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  1. 2

    Questions for the Stick Burnin' Pros

    I know this is a couple month old thread, thought I’d add a thought for anyone searching. Only other thing that may help is that wood choice - store bought wood is often kiln dried - and I will use it in a pinch, but I know I burn a lot more, and it seems to burn hotter as well as quicker. It...
  2. 2

    turbinado sugar or brown sugar

    I now use Turbinado for everything in the house -- don't buy white anymore.
  3. 2

    Another Pork Back Rib attempt

    Nick, If I can offer a suggestion on the chips - go ahead and throw them on the fire - it'll give ya a little more heat, and more smoke, and you may find that you move from chips to chunks and use less of the charcoal. Also - I use an internal thermometer for everything that goes into the...
  4. 2

    Pulled Pork Recipe for all

    Welcome John! And quite detailed - and now just hours after I completed ribs, I want to try this recipe! - Never brined anything besides chicken and turkey, but am open to new ideas - the molassas and salt is a trick I found (on here, perhaps?) for some pretty darn good jerky - great tasting...
  5. 2

    First Time Smoking Baby Backs

    For baby backs, I'd also cut the time down - 6 hours is long for that cut - 2, 1.5, 30minutes worked great for me today. Did three racks on the ECB - should be the same surface area. I cut all in half and put three halves on top and three on bottom. And I second the apple juice - put it in a...
  6. 2

    ABT's (Atomic Buffalo Turds)

    Jeff - how about it - what do I put in these little buggers? can't wait to try them on the next cook! 2-kewl
  7. 2

    Cuba Libre Mop

    I made mention of trying this in my introduction page, but wanted to let anyone here that was thinking about trying this one.... Could be the best meal that has come out of my smoker! Was incredible, and I wouldn't change a thing next time, cept maybe by a bigger piece of meat :D 2kewl
  8. 2

    Taylor instant read

    I have a Maverick, and a Taylor, and use them both as Jeff suggested - poke the meat once while it is cold, and leave the probes there through the whole cooking process - you'll be amazed at the difference in moisture! 2kewl
  9. 2

    Maverick Smoker Thermometer

    :( Maybe we can find you a new excuse! surprising how quickly a keg can go when you have one in your house and you have to keep walking by it all the time! 2kewl
  10. 2

    smoke and beer or beer and a smoke

    I have spent a couple years making beer, and smoking your own grains is easy enough - but for the beer making, you need to progress through the easier brewing with ready malts (liquid or powder) and move into all grain brewing - which involves enzyme rests converting starch into sugars. If your...
  11. 2

    Maverick Smoker Thermometer

    One quick note on the Maverick - excellent customer service! I got one for Christmas, and about 2 hours into my first smoke the food probe shorted out (read HHH) - let it cool, turned off and on the unit - nothing. Called cust service and explained that I could have pinched it by mistake, or...
  12. 2

    another "damn yankee"

    Thanks for the warm welcomes! Buzzard - I hadn't really played much with mops either, but followed the directions that I found here. Having never done a prime rib any other way, can't really say I would be able to tell ya what the difference is, but the meat sure did turn out well! Wasn't hard...
  13. 2

    another "damn yankee"

    I was told when I moved to Texas (from Southern Jersey) 5 1/2 years ago that the difference between a yankee and a damn yankee is that the yankee goes back home. Fell in love with Mexican food, Tex-Mex, and of course BBQ. Ate at Rudys BBQ almost non stop once I discovered it, and then thought I...
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