Recent content by hawk wild bbq co

It all depends with me as to when I am serving the pork. If I am preparing for a farmers market or party ahead of time the bark isnt going to be crisp on reheat anyway so then I wrap as I usually am working with 6 to 10 butts at a time. If it is going to be eaten when done I wont foil as that...

Got a new ET 732 for my anniversary and a new Worx chain saw for Fathers Day. Guess I will have to go out back and chop down my dead tree and smoke something with it this weekend huh? Any suggestions? Thinking a fattie, some St Louis style ribs and a meat loaf. Got my wifes mom and dad coming...

How much you will use will depend on conditions and the smoker itself. Just sart out with mabe 2 chimneys of unlit and about half a chimney of lit and see how it goes. You will have to learn the cooker as they all burn differently. Don't expect perfect your first time out.

That looks so awesome...really making my want to break out some frozen fish here in Iowa..you gotta know we have the freshes fish in the country here....NOT!

Thanks friesian...small bit of 3rd degree burn on fore arms but not much more than that luckily. Back in the saddle with 12 pork shoulders out Sunday afternoon and ready for farmers market , graduation party and a moving party all scheduled for Saturday...lol. Nothing like getting back on that...

Thanks everyone for concern. Got smoker cleaned out and 12 pork butts going today already. I didnt use fire extinguisher so didnt have to worry about chemical cleaning. Got up early today opened the chamber doors. Cleaned out the firebox and lite the weed burner up. I set the fire that bit...

Back at it today. Using small smoker tho. To much work to do to wait to finish clean up of my large beast. Grad party , Farmers market and some friends moving needing to feed about 30. Hated to go on without my main stay but gotta do it. Just want to make sure everyone is aware of the...

I have been working on smoking for a small chain of resturants in my area as alot of you know. Last night I have a large amount of meat in my custom offset reverse flow. Had everything cooking but had a hard time controlling my temps throughout the chamber firebox temp was running normal to...

I havent tried it no. I usually use hickory splits or embers from the smoker in my grill

I just got back from Home Depot. Purchased 400 lbs. of Kingsford charcoal , they have it 2-20lbs bags for only 7.97 no limit. The add says 9.97 but when you get in there it is only 7.97. Couldnt help myself stocked up. lol

Welcome to the forum Dave....One suggestion on the pork steaks is pack them all back together into the pork butt they come from and smoke them indirect low and slow and make pulled pork instead..lol. Have a great cook and a wonderful Memorial Day weekend.

Looks to me like the pig is gonna get a proctology examine shortly. Gotta love a woman who is willing to do the dirty work...lol.

I am with jimmy.....its the hobby and the love of it so if you dont want to spend your time and effort making real bbq go buy that good packaged stuff that Larry posted and just sit down and eat...

That is exactly what I am saying. I dont take huge pride in anything that I pull out of the electric smoker...but I DO when it comes out of the pit.

I cant seem to find out...but now that I have looked into it the city wants to charge me 400 bones on top of a temp license to sell from a friend of mines parking lot. Not sure if I am going to pursue or not. Hate to invest to much and come out with to little...