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  1. old grisly

    Adding Extra Smoke to Pellet Smokers

    We have a Traeger 575 pro and got a smoke tube years ago to help with the lack of smoke. Recently we were having a problem not having enough shelf space for smoking a 10 pound batch of sausage so I fired up the WSM and spread the sausages between the two units. This worked, although even with...
  2. old grisly

    If it Ain't Broke Don't Fix It !!

    I am new to cold smoking but have some experience in hot smoking and jerky. I want to smoke cheese and think I have it figured out except for how long to rest the cheese after smoking and before vac sealing? And thanks, any help will be greatly appreciated by me. Pat
  3. old grisly

    baby back ribs a little dry

    Thanks Noboundaries, that's about what I was thinking of doing. I'll post the next one I do. Think I'm going to try a bone in pork loin this week in the WSM. We have family this week so might do the other rack I have as well. Pat
  4. old grisly

    baby back ribs a little dry

    Bama, you know, at the restaurant, I used to do them on a cheap charbroil offset horizontal smoker, the one thats 100-150 bucks, and we cooked them pretty low and slow, didn't temp, just got em really tender and saucy, maybe that is difference, I used to sauce em half way or so - we cooked em 4...
  5. old grisly

    baby back ribs a little dry

    I am new to forums and haven't smoked for many years, but just rebuilt my weber smoky mountain 18.5 and thought I'd try a baby back for me and wife. The results were very good tasting but a little dryer that if I had done them in the oven (but they WERE very good). We like them more juicy fall...
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