Forgot to mention... congrats on that perfect "smoke ring" in your ribs, it shows you're an experienced grill masterFinally did those ribs.
View attachment 91167
Forgot to mention... congrats on that perfect "smoke ring" in your ribs, it shows you're an experienced grill masterFinally did those ribs.
View attachment 91167
Nothing special, just food for energy before the light-saber fights at night.Nice!... but you should've uploaded it in hi-res... so that we could look at the details! View attachment 91475
Took me a while to figure out what a smoke ring is.Forgot to mention... congrats on that perfect "smoke ring" in your ribs, it shows you're an experienced grill master View attachment 91407 View attachment 91406
And at your (our) age, veggies should also be included in the menu... abundantlyTook me a while to figure out what a smoke ring is.
For me a barbecue is steak or hamburgers.
Hmm, hmmm, good.Making the perfect smoke ring with a rib-eye roast a few winters ago. I trimmed the Cherry tree in the back so I have some fresh wood to mix with the Hickory and Maple for this winters barbecues.
View attachment 91749
How hot & how long? That's the secret that never will be told.Hmm, hmmm, good.
How hot & how long?
PS.
What's that white stuff?
@cmartinez
oooohhhhh... now you've pushed my buttons, dude...@cmartinez You need to re-evaluate your beer choices.
Ron, I cheat. I have a fire basket in my vertical smoker, so I start with a layer of either Kingsford Competition brickets or extruded coconut charcoal. Once that gets started I add a layer of Mesquite lump charcoal, Cowboy brand at Safeway is good here in Tucson. When the lump gets going I put the basket in the smoker and the the food in right after that. Make sure what you are cooking has reached room temp before you put it in the smoker. I then add more briskets and mesquite lump about every 45 min to an hour. If I am doing Salmon I will keep the temp near 230 F. Beef will be 250 or slightly higher. If I used the mesquite lump alone I would have to stoke the fire more often and I would see bigger variations in the temperature. The brickets keep the temperature more consistent. I control the temp mainly through how much fuel I put in the smoker. I do fine tweaks with the input air shutter. I sometime will add apple or pecan chunks that have been soaked in water........ Maybe you all have some tips.......
Onboard what?Not from the grill, but still... Neck chops, made onboard right now. Yummy.
I don't have a smoker, so it's just a bar - b and chips in foil.Ron, I cheat. I have a fire basket in my vertical smoker, so I start with a layer of either Kingsford Competition brickets or extruded coconut charcoal. Once that gets started I add a layer of Mesquite lump charcoal, Cowboy brand at Safeway is good here in Tucson. When the lump gets going I put the basket in the smoker and the the food in right after that. Make sure what you are cooking has reached room temp before you put it in the smoker. I then add more briskets and mesquite lump about every 45 min to an hour. If I am doing Salmon I will keep the temp near 230 F. Beef will be 250 or slightly higher. If I used the mesquite lump alone I would have to stoke the fire more often and I would see bigger variations in the temperature. The brickets keep the temperature more consistent. I control the temp mainly through how much fuel I put in the smoker. I do fine tweaks with the input air shutter. I sometime will add apple or pecan chunks that have been soaked in water.
In other words, I use the brickets because they burn long and consistent. I use mesquite lump because it is cheap, plentiful and adds a great taste, and apple or pecan just to add that extra...something.
By the way, what kind of smoker do you have??
Onboard what?
My sailboat.His boat or frying pan ?
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