Good day everyone. I actually joined a few months ago after my wife surprised me with a gas smoker for my birthday. While I always considered myself a capable griller, smoking is a whole new world for me so I am in the process of learning how to make the most of this new (to me) style of cooking....
I live in south Florida... previously a huge fan of my Weber Kettle grill and also have a gas Weber Summit 420. I have tried indirect with the kettle a few times - roasts and a turkey once... and had started making baby back ribs (my wife's fav) by doing a combination of beer boiling, followed by slow roasting in the oven sealed in foil then a quick sear on the kettle to carmelize the sauces that i make up. I realize that this may be sacrilige on this site, but it was a beginning and probably why my wife bought me the smoker.
I loved the initial series of articles about getting started from Jeff Phillips... and my first attempt at brisket came off pretty good, but my wife complained about the baby backs being tougher than she liked...
Thanks for all the great info... going to do some research on how to make them more tender...
I live in south Florida... previously a huge fan of my Weber Kettle grill and also have a gas Weber Summit 420. I have tried indirect with the kettle a few times - roasts and a turkey once... and had started making baby back ribs (my wife's fav) by doing a combination of beer boiling, followed by slow roasting in the oven sealed in foil then a quick sear on the kettle to carmelize the sauces that i make up. I realize that this may be sacrilige on this site, but it was a beginning and probably why my wife bought me the smoker.
I loved the initial series of articles about getting started from Jeff Phillips... and my first attempt at brisket came off pretty good, but my wife complained about the baby backs being tougher than she liked...
Thanks for all the great info... going to do some research on how to make them more tender...