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  1. phantomsmoke

    Yellow powder on mesquite chunks

    Thanks all! Took some out and it does appear to just be the grain.
  2. phantomsmoke

    Yellow powder on mesquite chunks

    Still in bag in case I should try to return
  3. phantomsmoke

    Yellow powder on mesquite chunks

    Been smoking off and on now, trying to get a little more into it. Bought some mesquite to try out, which shipped and received last summer. Got it out today to try, and it has a yellow powder on it, almost in strips. Any thoughts?
  4. First Time Ribs, Let's Celebrate! (Now with Q View!)

    First Time Ribs, Let's Celebrate! (Now with Q View!)

  5. phantomsmoke

    First Time Ribs, Let's Celebrate! (Now with Q View!)

    So the first two photos are of the rubbed of ribs ready to go.  Used mustard on all but 1 of them and then two different rubs.  One was JJ's with some slight modifications due to available ingredients.  The last photo is at about the 1.5 hr mark of the first 3 hours.  I got about 1 hr to go...
  6. IMG_1108.JPG

    IMG_1108.JPG

    • phantomsmoke
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    • Album: First Time Ribs, Let's Celebrate! (Now with Q View!)
  7. IMG_1107.JPG

    IMG_1107.JPG

    • phantomsmoke
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    • Album: First Time Ribs, Let's Celebrate! (Now with Q View!)
  8. IMG_1106.JPG

    IMG_1106.JPG

    • phantomsmoke
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    • Album: First Time Ribs, Let's Celebrate! (Now with Q View!)
  9. phantomsmoke

    First Time Ribs, Let's Celebrate! (Now with Q View!)

    Okay, so I went out got two racks, and they are very wide.  Is this where you want to trim that extra off that I've seen in some of the other threads to make something like rib tips and have a nice even set of ribs?  Or can you just leave as is and toss on the smoker?
  10. phantomsmoke

    First Time Ribs, Let's Celebrate! (Now with Q View!)

    So it's been quite awhile since I have been on here.  One of the main reasons was a ton of studying for a test.  And now its over as I have passed my PE!  It's time to celebrate with my first smoke of the season and my first rack of ribs!  I'm heading out to pick up some spare ribs, so I know I...
  11. phantomsmoke

    Smoked Buffalo Wings

    I'm trying out S2K9K's buffalo wing style tonight.  They are only the party wings, already separated with no tips.  Around 300 for 1.5 hrs or so sound like they should be done?  I'll get some pics up in a bit.  Took some prepped and I'll get some as they finish up.
  12. phantomsmoke

    SoFlaQuer's Carolina Mustard Sauce

    Just started a batch with all black pepper...it smells amazing!  I'll let you all know how it turns out!
  13. phantomsmoke

    Scarbelly Wings (Buffalo Style)

    Definitely gonna have to try these, maybe this weekend.  Seems like all the butchers around here sell wings frozen, so I'm gonna have to buy some and let them defrost first.  I've heard people saying to use legs and thighs as well.  Are these about the same cooking time as well? Thanks for...
  14. phantomsmoke

    SoFlaQuer's Carolina Mustard Sauce

    Is the white pepper necessary, or can you just use more black pepper? Do you need to do the blending for smoothness or does this turn out okay if I don't have an immersion blender?
  15. phantomsmoke

    First Smoke! (Pork butt with Q-View!)

    Thanks for the advice!  Any additional juices to go in with it?
  16. phantomsmoke

    First Smoke! (Pork butt with Q-View!)

    It was delicious!  I'll add some more photos later on. I let it rest in the foil for about 45 mins and then pulled it out.  It has a delicious bark and a great smoke ring.  There were some juices, but it was a little bit drier than I thought it would be.  It may be because the temp spiked at...
  17. phantomsmoke

    First Smoke! (Pork butt with Q-View!)

    I let the temp rise a little bit and got an internal of 194, close enough for me!  Took about 8 hrs 20 mins.  Now its wrapped and resting.  I plan on letting it rest about 30 mins and then pulling.  I'll have more pics in a bit!
  18. phantomsmoke

    First Smoke! (Pork butt with Q-View!)

    It's seems to have hit the wall in the 173-174 range.  Trying to get this thing ready to eat!!  C'mon now!
  19. phantomsmoke

    First Smoke! (Pork butt with Q-View!)

    The rubbed butt: At the 1 hr mark: At the 5.5 hr mark I had the following: 171.3F Internal Temp. Getting there!
  20. IMG_0215.JPG

    IMG_0215.JPG

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    • Album: First Smoke! (Pork butt with Q-View!)
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