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  1. steelpeart

    Jumped right in with the horizontal smoker - Question about temp regulatin'

    So I started off with some pork spare ribs and a pork shoulder (pulled pork) and WOW.  The results were pretty darned good: The ribs and shoulder came out great - I used the three hour smoke on the shoulder (to 150 degrees) and transferred to the oven to continue to about 204 degrees.  The...
  2. steelpeart

    On a Mission: To bring Texas barbecue with me to Utah!

    Just bought my first small smoker and am getting started...since we can't seem to find decent brisket and ribs anywhere within 30 miles of where we now live (I just got relocated to Hill AFB in Utah).  So now we're looking at all the recipes we can find and are going to just start smokin' our own!
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