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I did my biggest smoke yet over mother's day. I had two pot roasts on the kettle and two racks of beef ribs on the vertical smoker. The roasts turned out great. I forgot the temp on the lower grate in my smoker would run high. Thus I had some dry ribs. Overall the smoke went well...

I'm not super concerned with the carmelization as I am the flavor. I decided I'll give it a try. I'll post a thread on the results in a week or so. Thanks again for the input

We use stevia so that will work. Thnx guys.

I'm considering buying Jeff's rub recipe, however, wondering how much sugar it contains. The wife is diabetic and can't have sugar. If it's a small amount I can sub with an artificial sweetener but I'd hate to buy and not be able to use it because it calls for sugar plus brown sugar etc.

After my last post I decided to try again. Again I soaked them in soy, Worcester, and minced onion for 6 hours. Rinsed and pat dry. This time I put a thin layer of mayo on the skin. Then rub with my AP rub. Salt garlic and pepper. On the grill with cherry wood....in the rain. An...

Got some chicken thighs on sale and decided to smoke them. I brined them overnight in soy, Worcester and minced onion. Next day rinsed them of, dried them and seasoned with salt, pepper, garlic and chilli powder. On the grill with cherry wood chunks for 2 hours 40 min. The temp was 275 to a...