nailed itCongratulations, dude! Check chicken off the list and try ribs next. If you have a Kroger nearby they have some vacuum-packed baby back ribs in marinade that are surprisingly good, and they throw 'em on sale every so often. Here's your new theme song, George, if it wasn't already:
"I'm a joker
I'm a smoker
I'm a midnight toker
I get my lovin' on the run"
coolHey, G, here's a pretty slick website run by a guy who pays for it by selling his rub and sauce recipes. You can visit the site and read the recipes without ever buying a thing, and you can also subscribe and get recipes once a week or so in your e-mail. Not that I'm suggesting his recipes aren't worth every penny, I'm sure they are.
Here's the URL:
will do !U have a temp probe? Do it at 240° until internal temp is about 150°, pull it off, wrap in foil and a towel and hold in a small cooler for an hr or two to rest. Start early, give yourself time to let it rest. It will soak back up its own juices. Yummmm.
Dayam, George! Makes my mouth water!chicken breast lemon pepper rub + sauce on one mine ...3 hours at 240-250
hickory wood ...damn !
was expecting it to be dry but nooooooo !
my first smoke was a success !