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seems I reconize a lot of names here from another forum of almost the same name. recieved an invite a while back (thank you) and thought I would join. I am still learning the art of SM but, I think I have the ribs down pat now that I know you boil them 1st (thank you Bubba)..I have not used a grill in a while as I have bought a new home and trying to get her put toghther the way I want is taking mucho smokin time up.
I have several grills/smokers all the grills can be used to smoke.
charbroil (hooters) very modified Charcoal
BAH 4 gal fryer propane
jen air s/s propane (biggin)
smokintex Model 1400 (lectric)with all the extras cold smoker plate ect.
BBQ grill ware charcoal (large)
very old and well seasoned charcoal "Portable kitchens" grill
and a landmann very modified wood/charcoal smoker.
also have what they call around here 3 discos.like a wok made out border plow blades they work sweet. and the big kahona stand/ burner for them.
also a very old s/s pro turkey frier
and now I have a Lang 60 deluxe with warmer..how cool is that?
I love firearms, hunting, competative shooting, long range shooting, 4 wheeling, reloading, messin with my cookers, making perfect martinis, growing and experimenting with peppers of all sorts. And coyote calling which is almost an obsession with me. to name a few.
I am located in new mexico, Las Cruces, very dry, windy, lot of hot spicy food.
looking forward to learning more about the art of smoking meat and other things. Hope that I might be able to help also.
I have several grills/smokers all the grills can be used to smoke.
charbroil (hooters) very modified Charcoal
BAH 4 gal fryer propane
jen air s/s propane (biggin)
smokintex Model 1400 (lectric)with all the extras cold smoker plate ect.
BBQ grill ware charcoal (large)
very old and well seasoned charcoal "Portable kitchens" grill
and a landmann very modified wood/charcoal smoker.
also have what they call around here 3 discos.like a wok made out border plow blades they work sweet. and the big kahona stand/ burner for them.
also a very old s/s pro turkey frier
and now I have a Lang 60 deluxe with warmer..how cool is that?
I love firearms, hunting, competative shooting, long range shooting, 4 wheeling, reloading, messin with my cookers, making perfect martinis, growing and experimenting with peppers of all sorts. And coyote calling which is almost an obsession with me. to name a few.
I am located in new mexico, Las Cruces, very dry, windy, lot of hot spicy food.
looking forward to learning more about the art of smoking meat and other things. Hope that I might be able to help also.
nice to have you and i think the bubba boiling ribs crack will get a lot of attention
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