Recent content by sir porkalot

When not wrapping, spritzing is your friend. I use a squirt bottle and use various mixtures (water/Apple juice, etc) to spritz the ribs every 30 minutes of so for the last couple of hours.. Spritzing is not needed earlier than that and can even slow the cook down. I cook mine at 275F for ~4.5...

I would definitely add a drain hole on the opposite end of the firebox at the bottom of the cook chamber Also use nomex gasket materiel and plug every leak you see.

Leave it in the foil and out in a 300F oven until tender. No sense in putting it back in smoker

New to the forum, but not BBQ. Thought I would say hello. John (SIr Porkalot BBQ)

Thenks Mike!

I have the cast iron Weber Wok that fits on their Gourmet Grilling System. It is fantastic!

Pork ribs are interesting. Seems everyone has their own formula. 1/2/3, 3/2/1, 2/2/1 , etc.. (Smoke/wrap/smoke) I am not a wrapper. I don't wrap ribs, don't wrap Pork butt and rarely wrap Brisket (when I do it is butcher paper) I also don't do sauce, I will add a glaze to my ribs near the...

Yes but what a way to go! Drop by anytime, there is always a wood fire going in my yard. If it is not the smoker, it will be the fire pit. Come sit by the fire, we will drink a beer and discuss it.

Hi Folks! Sir Porkalot here. Originally from NC, now living in Northern, CA. I am the Sir Porkalot Competition BBQ Team and I am also co-owner of Naturiffic (naturiffic.com) Looking forward to meating new friends! John

Hello all from sunny California. Been Q'n for almost 1/2 century now. A NC native living in Northern, CA. Looking forward to being involved in the forum.