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  1. rockiestring

    brisket rub???

    Hey fellas, Im looking for a good brisket rub. I currently have one from a buddy but Im ready to try a new one.
  2. rockiestring

    FRICKIN UPDATE

    Yeah, ok. The ribs turned out just ok. I think I pulled them too soon even though the inner temp was at 170. The top part of the meat was good, but it was hard to pull the ribs apart. there was even some part of the ribs that were (I dont know really how to describe this) sorta dry pasty in...
  3. rockiestring

    asap.....Im smoking now with a question

    Yeah, me too.............so far
  4. rockiestring

    FRICKIN UPDATE

    Jeez! I thought smokin some ribs would be fairly easy considering the resourses taken from this site. Wrong! Im still in the middle of smoking them, BUT its been 4 and a half hours since I even needed to stick them in foil....WHAT? Lets start with this..............Im using pork spare ribs (2...
  5. rockiestring

    asap.....Im smoking now with a question

    Holy #$@#! Ive got ribs on the smoker for just about 45 min and was wondering, do you flip these at all? Im gonna do the 3,2,1 method. I have the skin side down. Ill probably swap the ends after a couple of hours to put the small part closer to the firebox just for equal heat. any suggestions...
  6. rockiestring

    I need a kick ass baked bean recipe!

    Awesome, thanks brotha's. Cant wait to try these!
  7. rockiestring

    I need a kick ass baked bean recipe!

    Ok, I must ask, Is the skirt the part that you pull off the back of the ribs before smoking? If so, do you put that in the smoker the whole time you smoke the ribs? Im gonna smoke ribs this weekend and definately do the beans. They sound delicious.
  8. rockiestring

    Smoked meat loaf?

    what kind of wood is best for meatloaf?
  9. rockiestring

    my smoking debut

    thanks again fellas.
  10. rockiestring

    my smoking debut

    Thank you both for your responses. I appreciate them! I will try the boil water test to test my thermometer and go from there. Ive heard a lot about the thin blue smoke, but how can you keep that consistant when adding more wood? Your gonna create a lot of new smoke once you add a few new...
  11. rockiestring

    my smoking debut

    Sorry, I keep remembering something else after I post. Another answer to your question is No I haven't lowered my stack into the smoking chamber, but do plan on it. I bought a 52oz can of bush's beans and plan on using the can to do so. My next question then, is how far should I extend the can...
  12. rockiestring

    my smoking debut

    Oh yeah, NO I dont know for sure if the smoker heat thermometer is correct. I have a digital meat thermometer that I use and a manual one. The digital therm. read the chicken at 150 and when I put the manual meat therm. in chicken, it read the same as digital. I did this just to see if they read...
  13. rockiestring

    my smoking debut

    When you say ECB SnP, what are you saying. My smoker is a horizontal smoker. Its a Brinkmann pitmaster deluxe.
  14. rockiestring

    my smoking debut

    I cant attach any pics because it says the file it too big. How can i make my pic smaller?
  15. rockiestring

    my smoking debut

    Well, it was a good experience. I started out using cowboy brand lump charcoal. Not knowing exactly what I was doing, I put about a pound in small grill and got it good and hot then added it to firebox. It seemed to be a bit much because my temp was above 300 with all vents closed. It took...
  16. rockiestring

    smoking whole chicken and salmon

    Also, where can I find Jeffs recipe for cornish hen brine
  17. rockiestring

    smoking whole chicken and salmon

    Thank you tons y2k,
  18. rockiestring

    smoking whole chicken and salmon

    I have a 6 lb chicken and a whole filet of salmon. I want to smoke both this Sunday. What do I need to know about doing both of these at the same time. What should the internal temp of the chicken be when done? Same with the salmon? Can I smoke them both at the same temperature without altering...
  19. rockiestring

    adding smoke

    I really appreciate your alls imput. I will ditch the briquetts and get lump coal. Im assumming lump coal has no additives and such so its a cleaner burn. Thanks again fella's. Ill let ya know how it turned out this weekend.
  20. rockiestring

    adding smoke

    Ok, so your saying add wood after 30 minutes. Im assuming to start with just all charcoal until I reach 200 degrees then after 30 min. add the wood for smoke? Will the charcoal be letting out some smoke? Thats where I guess I got a little confused. I thought the charcoal will be emitting smoke...
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