Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. adb551

    Ceramic tiles as tuning plates

    Aha! I see the light. Thanks
  2. adb551

    My "secret"

    I will be making deer jerky for the first time this year, if God blesses me with a good hunt. Any general tips on how hot/long in the smoker?
  3. adb551

    Urgent, need help ASAP

    At the risk of getting yelled at I say this: you are wasteing your time trying to get an accurate temp on ribs. The meat is almost always too thin, and the bones are too close. Save that for a brisket, butt, roast...almost anything else, but ribs are an art of the eye and experience. Watch...
  4. adb551

    Wood chips?

    I am a believer that you get most of your real smoke flavor in the first couple of hours. After that I just use lump charcoal to keep the heat. I am ready for everybody to yell at me now!! lol
  5. adb551

    Used Fuel Oil Tank Smoker

    I had no idea that the oil, or other harmful stuff, actually would seep into the metal like that. Good info, I bet others would not have thought about that either. The guy I saw said he packed it full of wood and burned it over night. It may have done the job, but I am not willing to take the...
  6. adb551

    Ceramic tiles as tuning plates

    So try this on for size, I have a brinkman offset, If I were to be a cheap son-of-a-gun, I could lay some bricks along the bottom, starting at the firebox, and then lay a piece of steel, or ceramic tiles, on it to force the heat to the far end ?
  7. adb551

    applesauce on ribs

    My son (age 16) spent the night at a buddies house, hence I did not have the help to load a pic!~ lol. This weekend I will try again. Thanks for all the great tips/comments. This really is a great site!
  8. adb551

    Whats wrong with my ribs

    I have to think, as my esteemed fellow smokers have said, that it is a heat issue. I am speaking from experience. I made 4 slabs last weekend for a comp, faught the temp all day. Couldn't get it above 200. Bad ribs. Made ribs last night, just for momma and me, and kept it between 215 and 230...
  9. adb551

    Spare ribs

    I love this forum!! I have to admit that St Louis style is pretty, and I do it when I am in a comp. I also save the trimmed off part when i trim, and cook it the same way. A little more work, but nice to pick at and eat by myself.
  10. adb551

    Spare ribs

    How many of you trim your ribs? By trim I mean turn them from KC to St Louis style? I trim mine if i need to get more than a couple on my smoker, but I think I actually prefer to have them KC style? Just a conversation starter.
    • adb551
    • Thread
    • Replies: 13
    • Forum: Pork
  11. adb551

    applesauce on ribs

    As soon as my teen-aged son gets back from soccer and shows me how to load a pic or two you can bet I will!
  12. adb551

    Otsb

    I can only assume that this has been covered many times, but how does one progress form a newbie up through the ranks to a Knight of the OTBS?
  13. adb551

    Charcoal

    I have found that green wood can give the meat a "chemical" taste. I think it produces more creosote, which was mentioned earlier. As for charcoal, I only use natural lump. I have always wondered what is added to the charcoal powder in briquettes (sp?) to make them stick together.
  14. adb551

    Free hickory

    That sounds right. It will always cure faster split, and about 6 months should have it good and seasoned and the bark should have fallen off by then also.
  15. adb551

    applesauce on ribs

    I used my normal (super secret!!! lol ) rub, and mixed it with about 1 cup of apple sauce. The ribs are on the smoker as I type. I will let you guys know how it turns out. thanks for all the help.
  16. adb551

    Wet vs. dry wood

    I don't think it makes a big difference.
  17. adb551

    Ceramic tiles as tuning plates

    I am a little confused about the tuning plate thing. Are they something I could add to my offset smoker? or do they have to come from the factory already in place? And can someone explain to me wheere, exactly, they are placed, in relation to the fire?
  18. adb551

    Traeger wood pellet smoker/grill

    I have great things about the Traeger line. But I have to admit I like to tend the fire. My old Brinkman offset and I have spent many hours together.
  19. adb551

    Used Fuel Oil Tank Smoker

    Hey thanks for the info. I was at a small comp. last week and a guy had one he made from a deisel tank. At the time I thought it was a good idea, but now I understand.
  20. adb551

    rotisserie gave out

    Hey there La Cygne, Louisburg here.
Top Bottom
Back
Clicky