Recent content by KAG

2 racks of St. Louis ribs. A Bourbon Molasses smoked with Pecan. I think they turned out well. Had a motorcycle traveler pass through on his way back to DC and camping on my land as I offer free ADV rider camping. Gave him a plate and he had never had them this way and he said he thought they...

So injected with molasses and bourbon then rubbed with a sweet apple rub I made. I then left it in the frig for a day before placing in SI3. Pecan wood, digital temp probe in the meat, smoker dialed in to 235F. Will pull it somewhere in the 198F area. I was going to do a Brisket but as this...

From what I have been reading with the SI#3, each rack is close to 3.5lbs so.....5-6hrs at 225F? Or since it's analog....235F? I wanted to do bacon on a stick but with a new smoker I will just use my dry rubs. One with a coffee rub and the other a molasses rub. Both racks will get finished...

Yup......another noob to this forum that just purchased a SI #3 Been smokin and doing dry & wet curing for quite a few years. Started with wood in an old barrel smoker and then went Big Chief that I have had for 20+ years and still use periodically. Then went MES before it completely died. Read...