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  1. smokin scott

    Here's a view of Q number 2!

    Two views actually. Here is a slab of beef ribs: Basic rub and on the smoker at 250 for about 3 hours. And here are some sweet chicken wings Some basic seasonings, then on the smoker for about 2 hours naked, then I coated them in the sauce and back on the heat for the last 30 minutes. So...
  2. smokin scott

    Keeping the smoker kinda kosher?

    So, my wife was raised pretty religious in a Jewish household and she has never voluntarily eaten pork (every now and then, she'll unwittingly eat a pot sticker or penne vodka made with pork). I was raised in a very relaxed Jewish house and my dad and I actually bonded over the magical qualities...
  3. smokin scott

    <Humble request for temp. help...> Update: Results of first smoke are in!!!!

    I have a 6 lb brisket on a charbroil barrel smoker. Every 5 minutes the needle does a plunge. Do I need to feed the fire box all day and if so, should I add more charcoal or more hickory or a mix of both?   Vents are open wide, no water or wet chips or anything...it gets up to about 250 and...
  4. smokin scott

    I'm diving in head first!

    Hi everyone. I just moved into a new home with a big back yard that is deserving of great BBQ- so I bought a smoker and I'm ready to take the plunge! I've been grilling for years and I like to proclaim my 'grill skills' can match up with anyone's. But, smoking? I must say that I'm a bit...
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