Recent content by mordecai
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Can’t Figure it Out
I usually use that Royal Oak lump charcoal. I’ll toss in some raw apple chunks every hour. My bandera is a small offset I got at Academy about 12 years ago. Don’t think it’s a true stick burner even though it does have a small offset firebox.- mordecai
- Post #9
- Forum: Electric Smokers
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Can’t Figure it Out
Thanks guys. This gives me another direction to send them in. Appreciate the feedback!- mordecai
- Post #4
- Forum: Electric Smokers
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Can’t Figure it Out
Hey everyone, I’m trying to help my parents out. They are using an Old Smokey electric smoker. They have made ribs a few times and literally all of the seasoning and sugar ends up in the pan at the bottom. The ribs are completely flavorless. I’ve recommended a few different things to try but...- mordecai
- Thread
- Replies: 10
- Forum: Electric Smokers
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New Smoker from Texas
I have a butcher I sometimes go to by my office. He must have 10-15 different types of wood available. Pecan, Maple, Peach, Appricot, Cherry, and a bunch of woods I wasn't familiar with. Mostly fruit woods. When I go there I'll get a handful of a couple different types. -
New Smoker from Texas
Thanks! I use lump charcoal mostly. And I use Hickory and Apple wood that's been completely dried for smoke. Sometimes peach wood if I can find it. Not a big fan of Mesquite. It was a learning experience that first day for sure! So glad someone here had the picture on the right and wrong way... -
New Smoker from Texas
Hello Everyone, I've been an avid reader of this forum for a couple of years. Thought I would go ahead and register finally. I've been smoking for about 3 or 4 years now. I'm still quite the amateur at it. I do really enjoy it and I find cooking in general to be very relaxing. I'm from North...
