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Recent content by wht93gted
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I had the same thing with some boneless chicken breasts. They were huge though, almost 3/4lb each, and I figured maybe an hour of smoking at the most...turned out to be just over 2 hours. Blew past dinner and had to eat them the next day...haha
Had I known they were going to take 2 hours I...
Here's the scoop. This weekend I'm smoking up about 4-5 racks for a little BBQ over a friends house. They live about 30 minutes from my house and probably won't be eaten right away anyway.
Using the 3-2-1 method I normally only sauce the last hour of cooking; 30 minutes on each side with my...
yeah, the recipe is for 1 1/2 - 1 3/4 bb's...
I'm actually smoking now at about 3 hours 20 minutes...not done...I don't think....
It's started to pull slightly off the bone but no where near done.
One other thing I noticed...bb's seem to already be pretty flexible...when I pick them up...
how about seasoning some wood...
here's my problem...I buy chunks of hickory from the local Lowes (I believe Cowboy brand) but whenever I throw a chunk into my smoker, I get tons of white puffy smoke...not thin blue.
My conclusion was that the wood is too green and not seaoned enough; but I...
it said to bring the smoker up to 200 - 220...
this is a very reputable smoking book, but all of the baby back recipes have 3 horus as the cooking time...weird...
http://grillkitchens.com/asccustompa...4&categoryid=9
http://www.amazon.com/Smoke-Spice-Co.../dp/1558322620
I got a question...every single recipe I have for baby backs has them in at straight smoking for 3 hours...can this possibly be enough time>??!??
I've got this awesome Smoke-n-Spice book that has hundreds of smoking recipes and all of them are soooo good...this weekend I'm preparing to do the...
I seem to have the same issue...
I purchased a bag of Cowboy (I guess) brand hickory chunks from Lowes...it's just a bag of chunked up wood (not charcoal).
Whenever I throw in a chunk it seems to smoke really heavily (white smoke) for about 10-15 minutes...then I'll get about 5 minutes of TBS...
sorry...I meant at the point when it is covered in foil
I think I'll just throw it in the oven after the first 3 hours...this way my smoker will have more room to load some other things
awesome...thanks!
I have a question though...if it's covered in foil, then is there really any need to "smoke" it?
can't i just keep the temp at 200-250 with my hardwood charcoal and not worry about adding hickory chunks to keep the smoke up? I really don't see any reason to waste my chunks...
6 briquettes...$12....no thanks!
it says that 4 bricks = 10-12 lb bag of charcoal...however, I can get 11lb bags for $5.00...so, it more cost effective to just buy hardwood charcoal.
http://www.wickedgoodcharcoal.com
I just bought their weekend warrior lump...it was rated #6 (I think) on the http://www.nakedwhiz.com/lumprankpoll.htm ratings.
I ordered it on last tuesday, and it arrived by thursday. I used it this past weekend...it was awesome! For a 6 hour, 3 re-fuel...
yeah, i agree...
i opened it at least once an hour to flip/spray with apple juice.
also, it just so happened the wind was blowing right at the side of my sfb, so I'm sure that helped the fire stay hot...there were times where I had the vent closed for 35-45 minutes and it held just fine...
yeah, I second that...however, my stock themometer was reading a consistent 25* lower than grate temp...so I guess if you know how off it is, you can use it as a baseline if need be?
I had 2 over themometers inside since I didn't have a chance to drill the holes for the permanent ones.