anyone here into smokin?

[StirCrazy]

So everything is on. loaded upo the basket and put a few chunks of wild cherry wood ontop.

here is a pic of the new basket I made yesterday


Ribs, skined and seasoned. will be nice when I build a new smoker and don't have to cut them in 1/2 anymore


all warmed up and ready to go



Fatty and ABTs on the bottom rack



Ribs on the top



How long do thoes little strips I trimed off take to cook?

here is my atempt of TBS. problem is you can't really see it in the pictures as it is leaking out all around the cover and is real thin. but you can see it in the fatty ABT pic.

[StirCrazy]

ribs are comming along.




but the Fatty and ABTs are done.



Steve

[hillbillyreefer]

Looks good what time should I be there for supper?

How hot were your ABT? I made a batch a couple weeks ago, no heat. The batch I made last week was so freaking hot I nearly cried. I put Sarachi on my corn flakes.

What kind of sausage did you use for the fatty? I've made a couple and found them to be bland. First one was just hamburger, second I used mild Italian, it was better but not up to par.

[StirCrazy]

Originally Posted by hillbillyreefer

Looks good what time should I be there for supper?

How hot were your ABT? I made a batch a couple weeks ago, no heat. The batch I made last week was so freaking hot I nearly cried. I put Sarachi on my corn flakes.

What kind of sausage did you use for the fatty? I've made a couple and found them to be bland. First one was just hamburger, second I used mild Italian, it was better but not up to par.

the fatty was mild itialian, I am going to make some kelbassa in the near future I might keep a bit of that unstuffed and grind it a little finer and try it with that.

the ABTs were a mix hot, but not to hot, med and mild. there is a wide range in heat with jalapanos, if you want them hotter leave some pith in them.

Steve

[StirCrazy]

Ok so the Fatty has rested and heres what it looks like


Ribs are done in the foil, brushed with sauce and heading back to the smoker to firm up.



Steve

[StirCrazy]

Ok, so ribs are done, we've eaten, and are stuff and I get left over ribs tomorrow





Steve

Better have lots left over showed my wife and she said we should all make a dinner raid. LOL All we had was deer stroganoff and Cesar salad home made dressing with lots of garlic. I'll bet it not as good as those ribs...LOL

Bill

[hillbillyreefer]

Originally Posted by StirCrazy

the fatty was mild itialian, I am going to make some kelbassa in the near future I might keep a bit of that unstuffed and grind it a little finer and try it with that.

the ABTs were a mix hot, but not to hot, med and mild. there is a wide range in heat with jalapanos, if you want them hotter leave some pith in them.

Steve

Thanks Steve. I put some home rolled Kielbasa in my ABT with the cheese, it was awesome. That is in the ones that were not too spicy.

Looks like a fine meal. Betcha the vegetarians on here are loving this thread!!

[StirCrazy]

Originally Posted by hillbillyreefer

Betcha the vegetarians on here are loving this thread!!

Im a meatetarian, its a personal choice

Steve

[Oscar]

I had been considering upgrading my grill to a Weber type unit until you guys started this thread. So now I am thinking a smoker might be a better direction. There have been a few positive reviews of the Brinkman units.

What about this unit?

http://www.canadiantire.ca/AST/brows...moker%252B.jsp