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My 1st smoker

post #1 of 13
Thread Starter 

Hey everyone my name is Mark. I just got my 1st smoker(Brinkman Trailmaster LE, offset ) for my 30th birthday last week. Already I have seasoned the grill, and made a couple mods with help from everyone on this forum. I made a charcoal basket ,a deflector, a dryer vent for the stack and I am currently working on installing some temp gauges near cooking grate level. Im planning on having my family over for Fathers day and make a couple racks of baby backs. I am planning on trying the 2-2-1 method, what do you think? Also I was wondering if when foiling them should I add anything else except maybe some juice. I have seen guys like Trigg add parkay,honey,brown sugar. Even though I dont like very sweet ribs but what are your thoughts? Thank you.

post #2 of 13

Hi Mark and welcome, I've just joined and am new to smoking, so I'm afraid I'm not much good at giving advice, someone will be on, no doubt who can help.  Have fun. :)



post #3 of 13

Welcome to the forums, Mark!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Good luck with that build project, and just ask any time you need help and you'll get plenty!


Most folks will put some kind of liquid in there when they foil the ribs.  Sometimes I keep it as simple as a splash of apple juice.  The Trigg method is very popular, I use it sometimes myself.  It's mostly about personal taste and preference.  My new favorite foiling sauce is ChefJimmyJ's foiling juice, which you can see in this thread:




Also remember that any recipe can be tailored or altered to your own tastes.  Best advice is to try a few different foiling techniques and determine for yourself which you and your family prefer.


Good luck, and be sure to show and tell!


post #4 of 13

welcome1.gifto SMF!  We are so glad you joined us! The Parkay and the Honey really doesn't add too much sweetness to me....I do something similar to that...and I prefer drier ribs to wet ones.  You will find the style that works best for you...just experiment.


Jeff offers a free 5 day E-Course.  It's packed with great information to use...no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. Off site links are not allowed here at SMF.  http://www.smokingmeatforums.com/a/terms-of-service


If you need any help roaming around the forums....just holler!  Happy to help out!



post #5 of 13

Welcome to the party Mark!

post #6 of 13
Hello Mark, I just did Ribs last weekend using the 3-2-1 method and they came out fantastic. Like Kat, I prefer dry ribs so I did not add anything to the ribs when I foiled them. Good luck with you ribs! Check this link if you care to see how mine came out http://www.smokingmeatforums.com/t/142803/first-try-st-louis-style-ribs#post_999127
post #7 of 13
Thread Starter 

Thank you everybody, I am looking forward to my 1st ribs in the smoker and will be sure to post some pictures.

post #8 of 13
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post #9 of 13
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post #10 of 13
Thread Starter 
So these were my first ribs. I think they came out very good and more importantly my family loved it. I did a 2 - 1-1/2 - 1 ,with a 50/50 mix of apple and pecan wood, and they were tender but not fall of the bone mushy. Next I want to do a pork butt.
post #11 of 13
Those look outstanding! Nicely done, Mark!

post #12 of 13
Thread Starter 
Thank you Red.
post #13 of 13
Thread Starter 
Thank you Red.
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