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Trying out new rib rack and a new rub (W/ Q-View)
Everything looked awesome. The color, the smoke ring, the finish were all great. Thumbs Up -
New Smoker in NC
Welcome from SC, Tony. It's really good to have you here on this great site. The transition from grilling to smoking will be very enjoyable for you. -
Newbie from NC
There are a lot of smokers in the Raleigh area. They will be around pretty soon. I'm not much of a fisherman, but I here that the fishing is really good at Lake Saluda. In fact, the fishing is great everywhere around here. -
Newbie from NC
Welcome from SC, Chris. It's really good to have you here on this great site. Folks here are always eager to share ideas, recipes and tips, so you have come to the right place. What part of central NC are you from? Good luck and good smoking, Joe. :grilling_smilie: -
Hello from Lincolnton NC
Welcome from SC, Bob. It's really good to have you here on this great site. The folks here always like to share their ideas, recipes and tips, so ask away. Reared and lived in Charlotte 25 years, so I'm familiar with lincolnton. Good luck and good smoking, Joe. :grilling_smilie: -
New to the site.
Welcome from SC, Spencer. It's really good to have you here on this great site. Folks here love to share their ideas, recipes and tips, so ask away. Good luck and good smoking, Joe. :grilling_smilie: -
New here,could use a suggestion on new smoker
The Webwe Smoky Mountain is a good way to start. It uses charcoal with wood flavor chunks. It is great to hold a constant temp. There are some tricks with the dampers and with the water bowl, but there is a Weber sub forum here that can answer a ton of questions. Good luck and good... -
Hello from North Carolina
Welcome from SC. It's good to have you here on this great site. What part of NC are you in? -
Newby. Cranky sent me. Lol
Welcome from SC. It's good to have you on this great site. Charlie is a really good reference to have. -
Lump Charcoal or Briquettes?
Ray is giving you the very best info. There's not really anything to add. Good work Ray. Good luck with your research and good smoking. Joe. :grilling_smilie:- joe black
- Post #3
- Forum: Woods for Smoking
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wood newbie needs advice
I use lump to get my initial bed of coals, I use mostly Oak for heat and cooking. I use my flavor wood along with the heat wood during the middle of the process. After I think that the meat has absorbed all the smoke that it's going to, I finish off with just the heat wood. I always pre-heat...- joe black
- Post #3
- Forum: Woods for Smoking
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White smoke versuses blue smoke
It may be different strokes, JJ, but I hope I never get that different. It sure is good to have a comment from you. I guess you're feeling better. Joe. :yahoo:- joe black
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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Chef Jimmy J benched
It's good to hear that things are going well, Jimmy. I hope you will be back here soon. While you've been out of service, I've been having a blast. My new lead in is, "I know that's what JJ might have told you, but here is my opinion". Man, that really makes me feel good and knowledgeable...- joe black
- Post #48
- Forum: Blowing Smoke Around the Smoker.
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White smoke versuses blue smoke
I always cook with thin blue smoke around 250-275*. I use a good deep bed of coals and add 1-2 pre-heated splits every hour. If someone is using a wheel barrow full of wood along with a cooker full of thick white smoke, I'm going back to judging. I want to taste that meat, I just don't want...- joe black
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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Oaklahoma Joe Highland newbie Baffle ????
I know the tin foil baffle is not the way to go. A good heavy baking sheet should suffice. Be sure to angle it down about 30* to force the heat and smoke to be below the grate and not straight across. As far as the plates are concerned, I don't know about them. I like the convection plate...- joe black
- Post #3
- Forum: Wood Smokers
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Raleigh, NC Up in Smoke
Welcome from SC, Whitfield. It really good to have you on this great site. Several new folks from the Raleigh area have joined in the last several months. -
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What is a good sauce for smoked Shoulder butt?
I also like to use a finishing sauce when I'm pulling a butt. Being reared in NC, my finishing sauce is a little different from JJ's. I use a little more vinegar and apple juice with ground red pepper. I don't use the ketchup, tomato paste or liquid smoke. JJ's sauce sounds good, it's just a...
