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2nd go around with BB!
Yes.....the thermometer on the unit cover. It's all I have ever used and this is the first time I have had this problem. Based on previous smokes, using the same amount of RO, my temps this smoke were identical to previous smokes. (mostly chicken) Thanks Mike- wrigley
- Post #7
- Forum: Grilling Pork
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2nd go around with BB!
I added the racks of ribs to two separate aluminum pans and added apple juice to the pans and covered them. Mike- wrigley
- Post #6
- Forum: Grilling Pork
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2nd go around with BB!
hello, Tonite I smoked 3 racks of BB for the second time ever and they came out dry. I have a bullet type charcoal smoker that I got at Lowes. I used RO charcoal and my temps stayed between 200 and 225 the entire smoke. I did the 2-2-1 method. I tried a new rub....Lawry's Basil, Citrus...- wrigley
- Thread
- Replies: 9
- Forum: Grilling Pork
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Brisket at Sams club
SO.....do I want flat or packers?......and whats the difference? mike -
Brisket at Sams club
Looked today. The Briskets were between 4.5 and the largest 6.5 lbs.......where should I go for that 9 lb brisket? Mike -
2nd go around with BBR tomorrow!
Thanks.............soak the apple woods or not? Mike -
2nd go around with BBR tomorrow!
, I have a Lowes Master Forge charcoal smoker. I have smoked some very good chicken so far. Only attempted BBR once and they didn't turn out too well. I did the 2-2-1 and like I said above ashy, overwhelming hickory taste, and overcooked. I figured I'd try 4 hrs vice 5 and see what happens. My... -
2nd go around with BBR tomorrow!
Yeah.......last time. They turned out very "ashy" and the hickory taste was overwhelming. Should I try a different kind of wood chips? Mike -
2nd go around with BBR tomorrow!
I think I'm going to try roughly 4 hrs without foiling and no wood chips! :) Mike -
Prepping for first baby back smoke!
Yes....temp probe never got above 240. I was disappointed with the taste, very chalky almost bitter tasting. I do believe I used too much hickory chips throughout the smoke. I'm going to try again and use NO wood chips at all. Also, going to keep a very close eye on the last hr of the smoke. Mike -
Prepping for first baby back smoke!
Full of warm tap water the entire smoke! Mike -
Prepping for first baby back smoke!
Well....it was a learning experience. My temps were good, between 225 and 240 the entire smoke. I used soaked hickory during the smoke but the hickory taste was very strong. RO lump charcoal the entire smoke. The ribs were overcooked. I followed the 2-2-1 method to a tee, and lubed them up about... -
Prepping for first baby back smoke!
Rain blew through......now it's AFRICA HOT! :) -
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Prepping for first baby back smoke!
just weathered a 30 min down pour! :( -
Prepping for first baby back smoke!
Picked up 3 slabs of baby backs yesterday at BJ's. Rubbed them down with grill mates pork rub, Covered them and put them in the fridge overnight. Have hickory chips that have been soaking overnight. Wish me luck! :) Mike -
First smoke EVER!
Craig yes.....I have completed the e-course. I also did brine the chicken prior to smoke. Mike -
First smoke EVER!
Thanks, Once the temp dropped to around 200 after the first 45 mins of the smoke, I added RO and the temp rose to right around 265 and I COULD NOT get it to come down. I added well soaked hickory chips and even removed the top portion of the smoker and splashed water on the coals to try... -
First smoke EVER!
July 4th! About 3 hrs total! Started with temps right at 250. About 40 mins into the smoke the temp dropped to 200. Added more RO and the temp stayed at roughly 265 for the remainder of the smoke. I could not get the temp down. Final breast temp with a digital thermometer was 184. The breast...
