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  1. johnnyreb

    turn your 22.5 kettle into a smoker

    i did these simple lil mods with stuff we all have around the house and my kettle cooked for 11 hours on one chimney of charcoal with no refueling!! i saw the mod on the virtual weber site first get 2 bricks, firebricks if you have them i didnt so i just used 2 red bricks place the bricks...
  2. johnnyreb

    RO "Chefs Best"..??

    i use it and like it alot
  3. johnnyreb

    magic dust

    yes mike mills magic dust..i saw that one at amazing ribs also and it looks pretty good
  4. johnnyreb

    magic dust

    sorry jeff i have your rub recipe but magic dust is killer...just pulled a pork loin off with magic dust and its awesome..when you first make it it may seem a little salty but the salt helps to draw out moisture and have kind of a brine effect without a brine
  5. johnnyreb

    ribs::bone side up or down?

    ok heres the "coming off" pics with a fattie i dont like the neely's show on food network, that geena(Sp) is way to much...(she dont like herself to much does she) cant stand to hear her talk..but these ribs were done 1 hour bone side up rest of the time bone side down
  6. johnnyreb

    Sparerib smoke Jan 16, 2010

    OMG those ribs come from Hogzilla?
  7. johnnyreb

    ribs::bone side up or down?

    EXACTLY..im making ribs for me not the KCBS so far so good i like the way they are lookin!!
  8. johnnyreb

    ribs::bone side up or down?

    decided to do both racks bone side up for 1 hour, flipped over at the 1 hour mark....meat side got a nice color from the heat Onion sausage fatty will be goin on in a few miutes
  9. johnnyreb

    ribs::bone side up or down?

    ok... 1 hour into the smoke..not that much liquid in the curve dont think it would prevent that much smoke from getting in there
  10. johnnyreb

    ribs::bone side up or down?

    i have 2 racks of baby backs for today...i will do one up and one down to compare!!
  11. johnnyreb

    ribs::bone side up or down?

    i used to do the 3-2-1 thing to but for ME it makes the meat to mushy i have graduated to the no foil method
  12. johnnyreb

    ribs::bone side up or down?

    it does seem like that the juices sitting in there would baste the meat
  13. johnnyreb

    ribs::bone side up or down?

    the smoke will not penetrate the meat side ?
  14. johnnyreb

    ribs::bone side up or down?

    was at the book store and was looking at the Neely's book and they say they cook theirs bone side up to let the juice pool in the concave and that constantly bastes them. I have been cooking mine bone side down. What say you?
  15. johnnyreb

    Prime Rib on Traeger 075?????

    there is no way to screw up on a traeger less you fall asleep or forget you were cooking
  16. johnnyreb

    3-2-1 foil wrap question

    i agree on the restaurant pans..they are long enough and you can put many ribs in one. I got mine off Ebay cheap
  17. johnnyreb

    Instant read thermometer

    i got a red taylor (weekend warrior) like that one at lowes for $13, it has a backlight and can be recalibrated works well for me
  18. johnnyreb

    Smoked Ham and hashbrown casserole

    looks good Dennis..if you can find some pecan to smoke that ham with you wont go back to hickory at least not for a ham !!!
  19. johnnyreb

    S.O.B Meatloaf

    i have this in the drum now, will try to post pics later South of the border meatloaf (heh) 2 lbs ground beef 1 cup salsa 1 can refried beans 2 1/2 TBS mexican seasoning mix (recipe follows) 1/2 cup shredded mexican cheese combine all ingredients and smoke to 160* internal very easy and...
  20. johnnyreb

    weber customer support

    man Weber rocks.... i just got a 22.5 one touch gold that the bowl and lid were damaged on and i called customer support and they are sending out replacements...i am a Weber fan for life!!! thanks Weber!!!!!
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