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  1. rsnovi

    baby backs on the menu today

    I have to admit that the last time I went to make ribs I had two chunks that equaled 3 oz so I was too lazy to split a little bit off.  I thought it turned out great. The first time I made ribs I used 2 oz of cherry and for my taste I wanted a little bit more smoke flavor which made me...
  2. rsnovi

    Smoking wet/damp meat

    Thanks for the replies Wade and timberjet. The difference between hot and cold smoking does make sense.  I also burn wood in the winter and I know things like a cold chimney can cause condensation creating more creosote.  Also I have seen the black gunk of when trying to burn unseasoned wood. I...
  3. rsnovi

    Looking for a new smoker

    I have a Cookshack 025 which is the smallest residential unit with digital controls, but it doesn't have the ability to shut down or go to a hold temp.  It will hold temps rock steady and with a remote probe you can monitor the meat from the warmth of your house.
  4. rsnovi

    Smoking wet/damp meat

    I did some searching and only found threads about bacon.  I have been thinking about doing some bacon and it is clear that the meat needs to be dry to not get a foul creosote taste. I don't see anything mentioned about wet/damp meat when smoking other meats like ribs or pork butts.  What makes...
  5. rsnovi

    baby backs on the menu today

    I don't open the smoker until it is time to put sauce on at the end.
  6. rsnovi

    baby backs on the menu today

    I got the wood weighed out and am going hickory and apple. I decided that the peach could use some more seasoning time.
  7. rsnovi

    baby backs on the menu today

    I look forward to hearing how it goes for you. I personally don't foil bb ribs. Just at the end while resting so they stay warm.
  8. rsnovi

    baby backs on the menu today

    This will be my third time doing ribs on my Cookshack 025 electric smoker.  The second time I made them I was real happy so I will probably do it very similar this time. My plan is 225 degrees for 4.5 hours using about 3 oz wood.  I will either go apple/hickory or peach/hickory.  At 4 hours I...
  9. baby backs on the menu today

    baby backs on the menu today

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  10. IMG_1175.JPG

    IMG_1175.JPG

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  11. rsnovi

    baby backs on the menu today

    Getting some bb ribs ready to go. I had some good luck with an apple hickory mix last time. Anyone try peach wood before? My dad brought over some chunks earlier this year because his tree died.
    • rsnovi
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    • Forum: Pork
  12. rsnovi

    !st time Smokin' Chicken using Brine

    Since it is your first, I would only go with apple. It seems quite easy to over smoke chicken in my opinion.
  13. rsnovi

    My first bacon

    I would like to try curing and smoking some bacon soon.  Your recipes sound good.  I look forward to hearing more how it turns out.
  14. rsnovi

    New from Michigan

    Welcome from another Michigander.  I am planning to have some smoked leprechaun this weekend. :)  You and my father in-law would get along well as last weekend I heard all about ND while eating some BBQ. Chris
  15. rsnovi

    Calling all Cookshack Smoker Owners

    Hello All, I agree that it would be great to hear from some other Cookshack owners. I recently bought a Cookshack Smokette 025.  In the past I have used an electric Brinkman upright and also a Weber gas grill to do some smoking.  With those smokers I was able to turn out some good BB ribs and...
  16. rsnovi

    SMOKIN-IT SMOKER

    I want a cart for my Cookshack since it is too hard to work with it on the ground.  I have spoke to some others in another thread and they seem happy with their Smokin-It carts.  After some use of my smoker without a cart and doing some research, I am planning to purchase a 5 foot long stainless...
  17. rsnovi

    Smoking some BB ribs

    I forgot to get pictures before it was chowed on. I am much happier with smoking at 225 degrees for around 4 hours. I threw some Johnsonville brats on toward the end and those turned out good. My first time doing anything with sausage. They cooked quite fast.
  18. rsnovi

    Smoking some BB ribs

    Check. Just rubbed them down with: Salt Pepper Brown sugar Chili powder Smoked paprika Garlic powder Cayenne Plan to start smoking in 2 hours at noon. Last time I went 250 for four hours and I thought they were slightly overdone. I am going to try 225 for four hours.
  19. rsnovi

    Smoked Chicken Enchiladas

    Looks good. Smoked bird in enchiladas is very tasty.
  20. Smoking some BB ribs

    Smoking some BB ribs

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