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  1. vonstigler

    Ribs on my homebashed weber 'smokenchamber'

    Thanks for your replies guys.  I admit my initial post was a little harsh and I apologize for my smart comments.  I don't believe the ribs dripping were the problem, I can't keep the unit lit even out of the smoker.  Todd has e-mailed me with a few suggestions that I will try and he even offered...
  2. vonstigler

    Ribs on my homebashed weber 'smokenchamber'

    I cut a rack of spares St. Louis style and also threw on a rack of back loins to try out my cheesy homemade baffle and A-Maze-N-Smoker for the Weber.  I haven't cooked a lot on this kettle so far, but I am trying to get some good methods down before it gets cold here.  The reason I bought it is...
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  6. vonstigler

    Need a Stuffed Pork Loin Recipe UPDATE with Q-View

    Well this one isn't stuffed, but I tried it out on a small tenderloin and it was fantastic http://www.bbqu.net/season3/311_4.html#tennessee_pork Just for some ideas, and you could combine recipes ( I do this often ) Cheers, Brian
  7. vonstigler

    How much and what kind of wood chunks.......

    Lucc, I had the same problem as you have had with too much smoke. Start out with a small amount of each wood.  Lately I have been using Oak for all my pork smokes, shoulders and ribs.  Apple would be good also, milder than most.  Ideally you want a thin blue smoke from the stack/vent, not a...
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  9. vonstigler

    Tenderloin

    Thanks for your positive comments!  Damascus blade---I wish.  Funny how that pic made it look that way, must be from the juicy tenderloin. Cheers, Brian
  10. vonstigler

    Hello from the East Coast

    Thank you guys for the warm welcome! Cheers, Brian
  11. vonstigler

    Tenderloin

    Just finished a small tenderloin using a recipe loosely based on one I saw Steve Raichlen use on a whole loin on his show.  Not sure of the weight of mine, I guess around 2 to 2.5 pounds.  Whiskey, brown sugar, dijon, and a homemade rub used on the inside after butterfly cut.  Tied together with...
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  18. vonstigler

    Hello from the East Coast

    Hello everyone my name is Brian and I have been smoking with a Brinkmann Cimmaron Deluxe offset for about 3 years with limited success.  Since I found this great forum, my Q has improved 100%.  I finally am able to smoke pork ribs that I can actually eat after learning of the 3-2-1 method.  I...
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