hello from columbus ohio, I to have searched this site for quite awhile and i actually thought that for the last 5 or 6 years that i could smoke ribs, chicken, steaks and jerky........WRONG......i always thought the smoke had to be rolling like a train or like the house was on fire and i never knew about creosode, havent been here long and learned more than i ever thought i knew, thanks to eveyone here. Couple weeks ago i tried the 3-2-1 method with the ribs, there just awesome that way with the foil and the apple juice, i never wrapped with foil before. Last week, smoked a 5 lb. flat brisket and used gold something brisket sauce, found the info here on how to do it and almost hurt myself, couldnt stop eating. I blame all of you for that lol. Yesterday i bought a 38'' smoke holler gas smoker. I wanted to control the temp better, seasoned it this morn and did the babybacks again this afternoon, cant wait to do a bigger brisket....thanks to everyone...awesome site.
