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Yeah...I probably should have gone with the 22.5" but then I bought a 2nd 18.5" and I'm set...I'm pretty sure that buying another smoker will start a battle I don't want to fight!
Lookin' good!
I have a small suggestion though. Put the poultry below the other meat if you can at least until it gets to 140°.
Can't wait to see the results!
I've seen lump at Lowe's (cowboy brand I think and not highly thought of if I'm correct). I've also seen different brands at GFS, Sam's Club, Meijer and even Wal-Mart.
I've not used it myself but one of these days I'll try it on my Performer for a couple of steaks or something.
I understand...
What these guys said.
I will add though that you really should do one with just S+P first. Keep the first brisket simple.
Once you taste it out of your rig, you'll be able to figure out what you like and what you think will taste good.
Experimenting is what we're all about, but to do it...
? I'm cornfused...not that I'm against getting a 22.5" but are you saying that they don't have the trouble?
Thankfully the fix that JL gave will work for me. Maybe I can convince the wife that this is a major flaw and I should get the 22.5"
OK so I said I was done with the pics...but I'm not.
Here are the tips and the leftovers. I think there's another pan of ribs left somewhere, but I don't see them.
Well the big wigs ended up not showing up...I'm a little PO'd, but dang the food came out great! The rest of the folks that showed up are enjoying it now.
The ribs are fall off the bone which is too done for me, but they still taste great!
Enjoy the QView while I enjoy the Q!
Thanks for...
Here we go. Getting ready for foil with the brown sugar and Parkay goodness.
I'm glad I made 6 racks. Old dad may need one for myself!
Gotta go fire up the grill for chicken. Apparently some folks don't like ribs. I didn't invite them...
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