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Now that there is a HOT DOG! Great qview! I've got some dogs in the fridge, hummm....wondering if I have some bacon. LOL It's only 10 p.m. here I could go for one of those tonight! I'd be short all the ingredients but that dog looks great!
Your plan sounds pretty good.
Something I like to do before I go out and fire up the smoker, I take the ribs out of the fridge after they sat over night, unwrap them and sprinkle some brown sugar on them. Let them set while the brown sugar melts in, while you get the smoker up to temp.
You...
Bigr - you are welcome, glad we narrowed it down! Definitely give firing only 8 or 9 briquettes next time you light up. When you ignite to much it's almost impossible to bring the temp back down in the low and slow range. It's so much easier to allow the temp to creep up. I usually let mine...
There are a few methods for igniting and getting up to temp, but I've had great success in only lighting 8 to 10 briquettes, placing the basket in the drum. With all air inlets open, I close one cap at 180*, the second at 200* and then close the ball valve to half throttle at 215* and it'll...
Welcome aboard from the Fayetteville area! Look like Al, Bear and the others have you on track....let us know how your smoke goes today and don't forget the Qview!
Glad to hear all went well! I remember being scared to death of a packer brisket, after the first one, I was really surprised how easy it truly was. lol Mix you up so au jus next time and it'll take it to the next level and helps when things are a tad dry. Great smoke!
Al, great post and way to hang in there for the long haul! The heavy gloves that have been posted are great for removing meat from the smoker etc but as pointed out, they are a little thick for doing detailed work. When I pull And slice etc, I use a doubled up pair of disposable gloves, works...
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