and I found a 4-5 lbs Sirloin Tip and a 3-4 lbs Boneless Roast... We purchased 1/2 a cow from butcher earlier this year and I guess these got put in the bottom of the freezer. We are going to have 6-10 people over tonight. How can... I was digging through the freezer and looking for something to cook and I found a 4-5 lbs Sirloin Tip and a 3-4 lbs Boneless Roast... We purchased 1/2 a cow from butcher earlier this year and I guess these got put in the bottom of the freezer. We are going to have 6-10 people over tonight. How can I smoke these or what do I need to do with them? thanks:razz: ]]> Q-talk bluegrass smoke http://www.bbq-brethren.com/forum/showthread.php?t=161155 Double pork chop glazed with bbq sauce, with burned apricots http://www.bbq-brethren.com/forum/showthread.php?t=161154&goto=newpost Sat, 18 May 2013 14:30:40 GMT Hi all, bought this gorgeus double pork chop yesterday, 3 fingers thick, weight more than 2 pounds :twitch:: Image: http://i1259.photobucket.com/albums/ii552/giovannidambruoso/528174E4-358A-4B78-A972-461BEAF7673C-29426-000008286D29B74D.jpg ... Hi all,
bought this gorgeus double pork chop yesterday, 3 fingers thick, weight more than 2 pounds :twitch::





Decided today to have it, for me and my beautiful wife. Salted % peppered, then smoked indirect with lump charcoal and some chunk of cherry wood. Some apricots burned directly both sides, during the indirect phase of the chop:



About 120-130f internally, ready to go direct:



Glazed both sides with some home made bbq sauce, made with ketchup, cider vinegar, honey, cloves, pepper, chili, and put indirect again:



Last, direct on the rind, to burn it:



Internal temp 155-160f, ready to rest a little, with the apricots:





Its last minutes in this world:



Total cooking time: about 1 hour. It was enjoyable to cook, beautiful and enormous to see, and, above all, VERY TASTY!

Thanks for looking :-D,
Gianni ]]> Q-talk SmokingJo http://www.bbq-brethren.com/forum/showthread.php?t=161154