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Recent content by cardiowatt
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I rubbed them with mustard, and then my dry rub. I let them sit and come to room temp. After that I smoked them until close to 140 IT. I placed them in small small aluminum trays. I put on the bottom a combo of my homemade BBQ sauce, and pineapple juice that had been heated up. Then I sealed it...
I was cooking up some country style ribs today and boy did they turn out great. I started a little early according to the ribs. Though I was starting right on time but they cooked up faster than expected. Well that left me with lots of coals already lit. Instead of warring them I pulled out some...
I'm not new to the forum, and have loved being on here. When I started with you guys, I was in northern California. Well, that is no longer the case. I moved to SOCal. I made sure the pit was one of the first things off the truck. My in-laws already are making plans for me.
Jesse
It's a good little smoker. It take a bit to get up to temp the way I have it right now. I think it's more operator than smoker. I have basket with dividers, tuning plates and dialect or from the fire box and a angled dryer vent off the stak towards the grill. Call me if you have questions.
Here is the pork shoulder I did for pulled pork for my son's b day party. 13 lbs of boneless pork shoulder. Homemade rub. Smoked for about 4-5 hrs, placed in a tray and covered to IT 203 deg. Wrapped in foil and let it rest in the pre-warmed cooler for 2 hrs. It melted in
the mouth
Ready to...