Mustardized
Rubbed
Smok'n Hot
Done
Carved
Topside Roast
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ProBBQ
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It did turn out nice, but I had problems keeping the temps down.... this one took about 3 hours when it usually takes 5 hours, even with the base vent closed I couldn't get it to drop below 250. The water pan was 3/4 full (It's a large one).
I used some coconut briquettes, which burn for a heckava long time (after 3 hours, I left them to burn in the base, with no lid on...they continued to burn for another 4 hours).
I used some coconut briquettes, which burn for a heckava long time (after 3 hours, I left them to burn in the base, with no lid on...they continued to burn for another 4 hours).
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Gator
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Gator wrote:Its a Texas vs. Kansas City joke. Both of us brag on knowing how to cook the best BBQ beef.
It's like putting lipstick on a pig. fighting over the #2 & #3 slot. Everyone knows that Colorado is #1 when it comes to Beef
Deputy Dave
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Gator
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DATsBBQ wrote:Gator wrote:Its a Texas vs. Kansas City joke. Both of us brag on knowing how to cook the best BBQ beef.
It's like putting lipstick on a pig. fighting over the #2 & #3 slot. Everyone knows that Colorado is #1 when it comes to Beef
WHHHOOOOOOAAAAAA. Do they even allow beef into the country, I mean State of Colorado? I thought you guys cooked tofu or soy up there?
Gator
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bowhnter wrote:Looks great!
? on the smoker...you mention having trouble with temps, I am curious if you have ever used sand in the pan instead of water? And if so, how did it perform?
I've never tried sand.... not sure that I want to (worried about chemicals being released from super heated sand), the problem I had, was keeping the temps down, so I'm not sure if sand would have helped.
Gator, I don't have any prejudices regarding where you come from in the USA... I thought BBQ originated in the Caribbean
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