Food Smokers and Smoking Tips/Tricks/Techniques

one of our favorites also...

 

Sure beats Coors light

 

This the right one?

$38 VORTEX (IN) DIRECT HEAT for Charcoal Grills, Medium Size - For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg

https://smile.amazon.com/Vortex-Ket...8&qid=1526664892&sr=8-1&keywords=weber+vortex
some of the reviews sound like they changed the design a bit to less than desirable. But, I keep seeing these use and I need one

 

Geeze $44 for a piece of sheet metal spot welded together.

If you were closer I could get you a section of sch 40 black pipe in either 6, 8, 10, 12 or 18" for free.

 

sell them

 

I used to do only St Louis, thinking baby backs were popular mostly because marketing. Once I tried the baby backs I realized I was wrong and use those almost exclusively now.

You could smoke 2 racks, one of each, then have a taste test! I did something similar with 4 racks; 1/2 rack spog only, 1/2 rack complex rib rub, 1/2 rack with just salt/pepper and sauce and 1/2 rack spog and sauce. The spog sauce was voted the best, followed by spog dry rub.

 

You could just cut the bottom out of one of these: https://www.ikea.com/us/en/catalog/products/00057256/

 

Baby backs have less meat but they are more tender. I don't even bother with any others anymore, just make more baby backs to compensate They cost about 30% more than spares (St Louis are just a type of spares trim) but they're worth it IMO. Beef ribs... you can get beef back ribs pretty cheap but there's not much meat on them. The meat is between the bones mostly, and they are good. It's what's left of a prime rib that the butcher has cut the bones from, hence not much meat left on top. Beef plate short ribs are the meatiest of all, like a Flintstones rib. Damn good, maybe my fave. Cooking on all of them is about the same, with baby backs and beef back ribs taking about 25% less time. Fancy rubs are good on pork ribs. Salt, pepper, maybe garlic and onion powders, on beef. I usually just go s&p.

 

St louis are trimmed and squared up spare ribs. I prefer to diy because you get rib tips that can be eaten as an appetizer while the rest cooks .

 

How long and what size? 18" pipe weights about 22-1/2 lbs per foot

 

Chrisf06 is right. just make your own. google "poortex bbq"

 

Nice! Added to list.

 

For the first run on the pooper, I’m doing about 35lbs of butt. Sadly it’ll be Sunday at best until they thaw. Didn’t realize the 99cent ones were frozen. Oh well, maybe the anticipation will make them even better.

 

you can thaw them in a sink full of water faster...

 

or Brine them

 

Add me to the list of baby backs as my favorite ribs. And if there is going to be sauce in the house it is usually Sweet Baby Ray's. I need to come up with a decent low carb one though.

No unfortunately that is a cheap sheet metal Chinese knock off. Owens BBQ sells the real thing, heavy duty Stainless Steel.

There are a bunch of Chinese knock offs on Amazon aimed at the BBQ market now. And it hurts the creativity and marketing of those that put the work, money and effort into bringing a product to market. Same thing has happened to the Slow N Sear, Maverick thermometers, A-MAZ-N cold smokers, GrillGrates, and a bunch of other things.

Anyone's choice but I prefer to support the creators not the Chinese counterfeiters. Worth reading IMO- http://www.hearthandhome.com/magazine/2017-10-16/stealing_creativity.html

 

They just hit the smoke, I’ll check back in after 10-12 hours? Not really certain on this thing.

 

let it begin!!

 

Well this is a grill tip video but i did it in the kitchen so im not sure it counts but meh
https://youtu.be/2QSVPTUO3us

 

Did you slice them? If so, reasons? Never heard of doing that.