I started with real Q at about the same time that I joined the Brethren... Coincidence? I think not...
THE BBQ BRETHREN FORUMS
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Experience level.
- Thread starter BBQchef33
- Start date
Neil
Quintessential Chatty Farker
- Joined
- Jun 4, 2004
- Location
- St. Joseph, MI
I smoked ribs,butts,brisket, and salmon on my Weber kettle for years but it wasn't an obsession like it is now with the Bandera.
- Joined
- Mar 8, 2005
- Location
- Clayton, NC
I've been smoking Q for 2 years, 1 with the Bandera. :mrgreen:
Kirk
is One Chatty Farker
- Joined
- Sep 6, 2005
- Location
- Langhorne PA
3 years here, one on the WSM. Translation "one enjoyable year." Although we got some pretty good stuff out of the old ECB, it was too much work to enjoy. Tending the fire every hour on an overnighter..., well..., sucks.
HoDeDo
Babbling Farker
- Joined
- Feb 19, 2006
- Location
- Kansas City
Jeff_in_KC said:
Jeff- They might get more calls than we do too :mrgreen: ..... and they don't stress out over the little things, and just have fun. Maybe we should learn a little more from them. I know I want my daughter's steak recipe :wink:
- Joined
- Jan 23, 2004
- Location
- DFW, San AntonioTx
fivelombardis said:
SFA or SWT? I'd have a hard time keeping my mind 'right' there too:wink:
D
Draughter-TB
Guest
How long in the craft
Grand Poobah...Will launch a new Charbroil schmoaker on it's maiden voyage on Sunday. Have good friends and this website to guide me along the way. Have been doing a lot of BBQ-Brethren reading, and still feel a bit unprepared, but in the inimitable words of American musician Fats Waller - - - "One never knows, do one?".:wink: Will keep reading threads, for tips and tricks in the pursuit of sweeeeet blue! BREW!!!
Grand Poobah...Will launch a new Charbroil schmoaker on it's maiden voyage on Sunday. Have good friends and this website to guide me along the way. Have been doing a lot of BBQ-Brethren reading, and still feel a bit unprepared, but in the inimitable words of American musician Fats Waller - - - "One never knows, do one?".:wink: Will keep reading threads, for tips and tricks in the pursuit of sweeeeet blue! BREW!!!
D
Draughter-TB
Guest
How long in the craft
A follow-up after the maiden SCHMOAK, to the Grand Poobah's question of how long in the craft? - - - one week and loving it! Schmoaked a pork loin and fattie last Sunday. :-D
Used Kingsford and a half a bag of Hickory chunks. Made minor, small adjustments to the firebox throughout the schmoakin process to keep the temps level and sweet blue the order of the day, and used the 3-2-1 just as I'd read. When I hit the foil, I let the firebox dwindle down to around 200, so had to build it back up for the final two hours. Ended up with a nice 235F just in time to pull the loin off for the cooler - - - now where are those hamburgers and hot dogs when ya need 'em?
Got a smokerring on both meats and might need to keep the schmoaker around 220-230 instead of 240-245, since I had an internal temp of 180F on the loin instead of the 170F I was shooting for. Both came out really tender and juicy though, thanks to the light apple juice spray and bath throughout, especially as they went into the foil.
I gotta do this again, really soon!!! I am pumped!!! This is good shtuff Maynard!!!:-D :-D :-D
A follow-up after the maiden SCHMOAK, to the Grand Poobah's question of how long in the craft? - - - one week and loving it! Schmoaked a pork loin and fattie last Sunday. :-D
Used Kingsford and a half a bag of Hickory chunks. Made minor, small adjustments to the firebox throughout the schmoakin process to keep the temps level and sweet blue the order of the day, and used the 3-2-1 just as I'd read. When I hit the foil, I let the firebox dwindle down to around 200, so had to build it back up for the final two hours. Ended up with a nice 235F just in time to pull the loin off for the cooler - - - now where are those hamburgers and hot dogs when ya need 'em?
Got a smokerring on both meats and might need to keep the schmoaker around 220-230 instead of 240-245, since I had an internal temp of 180F on the loin instead of the 170F I was shooting for. Both came out really tender and juicy though, thanks to the light apple juice spray and bath throughout, especially as they went into the foil.
I gotta do this again, really soon!!! I am pumped!!! This is good shtuff Maynard!!!:-D :-D :-D
D
Draughter-TB
Guest
Ooops, was trying to reply with a PM to the GP and $crewed it up. Sorry...Can't find the Delete option. Gary
