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  1. noobsmoke

    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...
  2. noobsmoke

    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...
  3. noobsmoke

    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...
  4. noobsmoke

    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.  
  5. noobsmoke

    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...
  6. noobsmoke

    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...
  7. noobsmoke

    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...
  8. noobsmoke

    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...
  9. noobsmoke

    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.
  10. noobsmoke

    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 :)
  11. noobsmoke

    I tried No foiling this afternoon....

    Good point Gnubee.
  12. noobsmoke

    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...
  13. noobsmoke

    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...
  14. noobsmoke

    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...
  15. noobsmoke

    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...
  16. noobsmoke

    the best cinnamon rolls I have ever had

    I made these rolls today and they are FANTASTIC! I have never made cinnamon rolls before and never thought that I could, but this recipe was easy...though a bit time consuming, but for the results it is totally worth it. Kudos to the OP. This one is definitely going in my recipe book. I...
  17. noobsmoke

    Cheap and Easy Chargriller Basket

    Nice job on the basket. I've been meaning to make one for the longest while but haven't gotten around to it. How would you go about using the minion method in a basket like that? Would you put a bunch of unlit coals on the bottom and put a chimney (or two) of lit on top? Or would you try to...
  18. noobsmoke

    Smoked Chicken Wings

    I used Kosher salt. I don't remember which brine recipe I used but it was pretty basic with some salt, white sugar, crab boil, and herbs. I'll try again sometime.
  19. noobsmoke

    Smoked Chicken Wings

    Meathunter, How long did you brine your wings for? And afterwards, did you just wash em off or did you have to soak em. I brined some chicken breasts one time for an hour and washed three times. Although they were awesome, they were salted to hell!
  20. noobsmoke

    Cleaning your cooking grill?

    I hope this thread isn't too dead yet. I am hoping you guys can offer some advice. I had seasoned my Chargriller smoking pro and over the months, the nice black coating on my grates has started to come off, and a few of the grates began to rust. After each cooking session, I wire brush them...
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