Food Smokers and Smoking Tips/Tricks/Techniques

I use this rub while using my gas smoker...it is great on ribs, chicken, and anything pork related that I have tried so far. Respect to those of you who use charcoal, my gas smoker makes things so freakn easy...I know some peeps dont like using sugar, but its not too overpowering...this makes a ton of rub and I usually just put a tablespoon on each side..
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
Cayanne peper to taste...i like my rub a bit spicy

 

Smoker tube and gas grill, cold smoked sharp cheddar cheese and hard boiled eggs this after noon, used apple wood pellets... Successful first go

 

Cut that cheese up into smaller chunks to gain more surface area. Well if you're like me and love extra smokey.

 

Good tip! I will definitely be doing that next time

 

two hours of this..



equals this..



moderate coal spent..


now two hours of this

 

Do your thing, but temp probes aren't accurate in ribs because of all the bones. It's best to use the bend test to tell when they are done.

 

That's what I read in some of the meat forums.

Threw them in there anyways just to experiment..

 

The cats keep sniffing around the BBQ pit .. bastards better keep away.

 

I told the wife im going to try something else next weekend.

she said i cant be smoking every weekend...

 

Anything south of San Antonio is considered "South Texas" to us. I live in a little town about 80 miles south of San Antonio.

 

define the little town.

 

I thought Pearland was little....then I saw it's pop was upwards of 91k!

 

Ever here of a town called George West? Pop around 3k.

 

The hell you can't. You'll get hooked

True about probes in ribs, doesn't tell you anything but you're in learn mode, so the more you dink around the sooner you'll be one of the bruthas

 

Nope. 2 months new to Texas. Visited for 3 days and an interview, 30 days later wife and I were living here.

 

Hahaha well Welcome to Texas! Katy is a good place to be, I went to school at TA&M right down the road from you in College Station.

 

Not cooked on the grill or smoker lol but I thought I'd share
Morels stuffed with crab crake

 

If you haven't already a pork butt is the ticket for learning to keep a smoker at steady temp
Way cheaper than brisket too lol