Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

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I started on Friday for some bacon-wrapped tuna. then, today I'm smoking up some baby backs. how about you?
 
Last night country style ribs. Tonight-Greek style chicken....and reheating and resmoking last nights ribs.

Honest to god....the twice smoke ribs were amazing.
 
Been loving the country style ribs, everything good about pork spareribs without the hours of prepwork.

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funny that you asked. no I didn't. a minor issue was that I did not leave the damper vents open enough to maintain a 230 temp. when I woke up the next morning (6 hours later), the temp fell to 180. yikes.

however, the meat's temp was at 165 which would be a blessing in itself. coulda been worse, right?
 
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BeerMan said:
funny that you asked. no I didn't. a minor issue was that I did not leave the damper vents open enough to maintain a 230 temp. when I woke up the next morning (6 hours later), the temp fell to 180. yikes.

however, the meat's temp was at 165 which would be a blessing in itself. coulda been worse, right?
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That's why I set a temp range on my maverick. Although your wench might not appreciate the alarm.
 
haha she would. I've already taught her how to adjust the vents if need be. however, the alarm on my ET-73 isn't audible at all.

what model do you have? I'm looking into the 735 blue-tooth one, but there have been mixed reviews. it's been barely 6 months since it hit the market.
 
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First time posting here...
Just got my first smoker. I am more lazy than a purist. So, I got a propane smoker. Did the curing today. I have couple slabs of spares and a whole chicken. I just love that combo for a meal. Got me some applewood and hickory chips. I will probably go with a 3:1 ratio of applewood to hickory. Hickory is just too pungent for me.
I have tried semi smoking with a smoke box on a grill. So we will see how my first round goes.
 
you may tell the difference in the flavors when cooked in either propane or charcoal.

not that I want to start another debate on which source of heat is better. as long as there's heat, that's just anyone's preference, you see.
 
BeerMan said:
you may tell the difference in the flavors when cooked in either propane or charcoal.

not that I want to start another debate on which source of heat is better. as long as there's heat, that's just anyone's preference, you see.
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Agreed, on all points.
I know charcoal will give you a better all around flavor, but it does not out weigh the work. Like I said, I am pretty lazy. But also, and much more serious, putting too much time into cooking kills all my appetite. So, I have found that being a little lazy keeps my appetite. So, I go with propane for my grilling, and now my smoking.
 
juliochango said:
Agreed, on all points.
I know charcoal will give you a better all around flavor, but it does not out weigh the work. Like I said, I am pretty lazy. But also, and much more serious, putting too much time into cooking kills all my appetite. So, I have found that being a little lazy keeps my appetite. So, I go with propane for my grilling, and now my smoking.
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Which cooker did you get? Im tempted to get one
 
notbob said:
juliochango said:
Agreed, on all points.
I know charcoal will give you a better all around flavor, but it does not out weigh the work. Like I said, I am pretty lazy. But also, and much more serious, putting too much time into cooking kills all my appetite. So, I have found that being a little lazy keeps my appetite. So, I go with propane for my grilling, and now my smoking.
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Which cooker did you get? Im tempted to get one
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This one: http://www.amazon.com/Masterbuilt-20051311-2-Door-Propane-Smoker/dp/B004W4NDPY
 
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