Originally Posted by 2Suns I'm not sure 'mushy' is the right word to describe it. But the outside texture wasn't to my liking when I have wrapped that long. I'm thinking about trying some this weekend. Maybe I'll try wrapping again. I would try butchers paper. It helps re... more...
I love falling off the bone ribs. No smoker here, but I do my propane grill on indirect heat. I wrap them in foil with a little sprite and vinegar added along with the seasoning (Lawry's and brown Sugar for the most part). Low heat for 3-4 hours, maybe more. Pull them out of ... more...
Originally Posted by jtheileOriginally Posted by 2Suns I’ve never been happy with ribs when I’ve wrapped them that long. Then again, I’m unhappy with my ribs more than I’m happy with them. But wrapping for two hours seems to make them, I don’t know, mushy? I like usin... more...
Originally Posted by 2Suns I’ve never been happy with ribs when I’ve wrapped them that long. Then again, I’m unhappy with my ribs more than I’m happy with them. But wrapping for two hours seems to make them, I don’t know, mushy? I like using butcher paper over foil be... more...
Originally Posted by jtheileOriginally Posted by Frantically RelaxingOriginally Posted by SilverbulletI should add, I have an electric smoker which has been in the box for 3 years. You should break that out FWIW--I've used my smoker all of twice, but this I've learned: I smoke... more...
There are a lot of electric smokers out there. The least expensive is a simple barrel with a lid. My son has one of these, and things turn out great--except in the cold of winter in New England. Then, he must wait a lot longer--this smoker does not have adjustable heat, no the... more...
Originally Posted by Frantically RelaxingOriginally Posted by SilverbulletI should add, I have an electric smoker which has been in the box for 3 years. You should break that out FWIW--I've used my smoker all of twice, but this I've learned: I smoked some babyback ribs at 215,... more...
Try only using one tray of Chips FR My electric says to only use 4 Oz of chips and let the seasoning of the smoker infuse the rest. Second that rule of using a water bath between the heat source and the meat. It keeps the radiant heat of the heating element from doing the cook... more...
Originally Posted by SilverbulletI should add, I have an electric smoker which has been in the box for 3 years. You should break that out FWIW--I've used my smoker all of twice, but this I've learned: I smoked some babyback ribs at 215, too warm. At 6 hours the ribs were 215, ... more...
I've had 3 gimbal bearings go bad over the years, all 3 alpha's, every one of them gave plenty of advanced notice of failure; the transom starts sounding like someone rollerskating on plywood. When other noises start up, it's time ... more...
So... As far as the gimbal bearing being greasable (is that a word?). There is a grease fitting on the side of the transom bracket which I thought would be for the gimbal bearing. I looked at prices for the bearing and they are all over the map. I guess I will ask him to check... more...
