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  1. 20161207_093142.jpg

    20161207_093142.jpg

    • downtownbrown
    • Media item
    • Comments: 0
    • Album: Merry Christmas! Prime Rib test run
  2. 20161207_092804.jpg

    20161207_092804.jpg

    • downtownbrown
    • Media item
    • Comments: 0
    • Album: Merry Christmas! Prime Rib test run
  3. downtownbrown

    foil vs no foil

    I appreciate it, I'll give that a try!
  4. downtownbrown

    My first pulled pork

    Be sure to mind the plateau.  Your pork will quit climbing at around 160-165 - your thermometer is not broke, you just have to wait it out.  This is due to the fat and collagen breaking down/rendering.  Enjoy!!!
  5. downtownbrown

    Looking for whole applewood logs

    Good idea, i'm no stranger to choppin wood.
  6. downtownbrown

    Looking for whole applewood logs

    There are a couple orcherds around where I live, I'll have to give them a call and see what the down low is. Thanks,
  7. downtownbrown

    Looking for whole applewood logs

    Thanks I'll have to check it out online.
  8. downtownbrown

    foil vs no foil

    Thanks! I think i'm going to try one each way and put them side by side.
  9. downtownbrown

    foil vs no foil

    For ribs, if you have the time, is it better to not use foil?  I never foil my pork shoulders but am looking to try loin back ribs for the first time.  According to google this is a very hot topic.  I'm using a Char-Griller off set smoker.  I want my ribs to have some pull but still fall off the...
  10. downtownbrown

    Looking for whole applewood logs

    Does anyone know a place on line to buy whole applewood logs or any other fruit tree?  Our local Home Depot in MN has some small bundles but they are 20 bucks!!!  Seems like there has to be something cheaper out there.  Thanks in advance.
  11. downtownbrown

    Trey here in Canton, Ga. New to SMF AND smokers period and can't wait to get started!

    Hey Trey, the Boston butt can be tricky - best words of advice wait out the plateau and let that internal hit 185.  My butts I do a mix of brown sugar and salt, coat that bad boy and let it sit for a couple hours in the fridge. Get that smoker steady at 225 then put that bad boy on.  Put a tray...
  12. downtownbrown

    Hey there

    Kyle here from Minnesota.  This is my first year smoking meat.  I've had my Char-Griller for a couple years now but finally bought the offset smoker attachment.  I've only done a couple Boston butts on it but have a couple months left of summer to get some quality time in with it.  Looking...
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