Toggle sidebar

Search results

  • 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.
  1. aneander

    2-2-1 back ribs delicious but tough

    Thank you all for your feedback. Any suggestions for a good thermometer? Also, any suggestions for keeping it from "gumming up" from the smoke?
  2. aneander

    2-2-1 back ribs delicious but tough

    Fuel was charcoal with hickory chips. I had juice in the water pan the whole time. The thermometer was he door thermometer that came with the unit. I did add fuel, about 4 or 6 briquettes every hour or so. I also added a chunk of Apple wood at the 2 & 4 hour mark. I don't recall the temp sitting...
  3. aneander

    2-2-1 back ribs delicious but tough

    Just did some back ribs using the 2-2-1 method. I have a grill pro cabinet charcoal smoker. I tried hard to keep the 230 degrees. They came out tough though. They didn't seem dried out. Did I over cook them or not cook them long/hot enough? Did a rack n the oven @ 300 degrees for 2 hr and...
  4. aneander

    First Smoke Ever - Shoulders - I Have Questions!

    Something I found works really well, about an hour or more before the meat is done, place in a 9x13 pan and put about 1/2" apple juice in the bottom, tent with foil and finish in the oven.  This will help bring some moisture back into the meat.  Tried this on my last smoke (exact same meat from...
  5. aneander

    Pulled pork dry rub

    I made 1/2 batch of this but cut the salt in half and made up that volume with brown sugar.  Also grated the garlic and some onion.  The rub is a little wet and lumpy but I could eat the stuff with a spoon. Also, left out the cyan and jalapeno.  If anyone else has a variation on this I would...
  6. aneander

    Getting GrillPro 16" smoker hot enough

    Well,  did a little Dr. Frankenstein and have helped my problem.  Drilled four 1/4" holes in the bottom of the fire pan.  This is allowing air to flow up through the coals and burn them hotter.  If it becomes too much I can just plug them with a few bolts.  Have been smoking a pork shoulder for...
  7. aneander

    Need good mop

    Lets see if it works this time. New at smoking and found a lot about using a mop to keep meat moist.  Need a good recipie to go with my pork shoulder tonight.  Coated with mustard and then made a rub: salt, brown sugar, fresh garlic, onion powder, thyme, bay leaves, black pepper, celery seed...
  8. aneander

    Looking for good mop

    New to smoking and need a good mop receipie.  Going to smoke a pork shoulder tonight.  So far I have coated with mustard and added a rub: 1/4 c salt 1/4 c brown sugar 2 tbsp fresh grated garlic 2 tbsp onion powder 1 tbsp thyme 1 tbsp ground bay leaves 1 tbsp black pepper 1 tbsp celery...
  9. aneander

    Anyone use a "Radical" secret ingredient?

    Wine powder?!?!?!  That sounds awesome.  If good wine wasn't so expensive I'd try it in a mop
  10. aneander

    Pulled pork dry rub

    This sounds really good for my pork shoulder I am going to smoke tomorrow.  2 things. 1) for anything with fresh minced garlic, try a find grader.  It releases more of the oils and flavors better (Thanks Rachel Ray) 2) Might try adding some brown sugar instead of the cyan and Jalapeno. ...
  11. aneander

    Getting GrillPro 16" smoker hot enough

    Just got some heat in my smoker!!! (260 deg).  It's winter and somewhat windy (5-10 mph).  Put a box around it and opened bottom flaps to allow draft under smoker but not around the body.  Just added some water to the water pan and the temp plumited to 160.  I think the water pan is too big...
  12. aneander

    New Guy

    Hey, New to SMF and like what I see.  Not a major griller and just started smoking today! Definately a charcoal guy.  Like briquets.  Love cooking burgers and steaks on charcoal.  Have gas I use for quick chicken and pork chops.  Hope I can be useful to someone but not master of anything.
  13. aneander

    Getting GrillPro 16" smoker hot enough

    I've read a couple threads and it seems the only way to get this vertical smoker hotter is to use tons of fuel.  Any other suggestions?  There are no vents by the fire pan.  Just vent on top of dome.  I have already taken the center section out but did not seem to make a difference.
Top Bottom
Back
Clicky