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[The Ocelot]

1/22 Entry #3 . . .


Okay - I asked this the other day, but I do not think or remember if I got an answer . . .

Now someone - anyone, especially those that use them . . .

I've looked and I've looked . . . However I cannot find it anywhere . . .

What is the difference between a SB and The Bolt - Anything ? ? ? ?

1) Good morning everyone!

I've been doing a bit of research too, although about VW. From what (I think) I understand, neither the SB or The Bolt is VV or VW. Other than being able to change the batteries, what is the advantage to these if they aren't VV/VW?

I also don't understand the benefit of unregulated batteries - that may be the wrong term - I mean the when the output voltage varies along with the battery's charge, for example: from a high of 4.2v at full charge, to a low of 3.5v when fully depleted. One of my eGos has an option to operate in that mode, but I've found it to be more of a pain than an asset.

I haven't explored this site, but it looks interesting: Best e-Cig Mod List | e-Cig Mods Database

 

[levisdaddy]

#5

Sure can freeze it. Also with the ribs remember you are going to want to put the rub on it at least 6 hours before putting it in the smoker. Also it may be cheaper to get short ribs or go to a butcher if you can since you're not going to be cooking for 5 people. I know here I can go to Smiths or Albertsons and get decent ribs for like $15 and have enought to feed 3 people.

what cut/style of ribs do you recommend? it will be just me eating them and having them for a couple meals would be great. every time i price them a rack seems to be 25-35$ for, i forget at the moment, possibly for spare ribs?
i just reread and you said short ribs, aren't these basically chops just unseperated?

 

[skydvejam]

1) Good morning everyone!

I've been doing a bit of research too, although about VW. From what (I think) I understand, neither the SB or The Bolt is VV or VW. Other than being able to change the batteries, what is the advantage to these if they aren't VV/VW?

I also don't understand the benefit of unregulated batteries - that may be the wrong term - I mean the when the output voltage varies along with the battery's charge, for example: from a high of 4.2v at full charge, to a low of 3.5v when fully depleted. One of my eGos has an option to operate in that mode, but I've found it to be more of a pain than an asset.

I haven't explored this site, but it looks interesting: Best e-Cig Mod List | e-Cig Mods Database

Only real advantage is the SB looks so wonderful, heavy, and heavy duty....

#5


what cut/style of ribs do you recommend? it will be just me eating them and having them for a couple meals would be great. every time i price them a rack seems to be 25-35$ for, i forget at the moment, possibly for spare ribs?
i just reread and you said short ribs, aren't these basically chops just unseperated?

Been so long since I shopped for meat anyplace other than the commissary, wow those prices are nuts for ribs, I get a full rack of ribs for about 12-15 bucks depending on how meaty they are.

 

[TroyHoot]

5
one of the best features of a SB is its built like a tank. Its almost completely mechanical. Believe it was wires at switch though. A good 18650 will stay at constant voltage for most if not all day really. Nothing to go bad, no electronics, no lights nothing. Just a solid built, always works device. Thats my take on it. I could be off on some points though. I have been looking heavily into mechanical mods, just for the longevity of them.

 

[levisdaddy]

#2
Just found out a fellow ECF member is going to send me a sample of the famous "Mad Murdocks Radiator Pluid"!!! Woot!! That was awsome of them, can't believe it. Now I am going to be hunting down the mailman.....

i have been hearing a lot of talk about the pluid, what vendor(s) carry it? and whats so darn special about it?

 

[MrPicC]

i have been hearing a lot of talk about the pluid, what vendor(s) carry it? and whats so darn special about it?

Its just licorice to me. It's green.. nothing else special about it other then it's oos a lot.

Sent from my SAMSUNG-SGH-I747 using Tapatalk 2

 

[levisdaddy]

Its just licorice to me. It's green.. nothing else special about it other then it's oos a lot.

Sent from my SAMSUNG-SGH-I747 using Tapatalk 2

does it taste like black licorice / anise? if so, i am quite certain i would hate it

 

[MrPicC]

does it taste like black licorice / anise? if so, i am quite certain i would hate it

Yup yup

Sent from my SAMSUNG-SGH-I747 using Tapatalk 2

 

[ogfish]

4 on 1/22/2013

Rub for ribs:
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon freshly ground black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1/4 cup paprika

Baste for the ribs:

1 can tomato sauce
3/4 cup water
3/4 cup sugar
8 oz Tabasco or similar sauce
1/2 tablespoon red pepper flakes
1/2 tablespoon cayenne
3 tablespoon lemon juice

Smoker Temp: 225F
While ribs are cooking, prepare barbecue sauce. Mix all ingredients in a sauce pan and simmer on low for 10 minutes. Remove from heat and set aside. When sauce cools, reserve half the sauce for serving, and use the other half for basting. Cook ribs until the internal temperature of the meat reaches about 145 degrees F. Brush with barbecue sauce. After about 10 minutes turn the ribs over and brush with sauce. When the ribs reach a temp of 190 they are good to go. Now remember with ribs it is hard to get a good internal temp due to the fact that most meat is up against the bone and the temp will very from end to end. Best way to tell is pick up the slab with a pair of tongs and bounce them slightly. If they are ready, the slab will bow until the meat starts to crack on the surface. A small crack means you need a little more time. It should be close to breaking when you lift the slab. When you pull the ribs off have the gril on high and ready to go, coat the ribs with the sauce on one side and place it down on the grill for about 5 minutes, pick them back up and coat the other side and place down for 5 minutes. Take them off and wrap in alum foil for about 15 minutes and then eat!

