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  1. adb551

    Beef 'n Pork ribs

    In my experience there is not alot of difference. Watch for the pull back and check the temp. There are plenty of resources on this site that give you good estimates for meat temp.
  2. adb551

    Ribs

    I am confused. If I ever opened a package of meat and found an odd smell I would discard it and start again. How can you recognize a "Bad smell" and still consider preparing and serving this to you family and/or friends?
  3. adb551

    Woody VS Lump Question ??

    The only reason I even use charcoal (and only lump) is to get it all going and get my temp regulated. After that I use only hardwood. You should be regulating your level of smoke with your dampers and the quality/dryness of you wood anyway. If you have a thin blue smoke you should be fine...
  4. adb551

    review me

    I know I sound pushy, but I can't remember how I get reviewed for advancement. If you are the boss I invite you to review my posts, and/or query me. I may not be up to OTBS standards, but I am trying and willing to learn
  5. adb551

    First try at pork butt (many pics). Came out great.

    I did a similar butt this weekend. Good job, yours looks great. I always slice mine the first day, while hot, and serve. But I have to admit, it does fall away. Gives me bragging rights when it is so tender. I warm the leftovers and pull them the next day. Yours looks as good as any I have...
  6. adb551

    Fat Cap Up or Down ?

    I firmly believe that it is impossible to add moisture to a piece of meat. In fact, you can boil a piece of beef and have it come out dry. It makes no difference if the fat is up or down for moisture in your cut of meat. My friends have given you good advice as far as keeping the rub from...
  7. adb551

    My first 321, and a couple of questions.

    I know I am repeating all that you have been told. And most, if not all, has been explained to you by far more experienced persons than I. Forget about the heat of the meat (nice rhyme huh?) on ribs. Smoke at 230-245 and let the meat talk to you. And let me tell you this, from experience...
  8. adb551

    our cold smokers

    Ok, without sounding rude, will someone please walk me through the process of a cold smoker? How how is too hot? How hot do I need it for certain foods? How do I create the smoke and still keep it from becoming too hot? What is the best way to make a cold smoker? How long does it take for...
  9. adb551

    Just tried hardwood lump coal

    As far as grilling goes I am an even bigger fan of lump. I want a quick, hot sear when I am grilling, so I put the pile in the center, sear the meat, and move it to the side to finish. On the smoker I can use more vent regulating, as well as adding wood, to keep the heat where it needs to be.
  10. adb551

    deer

    Thanks Richtee.
  11. adb551

    is no water pan wrong?

    I have never used a vertical smoker, so I cannot comment on that, but in an offset smoker I believe that it is mostly "old wives tales" and maybe witchcraft.
  12. adb551

    drunken golf brisket

    I played in a charity golf tourny today. All the beer was free. I got home and got a 9 pound brisket on about an hour ago. Sounds good so far huh? But I worry that I will not be awake when it is done!!!! Free beer is too hard to pass up.
    • adb551
    • Thread
    • Replies: 3
    • Forum: Beef
  13. adb551

    Frozen VS Fresh

    I try to buy my meat fresh cut from the butcher shop, but I have to admit that I have bought alot of frozen ribs in my day. And to tell the truth, it is pretty hard to tell the difference in the end.
  14. adb551

    adb551

    I have been on for a while, and just never got here. Louisburg, Kansas, and use an offset Brinkmann smoker. I am by no means a pro, but I have done this for a few years. I have to admit that I have learned more here in the last month than I ever knew before!
  15. adb551

    missed the contest but heres some pics

    What a great pic! Such a sweet little girl, and obviously great BBQ.
  16. adb551

    brisket rub

    I have a basic rub that I change a little depending on what type of meat I am smoking. Good rule of thumb with beef is less sugar, more balck pepper.
  17. adb551

    perfect ribs?

    Smksignals. The rub is, of course, a closely held secret!! The charcoal is "B&B" lump, using the Minion method, with a piece of hickory thrown on there every now and then. In my experience, the brand of apple sauce and honey is not really important. My wife has bought me the most expensive...
  18. adb551

    deer

    I know this is kind of general, but how do I keep deer (or venison as you fancy educated folk call it) from drying out on the smoker? I am a little scared about undercooking it, but I don't like how I always get it to come out like shoe leather either.
  19. adb551

    Newbie from Pretty Water;-)

    In my experience the bigger the cut of meat, the longer in the smoker, the better chance of losing moisture if not properly regulated. You can get by with a little "Kentucky windage" when you are talking five or six hours, but you have to really watch your heat on a big cut. I have to think...
  20. adb551

    lump coal vs wood

    I am not saying that the post mentioned above is not true, but I can only speak to my own experience. I use lump charcoal to get my fire going. I then add wood as needed, not only for smoke, but to keep the heat up. I rarely add more charcoal, as I have found it fairly easy to adjust the...
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