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- Users: smokinjoes
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3-2-1 Side ribs + sassafras pellets + root beer in the foil + sweet & spicy bbq sauce = amazing ribs
I just finished these amazing tasting ribs, I know they were because the wife who does not like smoked food put down the rack done in the oven to gnaw on my bones! It is a common occurrence iin my home to see 2 different ribs cooking. Mine take about 5hrs longer than hers do :D and are just...- smokinjoes
- Thread
- Replies: 1
- Forum: Pork
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Brine, Inject or both?
I'm a newbie to the slow and low game and have had great results so far with my first bone in butt, and blade roast. Both were cooked at aprox 220 - 260 in a propane grill using an AMNPS for the smoke to an IT of 205. My question is this, do you brine your roasts, inject juice, or both? Are...- smokinjoes
- Thread
- Replies: 4
- Forum: Blowing Smoke Around the Smoker.
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New member from Barrie Ontario Canada
hey all, I'm Joe from Barrie Ont. I just got into smoking recently, I purchased a cheap offset smoker for an inexpensive way into smoking meat. Turns out you get what you pay for lol. Go figure. I was sooo not happy with the cheap offset smoker, mostly in it's inability to retain heat. I...- smokinjoes
- Thread
- Replies: 4
- Forum: Roll Call
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