I won't smoke that again!

I have smoked/bake squash. However I cook at about 275-300.

Agree that with heavy smoke squash would not be good

John

Baked Potatoes.

The CS is too humid and they come out gray, not fluffy white.

Don't smoke bread or cake or pies either

quote:

Don't smoke bread or cake or pies either

Are you talkin' from experience there Smokin???

SmokinMAINEiac

Tried Kale once. Nasty. Did not use much wood and still over smoked. The bitterness of the Kale did not mellow at all. So it was a dried combo of two bitter tastes. Tried smoked/baked apples once -- turned out real nasty as well.

quote:

Originally posted by SmokinMAINEiac:
Are you talkin' from experience there Smokin???

SmokinMAINEiac

Nope, just from stories of those who have.

Well my son-in-law is an avid hunter so I have access to some wild game. He had deer sausage left over from last year so I got the bright idea to remove it from the casing and make jerky out of it. I figured since it had pork mixed with the deer it should come out pretty good. WRONG!!! This was some nasty stuff. Definitely won't do that again.

Any type of beef rib, unless somebody explains to me the difference between: beef spare rib, short rib, middle rib, beef back rib, and boneless beef rib. The two times I have put cow bones in the smoker I produced tough, greasy smoked beef. Come on, Kansas City, I know someone knows how to make this work!

quote:

Originally posted by twofer:
Any type of beef rib, unless somebody explains to me the difference between: beef spare rib, short rib, middle rib, beef back rib, and boneless beef rib. The two times I have put cow bones in the smoker I produced tough, greasy smoked beef. Come on, Kansas City, I know someone knows how to make this work!

I have a couple of racks of some kind of beef rib or other I picked up at Wally World on a whim. Perhaps I will regret it. Oh well. Live and learn.

Getting a good quality beef rib is important. If you do that and follow RibDog's technique, you'll enjoy them.

quote:

Originally posted by Pags:
Getting a good quality beef rib is important. If you do that and follow RibDog's technique, you'll enjoy them.

Roger that! Beef back ribs are good, just not very meaty

Can some one direct me to the recipe Rib Dog uses on the beef short ribs? Many thanks

Click on the RibDog's technique link on Chef-Boy Arnie posting. Right above your last posting. It works. If this does not work PM me and I can send you the linki.

RibDogs cooking class

Smoked potatoes.....they looked good, but definitely wont do that again. Best rib and worst spuds all in one picture!!