Recent content by Tatdave

I like the basic Dinosaur BBQ sauce. It's not too sweet or too filled with fake smoke. For my custom sauce, I use that as a key component along with ketchup, Karo, peach preserves and a few other odds and ends.

Usually, I'm a bit less exotic for my smoking beers. Shiner Bock and Yuengling are usually the choices but I was feeling like trying some other options. Wife loved the ribs. She said they were the best, so it seems we can call this run a success!

Today was my first run on my new Lang 36" patio. It was fun and I think I learned a lot. While I've grilled for 35+ years and smoked for 10+, I've never used an offset smoker. First some initial critical information: Cigars!: Arturo Fuente Anejo Reserva No. 48 and Avo Heritage Robusto...

Thanks for the replies. I love the water pan idea and will definitely try it. I have two full and a half racks of spares to go on the smoker tomorrow.

Odd that no one else has debated which temp point to use as their reference. I'll just stick with using the lowest temp as my target and adjust from there. I'll report back with the results.

Howdy folks, I just got my new Lang 36" Patio and it's great. I've seasoned it and just did my first dry run to check temps. This is my first offset smoker. Previously, I've used WSM and smoked on a Webber kettle. The good news, the built in thermo matches my ThermoPro at the same spot...

Thanks for all the replies. Really, the only reason I foil is it seems like a great way to justify soaking the ribs in sugar, honey and butter! I do use a method similar to the one above. I apply rub about an hour before, smoke dry (no spritzing and no water in the water pan), then foil with...

Granted, I usually make baby backs so that could be the issue, but it seems that going with a 3-2-1 give me ribs that are fall off the bone cooked--a bit over cooked. Until I get my new Lang 36" which will hopefully will arrive in a few weeks, I'm cooking on my WSM 18". I generally hold...