Recent content by young smokey

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Ribs

Good info, thanks alot!
- young smokey
- Post #17
- May 11, 2013
- Forum: Grilling Pork
Ribs

It was fresh, uncured links
- young smokey
- Post #15
- May 11, 2013
- Forum: Grilling Pork
Ribs

Ive smoked sausage once before and we kept it between 120-160 for about 3 hours, then bumped it up to about 180-200 for an hour to cook it, was this about right? Do you typically keep sausage links at a lower temp?
- young smokey
- Post #13
- May 11, 2013
- Forum: Grilling Pork
Ribs

Does the 1 hour out mean out of the foil?
- young smokey
- Post #8
- May 11, 2013
- Forum: Grilling Pork
Ribs

Thanks guys stoking it up now
- young smokey
- Post #7
- May 11, 2013
- Forum: Grilling Pork
Ribs

What does 2-2-1 mean? New to smoking meat....
- young smokey
- Post #5
- May 11, 2013
- Forum: Grilling Pork
Ribs

Hey guys smoking some ribs this afternoon. @180 how many hours do you recommend smoking them? 2 racks, 6lbs
- young smokey
- Thread
- May 11, 2013
- Replies: 20
- Forum: Grilling Pork
Newbie

Hey guys just joined the forum and thought I would post up a pic of my very first smokehouse. My dad passed away not to long ago and he had a passion for smoking meat, so I thought I would take it up myself, as I have always wanted to do this. I built this smokehouse from salvaged boards and the...
- young smokey
- Thread
- May 11, 2013
- Replies: 6
- Forum: Roll Call

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