Hello Fellow Smokers! I just joined the Pitmaster Club; I'm looking forward to reading the forums here! (Because honestly, what else do I have to do right now?) Anyhow, I stumbled across Amazing Ribs awhile back, when I smoked my first brisket. I followed Meathead's recipe to a "T", and it came out PERFECT. I had invited some friends over for this inaugural brisket, and I honestly told them, "I don't know how this will turn out, we may be ordering pizza!" But it was great, and from then on, I was hooked.
My two favorite things to smoke are briskets and pork butt. I'm still working out some kinks on ribs, probably because I don't smoke them that often. Oh, and I also smoke artichokes! I know, it's not as mouth watering as beef or pork, but trust me, they're tasty!
I don't have a fancy electric smoker, just an old school "barrel" type offset smoker. Honestly, it works great, you just have to keep an eye on it. And because I live in Arizona, I have a steady supply of mesquite wood from the trees on my property, so I smoke with that, plus pecan or sometimes hickory. I prefer to smoke low and slow, especially since my barrel smoker can be hard to "dial in" at higher temps. I usually have it somewhere between 180-220. I did invest in a quality thermometer system, which cost almost as much as the smoker itself. Worth it!
I hope everyone here is staying well, and (mostly) sane. I'll be smoking brisket and ribs this weekend, probably while sipping some bourbon. Happy Smoking, everyone!
P.S. I'm a woman. Yes, my husband is a lucky, lucky man.
My two favorite things to smoke are briskets and pork butt. I'm still working out some kinks on ribs, probably because I don't smoke them that often. Oh, and I also smoke artichokes! I know, it's not as mouth watering as beef or pork, but trust me, they're tasty!
I don't have a fancy electric smoker, just an old school "barrel" type offset smoker. Honestly, it works great, you just have to keep an eye on it. And because I live in Arizona, I have a steady supply of mesquite wood from the trees on my property, so I smoke with that, plus pecan or sometimes hickory. I prefer to smoke low and slow, especially since my barrel smoker can be hard to "dial in" at higher temps. I usually have it somewhere between 180-220. I did invest in a quality thermometer system, which cost almost as much as the smoker itself. Worth it!
I hope everyone here is staying well, and (mostly) sane. I'll be smoking brisket and ribs this weekend, probably while sipping some bourbon. Happy Smoking, everyone!
P.S. I'm a woman. Yes, my husband is a lucky, lucky man.
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