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Snow is finally gone so pork ribs are on the menu!
Finally had some decent weather to fire up the smoker so I decided to smoke a rack of ribs. All I can say is WOW! This batch was amazing--great smoke ring, tender but not mushy. Did the two-two method--two hours with smoke (apple wood) and then two hours wrapped in foil. Smoker was at approx... -
First attempt at smoked chicken with the new smoker
Ok, so after the first two runs on my smoker were with "the other white meat" I decided to give chicken a shot. Bought two 4.5 pound birds, split them and then dustied them with dry rub. I used pecan and apple wood chips and got the smoker to about 305 degree. I occasionally spritzed the birds... -
First rack of ribs on the new smoker!
Ok, so last week was a pork shoulder and now this weekend, a rack of SLC ribs. Dialed in the temp at 228 degrees for 5 1/2 hours. Used apple and pecan wood chips. Spritzed a few times with apple juice. Was very pleased with end product--ribs had a gorgeous smoke ring and nice bark. I... -
Hello from Alexandria, VA
Been a life-long griller but recently saw the light or should I say smoke! Got my first smoker over the Holidays and already smoked a boston butt and gearing up to do ribs next! In my very short time smoking, site has already been a great resources! Look forward to learning more and meeting... -
Inaugural Pork Shoulder Smoke
Yes, I'm a newbie! I got my first smoker as a gift from my lovely wife on Christmas! While I've eaten BBQ all my life, my passion was/is to grill (steaks, whole fish, beer butt chicken, oysters, you name, I'll grill it) but I recently got the bug to smoke meat! One of the reasons, as I've...
