+Another on Amazingribs site. I've got it book marked. TONs of info there.SaltGator said:
If you are talking about strictly smoking yes, but for multiple uses no way. I can easily get my egg up to 800 degrees and perfectly sear a steak or throw on a pizza or dial it in low and slow for a 12 hour cook.SaltGator said:
Also look up Malcolm reed. He's got a video for just about every cut of meat including whole hog. Also thanks for the link I watch alot of these videos and keep some pitmasters on the dvrcrosscreekcooter said:
This is the brand of smoker I use and it gets the job done. Mine can do a couple big Boston butts but you can only do about 3 slabs of ribs. But I think it's a very simple cooker and great for someone who's learning. I've had mine 5 years and I'm wanting to upgrade.Gatorhunter said:
Pretty sweet looking cooker.crosscreekcooter said:I'm thinking next outdoor cooker thingy is going to be some form of Santa Maria style grill with a dome or cover that will allow me to smoke in it as well, kinda like this but not this damn big
I had one made by a welding shop in Cairo Ga. I loved it. It had a gas fire starter for the wood logs. Easy to control the temperature from 125 to 700 degrees by dampers on rhe firebox and on the smokestack. It will ruin you for any other kind of smoker. Not for small jobs though, when I fired it up I cooked for a crowd or for the week for my family. And becaose you could cook so hot, it would do mean steak. I even baked some home-made buttermilk biscuits once when the power went out while I was smoking meat. My wife was fussing so I finished the ribs and raised the temperature up 500 and baked her biscuits. Only time that I remember having hickory-smoked buttermilk biscuits. :)t-gator said:
Thanks, My wife does use White Lily SR flour for her biscuits. They make a soft biscuit because it's winter wheat. B. :)crosscreekcooter said:
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grengadgy commented
[COLOR=#6A6A6A !important]Today, 08:33 PM[/COLOR]
I had one made by a welding shop in Cairo Ga. I loved it. It had a gas fire starter for the wood logs. Easy to control the temperature from 125 to 700 degrees by dampers on rhe firebox and on the smokestack. It will ruin you for any other kind of smoker. Not for small jobs though, when I fired it up I cooked for a crowd or for the week for my family. And becaose you could cook so hot, it would do mean steak. I even baked some home-made buttermilk biscuits once when the power went out while I was smoking meat. My wife was fussing so I finished the ribs and raised the temperature up 500 and baked her biscuits. Only time that I remember having hickory-smoked buttermilk biscuits. :)
Gren
If you like a tender buscuit,try making Cathead Biscuits from Cooks Country. It calls for cake flour but I think that makes them too soft, so I use White Lily flour. Plus these are real simple.
link http://foodiewife-kitchen.blogspot.com/2010/07/cathead-biscuits-say-what.html
If you have a chance to pick up some Dickey's BBQ you will never step foot into another Sonny's again. I use to be Sonny's biggest fan, but it has really dropped off in the last 5 - 10 years. About the only ones that I will eat in any more are Bushnell, Waldo Road (original) and Alachua. Any out of state are not really worth visiting.Turk182 said:
Best thing to do is to get after it. I would recommend just cooking a few butts first because a brisket is pretty expensive, especially if you haven't really cooked anything big on itplayzwtrux said:
t-gator;n7405 said:
