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On my stick I adjust the cooking time and depending on the ribs and I always do baby backs. Starting with a 2-2-1 time line but it moves around quite a bit. Spritz with apple juice and Bourbon during the cook. But again this is just on a wood stick burner.
Here you go:
Ground beef
Ground Pork
1 can diced tomatoes
2 cans tomato sauce
3 cans red kidney beans
ground garlic
salt, pepper
Montreal Steak seasoning
12 oz Beer
After heavy use over the summer did a fall clean up, pressure wash, grills cleaned, stick cleaned. Everything pulled from drawers / storage cleaned and put away. Ready for a heavy Thanksgiving weekend.
Finally had to replace the TV after the last lighting storm. Has take 3 hits over the years and each time took out the HDMI port it was plugged into. But lasted just short of 6 years which was great.
Just wrapped them in foil with brown sugar, butter and apple juice.
Just a couple showing up rest will be vac bagged and frozen, real estate on the smoker needs to be filled.
Doing a 2-1-1. Forgot to take pics during the wrapping.
So I borrowed a meat grinder from a buddy on mine and somewhere along the way he lost the feed tray. It was a first gen Cabala's grinder and had no luck finding a replacement that would fit.
I bought a heavy duty Aluminium pan and had 2 1/4" aluminium tube in stock. The tube had to be turned...
I use 2 grills along with my smoker all the time, bought one of C-list for $225 and the other was a Sams CLub close out for $350. Really depends on what your budget is.
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