Search results

Can someone give me some guidlines for cooking one of these? It's going to be in the 30 pound range. It won't be in my WSM, but it will be smoked. Looking for help with time and temp. I know I'm looking for ~ 140* internal, but at what temp and for roughly how long? I'm thinking 300* for ...

James, been there, done that. Can't say we noticed a difference, but they were great topic starters.

I've been told that it is made for WalMart by Royal Oak, but I don't know that for a fact. I have tried it twice, and there were no problems with it per se, but it did burn quicker. Where I am, it is about 40% less $$ than Kingsford. Give it a try and see what you think.

I believe pineapple juice is very acidic and can break down meat pretty quickly, causing mushy-ness. Perhaps that was part of the problem.

Some people complain that the BRITU is too salty for them anyway. If it were me, I'd just omit the salt from the recipe and smoke 'em. If they need more salt, just add it at the table.

Smoked 2 cases of butts for the area FFA "Fun Day". I'm tired.

Beer.

Thanks Jim, I may have to give it a try in Felda on New Years.

Anyone ever try one on a brisket? Sounds like it could be helpful in a comp setting.

Candy Sue, got my care package from you on Friday - THANKS! As soon as I give them a try, I'll report back. I think I'm gonna like it. Thanks again.

I did 6 (50 lbs) last Wednesday, worked fine. Set them on edge and formed 2 triangular teepees of 3 butts each, with an open top.

It's not really standard. I believe the idea comes from Ben Lang, who builds and sells Lang Smokers. Klose builds an excellent example of the other basic style, which has the exhaust stack on the side opposite the fire box. There is usually a "hot spot" closest to the fire box with this style...

Thanks guys. FWIW, it stays chained and locked up at my house as well. The cook chamber is from an old propane tank. I cut and cleaned it, and it works great. The "reverse flow" is a little hard to describe, but I'll try. Imagine a 1/4" plate of steel running the length of the pit, about 8"...

In what regards Morgan? Weather, vandalism, theft?

Lee, I have built a couple of offsets. Here is one picture of the one I use in competition and for larger cooks. I have to tend to the fire about once every hour or so, but I don't mind that at all. For me, it's theraputic. I also use my WSM in comps as well. If you need lots of room, it's...

Woo-hoo! This sale finally made it to FL. On my way after work.

This explains why I don't smell my farts.

Ron, if you do a search in the recipe section for "ABT" you will probably find more info than you could ever use. They are very popular around here, and incredibly tasty as well.

I bought mine when they first became commercially available, and have used it for many overnight cooks. All I can say is: I sleep, it doesn't. The alarm feature has awakened me each time it should have, and it has never failed me. Once you learn it's actual distance limitations, you'll love it.

Good idea on checking it with my Maverick, Art; I'll give it a try. And, yes, I did pre-heat.