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3-2-1 Spare Method
been doing a lot of reading on the different posts. i have a grasp of the 3-2-1 method for spares and understand this method will vary depending on preference, but is there something you should be looking for in the ribs that will signal the time to foil? in other words, aside from using the... -
Pork Butt Rest Question...
Planning an 8lb'r this weekend to serve on Memorial Day. I want to smoke the butt ahead of time and reheat the day of in a crock pot with some finishing sauce. My question is, does it make much of a difference if I smoke the meat Saturday as opposed to Sunday? I have seen where a lot of smokers... -
Holding a Pork Shoulder Overnight
Question.....If I were to smoke a shoulder or butt the day before we plan to eat it, what would be the best way to store it overnight??? Then, the next day when we are ready to eat, at what temp should I warm the pork up to and at what temp should I have the oven at? I have read where a lot of... -
Prepping for Sunday Briskett Smoke
I am just getting ready for my first briskette smoke tomorrow. I purchased a 5.8 lb flat. Looks like a good layer of fat cap and overall nice piece of meat...it should be for $28! Anyway, I have made some novice mods to my Charbroil H20 smoker in an attempt to improve air flow for fuel. I'll... -
Avoiding multiple charcoal reloads
I am currently using a Charbroil H20 verticle smoker. When I smoked a rack of ribs this past weekend, I tried to fill the tray with unlit lump and poured a hot chimney of lump over it to keep the fire going nice and steady without reloading. I had to do 2 more chimney fulls during the smoke...- dganor
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- Replies: 7
- Forum: Charcoal Smokers
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Briskett Purchasing/Foil Wrap
I plan on smoking a briskett this weekend. Nothing major, just a 3 or 4 pounder. Any tips on what to look for when purchasing a briskett? I am probably just going to go to my local supermarket. (I may have to pre-order for one of that size??) But I hear the different terms thrown around for I... -
Apple, Hickory or Maple For Briskett
Any recommendations between apple, hickory or mesquite wood for smoking a briskett. I already have some apple wood chips, but would be willing to take a quick trip up to the hardware store or Home Depot if someone could pursuade me to use one of the other two. Just curious, any feedback would be...- dganor
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- Replies: 17
- Forum: Woods for Smoking
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Decent Ribs, But A Question or 2
I smoked a rack of babybacks yesterday. I was pleased with the results, but there are some things I am sure I could improve on. Considering the crappy Charbroil H20 vertical smoker I am using, I guess I should consider anything that comes out edible a success! I used the 2-2-1 method. Upon... -
Finding previous entries
Does anyone know if there is a way to find previous entries you have made? It is hard to keep track of the different threads/forums I have particpated in. There's gotta be a way, right?- dganor
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- Replies: 4
- Forum: General Discussion
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North Carolina Associated Woods
Question, can someone tell me what wood would be most associated with North Carolina bbq? I have a feeling it is oak, but I'm not sure??? I will be doing a pork butt on my in-laws vacation down in Emerald Isle, NC and want to try and make it as authentic to the region as possible.- dganor
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- Replies: 7
- Forum: Woods for Smoking
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Newbie here...
This forum is really great! I can't honestly say that I am a die hard, but I definitely enjoy some bbq. I have smoked a few items in the past, a pork butt on a verticle smoker and also on my charcoal weber grill. I plan on purchasing a Char-Griller Smokin Pro from Home Depot at some point this... -
Smokig on a propane/gas grill
I was wondering if someone could offer some assistance. I will be going on a vacation this summer down in NC. The house we are staying at has a gas grill and I thought what better way to thank my in-laws than to treat them to some good BBQ. Are there any tips that anyone has for using a gas...- dganor
- Thread
- Replies: 5
- Forum: General Discussion
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Smoking multiple meats at once
I am planning a party for the fall. I plan on smoking multiple meats, tentatively a brisket, shoulder, and a chicken or turkey. Will smoking multiple meats at once affect the total time of each meat to doneness? Or as long as I keep the temp. at proper levels should it just take the normal...
