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Advice on Spare Rib Cook Time
Hi all, I am doing a good size smoke, at least for me, this weekend for a friends BBQ. He has two small briskets for me and 10 racks of ribs. I am assuming spare ribs. My question is that he lives about 30 minutes away. I will need to be doing the smoke at my home and then take the meat to his... -
Oklahoma Joe Tempt Control Thoughts
Oi all! I have been smoking for a while so I am not totally a noob. Recently I invested in an Oklahoma Joe Longhorn. I completed my mods and did a seasoning run and then the next day a short smoke of some jalapenos just so I could start drinking beer earlier. So here is what I have and what I...- martin
- Thread
- Replies: 17
- Forum: Charcoal Smokers
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Quick Bacon Question
[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif] I am about ready to do a run of salmon at a low temperature. When I smoke I always through a few thick slices of bacon in the smoker for snacks as the day does on. I plan on smoking my... -
Temp Control Issue
Today is a maiden voyage for my Gar-Griller Super Pro (with SFB). I am mid-way through the day one learning curve but have a question as to wind. I am having trouble getting the temp up to 200 . I had it at 215 for a while and then it dropped again. When I assembled the grill I included a...- martin
- Thread
- Replies: 25
- Forum: Charcoal Smokers
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I need to brine my meat!
Okay, I got the loins (thatâ€8482s not what my wife says ), pork loins that is, but could not find Prague meat cures. I plan to use the loins for Canadian bacon. I could only find Morton Tender Quick (not the Sugar Cure). The brine recipe on the container lists one cup Morton to four cups of...- martin
- Thread
- Replies: 7
- Forum: Hot Smoked Bacon
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Canadian Bacon and Pulled Pork Time
Little question here for one that is trying something new . Next week I plan on doing some Canadian bacon with a smoke temp of around 220 (never done bacon before). I also want to do a couple of shoulders for pulled pork. I was wondering if the lower temp used for the bacon will have any... -
Voyeur
Been a voyeur of the forums for a while and thought I would step-up and join the group. I have been experimenting with my smoker doing everything from shoulders, brisket, yard bird, fish, and turkey. I have learned a lot from reading all your threads and hope to learn more in the future. Smoke on!
