Recent content by Barry Fantle

Can someone suggest a place to order wood chunks. i was using Barbeques Galore, but they are out of business. I like to use Oak and Cherry. thanks Barry

Those briskets looked very nicely sliced. how are you slicing them? electric knife, slicer...etc... thanks barry

Ok, this may sound gross...but has anybody ever made a chocolate bbq sauce? i saw a recipe in the Baron's cookbook that was made with chipotle and chocolate. i am not talking about a huge amount of chocolate, just a sauce that has some in it. thoughts... thanks barry

a better suggestion is to take a huge patio umbrealla and shield the smoker so you can have it today. :-) barry

thanks for your help everyone!!!! i look forward to trying again.

Tried a 6.8lb flat over the weekend. i cooked with the smoker at around 300 degrees. then when brisket reached 165 or so, i foiled. the temp then reached 190 very fast. it still did not seem done though. is it possible the thermometer is giving a false reading once it is foiled? it never...

hey Larry, your pictures make me hungry!!!! i did a smoke for the superbowl in similiar temperatures as you did. i assume you did minion method. if so, how many lit coals did you put on top? i think i did too many as my temp shot to around 350 and was a pain to bring down. thanks barry ps...

just finished pulling 16lbs of pork butt purchased from Sam's. i will admit i cheated and pulled them off the smoker at 165 and foiled and put into the oven until they reached 195. but, i did not have 16hrs of time. anyway...they are quite good. i want to plug my new favorite product: the...

i find Famous Dave's to be too salty. makes me cringe just thinking about it. i am a novice smoker and my ribs and pork are much better than Dave's. (sorry for the modesty)

there is a place near us called Red Neck Ribs. we got their ribs with sauce. we were served luke warm ribs swimming in cold bbq sauce. NASTY. i can handle luke warm ribs, but with a cold sauce....YUCK! i add a little sauce on mine at the end when i place them on a gas grill to add some...

this may sound silly. but you could always go buy a pulled pork sandwhich at a local bbq place. take it home and weigh the amount of meat that it comes with. try and get it w/o sauce to be as accurate as possible.

ok, after a long slow cook, i admit sometimes i do not feel like taking the time to pull the meat off of a 7lb pork butt. how do people usually do this. pull by hand, chop, slice, cut etc...btw i tried the gloves that Steve Raichen(sp) markets for pulling meat...and they suck. they get too...

here is montgomery/fredrick county, MD.... sam's has the bone-in butts, costco does not. also, at costco seems i can only get 4lb flats..and sometimes they are split in half so they will fit in the package. we now are members of both.

i have a frozen butt that i want to thaw and smoke. its about 7lbs. how long do you all think it will take to thaw? thanks

our Sam's club has bone-in pork. we will renew our membership there. i do not like dealing with the boneless. its a pain to have to tie them. plus its a nice feeling of satisfaction to pull out that bone. i will try a whole brisket or at least a larger flat next time. i may also foil it...