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Peruvian Kebabs
Love the recipe. I will definitely try it on some kebabs. Any idea how it would work for some large steaks or even a big chunk of beef rib? Maybe have to marinate overnight to really grab all that flavor. Q view always appreciated!!! -
Kamado Smokers and the Amazen Tube
Are you smoking with wood chunks? I am using charcoal, so looking for a little extra flavor.- ozrugby
- Post #5
- Forum: Charcoal Smokers
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Kamado Smokers and the Amazen Tube
I tried it on the grate and also on the ceramic plate between the coals and the grate that creates the indirect cook. If I put it down by the intake, then it would be sitting on the charcoal. Not sure if the tube can take the heat right on the coals. In the end, I dumped the pellets right on...- ozrugby
- Post #3
- Forum: Charcoal Smokers
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Kamado Smokers and the Amazen Tube
Anyone have any luck using the pellet tube with a Kamado smoker (BGE). I have a brisket going right now, but cannot keep the pellets lit. I am pretty sure it is due to low airflow, but I am not sure how to get around it. I have the base filled with charcoal, and in order to keep it under 250...- ozrugby
- Thread
- Replies: 6
- Forum: Charcoal Smokers
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To Rub or Not to Rub?
The night before.... That is my question. I see a lot of people suggest both sides. I usually rub and wrap overnight, but I read a lot about how the rub is for the coating, not the flavoring, so rubbing just before smoking is fine. My opinion is that I get a huge mess in the fridge every... -
Custom Smoker Build - Categorized
I can't believe it!! No reference to the Baron von Schwein, possibly one of the most watch and witnessed offset smoker builds on this site!!! If you have been through all 16 pages of this thread, you are missing out! ...- ozrugby
- Post #70
- Forum: Smoker Builds
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Making Jeff's Rib Rub
Here's a couple comments for some of the above. I use a flour sifter to mix my ingredients in the rub. Then a mortar and pestle to break up the clumps and back through the sifter. Takes a little more time, but gives you a very even texture when finished. One note, good sea salt and coarse...- ozrugby
- Post #26
- Forum: Sauces, Rubs & Marinades
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Smoker from Northern Virginia
Welcome, lots of great ideas on this site. -
Rib Racks
I bought a rib rack from Amazon.com. As you can see, it is just a little too big for my smoker. I will probably end up modifying this one with some bolt cutters, but does any one have a good suggestion for a smaller on? My grill depth is 16 inches. This rack holds 6 slabs. I would be fine... -
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China, really?
Nice piece of meat. Just read the reviews of the stone. have you noticed the chemical small that people are complaining about? Sounds like a good idea, next time I am in the states I am going to pick one up and give it a try. -
China, really?
Pizza stone is a great idea. Probably don't even need the wire rack if I use 2 inch bolts that protrude into the center of the chimney. The stone could rest on the bolts. That would basically give me an offset smoker and a vertical smoker in one unit. Should I be setting a water pan on top... -
China, really?
I have to thank the US media for their portrayal of China. They make sure not too many people come over. Don't let the secret out! Funny you should bring up that heat issue as one of the reasons I found this forum was trying to improve my skills with this set up. Sometimes the chimney is as...
