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  1. smokeringking

    New to the great smoking world...

    Hello, welcome from Maine! I cant offer too much advice on the chip front as I use a barrel grill with no firebox and use charcoal and wood chunks. But from what I have gathered from reading around this place the half cup or 4oz addition is the reccomended amount. Keep chatting around here and...
  2. smokeringking

    hello all

    Welcome from Maine! This site is full of great info! :)
  3. smokeringking

    Newbie in PA

    WELCOME!    Glad you joined this site is amazing and It gets better everyday! Just a recommendation I know for me when I first started out I tried to do a huge party BBQ with ribs, pulled pork, brisket, and chicken (bad idea btw keep it close to home the first couple of times I was disappointed...
  4. smokeringking

    Hello from Northern Maine!!

    Hello again I have posted a few times and gotten a few responses saying regulars still hadn't seen me around so I thought I would try posting in here gain see if I can get this noticed and make sure I introduce myself properly so I don't come off as presumptuous.......or something lol.
  5. smokeringking

    Molasses under your rib rub?

    Oldschool thanks for the welcome! And thanks for the tip, I use the molasses like you said more to hold the rub than flavor but I like the deep rick flavor I get and the dark color. 
  6. smokeringking

    Molasses under your rib rub?

    I use it mostly on ribs but have used it on butts as well. it is a bit sweeter and no tang like mustard but I feel the flavor is very deep and even a bit smokey even before the smoke lol. But I do use mustard as well from time to time.
  7. smokeringking

    Molasses under your rib rub?

    I have done a bit of BBQ and been cooking in restaurants for several years and I think I prefer molasses slathered on my ribs under my rub more than mustard. I am posting on this more out of curiosity than anything, I know most of you on here go more by the "whatever floats your boat." mind set...
  8. smokeringking

    NEED ADVICE! :S

    Thanks for the advice! Good to know Im pretty much on track, I dont have any friends who cook let alone smoke and Im kinda new to smoking so I wasnt sure but feel better knowing to just keep at it and add coals like I have been. Although, I have always been adding unlit coals for some reason I...
  9. smokeringking

    NEED ADVICE! :S

    Wouldnt mind any additional ideas or advice anyone has. I think Im going to be doing a nice quick chicken smoke soon, overnight brine, rub, smoke, Im excited   Im thinking soon I might try the idea of cutting a door in the top but Im not sure if I will lose too much smoke since it wouldnt seal...
  10. smokeringking

    NEED ADVICE! :S

    yea it has a charcoal rack I use and vents on either end on the bottom one right infront of the coals to feed it air. And I hadnt thought about just cutting a door in it that might be a really good idea Ill have to think about it before slicing into the metal though lol.
  11. smokeringking

    NEED ADVICE! :S

    that is how I set it up.
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  13. smokeringking

    NEED ADVICE! :S

    accidental duplicate.
  14. smokeringking

    NEED ADVICE! :S

    I can post a picture but it is just a simple horizontal barrel grill I build a small charcoal fire on one side and put meat on the other lol
  15. smokeringking

    NEED ADVICE! :S

    Ok I have been able to make due so far with what I have for equipment. However, this process takes a lot of tinkering, opening my smoke box while cooking a LOT, and very extended cooking times. I am hoping I can find some support on how to modify my procedure possibly to get better results. I...
  16. smokeringking

    Hello from Northern Maine!!

    Just to let everyone know I made a thead walking through my last smoke of the year 2011 if interested check it out and let me know. http://www.smokingmeatforums.com/t/119361/last-ribs-of-2011#post_789028
  17. smokeringking

    Last ribs of 2011

    Oh they were eatten very quickly lol. Though i was not happy with them they were kind of tough, as I said I have a hard time maintaining fire and temp since I have to keep opening it. I didnt want to ruin the bark by wrapping them and finishing in the oven so they werent done enough. This is the...
  18. smokeringking

    Last ribs of 2011

    hopefully this turns out good it is a lot of pictures and Ive never done this before. Heads up it's going to be pretty long. First several pics are making my rub I dont measure anything when I cook so I just added ingredients in piles as I went and took a pic of each one so you get an idea if...
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