Recent content by 2Wheeler

First Attempt Smoking Cheese So I received a pair of smoke tubes for Christmas, smoked some cheese and vaccum sealed it. The cheese (cheddar) seemed to have sweated slightly before i took it off the smoker. Will it be okay?

We finally woke up and Tennorsee is going home with an L ribs turned out great too Like the score 34 - 20

So ive used minced garlic for years and really picked up using it in pork dishes from my mother. She used to insert whole cloves in her pork roast. I just figured that if it was good on the inside why not try it on the outside, never looked back. Typically appl last after ive used my other rubs...

3rd Saturday in October is special in Alabama and in Tennorsee since i sold my season tickets this year, i‘m enjoying it by breaking out my Recteq and doing ribs today to go with the brisket i finished yesterday. Roll Tide!

Being able to see this phenomena occur and watch as you cook through it is very interesting for me. How long each stall will be is dependent on so many conditions but if you follow the temperature guidelines it will be perfect every time.

I’d love to show y’all the end result but a picture of a pile of bones.

Easy Off Oven Cleaner, spray on, let set 20-30 minutes, rinse off , dry off and you are done.

225, but my wife likes them to fall off the bone and I live with her. I like to bite and pull. It’s also the only meat I use time for 3 hour without wrapping, 1 hour wrapped.

All my Kentucky folks are here now, so I think you’re late. 😜😎

So the past 2 briskets have been overnight and at midnight the cooking trends appear to end. I adjust the app several ways and found that by turning off the smoker and immediately restarting, the data will appear.

I ordered my 590 just before the pandemic and many cooks later it’s still been my preference. My ribs always come out as my wife likes them, butts are fabulous and even briskets have been spot on. The only bump in this has been the temp control in the summer and I figured this to be caused by...

So if I want a heavier smoke flavor I use my old offset to smoke it up and finish cooking on my 590. My son bought me some wood chunks for it so I can vary the flavor.

Use same recipe but substitute molasses and a shot of bourbon for a different flavor

Doing my first attempt but I saw put wings on cold grill and start grill at 400 degrees for about 40 minutes, so I’ll let you know in about a half hour. I just put Tony’s on mine.