Recent content by damon555

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  1. damon555

    BBQ guru nano Q second run.

    5 years since my initial purchase and must say that the Nano Q is still awesome......It's no longer available though....probably because it was so inexpensive and simple to use that the company wasn't making any money on it! The Nano will probably last me longer than several WSM's.....well worth...
  2. damon555

    To wrap or not

    No need to wrap ribs at any time.....Fall off the bone or a slight tug, whichever you prefer. When I first started smoking ribs they always got wrapped.....After wasting a bunch of foil and time I got lazy.....much to my surprise the finished product was far superior to anything that ever came...
  3. damon555

    Pineapple Jalapeno Hot Sauce.

    I've made sauces in the same manner....In this case time is your friend. After a year in the fridge it will taste fantastic.....I know because I forgot about some home made hot sauce in the back of the fridge for two years and when I tried it the flavor was amazing.....I bet a year would have...
  4. damon555

    AMNPS in WSM

    The others are correct....No need to add another smoke source in the WSM
  5. damon555

    Oil-less turkey fryers - Pros? Cons?

    I'm not exactly sure how they came up with the idea of frying without oil.....but it's definitely not frying. How is cooking a turkey in a little hot box any different from roasting it in a big hot box (oven)?
  6. damon555

    Trying my smoking wits on St. Louis Spareribs.

    Looking good. If you want more tender/FOTB ribs you need to keep them on a little longer. From the looks of the bones the pullback of the meat isn't quite enough.....a little longer on the smoker and they would have been more tender. Trial and error will get you where you want to be.....just be...
  7. damon555

    Disaster strikes!!

    I'm a no water kinda guy too.....Mine's full of sand. It does exactly what it's supposed to do......that is to act as a heat sink to even out the temps and hold them stable. Water is a huge hassle as far as I'm concerned.......very messy.
  8. damon555

    Trying my smoking wits on St. Louis Spareribs.

    Just put it on the smoker how you intend to smoke it and leave it be until it's done. Might I also suggest that you skip the rub on the foil-less rack. You might be pleasantly surprised how great the flavor is just from the smoke.....If you can get good "thin blue smoke" excellent flavor will...
  9. damon555

    how long to rest baby back ribs? wondering why one rack turned out great and another didn't

    In my 22.5" WSM running @ 225 degrees big ol' meaty baby back racks will usually take close to 8 hours...This is not conjecture as this has been my experience with dozens of racks of ribs.....When my ribs are smoked in a rib rack there's no practical way to do the bend test. I have to go by pull...
  10. damon555

    how long to rest baby back ribs? wondering why one rack turned out great and another didn't

    Those ribs weren't even close to being done...4.5 hours wasn't nearly enough time @ 225 degrees. The one you reheated was much better because it had more actual cooking time.....resting in the foil and then reheating the next day......If you want to smoke at 225 degrees don't bother even looking...
  11. damon555

    Trying some new things with this years peppers

    Update: After sitting in the fridge for almost 2 years the fresh hot sauce is just about gone. It was some of the best hot sauce I've ever tasted. Sweet and hot. Just what was looking for. The longer it sat the better it got. It's so good now that I want to be stingy with what's left! I never...
  12. FreshHotSauce_zpsoee9sx3k.jpg

    FreshHotSauce_zpsoee9sx3k.jpg

  13. damon555

    Smoker turned off while smoking a brisket

    If it were mine I'd still be to paranoid to eat it.....
  14. damon555

    Smoker turned off while smoking a brisket

    Where did you ever get the idea that 150 (typo?) degrees was a safe temperature to do your smoking?... Your brisket was doomed from the get-go. Toss it and try again at 225 degrees......
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