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Recent content by texasbeachbum
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Ribs are done and gone. We had company that my wife invited and all the ribs were eaten. I did get rave reviews on them though. I forgot to take pictures.
I picked up my GOSM at Target night before last. Put it together and seasoned it yesterday. Today I am cooking 2 Slabs of ribs. Should be ready in about 1 1/2 hours. I sure like the way it holds your temp at the right place.
Got the smoker set up and seasoned then yesterday I did my first smoke. I did 2 whole chickens. I soaked them in brine with salt, sugar, and apple juice for 8 hours. I then rubbed chickens with honey mustard then a rub from a friend. Built fire in side box and leveled off temps to 250 degrees...
Does it matter what kind of wood you use in the seasoning stage??? I have lots of hackaberry from Rita. I am going after lots of oak and masquite this weekend.
Say I got a new smoker (Char-Broil Silver Series) Now it is all assembled. What do I need to do to season it? Do I use vegtable oil or mineral oil? How hot of a fire do I need? How long do I keep it burning?
Thanks If I think of anything else I will post up.
Bobby
Hello my name is Bobby. I am new to smokin (hehe I quit smoking cigs in Aug 2005) now I am going into a different type of smoking.I am buying a GOSM propane smoker and a CG SuperPro w/sfb Saturday. I want the propane for the easy and the other for the experance of doing it the old fashioned way...