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  1. call-in

    What did you smoke first?

    I smoked two full spare ribs, in the last two hours I added a shank end ham.  I figured heating the ham in the smoker instead of the oven would give us more of that smoky goodness.  They were awesome!
  2. call-in

    Checking in

    Good to know.  With my old charcoal water smoker, I usually smoke for 2.5 hours, wrap in foil and finish in the oven, only because I'm too lazy to tend the charcoal.  Thanks for the link WaterinHoleBrew.  I have now joined the group.
  3. call-in

    smoked rub?

    I'm actually rethinking this, since I'm going to use it like a seasoning,  I wonder if I should smoke some kind of seasoned salt recipe instead of my usual pork rub.
  4. call-in

    Checking in

    What does it mean when someone says they did their ribs 3-2-1?
  5. call-in

    smoked rub?

    Thanks for the reply diamondmarco.  I now wonder if there is any downside to smoking rubs. Alright, I'll be the guinea pig and smoke a batch of my rub this New Years weekend, I'll smoke some sea salt as well. Here is how I plan on doing it.  To keep the brown sugar dry I'll attempt to reduce...
  6. call-in

    Checking in

    How do I join this group? Got a link? Thanks again.
  7. call-in

    smoked rub?

    Newbie here so please be gentle. I've posted on the roll call but the thread is not yet visible. Has anyone tried smoking their favorite rub to infuse it with some smoke flavor?  I'm thinking this would be great for seasoning stuff for the grill like chickens or burgers. If you've tried, how...
  8. call-in

    Checking in

    Greetings fellow smokeheads. Colin here checking in from Alameda County CA, (SF Bay Area). I'm of Filipino descent but migrated here more than 20 years ago. I have been smoking primarily ribs and butts for the last 12 yrs using an old Meco Charcoal Smoker I got used from Craigslist.  It's...
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