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Old 07-29-2010, 04:06 PM   #11
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Originally Posted by PrincessFiona60 View Post
I've cooked with Liquid Smoke in the past, it is a good alternative. Bout, I've been toying with smoking myself...so I will be giving it a shot. One of my friends has offered me their patio space if I share
PF, what kind of a grill do you have? How big is it?
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Old 07-29-2010, 04:10 PM   #12
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PF, what kind of a grill do you have? How big is it?
I have a round Weber charcoal grill, it's about 1 1/2 feet across, fits in our outside stairwell. Friend has a 4 ft Char-Broil and a patio that seats 20 people. He's thinking about getting a smoker, we do big cooking together all the time.
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Old 07-29-2010, 04:21 PM   #13
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I have a round Weber charcoal grill, it's about 1 1/2 feet across, fits in our outside stairwell. Friend has a 4 ft Char-Broil and a patio that seats 20 people. He's thinking about getting a smoker, we do big cooking together all the time.
PF go to this link Smoking Pork Spare Ribs question... for directions on how to smoke on your Weber.
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Old 07-29-2010, 07:52 PM   #14
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PF go to this link Smoking Pork Spare Ribs question... for directions on how to smoke on your Weber.
Thanks Andy, perfect. I could do this!
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Old 07-29-2010, 08:39 PM   #15
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I just got a Weber kettle for Father's Day and I'm planning on trying it this summer.
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Old 07-29-2010, 08:55 PM   #16
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I just got a Weber kettle for Father's Day and I'm planning on trying it this summer.

Good Luck!

I do most of my cooking at night, when it's cooler. Think I'll drive my neighbors crazy? They can smell when I'm in the kitchen, what will they do when I'm outside?
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Old 07-30-2010, 07:43 PM   #17
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Exactly. If you already own a kettle you really don't need a dedicated smoker unless you're a hard core smoker. The kettle is perfectly capable of handling long burn times.
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Old 10-16-2010, 05:00 AM   #18
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Looks Like A Good One

Looks like a winner, I used to soak ribs in beer and some other "secret ingredients" then slow cook on about 225 degrees for 6 or so hours, slap those on the grill and melt in your mouth. This recipe u have also looks like would be real hit
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Old 10-16-2010, 07:56 AM   #19
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YUM !!!!! Thats all I can say is YUM and please pass the ribs over
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Old 10-16-2010, 08:20 AM   #20
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looks great, .40.

i have 2 racks in the freezer waiting to be smoked. i think i'll try your method of oil, rub, then 5 hours on low, an hour or so on high.

i will report results when done. thanks for the tips.
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