• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Search results

  1. eccho108

    Better Bark on Pulled pork on MES

    Hey Bamafan, Are you using a slather under your rub? I usually slather my butt with yellow mustard, or German brown mustard and then put on my rub. The mustard act like a rub glue. I put the butt in the fidge for the night, take it out 2 hours before smokin' time and rerub. Then smoke as usual...
  2. eccho108

    Howdy Ya'll

    Hey Big Steve, I like it pretty good. It is very easy to keep in the "Smokin" zone of 230-240, but if you want to jump it a little to crisp up some chicken skin or set the bark a little it is very hard to do. I did cook without for a while, I used a pan of water on one side and my coals and...
  3. eccho108

    Howdy Ya'll

    Thanks Cowgirl, leaving for Canada a week from today, so the smoker may get put on hold for a while depending on the weather. Hard to get butts and briskets in my area as well. very expensive. Later !!!
  4. eccho108

    Howdy Ya'll

    I am fortunate enough to spend my winter months in Texas and my summers in Ontario. I use a Weber one touch gold/w/Smokenator, and WSM. I enjoy doing Canadian Bacon, Butts, and Briskets Am playing with ham at the moment. I am a newbie having only been at it for one year. I am all ears and love...
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.