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Everything posted by ShowMeSmoke

  1. I miss my Fire King lump, bought out by Royal Oak several years ago. No clue if the plant is still making charcoal, or if RO shut it down. For this reason alone I will not buy RO. Mike Rowe's Dirty Jobs went to the plant, and our local PBS station did a segment about it.
  2. Cherry wood smoked for 5.5 hours using Timber brand lump charcoal. Sided with corn on the bone, and bakers.
  3. I later corrected that, Walmart showed the pic of an XL bag with an ad for 30 lb. bags.
  4. This one is from RO, regular vs XL.
  5. I ran across this comparison:
  6. WM's website shows a pic of the XL bag for that price, but it's the regular stuff.
  7. Looks like you're right, their pic is of the XL, but says it's Royal Oak Classic. https://www.walmart.com/ip/Royal-Oak-Classic-Lump-30-Lbs/896217027
  8. $17 for a 30 lb. bag in my area. I have not tried it yet. edit, pic is of the XL, but it's apparently the regular lump.
  9. Has anyone tried the Royal Oak XL Cut (large size pieces) lump? I think it's currently only sold at Walmart. At stores near me it's $17 for a 30 lb. bag.
  10. Glad I'm not smoking a turkey today. The Pit Boss is behind the baby WSM.
  11. Swift Premium brand. Cherry wood for smoke, cooked around 275+/- for 2.75 hours, foiled with apple juice and brown sugar for about 1 hour, out and sauced for another 15 minutes. Had a spike to 310 after opening the hood to foil. Moist, tender and tasty ribs!
  12. Well if we're gonna show our butts here, this is mine from Labor Day on my PBK22. It cooked up all gnarly giving it plenty of bark. Still 2 hrs. to go in this pic.
  13. Another thing to consider is the weight of these things on a balcony.
  14. Nice! Since I got my K22 for $300 from Walmart, it pained me to break down and pay almost $100 for the twin stones and spider, but I'm glad I did.
  15. I've been shooting hummers lately. It takes a lot of them to fill the grate.
  16. My local WM finally dropped the price to five bucks a bag, I picked up one to try it for myself. They still have 6 full pallets and a lot of the bags on the floor are getting torn open from moving it around. I've heard that some stores have dropped it to $3 per bag, not around here though.
  17. I stuck a probe from my Maverick ET-733 into a top vent hole to check mine, and my stock therm is pretty accurate.
  18. In case some didn't know it, a fresh cut onion pressed and held on the sting area will, in most cases, relieve the pain and swelling. We used to keep an onion in our work truck during the summer months. Never tried it on a mosquito bite, maybe I will tonight when I'm outside grilling.
  19. I'm a retired land surveyor and in my 38 years in the field I got stung by everything with a stinger. Worst was a hornet in the back of my head, that one dropped me to my knees. I hated yellow jackets the most but only thought they nested in the ground until we found a nest under a front porch couch a few years back. I made a video of me flipping the cushion off with a very long pole. The title says bees, but these were yellow jackets.
  20. My local WM, Arnold, MO, has at least 5 full pallets on the high shelf, still $7.88. A gal working in that area said it might get marked down again the first part of August, so I'm holding off for now.
  21. Yes, MTQ's standard measure is 1 level TBS per lb. of meat. Apply, add other seasonings if you wish, store in an airtight bag in the fridge, turn each day. At the end of the cure time rinse well, dry well, and place on a wire rack in the fridge for several hours, and smoke it. The beef went to 165F, bacon I take to 150F. I've made a ton of bacon, belly and loin, this way but let it cure at least 7 days.
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