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It's been a long cold winter. Last weekend I smoked some ribs and chicken in the garage, but the electric smoker had trouble maintaining heat because of the ambient temperature. Yesterday I got hungry for some pulled pork, so I decided to set up the smoker in the basement and vent it out...
I have done a whole hog, but didn't get the flavor (smoke or otherwise) that I do with my butts. Personally, I will probably not do another one because of this reason, unless someone pays me to do one and insists on it. I prefer to load up the smoker with different cuts to get the variety...
Ever since I started drinking coffee from my Keurig K-cup coffee maker, everything else I try just tastes nasty. I really like my Emeril's Big Easy Bold. Whenever I'm away from home, I can't wait to get back so I can have a REALLY great cup of coffee.
I'm using Firefox 3.6 which is the newest and it still works for me. The "manage attachments" button is the little paper clip. It launches another window so you can browse on your machine. Most people use a picture hosting site and then just link to it.
I was asked to do a smoke for a friend's wife's 40th birthday this past weekend. He said he had about 40 people coming, and some of them didn't like BBQ. He picked up 4 briskets, 4 pork butts, and 10# of sausage. He also picked up some hamburgers and hotdogs for those that didn't like Q. I...
I built one about this time last year and it has worked flawlessly. I just used it this weekend for a friend's wife's 40th B-day and did 4 briskets, 4 pork butts, a large pan of beans, 2 fatties, and 20 lbs of sausage, and still had plenty of room.
I plan to add a 24" X 24" vertical smoker...
I've been looking at gas grills to replace my well used, 15yr old Weber. It has been flawless and worth every penny. I looked at the new Weber Genesis for a $700 price tag, and I'm sure it's worth every penny as well. Then I saw this Char-Griller Duo which got me thinking. I could retire my old...
I agree with Dan. I've done many pork butts on a Friday after work. I get the fire started after work, say around 5-6pm, smoke them until 11pm or so, then put them the oven set at 220' covered in a foil pan over night, then pull them in the morning. Works great every time.
Due to problems with the board, I couldn't read, so I had to do! 3 racks of BB's, 3 racks of spares (with the little extra piece that comes with them) 3 butts, and a chicken and BBQ'd beans that were added later. Sorry, didn't get any of the ribs when they were done. Too busy eatin'! :)
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