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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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29-07-2007, 01:00 AM
posted to alt.food.barbecue
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Out of the mothballs...
Howdy All,
Lurking here has given my taste buds the desire for some home made BBQ. Going to break out the old smoker from the mothballs and do up some babybacks and spare ribs. Lurking here has also sharpened my skill, I think... We'll see tomorrow...  Joseph 
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29-07-2007, 04:11 AM
posted to alt.food.barbecue
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Out of the mothballs...
"Joseph" wrote in message
... Howdy All, Lurking here has given my taste buds the desire for some home made BBQ. Going to break out the old smoker from the mothballs and do up some babybacks and spare ribs. Lurking here has also sharpened my skill, I think... We'll see tomorrow... Joseph If it were me, I think I'd let that fire burn for a day or two @ about 400 to 500, just to burn off any of the moth ball smell. Then re-season it. BOB
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29-07-2007, 06:55 PM
posted to alt.food.barbecue
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Out of the mothballs...
" BOB" wrote in message ... "Joseph" wrote in message ... Howdy All, Lurking here has given my taste buds the desire for some home made BBQ. Going to break out the old smoker from the mothballs and do up some babybacks and spare ribs. Lurking here has also sharpened my skill, I think... We'll see tomorrow... Joseph If it were me, I think I'd let that fire burn for a day or two @ about 400 to 500, just to burn off any of the moth ball smell. Then re-season it. BOB Thanks, didn't think of that. I got called into work today, so it'll give me time to do that before I put some good flesh on it. Joseph
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