Hmmm, nothing like a slab of ribs!

loving_it · « **Reply #180 on:** 25 May 2015, 07:23 pm »

Thanks I will start there

hibuckhobby · « **Reply #181 on:** 25 May 2015, 10:06 pm »

The Bradley will give you a nice smoke flavor, but no smoke ring.
Make sure you don't close the top vent too far...it leads to a bitter taste.
There's a good bradley forum with lots of recipes.
Hibuck...

EdRo · « **Reply #182 on:** 26 May 2015, 12:58 am »

Hey guys! I have my eye on this smoker. I have a son in Georgia, and a smoker competitor suggested a Lang. What do you think of this smoker?
https://youtu.be/zq4zadZu3zg

Bob in St. Louis · « **Reply #183 on:** 26 May 2015, 01:42 pm »

Langs are high quality and very highly regarded with the fellas on the BBQ forum.
From what I understand, you can't go wrong with a Lang.

bladesmith · « **Reply #184 on:** 26 May 2015, 01:55 pm »

It's been great here, finished smoking a brisket and five slabs of ribs. The weather has even been very nice, a few small showers, but over all perfect.

bladesmith · « **Reply #185 on:** 26 May 2015, 02:51 pm »

And what's better yet, my family and friends have the rest of the week off to enjoy it.

marvda1 · « **Reply #186 on:** 26 May 2015, 02:58 pm »

edro, where are you located?

EdRo · « **Reply #187 on:** 26 May 2015, 06:14 pm »

I live in beautiful Rochester Hills, Michigan.

EdRo · « **Reply #188 on:** 26 May 2015, 06:39 pm »

The guy in the you tube vid that I supplied lives in Troy. Thats about 10 minutes from my place. I need to look him up!!!

marvda1 · « **Reply #189 on:** 26 May 2015, 07:12 pm »

if you want a reverse flow smoker take a look at these.
http://www.johnsonsmokers.com/

EdRo · « **Reply #190 on:** 26 May 2015, 10:16 pm »

Very nice!!! Thanks!!! Now I just need some good quality brisket n ribs!!!

Bob in St. Louis · « **Reply #191 on:** 26 May 2015, 10:26 pm »

Quote from: EdRo on 26 May 2015, 10:16 pm

Very nice!!! Thanks!!! Now I just need some good quality brisket n ribs!!!

Good food is like fast cars and high quality audio....."How much money you got"

----> Snake River Farms. Enjoy.

EdRo · « **Reply #192 on:** 5 Jun 2015, 10:27 pm »

Hey guys...it's my B-day the 6th, sand the wife picked me up a Weber 18" Smokey Mountain smoker!!! She apologized about not getting me a Lang, but this was a bit more affordable. Anyway, anyone have any experience with this one?

pehare · « **Reply #193 on:** 5 Jun 2015, 11:07 pm »

great thread....i'm just an amateur geezer griller ie smokey joe for the last 30 yrs or so...bride bought me a jumbo smokey joe for xmas this year which I really like so I can butterfly a whole chicken & it fits

not real experienced w/ribs but would like input on the best dry rub for chicken & ribs...I usually just buy something at the store & rub 24 hrs prior......i'd love something really good for chicken, pork tenderloin, chops etc.

thanks cheers & happy listening!

Bob2 · « **Reply #194 on:** 5 Jun 2015, 11:20 pm »

Here is a rub I use:
Rib Rub:
•   3 tablespoons light brown sugar
•   2 tablespoons cayenne powder
•   2 tablespoons garlic powder
•   2 tablespoons onion powder
•   2 tablespoons white pepper
•   2 tablespoons kosher salt
•   1 tablespoon dry mustard, such as Coleman's
•   1 tablespoon course black pepper
•   5 teaspoons seafood seasoning, such as Old Bay
•   1 teaspoon ginger powder

Bob in St. Louis · « **Reply #195 on:** 6 Jun 2015, 01:56 am »

Ed - I have a WSM. It's great and all, but when you master it, you'll be lookign for more.
When that time comes, buy the Lang and don't ask questions.
"Done".

Rubs?
Check Big Poppa Smokers, as they have a nice selection of rubs.
If you're scared, just buy the "Simply Marvelous": https://www.bigpoppasmokers.com/simply-marvelous-rubs

Their website used to be really cool, but then they got famous and redesigned the site.
Not it just "blows goats". The products are still "A+", but they're harder to find.

Right now, I've got about ten "shakers" in my pantry of their products.
Bob

EdRo · « **Reply #196 on:** 6 Jun 2015, 12:39 pm »

Thanks Bob for the advice! I think this WSM is a step in the right direction for this hobby. It's not a Lang, but I haven't proved myself worthy of such a smoker yet. Maybe when I hit the big double nickels! Thanks for the rub lead. Of course they have 5 different varieties of the one you mentioned. Which specific 2 are your favorites?

Bob in St. Louis · « **Reply #197 on:** 6 Jun 2015, 07:53 pm »

Hey Ed,
Here's what I have in my arsenal at the moment.
I like them all and will probably go back to most of them.
The "Money" rub is a bit too salty for me, the chunks of salt are twice the size of sea salt or kosher salt grains, so that's probably the only one I wouldn't buy again.
The "Slap Yo Daddy" had bits of herbs in them, which is quite rare in BBQ rubs. The guys that created it are Asian Doctors from California that decided to take to the BBQ competition and television show circuit. But most of these have their roots in competition cooking to be quite honest.
The only one of these I've seen in the store is the Blues Hog.

Bob in St. Louis · « **Reply #198 on:** 6 Jun 2015, 07:55 pm »

Oh....forgot to mention...some of these can't be purchased in "shakers", so I'll save the old shakers when they're empty.
They sell them in 1# bags, 3# bags, etc..etc.. and I'll cut the label off the bag and tape it to the shaker.

ctviggen · « **Reply #199 on:** 6 Jun 2015, 08:21 pm »

Bob, are any of those light on the sugar/brown sugar?