Greetings!
I have recently took up smoking…again! Much to the painful dismay of my neighbors and to the delight of our friends. I’ve been smoke-free for 3 years…don’t really know why…just sort of happened. I used an electric dome-top style smoker, and just dumped wood and onions right on top of the element. I averaged about 3 seasons per smoker. I never had much luck with pork…but somewhat perfected (to my satisfaction) the smoked chicken and ribeye steaks.
I digress… We recently purchased a 36” Perfect Flame LP smoker from Lowe’s. Just wanting to find something different. After seasoning the smoker, I smoked a Pork Fatty and a couple of small loins. All was well…except for the mess. There are several things I dislike about the new grill. Anything you spill goes right on the controls. I ended up removing the burner/controls assembly and installed it backwards (the controls in the back). Hopefully this will help. I’m already realizing how small each of the three racks are...tiny!
I was fortunate to find this forum and have enjoyed reading and learning from the infinite smoking talent on this site! Thanks. This morning I purchased Jeff’s recipe package (always willing to support the folks that help to make my life interesting). I have blended up his dry rub mix and trimmed out three spareribs. I used mustard prior to adding the rub (hope that’s not a bad thing…went back and reread Jeff’s instruction…no mention of mustard!). Ribs are on the grill!!!
I look forward to continuing to read and learn how to improve my smoking skills. Thanks again to all the great folks on this forum that continue to provide excellent information. ...and from L.A. (Lower Alabama)...I'm glad to be here!
FlyboyTR
I have recently took up smoking…again! Much to the painful dismay of my neighbors and to the delight of our friends. I’ve been smoke-free for 3 years…don’t really know why…just sort of happened. I used an electric dome-top style smoker, and just dumped wood and onions right on top of the element. I averaged about 3 seasons per smoker. I never had much luck with pork…but somewhat perfected (to my satisfaction) the smoked chicken and ribeye steaks.
I digress… We recently purchased a 36” Perfect Flame LP smoker from Lowe’s. Just wanting to find something different. After seasoning the smoker, I smoked a Pork Fatty and a couple of small loins. All was well…except for the mess. There are several things I dislike about the new grill. Anything you spill goes right on the controls. I ended up removing the burner/controls assembly and installed it backwards (the controls in the back). Hopefully this will help. I’m already realizing how small each of the three racks are...tiny!
I was fortunate to find this forum and have enjoyed reading and learning from the infinite smoking talent on this site! Thanks. This morning I purchased Jeff’s recipe package (always willing to support the folks that help to make my life interesting). I have blended up his dry rub mix and trimmed out three spareribs. I used mustard prior to adding the rub (hope that’s not a bad thing…went back and reread Jeff’s instruction…no mention of mustard!). Ribs are on the grill!!!
I look forward to continuing to read and learn how to improve my smoking skills. Thanks again to all the great folks on this forum that continue to provide excellent information. ...and from L.A. (Lower Alabama)...I'm glad to be here!
FlyboyTR
