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Hey guys, doing some ribs tomorrow... Should I put the rub on tonight and let it sit over night? I've never done this with ribs before so not sure the best way to go. The directions just say to let it sit a few minutes until it looks wet and then flip and do the other side, then to the smoker...
Starting tonight, will be smoking a bunch of meat for a Bday party tomorrow night! I have an 18lb Prime brisket that I will put on tonight at 8pm. Then tomorrow morning, 3 racks of ribs.. 2 St. Louis and 1 Spare rib. Shall be interesting to see if I can get it all cooked to perfection! Will post...
Another vote for an Old Country Pecos. I had an OKJ that got smashed by a tree, havent gotten to replace it yet, but when I do it will be an Old Country.
I'm looking for an old thread on here for Jerky.. It had 2 different recipes in it, one for peppered jerky and the other for teriyaki.... Can someone help me out? I've looked for 10 minutes!!
Hey guys...
I have had an Akorn for 3 years now, and an electric for a year. I'm looking at replacing the Akorn with either with a Weber grill, or a Kamado style cooker. With having (and keeping) the electric smoker, is there really a reason to spend the $$$$ for a kamado when it will be used...
Hi all,
I have had my Akorn for a year or 2 now and thinking about replacing it with a Vision Ceramic (from sams club.. the B-series). I'm Curious what those of you who have made the switch think...
Is it worth the $$$ to upgrade to ceramic? Does the food come out "That much better"?
What...
Looking into replacing my charcoal grill and curious on peoples thoughts between the Weber Performer (with the table and gas starter and more options) and just a classic weber (master touch) kettle. Is it worth the extra $200? Currently I do not have a prep table near my grill and the starter...
Looking into replacing my charcoal grill and curious on peoples thoughts between the Weber Performer (with the table and gas starter and more options) and just a classic weber (master touch) kettle. Is it worth the extra $200? Currently I do not have a prep table near my grill, however I could...
So I cant get a door from the company. I have thought about trying to fix it by heating up and bending around the bottom side of the firebox, but not sure how well that will work. Any other ideas on how I can fix it? Or sell it as is and put the $$ towards a new smoker....would be an Old Country...
Hey guys,
Curious on the pros/cons between these 2 style of pits... All I have been able to find is that the O/U says "no hot spots" but that doesnt always seem to be true, from what Ive read. Im familiar with the offsets, never used an over under though.
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