Group Info
David Snow
Founder

This is a group where we can share our passion for smoking, bbq, etc., tips, tricks, pictures.

 

David Snow
Ribs finished and ready to eat!
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David Snow
This time I used a little different seasoning. Salt, garlic powder, onion powder, thyme, with dark brown sugar. Last 30 mins with BBQ sauce. Turned out pretty good. A LOT of grease from the fat, even after trimming off as much as I could. This was a regular rack of ribs. Not Baby Back or St. Louis S... View More
January 16, 2022
David Snow
One hour down, 5 more to go. Now wrapped for their nice slow cook.
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David Snow
Into the smoker they go for one hour of smoke.
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David Snow
Sorry it took so long to start back up. Doing a slab of ribs for my pre-birthday weekend party. Next weekend is my birthday. I will either do a chuck roast for pulled bbq beef or a prime rib. I may ju... View More
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Don Simmons
Smoking the traditional Christmas ham straight Hickory low and slow 12 hours on these bad boys
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David Snow
Very nice!
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December 23, 2021
David Snow
6 hours later, fall-off-the-bone tender. Should have trimmed more fat off them, but otherwise pretty good. Always room for improvement. :)
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Jeff Dobbin
Looks great.
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February 28, 2021
Carol Stephens
That is so mean. Where's mine? lol
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February 28, 2021
David Snow
Thank you, Jeff. Carol, the rest are in the fridge waitin' on you! They will make your lips applaud!
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February 28, 2021
Dave
Looks fantastic
October 10, 2021
David Snow
shared a few photos
Smoker going, temp probe in meat, app connected on phone for temperature. Rock and roll.
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Dave
Nice set up
October 10, 2021
Dave
Fish and chips for dinner! What’s on your plate??
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David Snow
shared a few photos
Finished roast, pulled. A little salty and a little heavy on the smoke. First time doing a roast. Total of 9 hours on the smoker, smoker temps between 225 to 240, with a finished internal temp of 208 ... View More
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David Snow
shared a few photos
2.5 lb chuck roast ready for the smoker. Salt, pepper, thyme, garlic and onion powder, paprika. Should have added brown sugar to it. Next time.
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