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Smoking baby back ribs on the Traeger...
I hardly ever do baby backs but 180 to me is really low. I would increase the temp a bit or increase your time. I usually cook ribs around 225. -
Offset Smoker Recommendations?
If I hit the lottery I'm following Dr. Dre's advice ...... no more living hard, barbecues every day, driving fancy cars- Nole4L
- Post #11
- Forum: For New Members
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Offset Smoker Recommendations?
I'll second Saint. After owning a couple box store offsets I bought a Lang this year. I was set to buy a new Lang 36 Patio but came across a barely used Lang 36 Hybrid Deluxe on Craigs List. I bought it from someone who really wanted the experience of a pellet smoker, not a stick burner...- Nole4L
- Post #3
- Forum: For New Members
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What type of salt for wet brine?
Sea salt works for me. I've substituted it for kosher without issues.- Nole4L
- Post #2
- Forum: Hot Smoked Bacon
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Smoked Prime Rib on the Lang
I haven't done one on the smoker yet but this one looks perfect!- Nole4L
- Post #3
- Forum: General Discussion
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Easter Ham (lots of pics)
Yeah I've sat in church a few times with my wife telling me I smell like oak. :-). Fortunately we're only 4 or 5 minutes from the church building so it's doable for me. The Fireboard thermometer makes it easier. -
1st Wagyu Brisket
every piece of meat is different. That's why you cook to temp and not by time. Looking forward to seeing the results. -
Easter Ham (lots of pics)
It's the first fresh ham I've done. I was a little worried after I started into it because I saw people talking about "bone sour", etc. But it turned out great. I definitely recommend trying it. -
Pitfaced BBQ Stuffed Pork Loin!
This looks amazing. Sort of like a different take on porchetta. I imagine this didn't last long on the cutting board! -
Thick Cut Ribeyes. Smoked and Seared.
How long do you cold smoke your steaks before grilling?- Nole4L
- Post #4
- Forum: Pellet Smokers
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Smoked Pastrami from Corned Beef
I'll be in Australia in about a year. If you could save me some that would be awesome. Looks great! -
Easter Ham (lots of pics)
So after a couple good experiences curing beef I decided to try curing ham for Easter. Started off with a 17.5 pound fresh ham front the butcher. I bought this a little over two weeks ago. Plan was to use Pop's brine. I broke out the tools to work on this. A knife and screwdriver.... I... -
Didn't get to smoke Easter, but.....
Thanks for sharing. Even without any cooking this looks like a special day!- Nole4L
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Pork Shoulder Smoking Time?
You mention a Taylor Pro Thermometer. Are you using it to measure the temp of the meat or the temp of the cook chamber? My suspicion is that the something is wrong with the temps you're showing in the cook chamber itself or that the pellet smoker is telling you it's cooking at a temperature... -
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WTF is Amazons problem!
So in my real life I work in IT and it sounds like this may not be an issue with Amazon but an issue with your computer. It's a little bit of a reach but you may have a keystroke logger installed on on your computer. That's scary stuff.- Nole4L
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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Pork Shoulder Smoking Time?
I don't run a pellet smoker 18 and 24 hours for 3.5 pound pork sounds WAY to long to me. I would check your thermometer. The meat would turn out okay but I think your temps are super low. -
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OLD SCHOOL RIB SMOKIN!
Can't wait to see the results. I usually keep my ribs pretty simple with sauce on the side if anyone wants it although I'll admit that lately I've sort of fallen in love with Meat Church Holy Gospel rub. For me it goes with just about anything.
