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  1. vonstigler

    Ribs on my homebashed weber 'smokenchamber'

    I cut a rack of spares St. Louis style and also threw on a rack of back loins to try out my cheesy homemade baffle and A-Maze-N-Smoker for the Weber.  I haven't cooked a lot on this kettle so far, but I am trying to get some good methods down before it gets cold here.  The reason I bought it is...
  2. vonstigler

    Tenderloin

    Just finished a small tenderloin using a recipe loosely based on one I saw Steve Raichlen use on a whole loin on his show.  Not sure of the weight of mine, I guess around 2 to 2.5 pounds.  Whiskey, brown sugar, dijon, and a homemade rub used on the inside after butterfly cut.  Tied together with...
  3. vonstigler

    Hello from the East Coast

    Hello everyone my name is Brian and I have been smoking with a Brinkmann Cimmaron Deluxe offset for about 3 years with limited success.  Since I found this great forum, my Q has improved 100%.  I finally am able to smoke pork ribs that I can actually eat after learning of the 3-2-1 method.  I...
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