Recent content by baran3

I've seen alot of info about wood here, and even some nice pictures. But I'm getting conflicting info from some posts. I've only done 2 smokes (with food) and 2 test burns (no food, trying foil in bottom of wood box). BTW, I'm using SI wood chunks. When I smoke without any foil in the wood...

I bought a 3-pack of BB Ribs at Sam's -- they were awfully big and meaty. Rinsed, patted dry, and removed membrane (paper towel for added grip is essential). Then slathered with mustard, covered in Famous Dave's Rub, wrapped in plastic and into the fridge for 16 hours. I know there are 2...

Success!! And mighty tasty I might add. I've been reading for weeks about the smoking process and would like to share my experience in the hopes that I can help a fellow newcomer one day. I read about the brine process from DM's stickied post. Since I have no prior smoking experience, I can't...

Prepping for my first smoke this weekend. I'm going to use the now-famous brine recipe found here, but have a timing question. Depending on my work schedule, I'm not sure what time I can start my brine. If no work, I can start Friday morning around 11AM, remove from brine around 11PM Friday...

Hi all. I've had my Smokin-It #2 for about a week now, and have been learning lots from this forum for a couple of weeks before that. Preparing for my first smoke this weekend -- Boston Butt Pulled Pork, with the brine before smoking. Now, off to the forums to ask a question. Thank you to...