Recent content by danny45
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Ribs with sauce question
I'd only put it on about the last 15 mins to half an hour. If the sauce gets too hot, the sugar in it burns, and it doesn't taste that great. My opinion only. On ribs, if you're only going to put it on the top side, then I'd wait until about 15 minutes before pulling them off, then baste... -
To flap, or not to flap....
that is the question!! Hey guys. I've getting ready to smoke 3 slabs of pork ribs tomorrow and I've read different things. I've read that a lot of poeple leave the loin flap on, while others say to cut it off. The supposed advantage of cutting it off is: 1. the whole rack of ribs gets... -
What am I doing wrong?
Thanks for the replies. According to the thermometer I had on the grate, the chamber was always between 200 and 250 degrees. It did comply with the 4 hour rule, but just seemed to take forever to go from 140 to 165. It was at 140 at 9pm, and it didn't hit 165 until midnight. That should be...- danny45
- Post #6
- Forum: Charcoal Smokers
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What am I doing wrong?
I hope this is in the right section. My New Braunfels Hondo offset smoker is technically considered a charcoal smoker, but I use small wood logs to smoke with. I'm having a problem getting my food to the desired temp. I was using a analog dial type meat thermometer but bought a digital...- danny45
- Thread
- Replies: 12
- Forum: Charcoal Smokers
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I need EMERGENCY help from you pros!!!
Thanks guys. I really appreciate it. -
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I need EMERGENCY help from you pros!!!
So if I put them in the fridge, do I leave them in the foil they'll be in when I put them in the oven to tenderize??? -
I need EMERGENCY help from you pros!!!
They're chuck roasts, and they'll be sliced. -
I need EMERGENCY help from you pros!!!
Okay folks. I'm in a jam and need your help. We're having a family get-together tomorrow afternoon and everyone wanted me to smoke a couple of roasts and a bologna roll. Bologna is done. I've still got two hours to go on the roasts. Here's my problem. With my work schedule, I couldn't... -
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Smoked my first Chuck Roast.....
.... the other night and it was delicious!!! Only problem was, a 3 pound roast didn't last very long with 5 adults and 2 kids eating it. Sorry, no Q View as I haven't figured that part out yet. Still trying to learn to cook. :D Anyways, I took the roast and rubbed mustard over it, then... -
Question about use of wood for smoking
I'm new and still learning but here is what I've done over the past few weeks. I have a Hondo off-set smoker, and charcoal alone just doen't get that huge cooking chamber hot enough, nor does it keep it at the right temp long enough. So I have to use wood. I start off with whatever wood I...- danny45
- Post #23
- Forum: Charcoal Smokers
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New guy from Oklahoma
Well, the ribs, bologna, and baked potatoes turned out great. I'm starting to get used to this smoker. I was amazed to see that almost closing the vent kept it at the perfect temp for two hours. -
New guy from Oklahoma
Thank you all for the warm welcome! mballi3011, thank you for the info. I saw that E-Course and definitely plan on checking that out!!! 0331grunt, I live in Glenpool, just South of Tulsa. Born and raised in the Tulsa area and can't seem to find anyplace I'd rather live, except maybe down...
