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  • bigwalleye's Avatar
    11-15-2018, 11:24 AM
    bigwalleye replied to a thread Extending the Flue in Questions
    I believe food truck owners do vent the stack to the outside of the truck, so I don't know why not. In a warehouse, if you're able to start the smoke...
    1 replies | 25 view(s)
  • bigwalleye's Avatar
    10-28-2018, 08:42 PM
    bigwalleye replied to a thread Brisket chilling out in General
    Thanks, James!! Gonna have to make 2 next time. Leftovers evaporated today during the football game!! Good thing I doubled over and cooked 4...
    4 replies | 193 view(s)
  • bigwalleye's Avatar
    10-27-2018, 07:21 PM
    bigwalleye replied to a thread Brisket chilling out in General
    . And here's the post carnage photo. Almost 12 pounds, 14 hours, no peeking. 7 adults and a dog very happy. We don't need no stinking sides!!!!
    4 replies | 193 view(s)
  • bigwalleye's Avatar
    10-26-2018, 08:19 PM
    Got a nice 11.5 pounder going in the fridge to get happy. Nice simple rub, 1/4 cup each canning salt, coarse black pepper, paprika and 1/8 cup garlic...
    4 replies | 193 view(s)
  • bigwalleye's Avatar
    10-19-2018, 10:32 AM
    Good luck!! Also, check your inbox for my delayed response to your inquiry.
    3 replies | 212 view(s)
  • bigwalleye's Avatar
    10-18-2018, 10:53 AM
    I like the fat cap on top, for brisket or pork butt. As it melts, it drains down through the meat. If it's on the bottom, it just drips off. I...
    3 replies | 212 view(s)
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