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Recent content by damon555
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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...
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...
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...
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)?
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...
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.
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...
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...
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...
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...
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......