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  1. smoknpi

    gathering in Kentucky

    This sounds fun! I'm new here and to smoking but this is something i would like to do if it can be worked out! 
  2. smoknpi

    where do u live and what do u cook on

    Will do thanks a bunch!
  3. smoknpi

    where do u live and what do u cook on

    Sounds great! It's great to know you live so close. Hey where do you get your wood for your smoker from? That is if you use wood.
  4. smoknpi

    Question about cutting/trimming ribs?

    Very nice! Thank you.
  5. smoknpi

    Question about cutting/trimming ribs?

    Ok, Ill check them out! 
  6. smoknpi

    Question about cutting/trimming ribs?

    Thanks dirtsailer. Yeah I will probably just put them on as is. I was just wondering if there is something I need to be on the look for like a special knife/saw or whatever is used for this. I look forward to smoking these ribs!
  7. smoknpi

    Question about cutting/trimming ribs?

    I was wondering what is the best way to cut the ribs down before smoking them. When cutting them across the bone what would you use? Do you even have to cut them across the bone? I believe its St. Louis style that they are cut and trimmed up. Thanks for some insight. I'm planning on smoking some...
  8. smoknpi

    where do u live and what do u cook on

    Hello everyone! I live in Shepherdsville. I started smoking on a smokey Mountain propane vertical smoker. I have just bought an Old Country Pecos Offset smoker. I am still getting used to it but so far I like it! Look forward to learning and hearing from fellow Ky folks! 
  9. 20151003_190542.jpg

    20151003_190542.jpg

    • smoknpi
    • Media item
    • Comments: 0
    • Album: First time pork tenderloin
  10. First time pork tenderloin

    First time pork tenderloin

    • smoknpi
    • Album
    • Comments: 0
  11. smoknpi

    First time pork tenderloin

    Smoked a pork tenderloin and a whole chicken today. I used a sweet/spicy dry rub on the loin and oiled down the chicken and added black pepper to it. Three hours at 225 and the loin was done at 145°. The bird took a little bit longer. The loin was moist and juicy with a great smoke ring. The...
  12. 20151003_195140.jpg

    20151003_195140.jpg

    • smoknpi
    • Media item
    • Comments: 0
    • Album: First time pork tenderloin
  13. smoknpi

    New from Kentucky

    Hello everyone, I started smoking on a propane vertical smoker. I just bought an Old Country Pecos offset smoker. I have used it once. I smoked a new york strip. Not the best off choice as I am used to smoking pork. I took it off a bit soon but was tender and full of flavor after finishing it in...
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