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Recent content by natureman
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AHA! that is prolly why my temps were getting too high...i did the minion method but dumped all the unlit evenly on top of lit, temps where too high for ribs, they came out ok, but really burnt on the outside and overdone on the ends...i was going to add a flap on the bottom vent, but maybe i'll...
it was spares not BB's i will try to trim them st louis style, and see how i do...they are one rib in a cryopac, i have gotten them at costco with three in a pac...if they turn out good, i'll prolly get more, trim them and vac-seal and freeze...
Billbo you rock! the rack is awesome the fatties are awesome...you really prove that you don't need to drop $$$$$ on a fancy schmancy smoker to get good results...
finger lakes...they were on my list for this summer but i never made it, maybe next summer...
enjoy dad and the BIL and the beers!
this week august 9 - 13 Cryopac ribs 1.99/lb at StopnShop...i don't know if that is cheap, but i bought one rack to smoke cook, and should probably get another...can you freeze cryopac ribs? for how long?
guess this only good for northeast smokers...sorry!
not to far from you! i'm in Islip Terrace...how is momma lombardi's market? been meaning to get there and see what they got...
thanks for all the kudos!
First go with the ECB Gourmet, smoked a pizza fattie (seperate post) and ABT's (this post) I was pretty impressed with how the ECB held the heat, held at about 275* for about 4 hours with one full chimmney of briquets, a full water pan, and three chunks of mesquite (i like the smoky flavor)...
First go with the ECB Gourmet, smoked a pizza fattie (this post) and ABT's (separate post) I was pretty impressed with how the ECB held the heat, held at about 275* for about 4 hours with one full chimmney of briquets, a full water pan, and three chunks of mesquite (i like the smoky flavor)...