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  1. spankingmymeat

    Chalk that batch of ribs up to a learning experience!

    I believe I have sort of ruined a batch of Ribs by not letting my Oak burn down long enough to get a good bed of coals. They have a bitter taste to them sort of a knumbing taste to them. I believe that is do to the amount to creosote given off by the oak at the early burning stage before they...
  2. spankingmymeat

    Chukker and Quail

    My friend has some birds that he wants me to put on my smoker and I was looking for some advice for these baby's Should I smoke them like I would a chiken or should I use my cold smoker for these? Thanks -d
  3. spankingmymeat

    Labor Day Weekend Smoke

    14 hrs on the Picnics was perfection, these 2 came out nice and tender with some crispy skins and a great taste. However, I could use a little help on my ribs. I think they came out a bit dry, I like um, I like heavy smoke and a bit dry like jerky but I think that a bit more moist would apeal to...
  4. spankingmymeat

    Labor Day Weekend Smoke

    Meat packers must love this forum, there is a lot of meat getting cooked up this weekend. I plan on dropping 2 8lb pork shoulders and 4 slabs of pork ribs on at midnight tonight with my own homemade dryrub for a little family feast tomorrow. I also am trying a little contraption I made to...
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