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Old 06-25-2007, 12:53 PM   #11
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I discovered apple wood a few years ago and maintain that there is nothing better for slow bbqing. I have been buying applewood smoked bacon at Trader Joe's and the flavor is far superior to hickory. Pecan wood runs a very close second and I love the way chicken tastes on a slow charcoal grill with pecan chips added. Raves!!
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Old 06-25-2007, 05:21 PM   #12
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those look fantastic .. well done ..
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Old 06-26-2007, 12:57 AM   #13
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Hi Jeekinz
Those ribs look great, but I'm finding your total cooking time of six hours a bit excessive for baby backs.
I made these spareribs yesterday. They spent 4 hours in the smoker @225*, then were wrapped and place over indirect heat on my gas grill for 1 hour.
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Old 06-26-2007, 10:41 AM   #14
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I once saw a trick where you pick the rack half way up with a set of tongs, if the rack starts to split apart, it's done. I have also learned you can't use a clock when smoking. I've had country spares done in 4 hrs. and in 6 hrs.....go figure.

Your ribs look real tasty though.
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Old 06-26-2007, 08:58 PM   #15
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Quote:
Originally Posted by DramaQueen
I have been buying applewood smoked bacon at Trader Joe's and the flavor is far superior to hickory.
Oh, Drama! Try smoking storebought bacon over cherry wood! Incredible!

Lee


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Old 06-26-2007, 09:55 PM   #16
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QSis -

It's always a Drama when you make something you can't share with everyone looking at your results, and they look *tasty*.

Crash & Jeekinz are just teasing the rest of us. You are just adding to the drama ;-(\

Stop it already ;-)

Casper

P.S. I will soon be smoking with a cheap Brinkman model (know you likely know which one I speak of). But want to actually do the mods needed to make it a lot more friendly. I also have a dual remote probe setup so I won't have to open it often, and plan to use primarily lump, and a few select dry woods.

Once I actually engage, I will have to make you guys drool to ;-) Just need to convince the wife to fork over the digital camera ;-)

Well.... I will try. Just have to actually make the time for the mods.
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Old 06-27-2007, 05:10 PM   #17
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Men
Fire
Pork

yeah, it's beginning to be summertime
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Old 06-29-2007, 11:02 AM   #18
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Quote:
Originally Posted by mudbug
Men
Fire
Pork

yeah, it's beginning to be summertime
ROFL! I like that one!

Personally, for me anyway, it's:
Men
Fire
Meat

Heck, we're having the club's Invitational Tourney this week, and I've been working like a dog for the past two days. Yesterday, we smoked off two small whole pigs.
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Old 06-29-2007, 11:06 AM   #19
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Allen,

I've been trying like heck to find a replacement spit and forks for my roaster. I can't find one anywhere. The motor has a 3/4" recess and it needs to be at least 36" long before the handle.

This roaster can handle a whole suckling or a few turkeys, so it has to be pretty beefy. (no pun intended)
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