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Sudsy

post #1 of 9
Thread Starter 

Greetings to you all in the forum. I remarked to my wife recently that BBQing/Smoking elicits the most friendly trash talk/smacking that I know of. Sports is not quite so personal, but of similar seriousness. So perhaps I'll develop more of an attitude as time goes on. 

 

I live in Chattanooga, TN and just received a new Horizon 16" classic barrel smoker as a gift from my family. It's still on the shipping pallet. The 55-gallon barrel-style smoker I've used for the last 20+ years (nicknamed "Bain" by my family, as in "bain of my existence") lost its bottom and gave up its last smoked turkey at Christmas. This should last for generations. I could hide my dog in it before a tornado.

 

I have basically two BBQ concerns at the moment. First is a desire to learn to smoke fall-off-the-bone ribs, without parboiling first, or putting them in the oven. I've asked many, but cannot duplicate it in the lab. Second is how to smoke a turkey in my 16" smoker, in case someone has done that. Looks like if I use the grate from the firebox, take off the grills and use an aluminum half-pan on that grate inside the 36" barrel, it might work. But I might need to purchase the convection plate first. Maybe three BBQ concerns--how to get this thing off my trailer.

 

I look forward to learning from you all who have perfected, or almost perfected your techniques.

 

Sudsy

post #2 of 9

texas.gif  Good evening and welcome to the forum, from a nice but chilly day here in East Texas. Lots of great people with tons of information on just about  everything.

 

Gary

post #3 of 9

Welcome to the site Sudsy.  Fall off the bone ribs shouldn't be to difficult to figure out.  One popular method is 3-2-1 or 2-21 for spares and baby back respectively.  3 or 2 hours in smoke, 2 hours wrapped in foil, 1 hour out of foil and baste in that last hour.

 

Not a bad starting point and will pretty certainly produce edible ribs.  You will want to modify to your liking.

 

You can search the site with the search function and get plenty of reading on the subject.

post #4 of 9
Sudsy,
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf
post #5 of 9
Thread Starter 

Thanks Wolf, I like this place already. Will be tapping the collective expertise here and only sorry I hadn't located the forum 20 years ago.

Sudsy

post #6 of 9
Thread Starter 

Thanks Jack for the welcome and also for the method. And for breaking it down. It looked like a strange steam locomotive configuration otherwise. Will give it a go!

Sudsy

post #7 of 9
Thread Starter 

Thanks for the welcome, Gary. We're working on 26 degrees here and snowing at the moment! Our first. I appreciate expert guidance and am looking forward to learning a lot.  I have a couple of sons working in East Texas, Greenville area, so have come to appreciate your super-sized highways and generous speed limits, among other virtues.

Sudsy

post #8 of 9

Thanks Sudsy, it was 23 º this morning when I started smoking my Bacon, supposed to be in the 50's later on. Greenville is North West of us about an hour or so.

 

Gary

post #9 of 9

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

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