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  1. leebo60

    Question on Ribs?

    No, I didn't foil, and I pulled them at around 170, if I remember correctly. I only seasoned them with a basic beef rub, and also applied some McCormick mesquite BBQ seasoning. What did I do wrong
  2. leebo60

    Question on Ribs?

    I was wondering if anyone has smoked any beef short ribs before? I tried some on my traeger, along side a 3 lb. chuck roast, and both of them were pretty tuff. It was rather cold out, and I had to run my grill on medium setting, which means that my temps were averaging about 250 to 260 degrees...
  3. leebo60

    Persimmon

    Sorry that it took so long to reply, but if you pm me and give me an address, I'll try to get around and send ya some chunks( at least enough to do one smoke)
  4. leebo60

    Gosm Modifications

    Thancks everybody, for your advice. I smoked some chicken in it yesterday, and as far as temperature variation and control, I think I'll be alright with the factory settings. Maybe if I decide to make some deer jerky later on this winter, the needle valve may be an option. But on the other hand...
  5. leebo60

    Gosm Modifications

    What is a needle valve conversion?
  6. leebo60

    Gosm Modifications

    I just picked me up a gosm gas smoker at Wal Mart, and I was wondering if any of you can save me the time of learning the hard way, and tell me what mods I need to make on it, that will save me some grief in the long run. I bought this thing for fifty bucks, instead of the normal one hunred...
  7. leebo60

    Tired of my ecb want NEW

    Thanks walking dude.
  8. leebo60

    Tired of my ecb want NEW

    I'm new to the game. What exactly is a ET 73 ?
  9. leebo60

    Question on Pork Loin

    Thanks to all, for your advice. Also, how long should I expect for the loin to smoke, at an approx. temp of 225-250, both, for the loin kept whole, and if I halve it? If I put the mustard and rub on it the night before, should I rinse that off and reapply a fresh rub mix on it right before it...
  10. leebo60

    Question on Pork Loin

    I am pretty new to the smoking game, and I am going to attempt to do a pork loin. Should I cut the loin in half (it is about 9 lbs.), and also should I marinate the meat, and for how long? Any tips or recipes for rubs, or sauces will be great. Thanks, Lee
  11. leebo60

    Persimmon

    Has anyone ever used persimmon wood for smoke. I have hundreds of these trees on my property. Some bear tons of fruit, while others bear none. I guess those that don't are pollinators. Anybody with any experience ? If so, would it matter if I used fruit bearing trees, or not?
  12. leebo60

    Hello From Maryland

    Hi, Richtee. It is made by Charbroil, and no, I don't have any pics of it. The firebox is small, probably 12 0r 15 inches high, by about the same width. The instructions that came with it, recommended burning wood in it, with charcoal as an alternative. But I was thinking like you, that it was...
  13. leebo60

    Hello From Maryland

    I'm new to this site, and hope I can learn a whole lot from you seasoned smokers. My name is Lee, and I've grilled meats for a long time, and I've always added a couple of handfuls of wood chips soaked in water right on top of charcoal. Most of my friends really like my chicken and country style...
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