Anyone else use a smoker? I've been using one for about 6-7 years, and I love it. I've gotten pretty good at ribs/chicken/pork shoulders/etc over the years. Still have trouble with brisket, though...can't maintain the right temp over sustained periods to get brisket just right.

As for ribs, no sauce for me. Dry rub and smoke, is all they need. Good ribs should stand on their own, without sauce.

I built one of those terra cotta pot smokers back in like may, Ive gotten pretty good at ribs and pork butt. Working on improving my turkey legs.

Ive found that dry ribs, dry out, and over time the out side of the meat almost becomes beef jerky. i also find that the meat is quite a bit smokier than with wet ribs.

In cleaning afterwards, ive found that smoke seems to disolve pretty easily in vinegar, as such, i find a mop with a good deal of vinegar soaks up alot of the smoke, and while the meat still has smokey flavor, most the smoke is in the sauce, so you can better control how smokey you like your ribs pending how much sauce you use with them.

Never used an actual smoker, does the wood you use matter? Not very knowledgeable about smokers hehe

Been wanting to make one

This post was edited by Meatstick on Sep 6 2013 11:28am

should use st louis style, much better cut

also need dat sauce

This thread makes me want ribs.
And sauce is a yay!

i have yet to try smoking but bbq is a favorite. beef ribs for 2 dollars a pound at my old job. cut fresh off the rib roast by yours truely

and the 2.09 chicken wings that fall apart... with everett and jones bbq sauce. life is good.

i dont use a 'smoker', but i smoke stuff on my grill. i made some wings last week, mmmm....

Completely forgot about my own thread.

Yes, different woods can impart different flavors into the meat. Personally I love cherry wood, although cherry is more expensive, and harder to find. My wife has a weird reaction to mesquite, so I don't use that, although I do like mesquite flavor. Apple is another really good wood, and is easier to find. Nothing wrong with hickory, though.

I use baby backs, because one, they fit on my smoker without having to cut into segments, and two, they're less fatty than St Louis or spare ribs (although I will do those, as well, since they're cheaper cuts). I also keep water in my chip pan (have to top it off periodically during a smoke), which helps cut down on the dryness.

thats a shame, mesquite is my favorite, i think. got some apple to use recently also, goes nicely with one of my wing recipes.

Not a fan of mesquite either, from what i understand its a softer wood witch means less aromatic vapor smoke and more carcigen tar smoke.

I ususally go with a mix of cherry and pecan.

This post was edited by Ylem122 on Sep 24 2013 10:55pm