Hello Everyone,
I have a Green Mountain Jim Bowie smoker going on nearly 3 years. I have done OK with it (people have enjoyed the ribs I've cooked), probably because I haven't tried to get to fancy. I put ribs in it, try different temperatures (usually start at 220, raise it after a couple of hours, then lower it and put them in foil).
I'm here to learn more about rubs, and new techniques. I'm not really sure where my hot zones are, and also want to get better at having the future spices/rubs and sauces really stand out.
I have a Green Mountain Jim Bowie smoker going on nearly 3 years. I have done OK with it (people have enjoyed the ribs I've cooked), probably because I haven't tried to get to fancy. I put ribs in it, try different temperatures (usually start at 220, raise it after a couple of hours, then lower it and put them in foil).
I'm here to learn more about rubs, and new techniques. I'm not really sure where my hot zones are, and also want to get better at having the future spices/rubs and sauces really stand out.
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