high temp

TO foil or not?
In category Cooking
Written by wuster420

I know this has been talked about quite a bit on here but I was wondering about wrapping your ribs with foil. I saw someone call it �Texas crunch� but not sure why. DO you cook them for 3 hours and then wrap them in foil? Would you recommend using foil and what it does to the meat? Do you notice a difference?

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re:Trying out a new cooker
In category Barbecuing
Written by iwrotethebook

I am about to try out my new smoker yet again. The last time I cooked a brisker and it came out black when it was done but it tasted OK. The temperature keeps changing on me, I made ribs too and they were also OK but not spectacular. So now I have a pork butt and this is the final call , I guess, if I will keep it or not.

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re:Oh I love my ribs!
In category Pork
Written by mic

I have been cooking ribs for sometime now but I keep having a problem with them coming out too crunchy and black on the outside. They taste fine on the inside though. I am using a smoker with an offset firebox. For wood I am using hickory as well as some charcoal. They are cooking at about 235 with a nice rub. I would really appreciate any advice you can give me for getting my baby back ribs

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high temp sealer / caulking
In category Barbecuing
Written by muska

My first foray into the barbecue world was a cheap NB horizontal offset smoker earlier this year. While the equipment is definitely lacking, the scarcity of real que around here makes me appreciate anything that comes out of it.
I`ve done a lot of the mods I`ve read about, but I`m still having problems with leaking air through the edges of the doors. (Both the firebox and smoking chamber)

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