Recent content by Smokin Gator

I tried these a while back from a sampler and then bought a box really cheap on CB. I absolutely love them as my Saturday morning with coffee smoke. Every one I have had was perfect construction and burn. The flavor is certainly mild but I enjoy them. Sorry you had a different experience.

My condolences brother... there is not much hope how.

Nice looking food!!! The WSM is a cooking machine. I can't wait to see the new larger model. If you have never tried it do a chuck roast. They are awesome for pulled beef and the leftovers make wonderful tacos, burittos, etc.

That was amazing... I've never seen anything like it.

Awesome looking man cave and brisket!!

The last time was last Friday night... and I actually did a review on it. It was a Graycliff 1666 torp. I did love the flavor profile, but what really gave the the WOW was that I wasn't expecting that much due to some negative things I read. After I looked back though it was my fault for not...

:tpd: I consistently get them on CS for about $30 so it is down to $2/stick.

You will be feeling a little rough tomorrow as that bottle won't last the night. I love me some FDC!!

Those are both excellent additions:tu

I know this one has been done before and most I have read were pretty negative. My experience was a bit different (I am a noob so take it for what it's worth): A month or so ago I bought a few Graycliff 1966 torps. I got them at a good price but had read some negative things about them so I...

Great price!! I sure have enjoyed mine the last month or so.

A good rule of thumb for spare ribs is 3-2-1. That being 3 hours on the smoker at 230 or so, 2 hours foiled and sprayed with some apple juice or other sweet juice, and then an hour either back uncovered or in the cooler. These will be fall off the bone tender and you will want to monitor them...

I have made it several ways, but yes you smoke the brisket and then chunck it up to put in the chili. As the chili cooks the meat will break down more so you won't have big hunks of meat in there. My favorite is to use "burnt ends" I cook whole packer briskets for catering and competition...

For me it is rum or Jack Daniels.

Nice lookin' ribs there brother!! BTW... if you have never had brisket chili you have to give it a try.