Hello from Chicago

[Myzanaki]

Just saying hello and thank you for all the great info on bere

Occasionally I was smoking ribs on my Weber kettle. My wife got me a 30" masterbuilt digital as an early birthday present, smoked 3 racks of ribs and Mac and cheese last week. Used cherry and had a nice subtle flavors, I noticed the cherry did have trouble smoking whenever I adde

Today smoking a 7.5 lb pork shoulder, I read on here that sometimes cherry has an issue staying lit, so today mixed the cherry with some scotch barrel and getting a much more steady stream of smoke, although the scotch barell seems to be burning rather quickly

 

[Kevin DeShazo]

Welcome aboard from South Carolina, fyi we like pictures.

 

[Brokenhandle]

Welcome from Iowa, glad to have you! And like kevin said...we like pics, we like to drool over other people's food! and you're right, cherry pellets by themselves don't stay lit very well by themselves

Ryan

 

[kruizer]

Welcome to SMF from Minnesota.

 

[JLeonard]

Yeah we are a bunch of voyeurs here! No pics, it didnt happen. Greetings from Mississippi!

 

[JC in GB]

Welcome from Wisconsin.

 

[Myzanaki]

I didn't take many pictures, but this is the butt right before I pulled.

Apple cider brined overnight and then jack daniels pork rib. Foil Pan under while it smoked with apple cider and apple cider vinegar to help keep moist but also keep all those drippings to be used when I pulled.