She Wolf Loc: Currently Georgia

I hope you enjoy those ribs. I inherited my Grandparents house which came with a smoke house. I don't eat meat due to an illness. My daughter and grand kids do eat meat and love smoked ham and ribs. My daughter has become an expert at using that smoke house.

Searching Loc: Rural Southwest VA

A hop, skip, and a jump for me.....depending on when you choose to do it, maybe a few others I know....might raise their hands and wave vigorously!!

AuntiE Loc: 45th Least Free State

It is at least three to four hours for you.

no propaganda please Loc: moon orbiting the third rock from the sun

Searching Loc: Rural Southwest VA

Anything less than five is a hop, skip, and a jump. The Shenandoah Parkway itself is about 1-3/4 hours. My oldest son's mother-in-law lives about an hour past the entrance, perhaps a little less, depending on whether you wish to take you life in your hands on some of those "S" curves!! :mrgreen: Remember, a mere trip to the grocery store, should I choose to go, is about 40 minutes.

ghostgotcha Loc: The Florida swamps

Well; I must say my tummy is full.
I chowed down on ribs, chicken and a pork shoulder roast.
I am very pleased with all of it but the roast. Way too much suet.

One thing I like and something new to me is the water pan in the bottom of the smoke chamber, located right above where the heat from the firebox enters the smoke chamber, it vaporizes and adds moisture into the food.

Sure made for some nice chicken and ribs which just slide off the bone.

I could not find all the ingredients to make my less than famous rub, so I bought a small bottle of "Famous Daves" for the ribs. It was very good.

There is one negative compared to the last smoker i had up here. It uses four times the amount of fuel to bring the temperature up to and keep it where I want it to be (200 deg) for eight hours. I went through 20 lbs of charcoal (that is the really big bag ) and two hickory logs.

Whew.....gotta do something about that for sure....

Searching Loc: Rural Southwest VA

Indeed, especially if we all show up next spring/early summer, plates in hand!! :mrgreen:

no propaganda please Loc: moon orbiting the third rock from the sun

guess we will have to bring our smoker too, although it looks smaller than yours. Last time we used it it fit four pork butts, so it isn't tiny, but yours looks as if it would hold a lot more.

jetson

Nobody outside NC knows how to make delicious BBQ. And many here don't. I've travel many of the southern states, all the way to Texas. The east coast of NC is the winner. I worked part time at a BBQ Grill store when I was young. We cooked just fresh hams on a griller that would hold 12 at a time. The hams would lay on rods. When they were done the skin was just like a shell. You could rip it off in one piece. We did not use it in the BBQ. The hams were so tender you could pull the meat right off the bones. We chopped it up, with meat cleavers. Season it with a little vinegar and some NC secret spices(Can tell you, but then I would have to k**l you), so I won't. We uses lean beef short ribs to make our beef BBQ. I used fresh pork picnics for my BBQ, because most hams are smoked around here and hard to find except at certain holidays. Picnics are just fresh shoulders, but fatter. I turned them over and take all the back fat off before I cooked them. Place them in a roast pan, with about 2 inches of water. Turn on Bake for about 4 to 5 hours. Turn over about half way cooking time. Keep checking with BBQ fork. When cooked all the way through, you can turn the fork easily in the meat. Eat your heart out Justin Wilson. La. Cajun can't touch this. Makes a great sandwich with Miracle whip or with NC slaw. If you ever come to Greenville or Rocky Mount NC on the east coast try this stuff, at Parkers BBQ. Had some last week. Bye.

Searching Loc: Rural Southwest VA

Ever been to Ocean Isle, NC or Murrell's Inlet (some of my family used to have restaurants there)? Ohhhhh, to die for....my first memory of BBQ, Ocean Isle, hungry, hungry, hungry, much beach time, must have been maybe 9 (yes a long time ago, I must confess) but my mouth waters....and t***h to tell, when I used to ski, t***slated to much the same, it did.

jetson

no, I live on the coast of the mainland o the Pamlico sound side across from the outer banks

ghostgotcha Loc: The Florida swamps

BBQ (not grilled meat) is a personal thing, depending upon the part of the country you come from.

In the beginning, smoking pork arrived on the East coast of South Carolina from the Caribbean islands and it quickly moved north to the east coast of North Carolina.

Both of these two locations are unique in that they use vinegar as their base ingredient. The reason for this is; back then folks thought the tomato was poisonous. In order to make the stringent taste more palatable they started covering it up with coleslaw.

Today. Just about any state in the South, and Midwest have their favorite BBQ. Here are some unique facts.

In Georgia they want a pickle on their BBQ.
In Texas you better like Beef.
In the midwest many rely on a rub with no sauce.
It used to be if you drove up through Homestead from the Keys you would find many a black man with his smoker along U.S. 1... Good food now, I tell you.
In South Fla (my home) you only get it sliced and it will have either a tomato or brown sugar base sauce on the table for you.

Realize this: If you order a BBQ sandwich and they send it out chopped and covered with their kitchen sauce, then you had better worry about what that meat is you are eating.

That said, anyway you cook it, anyway you eat it. It sure is the salt of the earth, and I have my Hickory wood soaking in water tonight, because tomorrow I will make my second run on the new smoker.... I have been thinking about how to make it better with each experience.

Here's to you fellow smokers.... (and a quick note to our Yankee friends. ) If you cook it on a grill, right above the fire -- it just ain't BBQ)

alex Loc: michigan now imperial beach californa

any meat cooked on a BBQ grill is just burnt meat

AuntiE Loc: 45th Least Free State

Place a London Broil in a ziplock bag with Burgundy Wine, two whole garlic cloves and red wine vinegar. Put in the refrigerator for two-three days. On days two or three start your grill, once the coals are half finished spread to the side, place London Broil on grill. If you grill indirectly, it does not burn.

alex Loc: michigan now imperial beach californa

ain't worth the effort just smear some BBQ sauce on some ribs and stick them in the oven besides if we BBQ my wife makes me do it and I h**e to cook if it's in the oven she will do it