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  1. startedsmokin

    It's been a while (so don't yell) - Ribs

    Yikes...realized it has been about six months since I smoked anything. Let's see if I remember how and if I do this right. 3 racks going at about 225 using a few hickory chunks. Might try a 2,2,1 combo but historically have just done 5,0 with....ummm...no leftovers. Rub is my usual homegrown...
  2. startedsmokin

    How to increase humidity in my Masterbuilt XL propane smoker

    Having probs getting enough smoke flavor, penetration, and gaining that all elusive smoke ring.  Am starting to think that my humidity is too low.  With my smoker, controlling temp is easy.  What can be done to increase humidity? I use the stock water pan in my XL and after a six hour smoke it...
  3. startedsmokin

    Need help - question on smoke penetration (and flareups)

    Just finished three racks of baby backs.  Smoked at around 225 for around 5 hours.  Used apple wood this time (usually use hickory for ribs).  This was only my fifth time using my smoker.  I'm a total noobie at smokin'. I didn't have great smoke penetration, flavor, or ring this time around. ...
  4. startedsmokin

    A somewhat scientific experiment. (Updated with Q View)

    Getting ready for tomorrow...here is the plan. I intend to smoke three racks of baby backs (bought 'em at Costco. Love the Costco packs...2.99 lb and 'de-membraned' already).  Being from the same pack and smoked under identical conditions, I intend to alter a few ingredients and see which rub is...
  5. startedsmokin

    My first ever homemade rub...thoughts?

    I usually just buy pre made rubs...here is my first attempt...I welcome comments or criticism. This is for baby backs: One half cup brown sugar...slightly packed One quarter cup paprika One tbsp onion powder One tbsp garlic powder Two tsp kosher salt One tsp old bay One tsp cumin One half tsp...
  6. startedsmokin

    OMG I am getting giddy! (Lots of Q View)

    Just got back from Costco...with a pack of nine bacon wrapped boneless skinless chicken breasts...marinating in paprika and tumeric. Packs ranged from 18 to 25 bucks...mine was 20 (albeit a bit saucy at just over five bucks a pound, but it WAS wrapped in bacon). Tomorrow morning seems so far...
  7. startedsmokin

    Probe for baby backs?

    Still a rookie (and read this site a lot), so 'this might be a dumb question', but... I'm pretty happy with how my baby backs turn out.  Some of the posts here though suggest they use a meat probe in the ribs? Is that possible as small as they are?  Won't you hit bone? What temp do you strive...
  8. startedsmokin

    Best wood for a brisket?

    Getting ready for my first brisket this weekend.  Only been smoking a few weeks using my Masterbuilt XL and have been concentrating on pork BB ribs and pork shoulders.  After making some 'dogfood' at first, I think I finally figured those out. Anyway, off to Sams and hope to find an 8-12 pound...
  9. startedsmokin

    Third time a charm?

    Well, I'm 0-2, but now I'm armed with my maverick 732.  My dear pork shoulder...prepare to meet thy doom.  Pics, if the meal is successful, to follow.  Going to start around 6:30 AM and finish....when it is ready. Using hickory and this time, going naked....no rub.  Hoping for a backrub from...
  10. startedsmokin

    Ok, where did I go wrong?

    Been smokin' a whole two weeks, but read all day every day.  Thought I had it all figured out.  First smoke (last weekend) wasn't impressive.  Read more and thought again that I had it all figured out.  Same results this week (this time with family over, ugh!).  Outside inch or so of the meat...
  11. startedsmokin

    Hello from Carmel, Indiana

    Noobie here with my masterBuilt xl. Been exhaustively reading this forum for about two weeks...as long as I have had my smoker. Did bb ribs last week and now prepping my first picnic(5.5 lbs). It is going on in 15 minutes.. I learned a ton here and anticipate success! Thanks for all the great...
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