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  1. fstarsinic

    Spaghetti sauce idea

    This is not a recipe but I've found that if I make a typical red pasta sauce with ground beef, italian seasoning, etc... (just a quickie) .... it comes to life by tossing in a leftover smoked pork rib. Just barely enough that you can tell it's there. Enough that you wish for more. I really...
  2. fstarsinic

    Reducing the "Smoke" flavor

    For those that love ribs but not the smoke flavor... What are some tips for reducing the smoke flavor. Here's what my newbie brain tells me: Don't use wood. Just charcoal. Don't put meat on too soon. Let coals burn a bit longer. Keep top vent open (WSM) Foil for the first hour (this is a wild...
  3. fstarsinic

    Do Beef Ribs use 3-2-1?

    Is it recommended that beef ribs use the 321 method like suggested for pork ribs? As far as how they should look when complete... Should they be falling off the bone? Still have to chew them off the bone with some fat on them. Still have to chew them off the bone with no fat on them at all...
  4. fstarsinic

    The Webber Bullet Smokers

    My hardware store has 2 Webber Water Smokers. Both much bigger than my ECB. After having to smoke several days in a row on my ECB to get enough food smoked for a large party, I'm considering a new smoker and instead of an offset smoker, I'm now considering just a larger water smoker like a...
  5. fstarsinic

    Buying a new smoker

    with a max price of approx. $300 I would like to eventually get a new smoker for bigger jobs and am wondering which way to go: 1. Water Smoker 2. Offset Smoker 3. Ceramic 4. Drum x- i'd like it to also be a grill if possible. x- wheels would be nice. x- not too messy a. bigger h20 smoker...
  6. fstarsinic

    3 2 1 with ribs was way overcooked

    I tried the usual 3,2,1 with ribs and in fact, I think it was more like 2,2,0. After 2 hrs in foil, the bones just fell off and the meat was a bit mushy. So, I saw no reason to finish up with an additional hour. I smoked it all at 225 approx. I kept in foil in the fridge until party day then...
  7. fstarsinic

    Green Egg or Komado Grills

    I don't see much discussion on these types of grills here for smoking. Does anyone here use such a thing? They seem very efficient. Very expensive too.
  8. fstarsinic

    Smoking Ahead of time for a party

    I'm planning on smoking 2 huge racks of beef ribs, 2 racks of baby back ribs, a pork shoulder and maybe a salmon for a party in a week. I'm assuming I can do some every day and then heat it all up in the oven before the party? If so can you give suggestions on how to do so. All I have is...
  9. fstarsinic

    Proper Smoking Temp

    I was smoking a small pork shoulder yesterday. It went in about 10am and reached 165 at about 3pm or 4pm. I smoked it at about 210 the whole time. After I took it out I could tell that it was not falling apart so I put it in the oven at 240 wrapped in foil and went out with the family. When I...
  10. fstarsinic

    Website always jumps to a page not found

    Every time I click on a link to this website, it hits the page and then immediately jumps to a page not found page. Does this happen to everyone else? It happens to me on different computers and different browsers. So it's either a site-wide issue or something very bizarre with a user...
  11. fstarsinic

    Coal Arrangement Idea

    This is something I read months ago in "Cooks Illustrated" and wanted to see if all of you concur. The idea is was to keep the heat more even in the cooker. To do this, they used the charcoal chimney to get the initial coals going. At the same time they filled the fire pan with unlit coals...
  12. fstarsinic

    Wife does not like smoked flavor

    As it says in the title, my wife would much prefer that all our meat be grilled. I like grilled ribs as long as you cook them properly and slowly so they just fall off the bone but still moist. I also love the taste of grilled. Are there smoking techniques to keep the smoke flavor to a minimum...
  13. fstarsinic

    Pork Ribs? Not sure

    I bought something that was really cheap and it was called pork ribs but it's not like any ribs I've seen. They are separate pieces like pork chops except ... not. Anyway, i rubbed them down last night as if they were babybacks and they are smoking away in my newly modified ECB. Does anyone...
  14. fstarsinic

    Purchasing wood

    Is there an online place for ordering wood for somking? I don't have a store near me to purchase wood chunks.
  15. fstarsinic

    Hello from California

    Hello. My name is Frank. From California. I have a cheap $39 Brinkman smoker. I've had it about a year, so, I'm just learning.
  16. fstarsinic

    Smoked Tri-tip. Awful

    I smoked a tritip for a couple hours yesterday in my $39 brinkman bullet smoker. It came out nice and smokey. I removed it at 160F. Tasted as bland as could be on the inside. Is this just a cut of meat that is better off grilled ?
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