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I came to this thread 'cuz I bought a bottle of Melinda's Scotch Bonnet. My palate isn't quite as conditioned as most of your'n, so I found it pretty hot, but I love it! I also recently got a bottle of Zaschilla Habanero; love at first bite! I ran out and bought their chipotle sauce too. I have...

I recently received a bottle of this from a friend stranded in San Antonio. I wonder if anyone else has had experience with it? I like it--strong hab flavor, and I was surprised at how hot it isn't. I was thinking it's about a 6, and doesn't last terribly long. Most of you guys, I'm guessing...

Yeah. What they said. A guy at work was just sharing them, and they're D good. Those Dorito Hab--are they kidding? Like BBQ Fritos. The darn taco/ranch ones are hotter. Now I've got to get some hab sauce from Taco Del Mar, a chain out west here. Another guy brought some in, and it's GREAT.

YAAAHHH!! What is all that white stuff!! INVASION!! Dave, Phoenix, AZ. 114 today, too. After yesterday. And close to it tomorrow. I don't wanna be cold, but I can't work the car radio buttons with the oven mitts on...

Speaking of offset smoker temps...I put this under the chipotle thread, but it belongs here... Just for giggles, I stuck my thermometer's temp probe into the smoker--just sittin' there in the back yard. Over 125 in seconds--OK, started at about 110...but peaked at 149 a few minutes later. I...

That's a wicked good trailer park smoker, Bam! When you say can't have too many, are you sure about that? One of the stars out here has 24 ish units, and is getting a jambo by Jamie Geer next week...My wife can't get her head around "I want a UDS too..." Dave

That's where I'm going...That's beautiful there! I have a #9x 3/4" expanded metal grate in my Brink, and I'm impressed so far. I thought it'd already be screwed up after 3 6 hour cooks, and still looks good...pizza pan under the 3" standoffs shouldn't block air, should it? I was gonna hold the...

Offset users, this covers specifically Brinkmann SnP models--not clamshell as far as second shelf...but can be adapted to New Braunfels OK Joes, CharBroil, virually any offset horiz. smoker. I've been trying to get these guys to make this a "sticky", a top of the heap thread...

I have a link to a great thread on pretty good free BBQ forum. The guy mods a Brinkmann SnP for an extra shelf, lower smokestack, tuning plates and a heat deflector, explains all procedures, has incredible photos. I only have the intact link, I don't know how to make it work on cue, like on the...

Even easier firebox for UDSs is 48"X9" expanded metal will give you a 15" diameter 9" tall ring. Stick a 15" circle of ExM on the bottom, bolt it all to a 16" pizza pan w/ 2 or 3" standoffs. Done. You can bolt the ends of the 4' strip and have it adjustable, or weld the ends together. Want it...

HeXX YEAH I'd have bought a few!! Especially the way I screw up briskets. I cooked one at about 240 in my Brink SnP for about 15 hours, got impatient. Shoe Leather. Yummy. I couldn't even oven it to try and save it. Oven sucks that bad. Well, I could have, but really...

Then you'll be eatin' some George Webb sketti chili! Hope your Milwaukee wife works out better'n mine did... Watched the review by skydiver last night. Gotta be good stuff to go back for seconds at that heat level!! Congrats. Hope the stateside shipping point works out. The german restaurant...

I obviously need to come to this forum more...That's funny as hell!! I'm a lightweight compared to most of youse guys, but I was just recently intro'd to Daves Insanity original, and while I only used a dab in a bean n cheese burrito, I'm in love w/the burn! I still like the taste of Mrs...

I don't know how I managed to cut little slices w/no heat. There was plenty of heat when I got further into them. I have plenty seeds left, tho. Like I said, black thumbs--I'm afraid!

I went to MD a few weeks ago. Just outside Mom's retirement community, I found a Caribbean/West African market, who directed me to Langley Park to find fresh Scotch Bonnet peppers. This is one out of this batch... That BIG 'un at the back left, and one of the RED ones were plenty hot. This...

In Bucharest! I guess David Klose didn't make the pit--He's a "celebrity" in the world of bbq pit making, and made one for the TV show "BIG". Check out his website, easily found by searching his name. He has made a beer bottle smoker, a Continental Airlines Plane smoker...wild stuff! kitch

potawie; not to interfere--your peppers look really good--but everything I've read says keep the smokestack open fully in order to prevent creosote buildup and bitterness; to control the heat with the fire box venting. Not a problem in your opinion? Burning wood, lump or briquettes? I just...

Skealo, once you've gone to the brethren, the door is open, and they flood in!! I bought a Brinkmann offset, and I've signed up on about 8 dfferent bbq forums; , the smoke ring, smoking meat forum, and various state and region associations. Attended-not competed in!-my first KCBS sanctioned...

That's one argument for a smoker! :o)

If your ribs are taking 2 1/2 hours, that's barbeque. Grilling is over high direct heat, like what's done to hamburgers and steaks. Barbeque is low and slow--indirect or not. Smokers are indeed a PIA. So I'll just keep practicing! Took me 15 1/2 hours to get a pork shoulder roast done last...