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  1. smokeringking

    Pit Boss Electric smoker

    Hey everyone. Im new to electric smokers Ive always used just a barrel grill I built a small charcoal fire on one side and smoked meat on the other. Lots of tending, usually slowed my cooking times since to do anything I had to open the whole thing. Well last year I got a Pit Boss Electric...
  2. smokeringking

    I'm back! Let's smoke.

    Hey guys haven't posted in a long time, life's been crazy, haven't been smoking. But today is my girlfriends birthday party, and since she's from Puerto Rico I'm doing a pork feast. I've got a whole butt I'm doing for pulled pork, country style ribs, and baby backs. It's 7:30 and the butt...
  3. smokeringking

    ►First Smoke of 2015!!

    Ok guys hello, and it has been too long! I have not been active in a couple YEARS. That's online I've been smoking of course. So here it is my first smoke of 2015 and I thought I would share it with you guys REAL TIME! WOO HOO....yea......sorry go excited. It is 10:15 here and the ribs are...
  4. smokeringking

    Pulled Pork and Baby Back Ribs!

    Ok here we go, this is the big one, this is hopefully the one my time here has been leading up to. I have worked on my smoking art, perfected my rub, refined my sauce, and attained consistant TBS!  This is most likely the last chance I am going to have the time or the money for this before I...
  5. smokeringking

    (EDIT!: Problem Solved THANK YOU!) Urgent Help!! Green Wood Smoking!

    Ok I am doing a big smoke tomorrow morning with 7.5 lbs of pulled pork and 2 racks of pork ribs. I Have a friend with apple trees and he said he would bring me some apple wood, Great! However he came over not long ago and it was freshly cut from the tree wood averaging around 2.5 inch diameter...
  6. smokeringking

    Aroostook County?

    I highly HIGHLY doubt it but there wouldnt by chance be enough people interested in doing an Aroostook County Maine gathering would there? If you dont know where it is chances are you are WAY to far away lol. 
  7. smokeringking

    Beef Ribs?! EDITED: NOW Q-View In Progress!! (with some pulled pork as well)

    Ok so a friend gave me these beef ribs to smoke, I decided to have a huge bbq (since he gave me something close to 8 pounds or something.) and they were still wrapped in butchers paper. Little old me who does about 95% pork smoking thought these rectangular packages were little cut down racks of...
  8. smokeringking

    A FIRST TIME FATTY......MAYBE?

    Ok so maybe not what is classified as a "fatty" per se but we will see. I am preparing to do smoke #2 in a week (man I am lucky) Im going to try what Im gunna call a super fatty! lol it will be a stuffed fatty (filled with cheddar, jack cheese, and a brat in the middle) wrapped in beef kind of...
  9. smokeringking

    Smoking a couple whole chickens today. (Edit: Q-VIEW!!)

    I dont have any pics yet I brined my birds over night and am now contemplating rub. I make a pretty good rub but Im wondering what people think about rubbing something moist on the birds to help rub stick or do you just rub it right on the bird? Also I took the skin off of one to try it out I...
  10. smokeringking

    Molasses under your rib rub?

    I have done a bit of BBQ and been cooking in restaurants for several years and I think I prefer molasses slathered on my ribs under my rub more than mustard. I am posting on this more out of curiosity than anything, I know most of you on here go more by the "whatever floats your boat." mind set...
  11. smokeringking

    NEED ADVICE! :S

    Ok I have been able to make due so far with what I have for equipment. However, this process takes a lot of tinkering, opening my smoke box while cooking a LOT, and very extended cooking times. I am hoping I can find some support on how to modify my procedure possibly to get better results. I...
  12. smokeringking

    Last ribs of 2011

    hopefully this turns out good it is a lot of pictures and Ive never done this before. Heads up it's going to be pretty long. First several pics are making my rub I dont measure anything when I cook so I just added ingredients in piles as I went and took a pic of each one so you get an idea if...
  13. smokeringking

    Hello from Northern Maine!!

    Hello, just made the name for fun you can call me Matt. I live in Aroostook County Maine (look it up lol) I am fairly new smoking, done it for a couple of summers now, but I am not new to cooking and working with meat. I attended the New England Culinary Institute in vermont and have been...
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