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Mmmmm last won the day on December 12 2014

Mmmmm had the most liked content!

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  1. What kind of cooler so you use to achieve 6-8 hours so that the meat does not drop below 140? I have a crappy one that I put a pot of boiling water in...after that heats it up I take the pot out and put in towels from the dryer before putting in my foil wrappedmeat. I've lasted there for I think 4 hours or so. I don't want a super expensive cooler but knowing I was done 8 hours a head of dinner would be nice.I use any old cheap Igloo or Coleman just like Geezer said. Sent from my SM-G930V using Tapatalk
  2. I know of one guy who has been competing for 4 years and has an impressive stack of trophies for only doing comps that long and he does his briskets at 350 and they are done in 5-6 hours or so he says. Anything is possible I guess. For me, I quit agonizing over trying to time my cooks perfectly after I realized that every time my cooks finished a long, long time ahead of schedule the BBQ was always better. I've come to the conclusion that, with the exception of ribs, the single most important factor in producing consistent BBQ is a very long rest. For me I now get stressed out if my briskets
  3. Thanks, CC! I have a business business and then a BBQ business and both are doing very well. We are up to 7 employees in our business so my role has become more administrative than being part of the labor force. As for BBQ, I just lit my big cooker a few minutes ago as I have a wedding reception for 500 guests tomorrow afternoon. We are still doing the BBQ special night at the restaurant once a month and those numbers have grown from a low of 63 plates in May of last year to a peak of 168 in April of this year so we've had to streamline our kitchen operations to keep the plates going out the w
  4. Been a long time! Just stopped in on a whim and saw a lot of familiar faces still posting. Thought I'd say hi to all the old guard and welcome to the newer folks. Keep on smokin'! Sent from my SM-G930V using Tapatalk
  5. P.S. (It was a joke! I just took the opportunity to demonstrate how easy it is to create a pic like the "famous" one we've seen before. Five minutes after I took this it was thawed completely off.)
  6. Thanksgiving was great! Invited elsewhere so I never had a chance to smoke a turkey for me and mine so that's what I was doing. Business has slowed down (almost stopped actually ) due to winter. My tally at this point is approximately 2535 lbs of meat cooked on the new cooker since I got it on July 22. I did cook one monster 35 lbs turkey for someone else but that's all I've done in a few weeks. See the picture below and bear in mind that is a full size hotel pan.
  7. The insulating properties of this cooker are outstanding! Just look at this picture I took this morning here in southern Idaho! That is ice on the face of the thermometer!
  8. The key here isn't to outrun the bear. You only need to be faster than one other guy.
  9. Still made for some awesome pics!!I've really been toying with the idea of adding a medium sized vault smoker to my cooking arsenal. I am finding myself doing more and more low-n-slows that do not comfortably fit on 1 bigJOE. Sure, I can use both bigJOE's, but boy those Pitmaker Safe's sure are nice!!!! Love the "vault style" setup for medium/large cooks!! I don't see the point in buying a Pitmaker Safe. They cost almost 89% of the price of the Vault and have much less capacity. In the Fans of Pitmaker Facebook group there really aren't too many safes. They just don't seem real popular and
  10. I am told that the way to cook perfect KCBS bite ribs is to cook to an internal meat temp of 185-190 using a very fine point thermometer like a thermapen, then hold that temp in foil for an hour before letting them rest. That being said, you will be best off to figure out what you are after as far as tenderness, and then devise a method of checking for doneness so that you can be consistent, whether it be a temp, a toothpick probe, bend test, or another method that works for you. It will be impossible to he consistent with a time/temp method because the ribs themselves vary too much. I have be
  11. Bread will get plenty dark on the bottom if you place coals under the oven. Only place coals on top of the oven for breads. The heat will conduct around the pot and brown the bottom as long as it is a high quality Dutch oven with a good fitting lid.
  12. Interesting that they recommend hot and fast for back ribs...
  13. Looks good! I just took my last brisket off the smoker for this weekend's wedding. Glad I finished before that wind got here. Its supposed to hit this afternoon or evening I believe.
  14. I stand with John. I just popped in and have been viewing the remains for a few minutes now. Had John locked that thread someone else would've undoubtedly started a thread entitled "locked threads and over-moderation" and griped and moaned about that. Can't anyone empathize with John? BBQ is his hobby. Hobbies are meant as a means of decompressing. John is passionate enough about BBQ that he started a forum, on his own, and we are here today, free of charge if that is how we wish. So John comes home tired after a long day at work, in the medical profession iirc, sits down at his computer, and
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