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I may be short on time due to my work schedule.
Thinking that I could start the ribs in a pressure cooker (have read that in a couple of cookbooks) and then throw in the smoker for smoke and the foil some of them (I prefer not foiling for texture myself).
Any thoughts? Too much?
One of my daughters will be around and I am going to do some ribs.
She's always watching what she eats. I asked her for alternatives for brown sugar in the rub. She mentioned maple syrup or honey.
I figure putting that straight on the meat in a rub might lessen the smoke flavor.
Thinking...
I've been experimenting with my electric smoker. A couple versions of the mailbox idea for instance. Sometimes using pellets has been inconsistent.
I tried some charcol briquettes lined up like a short snake in a pan. Smoldered a long time.
So, I am think about getting some hardwood...
I have seen these at a store without any specific labeling if they were from a loin or a butt.
I think I might be able to tell sometimes by looking at the grain and marveling, but I'm a novice.
Any tips as to how to tell?
Not sure where else to post this.
This is supposed to adjust by turning the top.
I cannot find any diagrams that show how both of these nuts are supposed to be on this.
Tried putting the lock washer and a nut directly underneath the cap. Does the other nut snug up against them to keep them...
Mine is double walled and insulated.
I was wondering what might work to go through both layers. Will be looking into your idea.
Very much appreciate taking the time to give input.
This has been very helpful.
I had been considering adding a vent but was unsure, and I needed some ideas on how to do it.
I have an idea that I can do immediately and be able to add to it as I get parts.
Thanks so much for everyone's input.
I figure they designed it for the doors to leak for expenses. Other than that there's this hole.
My thought is to seal the door and add some type of vent on top. Looking for ideas.
So I took of the ammo box mod so I could lower the temp if I wanted to by putting distance between the pellets/chips and the smoker.
I will be doing some sealing of the door, some holes in the mailbox, and the junctions from the mailbox to the smoker.
It is a lot of smoke (Kingsford pellets in...
I saw this half off. Never did anything with a brisket. Only pork items and chicken thighs. Figured I would try brisket with this small piece. Says it's a flat cut custom trim.
Plan is to put at 225 and have a thermometer in the meat.
I saw some people put in a pan or on foil from the start. I...
I bought a new smoker just like the one I have for 75$. It was worth it for the extra grates, spare element etc.
No room for both of them. I plan on toying with my 6 month old one.
I figure I can put lava lock on the new door and seal it. If that cuts down on the flow coming through my...