Recent content by Eric Lee

Jeff, Three other people thought it was fine, but you know, who would say it wasn't right?? good point though, I have a full rack left and will try them tomorrow. What's the best way to reheat? thanks.

Hi, Second time smoking ribs and just cant taste enough smoke flavor. What should I do? I used more apple and cherry and a couple big chunks of oak, about triple what is recommended here on the basic tutorial. Held smoker at 225 the whole time following the basic tutorial here. Lower vents 1/3...

Hey guys, I'm doing three racks of baby ribs tomorrow on my 18.5 WSM. This will only be my second smoke ever. I have the Maverick 732 but didn't realize I need to install some grommets? anyways, just wondering if you can help, should I go for 225 lid thermometer temp? should I use the minion...

Thanks for all your replies, yeah I'm in St Paul. So Ted Cook's is where I go when I want take out. I like that sauce. I'm wondering, should I use Kingsford lump or briquettes? thanks

Hi all, Last year the summer flew by and I only got to use my new WSM 18 once. Pork butt came out pretty bad, I think ran it way too hot and for some reason I thought I would over smoke it and it ended up we could hardly taste any smoke flavor. I used apple and cherry wood. So i'm wondering...

Hi my first smoke of pork butts went ok. 2 butts with 6 fist sized chunks of apple/cherry. So the next time I want to get a deeper smoke flavor. Should I add more wood or try to keep the lid temp lower? it hovered around 275-300 thanks.

Lookin for pre made only. Thanks

Hi just wondering what sauces you all recommend for me to try? I really like that red/orange type sauce that isn't overly spicy and on the thin side. What is that type of sauce? Texas? Carolinas? I'm looking to order some. thanks

Well that was interesting. I put 3 chunks of apple and 3 chunks of cherry wood in. End result, not near smoky enough for me. Also realized I need something with an extended nozzle to get water in through the door and not spill on coals. Also realized I need something to pick up the butts, I...

Hmm Paul K? I think your book arrived to my home today.

Nestled about 6 apple/cherry chunks in the coals under two pork butts at the start, now at 2 1/2 hours in no more smoke. Is this normal?

Hi yes I checked thermometer it was on. What is strange? it is a beautiful day here in MN 5-10 mph winds though.

Right now 2 butts have been on for one hour. Lid temp is holding at 275 with all vents open. This ok?

Hey so I picked up a Boston Butt. Was really surprised there were little dark purple spots just a couple. I slathered up with mustard and rub and stored away. Then searched google and found out those were clots. Question now is should I reopen the bags and cut them out? or cut them when I pull...

Thanks. Just curious has anyone ever brined a pork butt in apple juice in a refrigerator for a couple days?