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  1. oddball

    To Sauce or Not to Sauce? That is the question.

    As noted, personal preference. I usually leave my ribs dry.  If I add sauce, it is at the end about 30 minutes before removal so that it can firm up.  I've found that after you have found a rub that you like, it's not needed.  But even then, you have have some people that like sauce. For...
  2. oddball

    Smoking Pork Ribs - *suggestions*

    I simply rub mine before putting them on the grill.  You could do it the night before, but I don't see the point.  I've read enough and watched enough episodes of "BarBQ Pit Masters" to see it isn't necessary.  But everyone developes their own process. I've also found it much easier to skip...
  3. oddball

    new smoker

    I'm far from an expert, but I've done it both ways, and flavor wise, I didn't notice a difference between the two.  Assuming your fire/coals are hot, even wet wood will start smoking pretty much instantly.  The wet wood tends to last a little longer, but it's much easier to simply use it dry...
  4. oddball

    New smoker help

    You will need to experiment to find out how much to use and for how long depending on how you want the food to taste.  Some people like a lot of smoke, some like less.  It's all personal preference.  Having said that, you should only need a couple pieces at a time to get the smoke going, and...
  5. oddball

    Smoking in the rain?

    I've not had any trouble with rain, but I was using charcoal and wood.  May need to keep a close eye on things, but otherwise not any different than any other time.
  6. oddball

    Smoke ring...or lack of....

    How's the flavor?  Smoke ring or not, you should be able to taste if it's different or not. And regardless of the type of charcoal used, I've always added wood to get the desired smoke.
  7. oddball

    DESPERADO BBQ RUB AND SAUCE REVIEW

    Guess you need to get the gallon sized bottle.
  8. oddball

    reverse flow question

    Diagrams in the build topic should help:  http://www.smokingmeatforums.com/a/reverse-flow-smoker-how-to-calculate-build-tutorial
  9. oddball

    First timer with pulled pork--what to do next? lots of questions

    Just seal it up and put it in the fridge. I always pull it and the store.  After it's cool/cold, it will be harder to pull.  And it would be much hardware to reheat a full roast then simply the pulled meat. You can add the sauce before storage or before reheating.  It's simply a way to add...
  10. oddball

    How to keep my get my smoker to temp, and hold it there

    I've not done that, but when I've seen it done, it was with charcoal or your burn the wood until you have coals, and then use the coals.
  11. oddball

    Sealing up a smoker

    Have a look over here:  http://www.bbqgaskets.com/
  12. oddball

    Pizza anyone

    How long does that usually take?
  13. oddball

    My First Smoked Fatty (Pizza Theme)

    I've been wanting to try this as well.  Just can't decide on what to do.
  14. oddball

    Pork Steaks

    Sounds like a good place to start. Thanks for the input.
  15. oddball

    No foil ribs....

    I've never used the foil method. And after reading the comments here, I see no reason to even try.
  16. oddball

    Smoked Pork Belly

    I will have to find a place to get a pork belly.  This is on my todo list.
  17. oddball

    First Smoke - Recommendations?

    I jumped straight into the deep end and smoked a brisket.  But it all boils down to what you want or like to eat, and the amount of time you want to invest. Good luck.
  18. oddball

    New Rec-Tec = 3 Times The Fun! (Lots o Qview)

    Nice.  I just ordered mine yesterday.  Had to get a new smoker to put on the new patio, couldn't have the old rusted one sitting there.     So I will hopefully be learning as well in the coming weeks.  Can't wait!
  19. oddball

    1st Brisket on My New Pellet Smoker - Heavy Q-View!

    From what I've read about the Rec Tec, it's roughly 1lb per hour (more or less depending on cooking temp and air temp).  As a brisket would be low heat, likely under 1lb per hour.
  20. oddball

    Beef short ribs

    Been wanting to do some of these myself.  Hoping to get some at Costco this week. 
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