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- solidbob
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- Album: First pork shoulder smoke of the season
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- Album: First pork shoulder smoke of the season
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- Album: First pork shoulder smoke of the season
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- solidbob
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- Album: First pork shoulder smoke of the season
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- solidbob
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- Album: First pork shoulder smoke of the season
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- Album: First pork shoulder smoke of the season
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- Album: First pork shoulder smoke of the season
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First Smoke - Recommendations?
I would agree with the chicken. It's cheap, doesn't take long to smoke and doesn't require a ton of planning. Plus, I think it retains the smoke flavor better than other meats so you can really taste the smoke. With ribs/shoulder, I think the smoke enhances and compliments the flavors already in...- solidbob
- Post #4
- Forum: General Discussion
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General advice for my smoker
Thanks. I'll give it a try. Appreciate the feedback.- solidbob
- Post #5
- Forum: General Discussion
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General advice for my smoker
Thanks! That's kinda what I was thinking. I thought it was odd that the hole in the top of the MES was so small. I think i might grab a piece of 3" vent and drill a big hole in the side of it. Since my smoke is coming in on bottom right would it be better to have the vent top left or at that...- solidbob
- Post #3
- Forum: General Discussion
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General advice for my smoker
- solidbob
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General advice for my smoker
Hi all, haven't posted very much lately. Smoking meats in NYC is very much a seasonal venture. I'm going to be doing some pork shoulder for a charity event at my local bar coming up and was hoping to pick y'alls brains on my smoker set up. I've searched through a lot of the threads and haven't...- solidbob
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- Forum: General Discussion
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- solidbob
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Smoked Pulled Pork (My first Thread)
Here's a thread on the mailbox mod. Pretty sure I just copied off all these fellas. You basically move your smoke source outside the MES so you don't have to open the door and you can also cold smoke. There's a few different methods in this thread but you should get the idea. I love it and the... -
Smoked Pulled Pork (My first Thread)
nice looking pork! I'm not a super-experienced smoker but from being a food enthusiast and having worked in some nicer restaurants, letting meat rest after cooking is a fairly common method. From what I've seen and read, the heat from cooking pulls all the juice from the meat towards the... -
Super Good BBQ Joints along I-80 from MI. to CO.?
That is the right Moe's. It's a small chain, I think just one in Denver and one in Alabama. But Ted is the local owner. If you're not familiar with Fort Collins that area is known as Old Town and there's lots of great restaurants/bars and shops to walk around and check out. This is a great time...- solidbob
- Post #10
- Forum: General Discussion
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What are your top favorite bands?
I know this is a really old post but if you're into Lucero/Two Cow you should check out my buddy's band Arliss Nancy from Colorado. They run in the same circles as those bands and Micah from TCG sang some back ups on their album. Very Lucero-esque. Also, Slobberbone is a severely underrated band.- solidbob
- Post #77
- Forum: General Discussion
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Super Good BBQ Joints along I-80 from MI. to CO.?
I don't really have any suggestions for good bbq on the way but I lived in Fort Collins for six years (now NYC) and highly recommend visiting Moe's BBQ in downtown FTC. Ted the owner is a buddy of mine and Moe's is a great, small, friendly bbq joint that sometimes has live country music in their...- solidbob
- Post #4
- Forum: General Discussion
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Trying a brisket
Yeah, it's huge. I'd say it might be closer to 6. It's the big end, point and flat together. About to check it again. I don't really have plans for it except eating a bit today and taking the rest to work this week. It's more about the journey than the destination right? ( I guess not with...
