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  1. smokin_all_night

    Pork Barbecue Sauces

    Welcome to the group, Smokin Stang! Nice to see a home town boy here on the forum. Go Tornadoes. Regards, Aubrey Page --------------- OTBS #007
  2. smokin_all_night

    Another GOSM question about temps

    I also have had problems keeping the temperature down with my stainless steel wide body GOSM when the outside temperature approaches 100 degrees F. I now try and avoid the hottest months as BBQing seems to like it cooler outside. The advice given is correct. Open the vents, keep the water tray...
  3. smokin_all_night

    Good deal on Members Mark Smoker!

    My advice, save your money. Like Wes said, it has only small chip trays. You will not be able to get enough smoke with this arrangement. The larger the chunks of wood, the longer they last. The chips will be expensive and will not produce enough smoke over a long period to be effective. The unit...
  4. smokin_all_night

    I want to smoke a ham

    I think an un-cooked ham will turn out a lot like a pork shoulder but will not taste like ham. I would smoke a pre-cooked smoked ham. Just don't smoke as long. I have done it and the result was fabulous. I have seen discussions about this topic on this forum. Regards, Aubrey Page...
  5. smokin_all_night

    Looking for best presentation

    To Illini: I agree with JoeD617. Pull warm the day before and store in gallon Zip Loc bags. Heat in microwave (don't over heat) before use. Remember though, the pork dries out quickly. Keep moist. Don't over heat. I served 7 shoulders at an office Christmas party last year. I put about two...
  6. smokin_all_night

    North Carolina BBQ

    To bdkdave, about Starnes and Paducah: I am impressed that you posted a picture of the old green cinder block building that I referred to. I was a regular there as a kid. I left Paducah in 1970 only to return sporadically to visit. So I created the sauce recipe entirely from memory as the only...
  7. smokin_all_night

    North Carolina BBQ

    A comment on the NC sauce topic. I heard that the settlers of North Carolina thought tomatoes were poison. So any true NC sauce would not contain Tomato. I think I'm the guy who posted the Kentucky sauce mentioned above by “jaynikâ€, It is under the group "Sauces Rubs and Marinades, topic...
  8. smokin_all_night

    smoked shoulder question.....

    I agree with oillogger, trim the skin. Trim it by peeling it away with a sharp knife. Start at one edge and pull while slicing between the skin and the shoulder with the tip of the knife. The pork shoulder is sold these days in two pieces, the “Picnic†and the “pork shoulder Boston Buttâ€...
  9. smokin_all_night

    New GOSM

    Keep the water pan full and clean, dump it out getting rid of the grease and re-fill every two hours or so. I usually start out with warm water from the tap but if the temperature runs away, fill with cool water. Use a full pan, not a shallow fill. I keep my two side vents at 50% and the top...
  10. smokin_all_night

    Smoking as I speak

    Yea Cajunsmoker, the rumors of my demise are premature. I haven't been smoking much this summer, it's just been too hot here in the Lone Star State. So when I'm not smokin, I probably don't pay much attention to the forum. When it's 106 outside it's hard to control the temperature of the...
  11. smokin_all_night

    Smoking as I speak

    By putting them in foil, yor are Braising. The Braising process requires moisture. You may be OK if there is enough water and fat from the ribs but maybe not. I would add about 1/4 cup apple juice ASAP. Regards, Aubrey Page --------------- OTBS 007
  12. smokin_all_night

    Pork Barbecue Sauces

    Jaynik, I am glad you liked the Starnes sauce. I am always pleasantly surprised and pleased when someone likes it. A sauce like this is a regional thing. Folks from Western Kentucky instantly take a liking to it as it is the taste of pork Barbecue of that area but when others not from there...
  13. smokin_all_night

    Pork Barbecue Sauces

    I am so glad to hear from someone who also appreciates a small town "BBQ Joint" like Starnes in Paducah Ky that I commented on. It sounds like Craigs is just that same kind of place. Starnes also does most of it's business as takeout. There are maybe 4 booths and a lunch counter inside. Getting...
  14. smokin_all_night

    Texas Hill Country Barbecue Sauce

    Yes Earl, that sounds good. Regards, Aubrey Page --------------- OTBS #007
  15. smokin_all_night

    Texas Hill Country Barbecue Sauce

    My wife and I recently dined at one of the finest and most unique BBQ places. It lies South of Austin Texas in the Texas Hill Country near the tiny town of Driftwood Texas. The name of this oasis is Salt Lick Barbecue. It is a delightful place. Since then Rachael Ray ($40 a day) has graced them...
  16. smokin_all_night

    More Pix of Temp Control

    Earl, I did this mod two years ago. It was not perfect but sorta works. I had to drill out the orifice on the end of the temperature controller in order to get enough heat. Same symptoms that you are having. I can now get enough heat but the control is soft and not precise. It works though...
  17. smokin_all_night

    how much wood

    While it does vary with brand of smoker and type of smoker, if I assume that you are going to want a commercial smoker cost, here goes: I assume a Propane smoker, so most of the heat comes from the propane. So here's the cost per smoke. Sometimes I buy Hickory (or pecan or Mesquite) logs in a...
  18. smokin_all_night

    smoked ribs

    That is a popular question. There are many short dissertations about this topic and I could repeat it but I suggest that you read a post that I created in July of 2005. It is in this Pork topic section on page 2, the title is "The 3-2-1 method, a controlled experiment". After reading this...
  19. smokin_all_night

    Members Mark Propane Smoker

    About the GOSM, Earl-D is right on here. If you have the large fire box, it should last 2.5 hours if you use larger chunks. I cut mine and make them about 1 inch on a side average with a mix of the one inch, and smaller ones and larger ones. I line the bottom of the woodbox with chips about 1/2...
  20. smokin_all_night

    Fall apart spare ribs - as seen on TV

    DT, Crazyhorse is right, try the 3-2-1 method. See my earlier post under pork, the "3-2-1 method, a controlled experiment" post. The first 3 hours cook the meat and give it the smoke flavor. The second two hours of braising tenderize the meat and the last hour crisps the meat up for a perfect...
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