Recent content by gloksrule

hello all! was planning on smoking some skinless quarters tomorrow for some friends, after reading the previous posts, im kinda on the fence about how. is the probe going to be accurate on these? I read I need to be at 170 then pull them, can I cook them @ 225-250 for 2-2.5 hours without using...

Hello all!! picked up a small 2lb brisket at Walmart for $9 today, smoking it this weekend, was planning on using pecan, do I need a brine/injection for this small brisket? maybe just coat with mustard and then rub? suggestions/concerns/complaints??? thanks so much...james

Hey all,was wondering why I need the jerky drier to smoke jerky, my #1 goes down to 100 degrees,  can I not just use the smoker itself? Thanks much

Hey all,,, anyone ever tried smoking meatloaf? I'm gonna use my usual recipe and try to smoke instead

Hey all, gonna try some baby backs again, this time I used apple wood,and mustard as a binder and used more rub,, used a rub from "head country" that my friend raves about,, smoke 5 hours at 225 with last hour foiled,, is the 2-2-1 method close to this? Or it's sprayed with juice? I followed the...

Hey all, did my first baby back, used ozark sugar maple and smoked 5.15 hrs at 225, left door shut entire time, Seemed ok, not dry, couldn't really taste the rub either,,, suggestions? Opinions? Thanks

Woohoo, finally got a #1, threw some dogs, hot links, and beef brats on with the sample wood that's included, I think I used too much wood cause it was horrible,, lesson learned :),,,,,anyway glad to meet everyone