Anyone else follow the mad scientist bbq on YouTube? I basically follow whatever he says and am happy every time. I’ve used his recipes for butts, ribs, brisket and chicken thighs.

I always feel like my basic smoker doesn't smoke enough and part of it is the temp in the summer is so hot, I feel like the heating element doesn't kick on all that much. I just have a basic Masterbuilt electric smoker. Has the smoke chip entry on the side that you slide in and out to add more. Is there an easy way to produce more smoke with this system?

I bought a cold smoke attachment for mine. It definitely produces more smoke.

Plus you can cold smoke.

Smoke tube or maze. I use a tube in my rectec for more smoke.

So this wireless thermometer worked out pretty well.

I was calibrating it alongside a Thermapen and they were pretty spot on with each other.

The time remaining tech is pretty handy when trying to time starting your sides. Pretty pleased with it thus far.

Also, if you're not smoking your scalloped potatoes, no one can help you.

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**** spare ribs. I’m not a food snob by any means but they can’t even come close to baby backs.

I’m done with them!

I'm out of town this weekend so no smoking for me. I did go to Jack Stack though so that kind of counts. Doesn't it? Had a Smokin' Russ and also me and the wife split some bbq'd shrimp and some spareribs. It was good but I think my Q is better. When I do a cook it's a small batch instead of 100 cuts of meat though so there's just more control. Jack Stack is always good though. Really consistent.

I like both but I prefer spareribs. So did you undercook or overcook your spareribs?

I did 3-2-1 at 225 and they just didn't seem tender enough so I think undercooked? But every time I do spare ribs they are much tougher than baby backs IMO.

This place has been open a little over a year and it's right by the house. I am considering trying it for father's day. I have so little hope for BBQ here though that I am not sure it's worth risking yet again.

https://www.ericsfamilybbq.com/

Looks promising in the pictures. Says they’re Texas style so probably nail the beef and **** the pork up. Sides looked legit too.

Order the Brisket sandwich for 15 bucks and if its good take the family.

Time to move all cooking outside. Heat wave approaching.

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Pork belly burnt ends. Got some scalloped potatoes on deck thanks to KCU posting his last time around.

Got some Killer Hogs AP and Meat Church Holy Gospel on there over pecan and cherry.


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same for me.....at 225, I usually keep them in for more like 8 hours.....at 6, the meat starts pulling back from the bone, but definitely not tender enough.....

Also, I don't wrap mine.....I use an egg, and in FL there seem to be plenty of moisture inside of it to where wrapping doesn't really do anything (other than make a mess)