British BBQ Society Forums

I have had my Lil Tex for a while and have done a couple of mods. I did start off with a 3-way controller and almost sold it because I was unable to produce the quality of food that I wanted and couldn't control the temps to get the quality I wanted.

The first thing I would do is what DrSweetSmoke ...

I am getting ready for the Christmas Feast and have the turkey almost thawed and will soon be swimming the its brine. It will be smoked/cooked on my Traeger and hopefull will be able to fit a potato caserole next to turkey. We also have a crowd coming over for Boxing Day amd I have already smoked ...

If you need help with drawing I can see if I could help you. I am a draftsman by trade and did work with mechanical drawings for a long time but am currently in another type of drafting. I have a CAD program but don't have the disks to copy for you. I am able to send you the finished drawings in a ...

Sounds like a grat time. I wish the small company (about 26 employees) that I work for would do a similar thing. The owner, cheif operating officer and me all have traegers which vary in size which seems to match our pay scales. We could easily do something like that but IMHO don't care enough to ...

Welcome to the Forum

Chuck

I just go for the internal temp of 160-165.

I also put ketchup on top for about the last 30-45 minutes. If you haven't tried it, you should. If you are skeptical, try the ketchup on just part of it.

Enjoy

Chuck

I smoke over in america year round and last year we had over 6 feet of snow over the whole winter. Just put on a jumper and your boots and get out there. You can warm yourself with some drink and standing near the warm smoker. Get some fire bricks for the bottom of your smokers and a welding blanket ...

I just put the meatlof directly on the grill before I had frogmats. Your meatloaf needs to be firm enough to hold its shape while sitting and if it does that then you will be fine with having it directly on the grill. Just be careful because you can really dry it out if you cook it too long.

Chuck

These plans look good and hopefully the visiting Qers from other countries that have in-laws in Lincolnshire will be invited to see the final results and a beer.

Keep us posted on your plans.

Chuck

I used shelled peanuts and smoked them for 30 min. and then up to 225*F for an hour. I have found you need to first apply some liquid to the nuts to allow the rub to stick. I did try a store bought BBQ sauce and thinned it with a little vinegar. Just use enough to get the nuts thinly coated. They ...