Recent content by noobsmoke
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Tender Ribs w/o Foiling.
Thank you everyone for the replies. My ribs came out pretty good and I guess I will just stick to the way I've been doing them. My main concern I guess was does a longer cooker time equal more tender ribs, or will they just become over cooked and dry? I will keep playing around with the... -
Tender Ribs w/o Foiling.
I was under the impression that 260 was too high for ribs but it's good to know that. I usually do chicken and ribs together so if I can bump the temperature up, that would do wonders for crisping up my skin. Does resting the ribs afterwards really help for tenderizing? I tend to dig right in... -
Tender Ribs w/o Foiling.
Hi guys, It's been a while for me but I just got a brand new 22.5 WSM and am finally excited about smoking again. Had a chargriller pro but it was so frustrating to use due to temperature control issues that I almost gave up the hobby. The WSM is much more efficient and easier to use -- I'm... -
Thermometer recommendation for Chargriller Duo
No one ever responded to this. I'd like a specific thermometer recommendation too if possible. I tried searching and see all these guys with thermometers installed, but no mention of the model.- noobsmoke
- Post #3
- Forum: Meat Thermometers
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Any other Brine?
Maybe this is a stupid question but what does brining have to do with staying away from salt? I understand that brines contain a large amount of salt but you're supposed to wash it all off and I have never brined a chicken, washed it thoroughly, and had it end up salty or even tasting like salt... -
Confused about cooking temperatures.
Well thank you guys for your responses. I will look into calibrating my thermometer. Btw, I gave up after 3 hours when my thermometer constantly read 160 degrees. I cut into my legs and they all looked good. I brined them for 12 hours using slaughter house brine recipe and then dry rubbed...- noobsmoke
- Post #9
- Forum: General Discussion
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Confused about cooking temperatures.
I'm terribly sorry guys, I meant to say 250-275 is my cooking temperature. I have edited my OP. Would low batteries in my thermometer cause faulty readings? Also, someone mentioned calibrating my thermometer. How can I go about doing that? I have this guy right here...- noobsmoke
- Post #5
- Forum: General Discussion
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Confused about cooking temperatures.
Hey guys, I've been here for about a year now and have learned so much great information from you guys. Now, while I'm no where near a master, I am pretty good at most things but the one thing I am still occasionally baffled about is meat temperatures and doneness. For instance, today I am...- noobsmoke
- Thread
- Replies: 10
- Forum: General Discussion
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Turks n The Brine: Q/View Starts Wed.
Thanks for the clarification. If I can get my smoker that high, I'll give it a shot tomorrow. -
Turks n The Brine: Q/View Starts Wed.
Hey, sounds like you're set for an amazing smoke. I usually smoke my turkey at 225 to 250 degrees, is there any particular reason you go hotter? I wouldn't mind going hotter if the extra heat wouldn't be a problem and it would cook faster :) -
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I tried No foiling this afternoon....
How often do you guys spritz? I know you shouldn't spritz too early to avoid spraying off the rub, and not too often because peeking isn't good. I usually do about once per hour. As for meat up/down, I usually do meat down during the foiling portion and add some apple juice so that the meat... -
I tried No foiling this afternoon....
For those of you who do foil your ribs, do you do it meat down or meat up? I didn't have any spritz this weekend and did the 2-2-1 method on some baby backs and they came out a bit tough on the meaty side. I did them meat up for 2 hrs, then meat down in foil for 2, then 1 uncovered. I am... -
Brining Mythology?
Thanks for all the great replies guys. I tend to agree with Richoso1, that brining is mostly for juiciness and you're most likely just going to taste salt. Just like in beer can chicken, I never taste any beer, regardless of what type I use. I think I will start making brines with sugar/salt... -
Brining Mythology?
Hey guys, I am doing some turkey legs tomorrow and just got through brining em for six hours in some slaughterhouse brine. I've only brined once before so now I'm curious: if I brine poultry, do I still need to give it a rub and honestly guys, of all those seasonings I put in my brine, the...
