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  1. schooner911

    Smoking ribs

    Sorry never had time to submit some pics till now, here is a few good ones
  2. schooner911

    Smoking ribs

  3. Smoking ribs

    Smoking ribs

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    182.JPG

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  8. schooner911

    Jerky

    I am actually doing a marinade soy sauce, brown sugar, rufas teage dry rub, worchestershire sauce, montreal steak spice, kosher salt and pepper.  Last time I did it the flavor was there just dried it way too much. The problem with not using the water dish is my temp will be hard to regulate, I...
  9. schooner911

    Jerky

    Going to try doing jerky again tomorrow, the first time temperature was a problem.  I could not get it down low enough.  I was just wondering a few things, can I use the water dish or will that affect the drying of the jerky?  And second if 200 is way too hot for Jerky?  I am going to hang it...
  10. schooner911

    New to smoking

    Hi I live in Edmonton Alberta and am new to owning a smoker.  The couple of times I've tried have been great experiences the first time it didn't turn out too well because I thought I knew what I was doing lol.  I joined the forum for advice and new ideas so far it seems wonderful and the people...
  11. schooner911

    Smoking ribs

    My heat was too high on the jerky, I'm going to try again tomorrow I just hope I get the heat down. My smoker doesn't like going below 200 so I'm going to have to babysit it quite a bit.  I think it is going to be pretty hard on beer lol. Any suggestions on methods to get my heat down?
  12. schooner911

    Smoking ribs

    The ribs turned out great had about a 1/8 " smoke ring on them thanks for all the advice!
  13. schooner911

    Smoking ribs

    So smoke for three hours or the whole time?
  14. schooner911

    Smoking ribs

    I'm a first timer, I tried jerky last weekend and screwed up royally.  I'm doing ribs tomorrow been marinating since last night.  Any advice should I use the 3-2-1 method?
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