Recent content by hsfootballfan66

So what you are telling me is that I have to invest in a quality stick burner to get that smoke ring? Oh darn. I'll have to tell my wife I just have no other choice! I wish there was another way, but I'll tell her I just don't see any other alternative, haha. But, she does love the BBQ I...

I have smoked spare ribs several times. I like the flavor. They have a nice smokey/bbq taste to them, however, I've never been able to get a smoke ring on them. The best I've gotten is just a very, very thin line of pink. I usually smoke spare ribs for 5-6 hours and I don't wrap them. It...

Last weekend I got called on to do some bbq for a party.  Who am I to turn down an excuse to bbq and to party, am I right?  Anyway, someone was going to supply the pork butts and my job was to smoke them.  No prob.  Love doing overnight pork butts (in fact, I got one in right now as I'm typing...

Here is what I did, although I'm sure there are better ways to do it from more seasoned pitmasters on here: I let it rest an hour and then pulled it.  I pulled it in a big roasting pan so it caught all of the juices and everything stayed right in the pan.  I put that in the fridge.  Then when it...

Al and Gary, that's an interesting thought.  That never occurred to me that you can get used to the smoke so then you are not as sensitive to it when you are eating it.  It makes sense because every time you open the smoker to check temp, spray, etc. you get a face full of smoke and smell, which...

. Ribs are usually 5-6 hours and chicken usually 2.5 - 3.5 hours. I'm not complaining about the more prevalent smoke flavor, I love it. Just wondered if this was normal for pulled pork because it was significantly more flavorful the second day.

That was my first pork butt, so no other smokes to compare it to. It was a continuous 13.5 hour smoke.

It was 8 pounds.

Last weekend I took a shot at my first pork butt.  Sorry, forgot pictures for Q-view.  I smoked it at 250 on my MES 30 and it was a 13.5 hour smoke without wrapping it (I like a hard bark).  Took it off at 197 and pulled very easy.  It was super tender and juicy.  If I ate only pulled pork for...

That looks so good.  Great job.  I just picked up a couple butts at .99/pound and will be smoking soon.

Hello guys, I bought my first smoker (ECB style) last summer at a garage sale for $30 brand new in the box and I've been hooked ever since.  Living in Michigan our "smoking season" on ECB's is quite limited to the summer months.  I even had trouble maintaining temps on a windy fall day and...