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New Guy with a Failed Attempt
It seems to me that it's a little harder smoking a long cooking meat like a brisket when the outside temps are cold, and/or there is a wind kicking up. But don't feel bad, listen to this: this past weekend I cooked two briskets, both 6 pounders, one for me and one for a friend. I kept the... -
New to the forum, but not to smoking
Yep Chris, I started thinking about that after I signed off. I've never used a thermometer before, but I guess I'm going to buy one and see how far off I've been all these years. Thanks for commenting on that!~ Dan -
New to the forum, but not to smoking
Morning Bill, Good questions about the process I use for hickory or mesquite wood. You're right about the ribs not taking on smoke while they are wrapped. And that is exactly why I wrap them, because I personally find the smoke flavor a little strong if smoked from the beginning with either... -
New to the forum, but not to smoking
Hi Folks! I stumbled across this forum while searching for rib rubs and wood combinations. I've smoked enough over the years to have worn out a couple of Brinkman water smokers. Nine years ago I ran across a close out deal on an Oklahoma Joe smoker with firebox and tall stack. I'll never use...
