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It was a simple brine of 1/2 cup kosher salt, 1/4 cup brown sugar to 1 gallon of water, added some whole peppercorns to the brined and let the ribs sit in the brine for about 5 hrs.
I usually start out with a larger fire then use my damper to bring it down. I usually use old blue bag kindsford mixed with wood splits. It is important to keep the ash raked out of your pit to keep airflow going.
6 grand is alot of cash to drop on a smoker if you are only going to do a few big cooks. I have a large trailer rig and hardly use it any longer. I found it was a waste of fuel to fire it up for a few butts or brisket. I use my patio smoker for much of my smoking, now. I can still cook for...
I had a horizon cover for my last offset it seemed to be well build, and it kept off the rain and snow. It cost about 50 bucks several years ago and I know it was better than a blue tarp.
I have the Ys640 and love it. I have not had a problem of not enough smoke on my food. In my opinion the smoke should be there to accent the meat not be the predominate note in the flavor profile. I cannot speak on how it is on direct grilling as i use mine for long cooks of brisket, chicken...
I aways covered my old stick burner, but my new one is so big no one makes a cover to fit it. So it just sits outside in the rain, though it is 1/4 inch steel so no a huge deal. That being said if I found a cover for a good price that would fit, it would be covered up. My 640 goes in the shed...
You can not go wrong with a horizon, Yoder, Lang ect....all are well built and heavy duty steel. I have been seeing people cold smoking with the amazing tubes and such..they make smoke but no heat. I have a 24 inch diameter by 4 ft cooking chamber offset, with the second rack and it weighs...
Well today I will start an experiment to see if my pork ribs can be improved by brining them. It has really improved the chicken flavor and moisture. I will take slabs and brine 1.5 of them and the others will be not brined. All other parts of the cook will be the same. I really need...
I still have and use my weber gasser...do not see a time when It will get kicked to the curb. I have the Yoder..and did not get he direct grill option personally I do not want all that grease in the bottom of my cooker, because to use the grill grates you need to remove the deflection plate, so...
Do you have any kcbs contests going on close to you? If they were going to cook it they might bring some along to sell... I am paying about 13 bucks for a 20lb bag here in Olathe ks.
Hey red I think if you go to bbq delights web page they have a list of bbq team that sell that brand..it may be possible if they cook near you or do a contest to get some pellets from them. Just a thought.
did you check out the wheel mod...I did not know that you were on this forum also..the link was here..Check out my photos I have some of my yoder and the wheel mod.
My guess is it is too much smoke...You may want to use some lump along with the wood, make sure that you have thin blue smoke most of the time cooking. You can also foil, after several hours to help with the dark appearance. I had the same problem with ribs and chicken...If I was not real...
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