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I got a dual probe one that I love....one for the meat and one for the internal temp. I also have another single probe one that I can use when I have two items cooking. Both are remote so I can do stuff upstairs if I like and know when it is time to get down and tend the fire.
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My charcoal smoker has vent holes on top. I put a regular old oven thermometer in one of the holes. It's not NASA, but I think it's close enough. Like cd has been saying, so much of this is just practice. Over time you get an idea of how the meat should feel and look. |
I have a kingsford little smokey I have to pop the cherry on tonight. Some of my very own lamb chops, raised at my "farm", will be on the grill.
Have fun with your new toy BL, I will enjoy my little smokey for convenient go anywhere, anytime, tailgate etc. |
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For this model, just "set it and forget it". It's very easy to use, but I noticed that the meat would tend to dry out, so I'd spray it every 30 minutes or so. A mop would work just as well. If you've used other smokers, this electric once cooked a little faster because the temps were even, but I think you'll like it. :thumb: |
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ROFL ROFL ROFL |
Here's my own recipe thats a hit with people drinking beer....
Put fresh tarragon leaves in a blender add both red & green halapenos dump in some corn syrup & a bit of ketchup brush the stuff on long enough to caramelize on the BBQ after you cook the ribs |
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That sounds good. Heat, sweet and tarragon is right up my alley. |
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Just put them in a marinade consisting of the following:
Apple Juice non-iodized salt chopped garlic chili powder white pepper cayenne pepper And made up a rub for tomorrow AM with the following: onion powder granulated sugar chili powder non-iodized salt black pepper cayenne pepper cumin KC Rib Doctor I'm giddy like a school girl. I'm planning on filling the water tray with the remaining marinade. I've read about Mops, some use them some don't. What's a Mop and should I worry about having one? |
My wife rubs my meat for me mostly........if she doesn't, her sister does. I'm not above doing it myself, though.
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One suggestion.....you have salt in the marinade and salt in the rub. Maybe from several sources in the rub. If you have already done the marinade, I would suggest omitting the salt in the rub. Most likely your chili powder and Rib Doctor already include salt. It's hard to screw up smoked ribs, but over salting is one way to do it, IMO. Not that I've ever made that mistake myself.......yeah, right. |
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rub with any good rub .. put on smoker for at least 3 hours .. then put in foil with tenderizer like fruit juice or sweet fruity wine .. at least 2 hours .. then remove from foil add your favorite bbq sause .. I like KC Masterpiece with alittle beer and peach jelly.. cook bout another 1 hour .. enjoy ......
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