What’s on the smoker today?

Interesting. If you have time, take some pics and start a thread and let us know how it turns out.

How do I post pics from my phone?

Also, homemade rub and hickory. Thought about throwing some oak on there but stayed away from that Texas flavor in favor of true Deep South BBQ.

6lb pork loin , beef country style ribs, deer sausage, and smoked beans

Yep I’ve done it with ribs several times adds a really nice mild nuttiness to the meat

Do you soak the shells in water 1st?

13lbs. Went on around 6

Meat sweats incoming

Final product on the St. Louis spare ribs



And one for the "electric smokers can't create smoke rings" crowd (yes, a pellet smoker is electric...I did plug it in after all)

quote:

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Ribs look good

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Thanks. I will say that I've noticed when I'm doing a big hunk of meat and therefore using a large piece of foil that it sometimes does affect the ambient smoker temp. I think maybe because it's not porous so it directs the heat out to the edges and up the stack. But the thought of having to clean out that smoker after a 12 hour smoke with a pork butt and no foil is enough to make me deal with the temp issues