Welcome to the IHoP v.2

[///M5 2,833]

You sure you aren't getting the egg to hot?

That is my only guess. Like I am getting bursts of hot VOC or something and it's burning the brisket. I need to just pony up for a controller.

My pork butts and ribs are spot on. I can make the ribs sweet and succulent, or a savoury/salty rub.

If you are soaking you'll get TONS of extra heat that isn't controllable.

 

I do foil my sweet ribs though.

You shouldn't need to, if you do again it is because of too much heat.

 

Yeah I'd look into getting at getting a new thermometer, preferably something you can mount grill level. Chunks are best, and definitely no need to soak.

So you're saying it will pour out thick white smoke for about an hour before settling down to translucent/bluish smoke?

I can create so much smoke its lethal to thd human face for about an hour. Longer if I soak chips and use those too. Then there is so little smoke coming out you wouldn't believe it. The egg requires so little air there is no visible smoke from a distance. Open it up and in seconds it will plume up.

You are flashing early in the process. More settling start up time before the meat goes on might help.

[///M5 2,833]

Which reminds me, I need CO2 on-board air. Cheap to fill-up, plenty of CO2 tanks around the house.

Why so many around the house?

[Adrian_D 520]

Dad was into the CO2 business for quite some time, we had a 40.000 lbs CO2 tank in the back yard used for refilling. Buying and re-selling CO2 tanks was just something extra and when we closed down the business we had a lot of unsold tanks 

 

A few years ago we had 30+ tanks 4 to 5 feet tall. 2000 lbs of scrap iron  

 

There still are some pretty neat tanks in the garage, from 2lb ones up to 20 lb aluminum. 

[NDMstang65 403]

 

I brine most everything i do, ribs normally roll for 4 hours in the smoker, basting with apple juice every hour after a 24 hour brine..pork butts roll on the smoker for 10 hours after soaking in mustard in plastic wrap over night..with a dry rub on the outside

 

I've found the key to a badass butt is wrapping them up in aluminum foil after 10 hours @ 220 degrees on the smoker, then a towel, then in a cooler for 2hours. before pulling them out and working the meat up..the fat layer easily separates, bone pulls out clean and the meat is far more moist

[NDMstang65 403]

ps.

 

i normally like dry ribs, but if i do wet ribs they come off of the smoker dry, spray with apple juice, then hit the grill with a very light coating of home made bbq sauce for like 10 minutes just to caramalize it on both sides..

 

cooking is something i looooooooooooooooooooooooooooooooove.

[ssh 924]

Making me hungry!

[dem beats 1,223]

You are using the plate setter on the BGE aren't you?

I've just got my hate on for Ridgid after I bought that damn angle grinder.

LoL

Fair question. Yes using ta plate setter.

[dem beats 1,223]

I need a new thermometer, for sure.

Sounds like yours is WAY off.

I gauged it with boiling water and down and it was accurate according to my digital one. 50 above that it gets sketchy.

[ssh 924]

Just got a juror summons. God dammit. Fuck. Shit.

[ssh 924]

<- racist, sexist, homophobe.

[dem beats 1,223]

I need to get a picture account somewhere. The open wound on my psoriasis from when I fell is in the shape of a bunny. Better than I could draw one.

It's a fucking Easter omen. Unbelievable. I may just set up a picture account to post it.

[dem beats 1,223]

I foil the ribs because I get a little vinegar action on them with some sugar and basically candy the ribs. I make them with an Asian flair and people FREAK over how they turn out. I think they get too sloppy, but most people love how they "fall off the bone".

It keeps a lot of pork and smoke, but adds an amazing sweet sticky element. I find it a bit too sweet to eat a lot of, but people feak so I cook it. I make my own all the time for just me.

Heck I grew up making fantastic ribs by starting with a boil, and then grilling.

[///M5 2,833]

Ribs look good.  I prefer mine not foiled as it removes the chew from the bark.  Of course, without the moisture adder of a komodo I might be foiling.

[The enD 467]

I need to get a picture account somewhere. The open wound on my psoriasis from when I fell is in the shape of a bunny. Better than I could draw one.

It's a fucking Easter omen. Unbelievable. I may just set up a picture account to post it.

 

http://imageshack.us/

 

[Quentin Jarrell 671]

I marinate my ribs. Stick em in the Cajun microwave until they are to my liking then finish them off on the open flame rotisserie.

[Adrian_D 520]

 

 

 

[Adrian_D 520]

^^^ CO2 tanks which went to scrap 

[Quentin Jarrell 671]

Still dirty from smoking a little bacon and butts last week. It's roughly 7 feet long and 36 inches in diameter

 

 

 

 

 

 

Edited March 30, 2013 by Quentin Jarrell

[The enD 467]

^^^ CO2 tanks which went to scrap 

I have no idea yet, but I'd like one for some fun project.

[MKader17 332]

So I'm working to fix upmy audio system in the truck again. Going to cover up the hole with ABS, add an ipod mount and get my wireless charging up and running with my phone again.

[MKader17 332]

So I'm having the bachelor party coming up soon. I'm looking to get some nice stogies for the event. Godsmack, I know you're the man on stogies, any suggestions?

[Quentin Jarrell 671]

I've got a box from a certain central American country.  They sure are something "special".

[Tirefryr 1,742]

I disagree, but then again, I don't like to smoke anything.

[Quentin Jarrell 671]

I disagree, but then again, I don't like to smoke anything.

 

 

Specials are the name of the particular cigar from the brand, in Spanish of course.  I don't smoke either but they sure do smell good.  I have been told by friends that they have a hint of chocolate flavor. 

Edited March 31, 2013 by Quentin Jarrell

[dem beats 1,223]

I like Cain Daytona or Cain F-1.