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My son recently had some St. Louis style ribs in San Juan that had been smoked for 18 hrs. Best ribs he had ever eaten. Anyone ever heard of that and how would you keep from over cooking?
I make my own sauce that is sort of a KC style. It's really good and I get compliments all the time. The problem is I can slather it on what ever I'm cooking up to 3 times and yet when you eat, you can barely taste the sauce. What's going on? Thanks
I previously posted that I'm having problems with my new ZGRILL. Still haven't been able to smoke with it. Sending me parts to replace. Also, they recommend smoking at 125-150. All recipes I've seen for smoking are somewhere around 225-250. Can this be right? This would mean I could throw...
I recently bought one of the cheaper model ZGrills and have yet to be able to use it. Went thru all initial firing steps. Followed steps to start smoking and not only do I get no smoke, but the temp keeps climbing regardless of where I have temp set. Talked to Customer Service. Told me something...
I have had a Char Griller for about 8 years and still have not mastered maintaining a constant temp. I want to go to a propane but would like some opinions on propane vs electric. I'm looking for good smoking ability but something easier to maintain constant temps. Also, what features should...
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