 

[Vince Clortho]

1) Good morning everyone!

I've been doing a bit of research too, although about VW. From what (I think) I understand, neither the SB or The Bolt is VV or VW. Other than being able to change the batteries, what is the advantage to these if they aren't VV/VW?

3. IMHO the advantage is threefold: SBs are bombproof, they are a constant 3.7 volts be it morning noon or eve, they are almost completely mechanical with no muss or fuss.

I know people like their voltage/wattage controls, but the hit from my SB combined with a low res carto is so consistently phenomenal I can't see using anything else.

The key here is consistency.

I guess this was all stated by others here previously. Sorry for the regurgitation. I thought putting together it all together might help.

tapped on my gNex

 

[ogfish]

Short ribs are great, but you would be correct. For a rack / slab of ribs i'd go spare ribs or dino bones (if you can find them at a low price). Spare ribs are probably the best to go with.

#5


what cut/style of ribs do you recommend? it will be just me eating them and having them for a couple meals would be great. every time i price them a rack seems to be 25-35$ for, i forget at the moment, possibly for spare ribs?
i just reread and you said short ribs, aren't these basically chops just unseperated?

 

[MrPicC]

Also if it breaks you can send it back to altsmoke for refinishing and rebuilding.. Where you gonna send a bolt?

 

[ogfish]

Oh and I almost forgot, wash the ribs, pat dry with paper towels, remove membrane, wash the ribs, pat dry. Apply the rub don't be afraid to coat it with this rub it is great! Place the ribs on a tray cover with a wrap or a top to the container. place them in the fridge for any where from 2 - 24 hours. Remove from the fridge about an hour before putting in the smoker so they can reach room temp. Once at room temp put in the smoker.

 

[morri]

2.
okay, you guys. I cannot afford a new pak of cartos right now and you have me window shopping for SB. geeeeeeze
LOL

 

[MLT910]

3.

All this talk about turkey, and fish, and ribs, and, and, and ....this Top Ramen is so lacking.

 

[The Ocelot]

2) Thank you all for the input.

I know there are several threads on this, and I'm watching PBusardo's review, but I'm curious about personal experience; Does anyone have a Vamo?

 

[levisdaddy]

holy rib meat batman! this sounds amazin!!!
how lond does it usually take in the smoker? then finish them up on the grill!!? intereseting, i will have to move the propane tank with a quickness so that i dont lose much temp in the smoker. never made bbq sauce but it appears easy and the recipie sounds dank!
right on bruvaman, can't wait to do this. will prob have to be a weekend project

4 on 1/22/2013

Rub for ribs:
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon freshly ground black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1/4 cup paprika

Baste for the ribs:

1 can tomato sauce
3/4 cup water
3/4 cup sugar
8 oz Tabasco or similar sauce
1/2 tablespoon red pepper flakes
1/2 tablespoon cayenne
3 tablespoon lemon juice

Smoker Temp: 225F
While ribs are cooking, prepare barbecue sauce. Mix all ingredients in a sauce pan and simmer on low for 10 minutes. Remove from heat and set aside. When sauce cools, reserve half the sauce for serving, and use the other half for basting. Cook ribs until the internal temperature of the meat reaches about 145 degrees F. Brush with barbecue sauce. After about 10 minutes turn the ribs over and brush with sauce. When the ribs reach a temp of 190 they are good to go. Now remember with ribs it is hard to get a good internal temp due to the fact that most meat is up against the bone and the temp will very from end to end. Best way to tell is pick up the slab with a pair of tongs and bounce them slightly. If they are ready, the slab will bow until the meat starts to crack on the surface. A small crack means you need a little more time. It should be close to breaking when you lift the slab. When you pull the ribs off have the gril on high and ready to go, coat the ribs with the sauce on one side and place it down on the grill for about 5 minutes, pick them back up and coat the other side and place down for 5 minutes. Take them off and wrap in alum foil for about 15 minutes and then eat!

 

[boardopboy]

2) Thank you all for the input.

I know there are several threads on this, and I'm watching PBusardo's review, but I'm curious about personal experience; Does anyone have a Vamo?

I have a Vamo.

 

[ogfish]

5 on 1/22/2013

Depends to be honest I'd say 4 - 6 hours depends on the type of ribs you get ect. Also something I forgot that is very important... Take mustard apply to the ribs just real thinly then place the rub on. The mustard taste will cook out so no need to worry there. Also its only 5 minutes on each side on the grill with a heavy application of the baste. When you do it you will see and understand why.

holy rib meat batman! this sounds amazin!!!
how lond does it usually take in the smoker? then finish them up on the grill!!? intereseting, i will have to move the propane tank with a quickness so that i dont lose much temp in the smoker. never made bbq sauce but it appears easy and the recipie sounds dank!
right on bruvaman, can't wait to do this. will prob have to be a weekend project

 

[levisdaddy]

i cannot wait to try this!!!
another Q about smokin. i noticed the wood chips only smoke the first 1-2 hours then they are charred and produce no more smoke, i replace them and they only smoke for an hour. shouldn't they smoke/smolder until they are completly ash? i am tossing big chunks of charred wood...