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I've been wanting to smoke some ribs since it started snowing a week ago. We got a total of 16 inches this week, so what better time to smoke ribs? I used the Rendezvous rub which I had not tried yet. I found them pretty phenomenal. http://smg.photobucket.com/alb...ow&direction=reverse

I don't have any problems smoking in cold weather. Most of the time, I don't notice a difference at all. Today I smoked a bunch of ribs in the smoker in 20 degree weather with half a water pan of hot water. Maintained 250 degrees for 7 hours with only half the charcoal bin filled. Since your...

My first stuffed pork loin was a disaster. The recipe I was using called for 6 garlic "cloves." I assumed the entire garlic bulb was a "clove." Yeah, with 6 WHOLE garlic bulbs in my pork loin, it was inedible. I tried to eat it, but I had garlic oozing out of my pores and eventually had to pitch...

I'm trying to figure out how you fit 4 untrimmed spares and a pot of beans in your smoker.

Yeah it's tough to achieve the temperatures you're talking about if you have water in the pan. I generally can't get above 260 degrees with water in the pan, no matter how much charcoal I have.

I use RO Steakhouse lump for my hot cooks on the grill. It works very well for steak and chicken. I have not tried it in my smoker. For that, I want a longer burning fuel, so I use briquettes. For me, lump burns out too quickly for my taste.

Those tomatoes look amazing. This thread should be archived or labeled so it's easy to come back to the tomato recipe in the summer.

Whoah. I remember when my smoker and chimney looked that clean and new. Nice job, pics looks good!

I don't ever close the top vent unless I'm done smoking. Are you using water in the pan? Water helps regulate the temperature.

I come from the "dry rib" school. I tend to think sauce covers up the wood smoke flavor. I put on a light paprika rub containing salt, paprika, garlic powder and a few others. The great thing about dry rubs is they don't conceal the smokey flavor.

Well I used the technique on the charcoal steak. It came out VERY juicy, just a bit salty for my taste. Next time I'll cut the salt time in half. I'd say the technique works well...just err on the side of less time so you don't ruin a nice piece of meat.

Our local grocery store carries what they call "charcoal steak." I'm assuming this is a local name for a chuck or arm cut. I'm planning on trying this salt technique on these cheaper steaks before I try it on an $8/lb ribeye.

Yes, they were definitely more crispy than cooking in the oven. I just slathered them in the hot sauce while still on the grill. If cooking direct, you've gotta be fast!

I make my wings as hot as I can stand using some ridiculous hot sauce. Grilling wings is a challenge because of how small they are. You could really go indirect and be a little safer.

I haven't used this, but have used the Steak House briquettes. They are awesome, so I assume the lump would be every bit as good.

Nope. Too high.

My understanding is that he doesn't want you to input anything into his "5 step program" other than the specific instructions outlined in his book. That would include any advice you might get from this site. He basically wants you to act like a beginner and "start from scratch" so you can learn...

I would share the ingredients of the rub, but I don't know them. I have a co-worker who makes it and distributes it for free, but refuses to disclose the ingredients. It seems to be a pretty simple rub. It's obviously got some salt and is quite peppery. Beyond that, it's tough to describe.

Here's my "final" version of this sauce I will try on chicken this weekend. I believe I have found approximately what I was looking for. It's not sweet at all, except for what you get from the ketchup. It's vinegary and thick. Niiiiice. 1 cup ketchup 1/2 cup cider vinegar 1 T worcestershire 1...