Recent content by ceasarasmokus

Thanks for the advice Brew.

Here's how my ribs turned out. The crust tastes like sugar cured bacon

Thats the magic number

The crust tastes like sugar cured bacon...soooo good. Meat is juicy even though I had some cooking issues. I had to halt the cooking process twice to fix wood smoke issues. It won't happen next time.

Good pull back. A little too tender as the meat just fall off the bone. The crust is AMAZING.

Smoke beautiful smoke

Its still crusting very nice

Lol B-one. I am using mesquite.

I have a brand new dyna glow and it is reading about 230 degrees on the built in thermometer but my digital probe says its only 203 in the chamber. An accurate temp gauge is a must.

Then the honor is mine. Thank you Maestro Jimmy. May your temps run true and your rubs always crust.

Looks de-lish. Sunays are the best for smoking meat and drinking beer. My Dyna glo is gently caressing some loin back ribs and some chicken thighs this morning.

Some chicken also

5 to 6 hours from now I will post some pics of the finished product. In the meantime I am jamming to some Five Finger Death Punch and some VOLBEAT. Good times.

Covered for longer smoke times. Then the water pan gets a combination of apple orange and pinapple juice. Also two bottles of ZÖN beer. Of couse the chef needs a KC Pils to help the process.

Well the day has arrived. I have 2 slabs of marinating loin backs and a brand new and newly seasoned Dyna Glo 43" wide body. Ceasar is going to smoke some ribs. I use my own rub that I just found out is almost identical to Billbo's rub. I add some true lime granules for a bright finish on the...