Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. jwgordon

    Cooking two Pork Butts

    I will be smoking 2 pork butts on my Weber smoker this weekend. I've never done two at a time before, just one. Does having food (like a pork butt) on each rack make the cook time longer? I want to make sure I plan well enough ahead. Thanks!!
  2. jwgordon

    New Smoker in NC

    Hello all.  I've been getting and reading Jeff's newsletter for quite sometime, but just joined the forum. I'm from NC and have a WSM cooker.  Looking forward to learning and mastering smoking ribs for my husband! :)
  3. jwgordon

    Which is better - Baby Back Ribs or Spare Ribs (cut St. Louis style)?

    Which type of ribs does everyone prefer? For those of you who have done St. Louis style spare ribs, is the 3-2-1 cooking method the best option, and what temperature? 
  4. jwgordon

    Brown sticky stuff left all over the inside of my smoker after smoking??

    Hello all.  I recently got the Weber Smokey Mountain 18.5".  I have used it twice, and after each smoke, the whole inside of the smoker was covered with a sticky brown substance, streaked all over it.  I had to scrub and scrub and still didn't get 100% of it off.   This made clean up after...
Top Bottom
Back
Clicky