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  1. roksmith

    Hi Folks New here

    Joe, Keep in mind that if you are using lump charcoal, you are already using pre-burned wood chunks, so even though you may not see the smoke, you are actually cooking with almost perfect smoke before you even add any wood chunks. So use wood chunks sparingly. I've done several butts and ribs...
  2. roksmith

    Cooking with wood

    That all depends on the type of smoker you have. Since most beginners don't start off with a big wood burning unit, I'll assume you have a small offset style or a bullet type smoker. In either case, the answer is the same. You essentially want to use charcoal for heat and a little wood for...
  3. roksmith

    Spare Ribs on the Menu

    I don't always wait for the meat to pull back before I put them in the foil. I did 20+ slabs the other day and about half of them had pulled back before I foiled them. When they came out of the foil, they had all pulled back and tenderized nicely. I use the first 3 hours to get the smoke flavor...
  4. roksmith

    Ohio Smoked Meat Festival

    it's the same event
  5. roksmith

    Everyone loves ham

    ..not sure which is worse...that, or my Golden Retieiver that will spend hours licking the grease spot on my deck when the drip can over-flows
  6. roksmith

    new smokintex electric smoker

    ..was the temp gauge calibrated?..my first thought was that the gauge was off and you were actually cooking at a much higher temp. I would put a calibrated thermometer probe in there next to the meat to verify the temp is correct. Rock
  7. roksmith

    PORK SHOULDER?????

    Absolutely you can use the picnic cut for pulled pork. It may not have quite the marbling that the butt end would have, and the bone is bigger, but you're getting a good price, so smoke away. I've done several good pulled pork batches from a picnic cut. oh yea..make sure you take the pastic cap...
  8. roksmith

    Themometer question can I keep it in the full time?

    Here's an interesting link on calibrating with Boiling water. http://www.hi-tm.com/Documents/Calib-boil.html For most of us, I would assume 212 is good at least most of the time (look at the chart, you'll see what I mean) After reading the stricle above the chart, I decided that I would leave...
  9. roksmith

    Ohio Smoked Meat Festival

    I was planning on competing in the Ohio Smoked Meat Festival year. Does anybody else plan on attending?? Looks like it's scheduled for 10/20 - 10/21
  10. roksmith

    Themometer question can I keep it in the full time?

    ..good point Earl..didn't think about the plastic faces on some of them..I was assuming it was a glass face and was made to take the heat of the oven.
  11. roksmith

    Themometer question can I keep it in the full time?

    I would leave it in the full time.. ..every time you poke it..it leaves another place for juice to leak out. ..the glass may smoke up a bit, but I've never had an issue with it damaging a thermometer. If you've looking in the $35 range, a Maverick can be had for $39. It has two probes (one...
  12. roksmith

    Where to get lump charcoal?

    I think most Lowes and Home Depots carry "Cowboy Charcoal". It's a nice blend of hickory, oak, and maple. It works very well in a smallish offset smoker.
  13. roksmith

    MAPLE WORKS!

    Maple is good for all around smoking..Hickory might be a bit much for chicken..but it's great on a Pork Butt. If you get a chance..try some fruit trees..Cherry is fantastic..got the idea from Scott in KC and the mild flavor of cherry lets you really pour the smoke to it without getting bitter...
  14. roksmith

    I need a kick ass baked bean recipe!

    ..for a little extra flavor, when you put the beans in the smoker, make sure they are under something to catch some drippings. I did thid last weekend with some good old Bush's baked beans with a little brown sugar and chopped up smoked rib meat..and let them sit under several slabs of ribs for...
  15. roksmith

    I am having trouble

    I have a New Braunfels which is very similar in design. A few of the mods suggested for those things helps (extending the stack down inside the chamber helps trap the heat) ..but I believe you are just not building a large enough heat source ..try simply building a larger pile of...
  16. roksmith

    Smoking Turkey

    Who are you kidding Jake?..you don't have any friends :P Just kidding..you are taking to this stuff like a fish to water...don't build one bigger than mine or my wife will kill me when I have to build an even bigger one. Rock
  17. roksmith

    To rack or not to rack, that is the question

    I like the way you think Buzz...I'll start working on it this weekend
  18. roksmith

    Happy BIrthday, roksmith!

    Thanks all I got to spend my birthday having some quality time with my smoker. ABTs, Fatties, Brats....all good stuff
  19. roksmith

    Hickory vs Cherry vs Oak

    The chart would be great.. ..speaking of the Royal..my friend and I are planning a business trip to KC later this year and we have to pick dates we want to travel. I thought we might want to make it around the time of the Royal... Is it an open event for spectators? Or would we be wasting our...
  20. roksmith

    Hickory vs Cherry vs Oak

    I have always used Hickory in the past, but recently, I completed building my first all wood burning unit. Because it was all I had available, I used Cherry the other day and was extremely suprised. I was concerned with "over-smoking" the meat because I was using all wood instead of charcoal...
    • roksmith
    • Thread
    • best wood best woods cherry cherry wood wood meat woods for smoking
    • Replies: 4
    • Forum: Woods for Smoking
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