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  1. smoking pipes

    3# Sirloin Tri-Tip

    Looks great! Is this setup exactly how you smoked it so all the drippings fell on the veggies? Did you have to add any other liquids to the veggies or have any recommendations on what to add to them next time?
  2. smoking pipes

    First Time Smoking Ribs Without Foil

    Its a Masterbuilt extra wide propane.
  3. smoking pipes

    First Time Smoking Ribs Without Foil

    I am going to try the no-foil ribs today. Making no sauce, dry rubbed baby backs. Do you guys recommend a water pan since I'm not going to foil them? Will the water prevent the good bark texture I am hoping for with the no sauce ribs?
  4. smoking pipes

    Need advice from all of you experienced folks... Please help!!

    RM30, I'm not a very experienced smoker but I discovered that the oil I applied to season my UDS didn't completely burn out and was actually causing it to make an excessive amount of white smoke for as long as it was heating. I wiped it all as clean as I could with dry paper towels but nothing...
  5. smoking pipes

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke my tires in celebration this summer."
  6. smoking pipes

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke whatever I want whenever I want this summer."
  7. smoking pipes

    dry rub, no sauce methods?

    Hey everyone, I've only smoked ribs once before following the 3-2-1 method with spare ribs, and wasn't very happy with the texture, too mushy. Tomorrow I am going to smoke baby backs with a dry rub and leave them unsauced. I would like to have a slightly crispy texture to them, and am...
  8. smoking pipes

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke deer loin this summer."
  9. smoking pipes

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

     “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke with perfect TBS, every time this summer."  
  10. smoking pipes

    ahhh! the dreaded stall!

    All great advice. Especially sit back and have a cold one and just ride it out. I smoked some 1 1/2" thick pork chops this weekend for a group of 18 and even those hit a stall at 140 for 45 min then shot up to 145 in a 15 minute period. I used the tip of enjoying a cold beer with buddies to push...
  11. smoking pipes

    Just bought Masterbuilt Gas Smoker XL

    Personally, I wouldn't worry about the smoke leaking around the door, unless its so bad that you think it is effecting the smoke flavor of the food. I have this same smoker and I keep the vent wide open anyways to minimize the chance of over smoking and give a nice steady air flow. The little...
  12. smoking pipes

    Pork Shoulder Steaks Cured and Smoked Like Bacon?

    If it does, let me know! The pork steak is king here. Could always use a new trick to "one-up" everyone else around here! I have been told other parts of the country dont use or cut pork steaks and some dont even know what they are. I heard that from a guy I know who has worked in several...
  13. smoking pipes

    Pork Shoulder Steaks Cured and Smoked Like Bacon?

    I have not tried brining them. Most people in my area go to the store, buy them, and cook them immediately. I hope this helps. Good luck and post a follow up on how it goes!
  14. smoking pipes

    Pork Shoulder Steaks Cured and Smoked Like Bacon?

    In Missouri, we refer to them as pork steaks. Very popular in this area. You can do a lot with them. Season and grill. Rub and smoke. Cover with sauce. But you dont cook them to high temps like the entire shoulder would be cooked. Once they are 145-150, eat them!
  15. smoking pipes

    ahhh! the dreaded stall!

    I hear ya! Problem is, it's hard to get a 4 year old and 3 year old to understand that! Dad needs to learn to start a butt earlier. After 6 hours I'm at 180F with only a 3lb butt. And I follow the no peek rule and have a good maverick thermometer. Not sure why its taking so long.
  16. smoking pipes

    ahhh! the dreaded stall!

    From what I've read, 1 hour wrapped in the foil inside a towel in a cooler. What would you suggest? Is there any harm in pulling earlier, if it gets late and my family gets hungry?
  17. smoking pipes

    ahhh! the dreaded stall!

    I like your advice! Turns out the simple solution is to talk bad about it on SMF and it will start to rise again!
  18. smoking pipes

    ahhh! the dreaded stall!

    Smoking my first pork butt right now. I have read about the stall. Now I have experienced it! I decided to cook a 3lb Boston butt with the bone removed as my first try. Even though its fairly small, I have been stuck on 151F for 45 minutes! Since I'm new, I am not sure what to do. Some say foil...
  19. smoking pipes

    avoiding white smoke on a UDS

    Phrett, after that last post I took a look inside (for the first time since my oil burn) and it was full of oil, more than I realized I put in it. I cleaned it out with paper towels and filled the basket up with charcoal. Let it go up to 350 for 2 hours and the white smoke went away. Thanks for...
  20. smoking pipes

    Hello from St. Louis

    Welcome from an hour south of you!
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