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Never was a fan of mustard until now. Been using this as a dipping sauce but today used it as a glaze over ribs during the smoke. Outstanding!!!!!!!!!!!
Okay as a rookie I'm going to add my 2 cents. In my inexperienced opinion if those splits are what you are using during the smoke with the amount of charcoal shown in the second pic, I think your fire is too big. Too much charcoal and too much wood. The volume of one or the other needs to be...
Nothing special. As you can tell from my # of posts I'm a rube doing this. Weaned myself on a stamped steel Brinkman vertical until I got smart. As far as the BBs, lightly seasoned them with Salt Lick Rub after skinning them in the morning, then went out and immeditely fired up the smoker and...
After 2 years of lurking I finally joined in May. Was looking for a good used smoker. Have an ECB and it was like trying to smoke on an open fire compared to what I have now.
Was looking for a smoker and gave up. Started looking for a welder. A lot of people are trying to retire by selling...
Like it says, I've been using the search function now for over 2 years. Every question I had has been answered there. I've gone from making meat masquerading as end pieces of creosoted railroad ties to smoked delicacies that disappear off the plate. Nearly gave it up before I found this site...