Recent content by lrssuccess

Sugar maple, readily available in the Northeast

I use a lot of apple for ribs and sausage, maple on boston butts for a bit more smoke penetration

Looks beautiful, Larry.  Don't you just love the tender juiciness of that cut of meat when it's smoked?  I'm never going back to the oven for prime rib after the one I did on Christmas. Lou

Yes, did my research on the site, and got a good result.  See that post in new member section.  Thanks.  Actually, has to take my wife's slice and hit the grill for 2 minutes a side, she's averse to pink beef.  Happy with it after the "adjustment".

Well, with a successful first smoke of St. L ribs on Christmas eve as an entrance into the world of smoking, I jumped in with both feet and did the Prime Rib as my second ever smoke on Christmas day.  Started the day at 6 a.m. with a seasoning of a 5 lb roast with salt, pepper, onion powder and...

Well, virgin no more.  The Good One Open Range finally arrived, after some shipping issues.  Seasoned it and decided today was a good day to break it in with a slab of St. Louis Ribs.  Mixed up a variant of Jeff's rib rub (less heat elements) and applied over a thin mustard layer.  Let sit in...

Hello all - this is Lou,  just joined from RI.  Looking forward to gaining expertise over time in the use of smoke.  Have The Good One Open Range in transit at this time.  I have toyed with the use of wood chips on propane for ribs, with some good success, now looking to commit to the "art" at a...