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Search took 0.00 seconds. Search: Posts Made By: Smokin Gator
Forum: Good Eats 05-07-2009, 02:12 PM
Replies: 57
Views: 14,546
Posted By Smokin Gator
Re: Weber Smokey Mtn...

For a pork butt I trim all the fat off. It gives more surface for the rub. An eight pounder I would give myself 14 hours. It shouldn't take that long but you never know. I cook 'em at 220-230. When...
Forum: Good Eats 05-06-2009, 04:02 AM
Replies: 57
Views: 14,546
Posted By Smokin Gator
Re: Weber Smokey Mtn...

It really is a great smoker.

The two things I remember having to get a little creative with were slabs of ribs and full packer briskets. The ribs you can coil into a circle shape and pin them...
Forum: Good Eats 05-05-2009, 06:27 PM
Replies: 57
Views: 14,546
Posted By Smokin Gator
Re: Weber Smokey Mtn...

Brother.. trust me... I have nine thumbs. I have a word doc with a supply list and directions it you want. Just email me as I cannot attach it via PM.
Forum: Good Eats 05-05-2009, 05:42 PM
Replies: 57
Views: 14,546
Posted By Smokin Gator
Re: Weber Smokey Mtn...

Not that I can think of... unless you want to build a UDS which is the bomb!!
Forum: Good Eats 05-05-2009, 11:58 AM
Replies: 57
Views: 14,546
Posted By Smokin Gator
Re: Weber Smokey Mtn...

Next time I chunk up a bunch of cherry I will let you guys know. I will do large flat rate Priority boxes for the price of the postage. If I chunk it small I can get a lot of wood in one box.
Forum: Good Eats 05-05-2009, 11:41 AM
Replies: 57
Views: 14,546
Posted By Smokin Gator
Re: Weber Smokey Mtn...

They do catch fire and that is what you want. You want the to burn cleanly. You are limiting the oxygen though so the don't burn up quickly.

The problem with non-seasoned wood or soaked wood is...
Forum: Good Eats 05-05-2009, 09:32 AM
Replies: 57
Views: 14,546
Posted By Smokin Gator
Re: Weber Smokey Mtn...

Wood chunks all the way for me and never soaked. I want very thin blue smoke. Almost invisible. If you soak you cannot get it.

Wood choices for me:

Pork - Cherry is my favorite. I also use...
Forum: Good Eats 05-04-2009, 03:49 PM
Replies: 57
Views: 14,546
Posted By Smokin Gator
Re: Weber Smokey Mtn...

I've done hundreds of pounds of fish... mostly mullet and kingfish. You want an oily fish and a mild wood. I use apple, alder, or a little pecan.

Oysters we roast on big open pits. I have never...
Forum: Good Eats 05-04-2009, 03:33 PM
Replies: 57
Views: 14,546
Posted By Smokin Gator
Re: Weber Smokey Mtn...

The Mavericks are another very good choice. They are what my partner on my comp team has used for a long time.
Forum: Good Eats 05-04-2009, 03:30 PM
Replies: 57
Views: 14,546
Posted By Smokin Gator
Re: Weber Smokey Mtn...

For a long time I used the NuTemp (701 I think).

You can get grommets that replace two of your bolts that hold the cooking racks. Then you can insert the temp probes through the grommets. I put...
Forum: Good Eats 05-04-2009, 03:26 PM
Replies: 57
Views: 14,546
Posted By Smokin Gator
Re: Weber Smokey Mtn...

I would suggest not using all lump for at least a while. It can make learning to control your temps much more difficult.

I would use Rancher, Stubbs, or Kingsford Competition briquets. Original...
Forum: Good Eats 05-04-2009, 10:42 AM
Replies: 57
Views: 14,546
Posted By Smokin Gator
Re: Weber Smokey Mtn...

I don't own one any more, but I have had two and loved them. When I first started competing in the Florida BBQ Association that is what I used. For the price it is really hard to beat them. TWVB...
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