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Hi to all. It's been a long time since I've been to the bbq forum. Hope you guys are having a nice holiday.
Here is what I hope you guys can help me with. I'm used to cooking on Jedmaster and never cooked on an offset. I'm cooking on a Lyfe Tyme smoked out if Uvalde, TX. See pic with link below. I'm smoking bone in beef short ribs, sausages and baby back ribs. Have most woods.
How should I prepare the fire?
How much charcoal and burn for how long before adding wood?
Place meats on grates? Which ones closer to firebox?
Best way to set vents on firebox?
Use to moisture in Jedmaster. How do I get moisture so I don't dry out meats?
Recipes would be great for ribs and raw sausage.
I know that's a lot of questions. So any you can answer is very much. Happy New Year!! You
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