- 1,709 Posts. Joined 2/2014
- Location: Kona, Hawaii
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Pork Rib Roast w/ Q-View Foamheart - Page 2
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Thank you, it was mighty tastee.
Thank you Gary.
Gary ya need to revisting using some apple wood. The aroma is great, its almost as good as pecan. I have used it before but usually to offset a hard smoke and it becomes lost in mellowing it out. This was probably 3 parts apple to 1 part hickory. And mostly wood insted of pellets. Nothing against pellets, the AMPs was smoking too.
Thank you ........ I like the picture before carving. Thats how I would like a country ham to look.
Thank you Chef, I feel like I am a cheater after seeing you standing out in the heat over a a hot grate.
For the most part, I smoke, griull BBQ and cooks inexpensive cuts. Those really surprized me.
Both times I have used the apple, I went back to school. I told ya its predominately apple, what I didn't say was I water soaked the chips both times. It messes with my timing and worried me a bit about not seeing smoke right off but, its does sneak in there just about at that 100 degree range and smoked thru when I pulled. I used less wood and got excellent results.
Thank you my friend. You should try one, I bet SHMBO'd would add it to your regular smoke rotation!
Beautiful color, and the aroma..... well I wouldn't wash my hands for a day and a half so I could sniff 'em. Wonderful smell!
Edited by Foamheart - 9/8/14 at 6:28pm
Thank you sir. Seriously I think I have bought my last pre-cut pork chop. If I cut them by the bone, they are about 1 3/4" thick and beautiful. I don't care if they are smoked, grilled, fried, baked or roasted, I think I like my cuts better than the grocery stores.
Nope nope nope....... I ain't buying a saw or a slicer........LOL
I don't know what came over me on the good china...LOL