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Old 04-12-2015, 12:43 AM   #51
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Hey Turbs,
I found you a smoker for a lot of ribs that could be in Nashville this summer. It's Willie Nelson's old tour bus and the rear room is well seasoned for smoking.
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Old 04-12-2015, 07:25 AM   #52
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The feature that sold me on the Green Mountain grills is that they are wifi capable. I put the app on my android tablet (ios version available too) and I can monitor the status and make adjustments remotely. The app gives you an audio alert if temperature deviates from your preset settings, if the pellet hopper gets low, if the auger malfunctions and when the food reaches temperature. I monitored it and made temperature changes while we were playing cards with our guests.

Now that's just crazy! Technology is great but it's just making us lazier. Sounds pretty cool though.
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Old 04-12-2015, 08:07 PM   #53
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Turbs, Your ribs look wonderful. Meat and smoke are just made for each other. Pellet smokers give you a lot of control. Your rig for smoked ribs sounds great. Are you able to smoke year round?


Last fall I picked up a Pit Barrel Cooker that should work great for camping. The Pit Barrel Cooker is light, easy to move and forgiving. I can't wait for our first trip to try it.
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Old 04-12-2015, 08:11 PM   #54
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Originally Posted by 1beachbum View Post
Turbs, Your ribs look wonderful. Meat and smoke are just made for each other. Pellet smokers give you a lot of control. Your rig for smoked ribs sounds great. Are you able to smoke year round?


Last fall I picked up a Pit Barrel Cooker that should work great for camping. The Pit Barrel Cooker is light, easy to move and forgiving. I can't wait for our first trip to try it.
I did smoke a few times this winter, above freezing and no breeze helps!

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Old 04-12-2015, 08:30 PM   #55
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I'm a huge fan of smoking food. No pellet smoker for me though (I've already got a gas and electric). For me baby backs are at 225 for two hours while smoking. Remove and wrap in foil with a little cranberry juice in the foil.). Place back in for another 2 hours, no smoke required, than remove foil and smoke again for another hour. I agree on the rub first and no sauce but also make sure to pull the membrane off as well (really helps with the tenderness). When your up for it try one of these beautiful little heart attacks. Its called a bacon explosion, of course I coupled it with bacon wrapped fatties.
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Old 04-12-2015, 08:38 PM   #56
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Jims! Youroo!!
Are you there now? How did you like the ribs? Service still horrible?
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Old 04-12-2015, 08:46 PM   #57
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Almost threw some ribs in the smoker today, but ran out of time. I've never done baby-backs. Do you prefer them to spare ribs? Also never tried doing a brisket. I'm just a bit afraid of ruining such an expensive cut of meat. Boston Butts are my specialty. LOOOOOOOVE me some pulled pork!
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Old 04-12-2015, 09:59 PM   #58
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I guess I'm old school. Have an old Oklahoma Joe side box smoker and a charcoal Weber. Handles briskets,pork,st louis spare ribs fish, shrimp, turkeys, roasts and they all turn out great. Being retired I have plenty of time to watch meat smoke.
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Old 04-13-2015, 07:38 AM   #59
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Originally Posted by LANShark42 View Post
Almost threw some ribs in the smoker today, but ran out of time. I've never done baby-backs. Do you prefer them to spare ribs? Also never tried doing a brisket. I'm just a bit afraid of ruining such an expensive cut of meat. Boston Butts are my specialty. LOOOOOOOVE me some pulled pork!
Prefer baby backs over spare rib all day.
Affraid of the brisket myself, but I'm going to dive right in.
I'm a rookie @ best when it comes to smoking but I'll most likely dive right in!
No other way to learn! "Trial by fire"

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Old 04-13-2015, 10:18 AM   #60
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Brisket is somewhat easy, remember low and slow. Start with fat side up. Rub/no rub your taste.
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