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Rib Cure Conundrum
On my eternal quest for BBQ perfection I decided to tweak my baby back rib process. I was picturing my usual baby backs with a slight cure infusion. I scoured my trusted book and internet resources and decided on using Marianski's pork butt wet cure formula. My thoughts were to limit the cure...- LOW_IN_SLO
- Thread
- Replies: 20
- Forum: Pork
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Better Food from Offset Smoker?
Similar story for me... Used a WSM and Kamado style for years until a guy posted a Texas Smokemaster offset made from 1/4" plate in perfect condition. Hard to use anything else.- LOW_IN_SLO
- Post #12
- Forum: Electric Smokers
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Better Food from Offset Smoker?
You're going to get a better cold smoke on the Smokin-it if your recipes include precise temperature(s) over a given time. Think fine sausages and European cold cuts. But I would put my money on a proven offset smoker in a Texas bbq cook off. That special seasoned plate steel holds a lot magic...- LOW_IN_SLO
- Post #9
- Forum: Electric Smokers
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Smokin' in California
Hey everyone! Just doing the initial post thing here. Been smoking for a while relative to my age. Learned the difference between grilling and BBQ somewhere between college and the age of 25. I do hot smoke, cold smoke, low and slow, grill and am big on experimenting with different...- LOW_IN_SLO
- Thread
- brisket pork butt
- Replies: 7
- Forum: Roll Call
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