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  1. dlog

    New member

    Thanks everyone for the tips and welcome. Today I am smoking two whole chickens, and ribs on Sunday..
  2. 0318161618.jpg

    0318161618.jpg

    • dlog
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  3. dlog

    New member

    I would like to add that I enjoy smoking meat on a BBQ pit as appose to my vertical smoker. There's a little more technique and personal interaction with the BBQ pit. Which allows me to be more involved with which ever meat I'm smoking. However that does lead to more human error, but that's...
  4. dlog

    New member

    Well let's just say they did not come out as I'm used to. Meaning there was no real bark on them, when I cut them they just mushed up. And they were not as moist as I anticipated. Now mind you they were two racks of baby backs and not the St. Louis cut I would normal smoke. Perhaps I'll...
  5. New member

    New member

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  6. dlog

    New member

    Just wanted to say hello to everyone. My name is Don, New member from big bear, ca. Been smoking and BBQ'ing for years, nothing impressive, just for my wife and kids. Tried many receipts online, rubs, techniques, But I would like to take that next leap and turn out some impressive product...
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    0313161420c.jpg

    • dlog
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