Gold Bar-B-Q

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David Kirkpatrick
  • 57
  • Gold Bar, WA
  • United States

David Kirkpatrick's Friends

  • Gil Ruiz
  • Gold Bar-B-Q Bob Beeman

David Kirkpatrick's Page

Profile Information

Your Team Name
Super Dave
Have you ever cooked in a competition?
What brand of cookers do you have?
Char-Broil Silver
How long have you been BBQing?
6 years
What is your fuel of choice?
Charcoal, Lump, Wood
What food do you BBQ best?
Chicken Breasts and Baby Back Ribs
Introduce yourself, tell us all a little about you.
I have been playing around smoking different types of meat. I have always utilized a electric Brinkmann Smoker until a buddy of mine named Gil turned me onto charcoal. For this past X-mas my mom and wife went together in purchasing a Char-Broil Silver, side fire box smoker. I have been utilizing it every weekend since. I have tried two times cooking successfully pork shoulder. I have cooked successfully both baby back ribs and Chicken breasts. Last weekend I cooked some Turkey breasts. I prefer the chicken. It turned out soo juicy. I have been playing around with different rubs and lump coal and green alder. I am addicted now.

David Kirkpatrick's Photos

David Kirkpatrick's Blog

Baby Backs on my New 22.5

I have a quick question: I just fired up my new weber Smokey Mountain Cooker and was wondering how long my ribs should take at 225d?

Posted on May 23, 2009 at 3:35pm — 1 Comment

Comment Wall (4 comments)

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At 6:14pm on February 22, 2009, Gil Ruiz said…
Dave, I think you might be able to line the bottom of your firebox with fire- brick for better insulation and might retain heat better. You can pick up at the stove shop for around two bucks a piece, some guys put a little sand under the bricks for stability.
Uncle G
At 4:08pm on February 22, 2009, Gold Bar-B-Q Bob Beeman said…
Thanks for posting the photos. Your method of having unfired lump / charcoal with lit is a very good method for long cooks like brisket & butts. However you should put your until lump / charcoal in the bottom of your firebox and place your lit charcoal on top with out the basket. Now to be honest I am not real familiar with offset smokers with fire boxes. Above is the method I most cooks use in our Weber Bullet. Go ahead and repost your question in the forum under Cooker’s Questions & Answers and see what comes back.
At 3:40pm on February 22, 2009, Gold Bar-B-Q Bob Beeman said…
When you are in the main Invite to 'Gold Bar-B-Q' box
Go down to the second option in the invite box below “Import from Web Address Book” there is a “Enter Email Address” you may need to click on that option then the box will open enter the full email address of the person you would like to invite.
If you need any more help just send mea message.
Thank you for wanting to invite someone.
At 2:50pm on February 8, 2009, Gold Bar-B-Q Bob Beeman said…
Thank you for joining the GBBQ site nice to have another neighbor here. That makes four of us from Gold Bar on the site. That was sure a nice gift from your mom & wife.
If you are already mastering moist & juicy breast on your cooker you are coming along very well. I like cooking chicken breast I will even turn them at completions sometimes but keeping breast moist is the trick. If you are getting pointers from Gil you can not go wrong. Looking forward to meeting you and seeing you at a cook off soon.


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