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  1. luvaustinbbq

    new to the forum...already problems!

    Actually, there were a few smokehouses in austin that wrapped their meat in tin foil. I think the key is as the other member said is that you have to at some point expose the meat directly to the smoke. Been 'bout an hour now and I'll give it another hour and unwrap the ribs. I'll keep the...
  2. luvaustinbbq

    So I'm just getting ready to dive into this.

    hey mavrick, i have that exact grill (the not free one). I've found that using a charcoal base helps maintain a consistent heat. I'm going to practice a bit more and someday i'll work up to an all wood fire.
  3. luvaustinbbq

    new to the forum...already problems!

    Hey gobbledot, Thanks for the warm welcome. Today it's bb ribs. Figure that I'll be able to have those ready in time for an appetizer...then it's shoulder time. Thinking about throwing some brats in there as well as I have a bit more room. Just read a thread about having "thin blue smoke"...
  4. luvaustinbbq

    new to the forum...already problems!

    Howdy, I moved to Seattle about 2 years ago and have yet to find a decent bbq place. I've been experimenting with a Char-broil smoker (hot box is on the side) and have had mixed results. In a recent attempt, I tried to cook the ribs a bit in the oven and then threw it on the smoker. I used...
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