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Found 2 results

  1. CeramicChef
    Howdy KKers! I love the whole concept of discussing what woods we use for smoking our cooks. To that end, below are a couple of links that detail various woods, their flavor profiles, appropriate use for various cooks, etc. Dee Jay's Smoke Pit Virtual Weber Bullet Amazing Ribs has a pretty good discussion of the Zen of Smoke. I hope this helps one and all!
  2. Parrothead72
    Hi. Just got my rib rack for my KK and thought that I would smoke some pork ribs. Got boneless ones today. Seemed easier with all the football on. Any suggestions for wood choice? I have ECC as my fuel and was going to maybe do Oak or Mesquite. Have Dennis's coffee wood, too. Thinking about 175* - 180* internal temp to get 'm done. Was going to use a pork rub we created and maybe some A-1 instead of mustard for the application of the rub. Open to any and all thoughts. Thanks kindly.
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