Quackrstackr
Well-known member
=P~
wasilvers said:You guys got me cooking tonight. I'm in charge of food for the office this Saturday - just started the smoker up for 5 racks of baby backs. Gonna add a rotissary chicken (in case someone doesn't like ribs) some coleslaw, potatoe salad, and buttered rolls. MMMmmmm MMMmmmm - can't wait to taste them!
BTW - it's only 25 degrees outside right now and about a foot of snow outside. Should be different.
Will
Quackrstackr said:If they are wrapped in foil the entire time anyway, why not just cook them in the oven?
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Grilling flavor isn't the smoked flavor...FishingCop said:Quackrstackr said:If they are wrapped in foil the entire time anyway, why not just cook them in the oven?
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I have tried that several times, they just don't seem to cook in the oven the same as on the grill - plus, the last 20 minutes of basting gives it the 'grill' flavoring
redbug said:Grilling flavor isn't the smoked flavor...FishingCop said:Quackrstackr said:If they are wrapped in foil the entire time anyway, why not just cook them in the oven?
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I have tried that several times, they just don't seem to cook in the oven the same as on the grill - plus, the last 20 minutes of basting gives it the 'grill' flavoring
When we do our ribs we start them in the smoker with a heavy smoke for about 2 hours then we wrap them in foil and cook them for 5 hours at 220.
they do fall off the bone and are very tender... i think we will have them this weekend along with another smoked turkey breast.
I also smoke a whole chicken every week all summer long
Jim said:So, fast forward 8 months and Still no smoker. The issue is I cant decide what I want. Do I want an offset....Tending to the fire evey hour or so. Do I want a Ceramic....I'm not feeling it. Then I came across one of these:
This is a Weber smokey mountain cooker 22 inch.
The Time has come, I can not wait any longer. Anyone have any thoughts on this?
The 10 year anniversary is coming up and a smoker is what I asked for.
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