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. shultz34

    How to slice ribs for competition?

    When my ribs are done smoking, what is the best way to cut them into individual bones to turn in for competitions? Many times mine are curved and I think that may lower my 'Appearence' scores. I would like straight looking uniform ribs.
  2. shultz34

    Blue Smoke

    How do you keep the blue smoke flowing? My smoke starts out blue but will quickly change to white smoke. I have soaked my wood chunks as little as one hour to as much as all night. I keep the temp around 225 F. I have an offset horizontal smoker.
  3. shultz34

    Baby Backs

    I used my offset smoker to do some baby backs. They were a little tough. I smoked them for three hours between 225 and 250 F. I sprayed them at each hour with apple cider vinegar. I took them off and wrapped them in foil. I was disappointed that they were not tender. Did I smoke them too long...
  4. shultz34

    I can't get my smoker up to 225 F

    I am having a hard time getting my offset smoker to 225 F and keeping it there. I am going through lump charcoal like crazy. Any suggestions?
  5. shultz34

    Hello

    Hello everyone. I live in Alabama, Roll Tide!! I have been smoking ribs/chicken for about two years. I have an offset firebox smoker. I am entering a competition in Aug, so any tips/advice are appreciated.
Top Bottom
Back
Clicky