Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Wow guys - thanks for reading thru this and offerring suggestions.
The cut is definatly a rib cut - each bone very precisely cut out and a meat cap - imagine a small spare rib with no bones. It is not individual pieces - it is an actual slab.
Top vent always open? I will give it a try.
I have...
Thanks for all the welcomes. I am currently in Calhoun, just West of Monroe on I-20. Used to live in Grand Rapids and Lansing, MI.
Great reading on this forum - man I really suck at smoking meat - but - can only get better - right??
Things I have learned so far
Apple juice and baste every time...
Today I tried a piece of meat I have bought before at Sam's - boneless ribs.
Examining, it looks like it is simply spare without the bones - I think called St. Louis style without the flap. I rubbed with a commercial pork rub - forgot the name - and wrapped and placed in refrigerator for about...
Thanks for the suggestions - it really looks like, unless I want to buy an electric smoker, I better learn to work with the OK Joe.
I have been reading a lot about minion method, lump - as opposed to briquette, a basket, and deflector/baffle (baffle has nothig to do with this).
I am going to...
I don't know if this is blasphemy, but I thought I would ask.
I have a 16 " OK Joe offset that does a fine job , fairly easy to regulate the heat, but, as some have mentioned before me - sometimes I just don't have the time to tend the fire for 14 hours when smoking up a big ole shoulder or...
Wow - that looks awesome. New here, but a question on your build. Stack is on right side - do you have a plate that will direct smoke from the firebox right to left then up and through the meat from left to right?
Isn't that the Lang principle on how they move the smoke thru the chamber.
Hey -...
Hi,
OK, I live in Louisiana now, but really am from Michigan. A friend told me about the site and thought I would join and lurk around.
BBQ - can't get enough - nothing better in the world - well maybe something.
I have a OK Joe 16" offset that I bought at Academy a couple of years ago and...