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Thread: Firing up Old Guadalupe!

  1. #1
    Join Date
    Aug 2007
    Location
    Reno NV
    Posts
    13,360

    Firing up Old Guadalupe!

    Finally got a load of hardwood firewood (Almond), so it's time to fire up the smoker!

    Going to slap some baby backs on there and smoke them for about 7-8 hours. Just need to check on it every half hour or so and toss another chunk of wood on the fire.

    It's a new braunfels 'guadalupe' model BBQ. I "welded" up the fire box on the side and added the chimney. Put a bunch of bricks inside for some heat ballast.

    Been a few years since I used it, but it used to work out pretty well with a nice low temp.



    2 cords of Almond stacked up. Sharon was a real good help here.

    Still have 1 more cord of almond, and 1 cord of pine to stack up. Ordered more racks today and should be able to get those stacked up and covered next weekend.
    Attached Thumbnails Attached Thumbnails oldguadalupe_800.jpg   2cordsofalmond.jpg  
    Last edited by Brent Dowell; 10-10-2010 at 06:15 PM.

  2. #2
    Join Date
    Feb 2009
    Location
    Whittier, CA, USA
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    512
    mmmmm... bbq ribs, I'll bring the slaw
    Dan Gonzales
    Whittier, CA, USA
    Dona nobis pacem

  3. #3
    Join Date
    Feb 2007
    Location
    Catalunya
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    4,632
    Hmmmmm.... I wish I could check its performance. !! After having those ABT at your place I can't but wanting to check what comes out from that BBQ Brent.
    Best regards,
    Toni

    __________________________________________________ __________________________________________________ _________________
    web site:http://www.toniciuraneta.com
    I also dream of a shop with north light where my hands can be busy, my soul rest and my mind wander...

  4. #4
    Join Date
    Dec 2007
    Location
    Tellico Plains, Tennessee
    Posts
    4,351
    That's the one thing we didn't move with us when we came north... I had to leave my smoker behind... did some great briskets on that thing... regret not leaving something else and bringing the smoker.
    Chuck
    Tellico Plains, TN
    https://www.etsy.com/shop/TellicoTurnings
    My parents taught me to respect my elders, but it's getting harder and harder to find any.
    If you go looking for trouble, it will usually find you.

  5. #5
    Join Date
    Aug 2007
    Location
    Reno NV
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    13,360
    About halfway there. Been smoking them low and slow around 220 degrees since a little before noon... Should be ready around 6pm...



    Attached Thumbnails Attached Thumbnails ribs.jpg  

  6. #6
    Join Date
    Sep 2007
    Location
    Plainwell, Michigan
    Posts
    4,857
    Just ate supper and your pic made me hungry again, looks REAL good Brent

  7. #7
    Join Date
    May 2007
    Location
    Kansas City, Missouri
    Posts
    13,443
    Darren

    To a small child, the perfect granddad is unafraid of big dogs and fierce storms but absolutely terrified of the word “boo.” – Robert Brault

  8. #8
    Join Date
    Apr 2010
    Location
    North of Reno, NV...middle of the desert
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    Oops, Thanks Tom...just reminded me to get the slaw ready

  9. #9
    Join Date
    Dec 2009
    Location
    Madison, WI
    Posts
    206
    At this point, I'd basically sell my soul for a pound of really good smoked whitefish.

    ....say, you don't have any use for one, do you? I'm thinking of going into marketing, so I haven't got much use for it.

  10. #10
    Join Date
    Aug 2007
    Location
    Reno NV
    Posts
    13,360
    Forgot to take the after pictures, but all I can say is that those baby backs were tender, smokey, and delicious, no sauce necessary....

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