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Two views actually.
Here is a slab of beef ribs:
Basic rub and on the smoker at 250 for about 3 hours.
And here are some sweet chicken wings
Some basic seasonings, then on the smoker for about 2 hours naked, then I coated them in the sauce and back on the heat for the last 30 minutes. So...
So, my wife was raised pretty religious in a Jewish household and she has never voluntarily eaten pork (every now and then, she'll unwittingly eat a pot sticker or penne vodka made with pork). I was raised in a very relaxed Jewish house and my dad and I actually bonded over the magical qualities...
I have a 6 lb brisket on a charbroil barrel smoker. Every 5 minutes the needle does a plunge. Do I need to feed the fire box all day and if so, should I add more charcoal or more hickory or a mix of both?
Vents are open wide, no water or wet chips or anything...it gets up to about 250 and...
Hi everyone. I just moved into a new home with a big back yard that is deserving of great BBQ- so I bought a smoker and I'm ready to take the plunge!
I've been grilling for years and I like to proclaim my 'grill skills' can match up with anyone's. But, smoking? I must say that I'm a bit...