anyone here into smokin?

[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

[StirCrazy]

Originally Posted by 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

thats a good unit for starting out.. way more room than mine, and a lot better designed. the offsets are one of the most popular setups. mine was 38 bucks at costco over christmas so you get what you payfor, and I have had to do several mods to get it to work half deicent and I have a few more to do yet. I am building a verticle smoker, but I am going electric for that one.

Steve