I was JUST about to say we need some pics! Excellent job! Looks delicious!Dinner tonight. Smoked my first pork shoulder. Also made grilled corn salad.
We need a recipes thread. What's in the corn salad? Details! Looks delicious.Thanks guys! It turned out great! Everyone enjoyed it! No leftovers!
Yup! Will get one started!We need a recipes thread. What's in the corn salad? Details! Looks delicious.
Thanks and they were great. The racks let you cook more ribs although I wasn't doing that many this time. They also let you spray both sides with the apple juice. I don't always use them but for some reason I did this time. i do use them if there's a brisket too cuz I need the room.Looks amazing PH! Nice smoke ring! What is the difference between using rib racks vs laying ribs flat directly on smoker?
Yeah except it really don't, but what it's really good at is lowering your temps thoughAnother must have is the drip pan filled with water. Keeps the meats moist!
When I didn't have a pan filled with water, my brisket came out rock hard. Maybe different style smokers then. So many variables to play with,Yeah except it really don't, but what it's really good at is lowering your temps though
Dinner tonight. Smoked my first pork shoulder. Also made grilled corn salad.
Thanks Doc, but not single. Back with the BF. :wub:Boys - she is smart, plays golf, fishes, loves football and sports - and, obviously, can cook. She is also cute and I'm not sure if she has a boat - but what does it matter?
And she is single.
Now hear this......You don't need a pan of water. You must have trimmed off too much of the fat, temps too high or erratic and too long. That's the only way it will come out that way. The natural moisture in the wood ( If you are using a stick burner) as it burns and smokes promotes plenty of moisture. If you're using an easy bake, well you need to foil it 2/3rds of the way through.When I didn't have a pan filled with water, my brisket came out rock hard. Maybe different style smokers then. So many variables to play with,
LOL....my temp was high......I'll try my next bbq without water! Thanks! One less step is always a plus!Now hear this......You don't need a pan of water. You must have trimmed off too much of the fat, temps too high or erratic and too long. That's the only way it will come out that way. The natural moisture in the wood ( If you are using a stick burner) as it burns and smokes promotes plenty of moisture. If you're using an easy bake, well you need to foil it 2/3rds of the way through.
GOODLUCK AND GOOD EATS!LOL....my temp was high......I'll try my next bbq without water! Thanks! One less step is always a plus!