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  1. big bass

    Big smoke

    I did my biggest smoke yet over mother's day. I had two pot roasts on the kettle and two racks of beef ribs on the vertical smoker. The roasts turned out great. I forgot the temp on the lower grate in my smoker would run high. Thus I had some dry ribs. Overall the smoke went well...
  2. big bass

    Jeffs rub.

    I'm considering buying Jeff's rub recipe, however, wondering how much sugar it contains. The wife is diabetic and can't have sugar. If it's a small amount I can sub with an artificial sweetener but I'd hate to buy and not be able to use it because it calls for sugar plus brown sugar etc.
  3. big bass

    2ND chicken thighs

    After my last post I decided to try again. Again I soaked them in soy, Worcester, and minced onion for 6 hours. Rinsed and pat dry. This time I put a thin layer of mayo on the skin. Then rub with my AP rub. Salt garlic and pepper. On the grill with cherry wood....in the rain. An...
  4. big bass

    1St smoked thighs

    Got some chicken thighs on sale and decided to smoke them. I brined them overnight in soy, Worcester and minced onion. Next day rinsed them of, dried them and seasoned with salt, pepper, garlic and chilli powder. On the grill with cherry wood chunks for 2 hours 40 min. The temp was 275 to a...
  5. big bass

    1st cheese smoke

    Figured I'd post my first cheese smoke. I'm new to smoking and this forum has helped a ton. I used royal oak lump with cherry wood on a vertical smoker. I used ice water to control the temp. My temp ranged right around 70 but it did spike a couple times up to 100. I smoked all the cheese for 2...
  6. big bass

    Rookie smoker

    Hi all. I'm new to smoking and found this site looking for info and decided to join. I'm currently in Phoenix AZ area and recently purchased my first smoker.... A Mark West. Yea I know you never heard of it. That's because it was made for a marinade contest and only 10 were made. I got mine...
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