Recent content by Big Tastey

I had the exact problem yesterday with my spare ribs! I smoked for 3hrs @225 and then wrapped in peach paper in oven for 2hrs @225 then unwrapped and sauced for about 20 mins in oven. The smoke layer was the texture of jerky. It was all tasty and the ribs were tender but the initial bite down...

A lot of the competitions I looked at said it could only be used for initial starter and then has to be disconnected. Again, maybe it's just the ones I'm looking at.

So I use a cheap propane smoker nothing fancy but have made some great tasting food from it and would love one day to move to a stick burner and maybe BBQ competitions. My question is why do most competitions say no propane smokers allowed but electric is fine? I see a lot of guys on here have...

Thanks guys that helps a lot. My dad has been soaking chips, smoking for just an hour then into oven. He's never used IT just time. Looking forward to better smoking thanks again!

First, Does this forum have archived threads? I looked before posting to avoid repeated questions. So, I've smoked meats with my dad for a couple years and he gets his info from tv shows and has tried a million different ways, rubs, you name it! A few things I've seen on here that peaked my...