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I just saw some guy on foodnetwork (in passing) that is supposedly a bbq guru in Texas and he said that taking the membrane off of St. Louis style spare ribs dries them out and shouldn't be done. Any thoughts on that?
No offense to people in Texas, but everybody I know there thinks that beef...
Finally got around to fixing my leak. Checked it today and everything is good now, no leaks. Local grocery that always has great meat has Boston butts on sale this week for $1.49lb and spare ribs for $1.69, gonna go pick up some of both tomorrow.
Got a very small leak around the factory hose that used to screw into the regulator, but now goes into the fitting I bought to adapt the valve. Got some thread compound today, going to take it back apart and retry it tomorrow. //
I love leg quarters, probably my favorite part of a yard bird to fix for a meal. Cheap, flavorful, juicy, and easy to cook. Being a beginner, I haven't smoked any yet but I plan to after I do some more reading on here for some pointers.
Needle valve installed, tested it to see how adjustable the flame was, pleased so far. I'll get the thermometer out tomorrow and see what kind of temps I can get with it.
Needle valve came in today from Bayou Classics. Have to say I'm really impressed with how fast it got here, they seem to be a good outfit to deal with. Now I need to make a trip to the hardware store and get some fittings to adapt it to my regulator and hose (They're 1/8 and the needle valve is...
Well I was having to open it to add wood mostly. And like I mentioned in my intro post, it didn't have hardly any smoke flavor even after all of that. I appreciate the tips, but I don't think my opening it added much time, the temp was so high that even when I opened it it the smoker temp was...
I wrote this on another forum for a few friends. Yes, I know the smoker temps are high, working on that now, ordered a needle valve last night. Bought a couple of cheap thermometers from a cooking store at an outlet mall. I did check them in boiling water and they were right on, so for now I'll...
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