My First Plate Ribs

[Sid P]

fzxdoc Continued from #29 comments above.

Maybe my palate isn’t sensitive enough to detect it, but I’m not even sure there’s a difference, at least on a long cook. Of course I worried about that before I bought it, but enough people on this site own and love the Silverbac that I decided to "risk" it, and it’s absolutely great.

Here are some of what I’ve smoked since I got it in June. I haven’t done any chicken on it, but maybe that’s the kind of cook it where it would come up short. Of course we all know the PBC is the king of chicken, so why bother?

[fzxdoc]

I'm happy to hear that you are pleased with your Silverbac. I considered a Grilla for the sake of available space, but heard some negatives about it and backed off. I'm still considering the Pit Boss Copperhead, but would love to be able to shoehorn in a Weber Smoke Fire instead. MCS-in-progress. I may not do anything until Spring. I am considering one only for the convenience, thinking that a trade-off in smoke flavor is inevitable regardless of which one I choose--if indeed I do this.

K.

[Sweaty Paul]

Those looked spectacular and now I'm hungry!

[Draznnl]

Great looking cook Sid. If those are your B level, I can’t imagine what an A would be like. They look great, they sat around for 45 minutes waiting for a tardy hostess, and they disappeared. Sounds like either an A or an A- (if you’re a tough grader) to me.

[Sid P]

Thanks, you and the others are right, I’ll change my grade to an A. I was just bummed about the timing and slicing not being optimal.