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Wood Day
Split them down for the size I use, sometimes I’ll split one again if I’m mixing a few woods. I also put a C O H A or M with a marker on them since they’ll get mixed up in the milk crate. This should get me through the fall this year. I went with cherry apple hickory for today.- EdP
- Post #2
- Forum: Woods for Smoking
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Wood Day
Planning on smoking a couple racks of ribs this afternoon, and my cut/prepared wood stock was dire. I cut logs in half and then split them with a hatchet if needed. I’ve got apple and cherry in the box but I may use smaller pieces and add some hickory.- EdP
- Thread
- Replies: 4
- Forum: Woods for Smoking
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Wood availability South East PA region
i get the b&b logs from ace hardware website, free delivery to your local ace store- EdP
- Post #4
- Forum: Woods for Smoking
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A Little Tough
I'm glad a lot of the experts here talk about this. I run my smoker at 275 now and like starting a big chunk of meat in the morning and serving it that night. -
Attempting my first rack
Can you hang ribs in that smoker? I made a hanger for my wsm18 and the ribs have been great, just dry rub and some sauce for the last hour or so... -
Pork butt too dark
I’m guessing the sugar is burning, maybe try a no sugar rub and you can spritz some apple juice closer to when you’re ready to wrap it. -
picnic shoulder today
It was ready to come off at about 5:30, so it was about 10.5 hours at 275 with no wrap. Everyone loved it, my sandwich was perfect. -
picnic shoulder today
It's probe tender all over but one area, which is still a little tough and several degrees lower temp. -
picnic shoulder today
195 it. I planned to wrap it but I don't think I need to. -
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picnic shoulder today
I saw it a couple weeks ago and put it in the freezer. Yesterday that stop & shop had spare ribs $1.77/lb so I bought a bunch of racks. -
picnic shoulder today
I trimming it last night and used SPOG with some paprika. The smoker’s running at 275 and I used hickory and cherry wood. -
Hanging Rack of Pork
I should’ve asked you how long it took. I expected about 4 hours and I planned to up the temp for that last hour, like your cooks. It was ready in three so I didn’t get a chance to run the high temp long and it didn’t get that nice bark you had. -
Dry brining Brisket
I dry brined a huge pile of beef ribs, unintentionally, with heavy salt and pepper the first season with my smoker. They were in the fridge for over 24 hours, smoked with oak, and they tasted like pastrami. Which was a “surprise” to everyone, including me. -
wifi meat probe
I’ve had one of these for about three years, it was about $25 from Walmart. The range for me seems to be about 100 feet- EdP
- Post #23
- Forum: Meat Thermometers
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Hanging Rack of Pork
He did this twice, one was brined, the other wasn’t. I posted a thread about brining the other day and it was pointed out this is pre-injected, so I didn’t brine. -
Hanging Rack of Pork
First time I’ve run the smoker and the meat was ready way earlier than expected. This cooked a lot quicker than I planned. I assumed it would take about four hours @nd I’d turn the temp up for the last hour to get it to crisp up, but it was ready in about three. I wasn't really able to let it... -
Hanging Rack of Pork
After I saw one of civilsmoker’s cooks, it looked great and I have the same Kirkland rack of pork, so I’m not reinventing the wheel. Trimmed it a little and sliced the diamond pattern. Mustard, rub, and maple syrup cooking on some hickory and cherry. I’m hanging it, for no other reason than I... -
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First time bringing pork, not sure how much salt I need
civilsmoker posted two cooks with the same Kirkland racks of pork, he brined one and didn’t appear to brine the other. I’ll still use his method, sans brine.
