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Author Topic: Hello from Rancho Cucamonga  (Read 3361 times)

Ritche

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Hello from Rancho Cucamonga
« on: April 16, 2015, 02:56:36 PM »
Hi Guys,

I just got the #2 and I am excited to use it. I do need some tips that I can't find. Can I smoke  beef and pork rib at once? Any instruction how I can smoke them together?

Thanks.
-R
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DivotMaker

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Re: Hello from Rancho Cucamonga
« Reply #1 on: April 16, 2015, 10:30:18 PM »
Hi Ritche!  Welcome to the club!

Beef and pork ribs can certainly be smoked together.  Use 235 for the set temp, with a pan of juice or water next to the smoke box.  You can pull the beef ribs sooner than 5 hours - beef can be medium or medium-rare, unlike pork.  Check out the Pork and Beef sections, in recipes, for particulars on each, and use some judgment on when both are done.
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Tony from NW Arkansas
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Barrel99

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Re: Hello from Rancho Cucamonga
« Reply #2 on: April 16, 2015, 10:32:58 PM »
Good luck with the #2 Ritche and welcome from Florida. Your in for a wonderful smoking experience.
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Arnie near Fort Lauderdale, Florida

Smokin-It #3, Landmann GSM Propane smoker, WEBER kettle, CharGrill Gas BBQ, Brinkman Gas/charcoal combo grill

1-is fun, 2-gets you through, 3-will set you free, 4-and you don't need no more...WAHOOOOOO!!!

1stlink

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Re: Hello from Rancho Cucamonga
« Reply #3 on: April 18, 2015, 07:53:07 PM »
Welcome aboard Richie, lots of info and support from the guys and gals here I'm a new #2 owner as well & luv it.
Have a look around, lots of recipes..  :)
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swthorpe

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Re: Hello from Rancho Cucamonga
« Reply #4 on: April 20, 2015, 12:58:39 PM »
Welcome from Delaware, Richie!   I am sure you will love the #2...I know I love mine!  Cheers
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Steve from Delaware
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mizzoufan

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Re: Hello from Rancho Cucamonga
« Reply #5 on: April 20, 2015, 01:59:53 PM »
Just be prepared to never have fridge space again (unless you have a spare fridge).  Between brining, curing and resting after rubs not to mention all the leftover food if you cook enough....I've been chronically short on fridge space for a month now since I got mine
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Steven from KCMO

Durangosmoker

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Re: Hello from Rancho Cucamonga
« Reply #6 on: April 20, 2015, 06:19:48 PM »
Quote from: mizzoufan on April 20, 2015, 01:59:53 PM
Just be prepared to never have fridge space again (unless you have a spare fridge).  Between brining, curing and resting after rubs not to mention all the leftover food if you cook enough....I've been chronically short on fridge space for a month now since I got mine

LOL!  I got mine in November, and the shortage of fridge space doesn't get better over time.  Plus there is the need for several different flavors of BBQ sauce, which take up additional space. The good news, though, is that the food you eat will be terrific.
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Eric in New York's Hudson Valley, unless I can get out to Durango.
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1stlink

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Re: Hello from Rancho Cucamonga
« Reply #7 on: April 20, 2015, 08:21:48 PM »
 Hey Richie are you still there?
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TexasSMK

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Re: Hello from Rancho Cucamonga
« Reply #8 on: June 06, 2015, 06:51:14 PM »
Welcome Ritchie--dig in and enjoy.
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Dale from NE Texas--USMC Retired--Living in Havre de Grace, Maryland.  SE#2 with Auber

gregbooras

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Re: Hello from Rancho Cucamonga
« Reply #9 on: June 06, 2015, 07:03:43 PM »
Welcome Ritche,

From Saint Augustine Florida.

Greg
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drains

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Re: Hello from Rancho Cucamonga
« Reply #10 on: June 06, 2015, 08:37:31 PM »
Welcome to the forum. Lots of good info and recipes here.
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Dale from East Texas
Smokin It #3
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