any meat smokers out there?
#15
TECH Enthusiast
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I have been contemplating getting an electric smoker because they are relatively cheap and I live in a townhouse that backs directly up to others so I don't want to smoke them out.
#17
Formerly one92rs
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I use a big smoker pit. I have used many methods to cook ribs. I now go by temp. spice night before. throw on the pit and start cooking till the get to around 140-145. by this time it is ready to put on the sauce. I mix beer with bbq sauce and poor it over them. wrap and let them go. when the temp gets to where it needs to be I check the bones. I like mine tender. the bones should start to pull out easy. let it rest for about 15 minutes and chow.
if you are doing turkey try this. inject it with Cajun butter. pull skin carefully up on the breast and stuff butter in there. then dust wth a turkey rub.
if you are doing turkey try this. inject it with Cajun butter. pull skin carefully up on the breast and stuff butter in there. then dust wth a turkey rub.
#19
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Join Date: Apr 2005
Location: Ft. Worth, Tx
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I have a 22.5 weber smokey mountain now and I have used the hell out of that thing and made some pretty good bbq. I have used it nearly every weekend since I bought it over a year ago. I'm getting ready to start building an insulated gravity fed stumps clone. Cook chamber is going to be 26"x26"x36".