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Well we smoked a few slabs of ribs today and fed the girls of the UNA Basketball team. They loved them and chowed down big time on them.

Ribs going the cooker
Ribs ready to take off and serve:
Basic research is what I am doing when I don't know what I'm doing. (Wernher von Braun (1912-1977))
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quote:
Originally posted by NashBama:
Those smokers are pretty expensive, but worth the money if you bbq commercially or feed a lot of people often. You can get a Char-Griller at Lowes for about $150 with a side fire box. Cooks well and has plenty of cooking space for several racks of ribs.


You get what you pay for in smokers. The cheap units have a hard time maintaining heat due to the thin metal and the fireboxes are not insulated so they consume lots of fuel keeping the cooking temps up. Probably alright to cook ribs but to cook a boston butt or shoulder, count on lots of charcoal and hickory chunks.
quote:
Originally posted by moodymama8:
Did you use a dry rub and then put on sauce or what? I'm hungry!!!

Ribs were slathered in CYM (Cheap Yellow Mustard) and a dry rub applied. My ribs are true smoked ribs and sauce is optional to be added by the person consuming them. It's like steak, some folks like sauce on meat and some don't. I was always told; Beware of barbecue meats served with sauce, because they're trying to hid something. Lots of bad barbeque has been covered up with a good sauce.
quote:
You get what you pay for in smokers. The cheap units have a hard time maintaining heat due to the thin metal and the fireboxes are not insulated so they consume lots of fuel keeping the cooking temps up. Probably alright to cook ribs but to cook a boston butt or shoulder, count on lots of charcoal and hickory chunks.


I agree, but my Char-Griller so far has been a steal. One chimney of Kingsford charcoal in the side fire box will keep the heat in the chamber right around 250 for a couple of hours. I'll add a few more briskets once the temp starts dropping to get it back up, but it's easy to maintain. For beginners or back yard cookers, I think it's the way to go.

My first smoker was a cheap one from Wal-Mart. One chimney in the side fire box would stay around 125-175 depending on the breeze. Like you said, cheap metal and consumes lots of fuel. It's not worth the money going cheap on a smoker, you'll spend more in the long run trying to keep it going.

My grill - http://www.chargriller.com/openimage.php?img=/upload/33...rge/236.jpg&loaded=1

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