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Thread: bitter nasty meat, please help!!!

  1. #11

    Default

    I see all these references to oz's of wood. Do ya'll really weigh how much wood you are using? And if so, what are you weighing it with?

  2. #12
    Join Date
    Aug 2009
    Location
    Arkansas
    Posts
    103

    Default

    After a while you'll be able to eyeball what 2oz (or whatever weight). But, "yes," when I first got my ST I used a digital postal scale to weigh wood.
    Wheelz -- Life, Liberty & the pursuit of good Q!

  3. #13
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    I agree with all the above...they know what thay are talking about. However, I like alot of smoke in my meat and use only about 4 ozs.

    BillyBob

  4. #14
    Join Date
    Aug 2010
    Location
    Boca Raton Florida
    Posts
    5

    Default Nasty ribs

    Hi Billy Bob
    I have tried a great recipe after going to a Cuban party here In Florida.
    I marinate overnight in bitter orange juice...Near BBQ sauce isle. I add kosher salt 1/4 cup, same of minced garlic? Overnight, then rub with light brown sugar, touch of cumin, coriander, thyme, cayenne, Ginger salt and pepper. I use 3 oz. Of hickory chips and smoke for 4.5 hours at 225. Remember I live in Fl. And times mY vary- let me know how they come out for u

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