Smoking in Tennessee

Discussion in 'Roll Call' started by jbro-smokes, Dec 29, 2015.

  1. Hi there. Been smoking meats for about a year using an offset and bullet style on some occasions. I smoke Butts, Ribs and Bologna mostly but looking to expand. I enjoy using white oak and hickory. ( wife prefers Apple). Today I signed up while smoking some ribs from Omaha Steaks. I'm doing the 2-2-2 method with the middle 2 being in the oven wrapped in aluminum foil with apple juice and brown sugar. Looking forward to being a part of this forum. Happy smoking.
     
  2. one eyed jack

    one eyed jack Master of the Pit

    Welcome aboard Jbro.  Let us know how the ribs turn out.
     
  3. [​IMG]   Good evening and welcome to the forum, from a cold and dreary day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     
  4. Ribs turned out great--little pricey from Omaha Steaks...I will be sticking to my local butcher from now on....I got rushed on them with family in and out that day....They were really good that night but honestly the leftovers me and my wife had the next day were even better!!!.  I am loving this forum so far because I am learning so much.  Im really interested in cold smoking  - I think that's my set direction for now...but along the way will be plenty of pork smoked!!!
     
  5. one eyed jack

    one eyed jack Master of the Pit

    When I first read that your ribs were from Omaha steaks I wondered if they were as proud of their ribs as they are of their steaks.  I would assume that they were beautiful, though.

    I do quite a bit of cold smoking in my 18 inch WSM.  I use two 6 inch tubes and pellets.

     

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