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To flap, or not to flap....
that is the question!! Hey guys. I've getting ready to smoke 3 slabs of pork ribs tomorrow and I've read different things. I've read that a lot of poeple leave the loin flap on, while others say to cut it off. The supposed advantage of cutting it off is: 1. the whole rack of ribs gets... -
What am I doing wrong?
I hope this is in the right section. My New Braunfels Hondo offset smoker is technically considered a charcoal smoker, but I use small wood logs to smoke with. I'm having a problem getting my food to the desired temp. I was using a analog dial type meat thermometer but bought a digital...- danny45
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- Replies: 11
- Forum: Charcoal Smokers
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I need EMERGENCY help from you pros!!!
Okay folks. I'm in a jam and need your help. We're having a family get-together tomorrow afternoon and everyone wanted me to smoke a couple of roasts and a bologna roll. Bologna is done. I've still got two hours to go on the roasts. Here's my problem. With my work schedule, I couldn't... -
Smoked my first Chuck Roast.....
.... the other night and it was delicious!!! Only problem was, a 3 pound roast didn't last very long with 5 adults and 2 kids eating it. Sorry, no Q View as I haven't figured that part out yet. Still trying to learn to cook. :D Anyways, I took the roast and rubbed mustard over it, then... -
New guy from Oklahoma
Hi folks. My name is Danny and I live in N.E. Oklahoma. I'm an old fart, but new to using a offset smoker. All previous smoking was done on an R2D2 style. I recently purchased a New Braunfels Hondo smoker (now owned by Char-Broil, I'm told) and so far I love it. I've only used it twice. ...
