Recent content by eric b

Hello all. As the title says, I would like a good pork rub I could use for ribs, butts, and chops. Something more on the sweet side (the wife and kids do not do hot at all) and not to salty. The last few I tried were to slaty for my taste. I am trying to come up with something that I can make a...

Can I fit 6 fryer chickens on a 18.5 WSM? I am going to be cooking for 11-12 people at the fire house. I have done a few pork shoulders and they love them, no I want to do chicken which is my favorite.

I fixed for the guys at the fire station last night and it was great. I made up the bastardized piedmont sauce and all was right with the world. I like this better than the Mr. Brown recipe. Thnaks!

We go on a fly in fishing trip every year. The camp we stay at only has unfiltered lake water for cooking, cleaning and drinking. With being flown in weight is a serious issue and it's either we fly in with beer or bottled water. Beer always wins so we drink the lake water. None of us have ever...

I lit the chimney of coal, then apply rub to the ribs. Once the coaland the smoker set, I put the ribs on. Turns out great every time. I have not done like you and applied the rub the night before.

I have found ribs very easy to do on a WSM. I do not foil. All I due is rub the ribs with what ever I fell like trying, and smoke at about 250 with water in the pan. I check at about 3-4 four hours and when I see the meat has pulled back from the bone ends I tear a couple of ribs to see if they...

I am going to be smoking about 3-4 boston butts for the fire station were I work. I will smoke them at home the day before I work beacuse I have heard that that much meat will take about 12-14 hours to cook. My questions: 1. Should I pull the meat when it is done or wait until the next day...

I need more rib room on my WSM. I wold like to make ribs for 10-11 of my guys at the fire station. What would be the best way of getting more "rib room"? Racks, extra gartes? And how many racks of ribs can I cook and still get good results? Thanks, Eric

Terre, A retired firefighter that worked for 30 years for our department just lost his house to a fire. The cause was an ember form his pipe. He was on his wood deck smoking his after dinner pipe the same as he had done for over 20 years. He put his pipe out in the same spot he always had...

As a fire fighter I have seen many burned decks and homes caused by people cooking on charcoal grills on wood decks. many times the first that the homeowner knows about it is when the fire trucks pull up in front of their house at 3 AM. A small diplaced coal would smolder for a few hours and...

Tonight I smoke for the third time. Ribs, chicken and corn on the cob. Everything turned out great. The ribs and corn was good, but everyone raved about the chicken. Is it always this good or will I screw up big time soon?

I am going to smoke some chicken and spare ribs tommorow (4/24). I have smoked both but not together. I will be smoking, hopefully, around 225-250 degrees. I have learned on here that with a low temp. smoke the chicken skin will be rubbery. I have also heard you can crisp it up on a grill. Now...