Got a good deal on an offset smoker today. I've never done any kind of smoking, but have been wanting to try for some time now. I think its going to be something I really enjoy, as well as a great thing for youth group activities.

Anyway, I decided to try wings first. They turned out amazing. My wife just threw together a rub of onion powder, garlic, chili powder, paprika, seasoned salt, black pepper, and finished it with some wing sauce and bbq mixed together. I mopped that on after an hour.

We had friends over for dinner, so I'm glad they turned out well...

Looks awesome, yes you'll enjoy it.

Did some ribs tonight! Have a lot to learn, but they were still fantastic. Not the best I've ever had, but they were up there. Had problems with the temperatures because of some rain.

Looks great

Practice makes perfect jono! Looking good.

I have to keep mine under the veranda because the rain and wind will make it really hard to keep up with. Looking really good.

Nice. Love doing some wings. Are you actually smoking or just going indirect with briquettes? If so what you using for smoke? I'm trying to master the rib game. Those ribs look fine

Unfortunately I don't have anywhere to keep it under right now.




I was using lump charcoal with chunks of cherry wood on the wings. Hickory on the ribs.

Try doing a butt. If you keep the temps low and cook for long enough it's hard to screw up.

That chicken looks mighty fine!

What method did you use on the ribs? I typically go (3-2-1) 3 hr smoke 2 hr wrapped in aluminum foil 1 hour unwrapped adding sauce in last hr. Also when did you add the sauce on them? I would recommend only adding sauce on the last 30-45 mins of cooking time just to have the sauce firm up a little.

Remove the membrane, rub a thin layer of mustard on the ribs, put on a good rub, set in fridge over night and put on the smoker the next day at 3-2-1 and you'll have to most consistent best ribs you can eat.

I did exactly what you said, but I did 2-2-1. I read online that for baby backs do 2-2-1 instead of 3-2-1.

But as far as the membrane, sauce, mustard, rub and all that, did what you said above. It worked great!

You done good man.

you're right about the 2-2-1 for baby backs and on my traeger I'll turn up the heat just a tad once I wrap em... dadgum I'm gonna have to smoke me some ribs this weekend! This rib talk had got me craving em!

Hell, go for it. Let me know when they ready to eat.

I use applewood for everything. I also don't wrap or put sauce on anything while cooking. Mrs. Geno has a good pork rub I sprinkle on a little heavy after removing the membrane and then throw them on the smoker at 225. When they're cooked through I pull them off.

If anyone wants sauce, I put together a little of the aujue, lemon juice and KC masterpiece.

I used to love sauce on them but the rub we use is so good I don't bother for myself anymore.