• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Recent content by pianov

  1. pianov

    Smoker and Pizza Oven Build

    Got it! Excellent!! Wow, my mind is now swirling with ideas for mine!!! Thanks so much.
  2. pianov

    Smoker and Pizza Oven Build

    Oh sure, I understand. Thanks. So I'm guessing you had a wooden frame/form for the countertop and you simply lined the inside of the form with a strip of insulation? I really like the end result!
  3. pianov

    Smoker and Pizza Oven Build

    "We poured a concrete counter. We glued fiberglass I dilation to the edge of the form to give a textured edge. Once we pulled the forms, we brushed the insulation off with wire brushes, and what little did not come off, we burned off with a torch." What is "fiberglass I dilation"? I love your...
  4. pianov

    Ribs: A Bit on the Dry Side - Why?

    I do them unwrapped bone down and wrapped bone down also. And like I stated earlier, I didn't tightly wrap them in foil, but rather placed them in a foil pan bone down and covered that with foil. There was a lot of juice in the bottom of the pan when I unwrapped them. I'm guessing that is part...
  5. pianov

    Flame Boss Firebox Controller

    Has anyone installed and used a Flame Boss firebox controller? I just stumbled across this unit today while surfing the internet. I have a wood-fired manually controlled offset masonry smoker. It holds temp pretty well after it is warmed up, but really good control like it seems this type of...
  6. pianov

    Ribs: A Bit on the Dry Side - Why?

    What does the salt content mean? Does that tend to make it dry? Do some have no salt? Is none better than some or 4%? Thanks.
  7. pianov

    Ribs: A Bit on the Dry Side - Why?

    In truth, most of the time I smoke my baby-back ribs I do not foil. Because they haven't been as juicy lately as I would like, I tried foiling this last time. Maybe I'll go back to no foil. I'll also try the other type of ribs - the bigger ones.
  8. pianov

    Ribs: A Bit on the Dry Side - Why?

    No juice leaking at all. I place the ribs into a foil baking pan and then cover it with foil - just a ton of juice in the pan after two hours wrapped up. I wonder if it is better to not use a pan, but rather wrap them tightly in foil - my thinking is that if wrapped tightly in foil, the ribs...
  9. pianov

    Ribs: A Bit on the Dry Side - Why?

    I think I am using the same brand as you - I buy mine at Costco.
  10. pianov

    Ribs: A Bit on the Dry Side - Why?

    Hey, look at that - I quoted you! Thanks for the tip - don't know why I didn't see that......
  11. pianov

    Ribs: A Bit on the Dry Side - Why?

    Thanks SmokinAl. That makes some sense. I did notice that the driest piece was also the thickest, most meaty piece. I'll give St. Louis style a go next time. Thanks.
  12. pianov

    Ribs: A Bit on the Dry Side - Why?

    Rings and radio asked: "Hmm.. wood masonry smoker, and type of probe for temps you use? You use liquids? Water dish? What kind of ribs?" Baby back pork ribs. Two separate digital probes with remote monitoring (Maverick thingee), plus a high-quality aftermarket analog gauge on the cook-box door...
  13. pianov

    Ribs: A Bit on the Dry Side - Why?

    I love baby back pork ribs cooked on my smoker. But they always tend to come out a bit dry. They are good, but I sure wish I could make them come out a bit more moist. I smoke on a wood-fired masonry smoker with very good temperature control. I usually smoke them between 200 and 230 degrees for...
  14. pianov

    Ribs, Beans and Potato Salad - what a combo!

    You can see it in the picture with the firebox door open. It's just a fire-brick lined opening in the masonry maybe about 6"x6" and probably eight or ten inches long. It open low in the cook chamber under a bunch of 1/4" thick tuning plates for distributing the heat/smoke evenly in the cooking...
  15. pianov

    Ribs, Beans and Potato Salad - what a combo!

    Okay, here come the pics! Pics show construction details. I'm happy to answer any specific questions. That last two show my little wood pre-burn tank - for firing up wood to put into the firebox in the middle of a cook - so that you don't get that thick white nasty smoke - works quite well!
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.