Smoking Spare Ribs on a Master Forge Propane Smoker

[stgibson2810]

A little Stevie Ray Vaughan with some BBQ? I like your style my friend.

[MrSteelerfan58]

Thanks for a great video. Smoking ribs for super bowl Sunday and this is a fantastic help.

[andywasserman]

Lowe's used to carry these about 14 months ago, and I was able to go in and pick one up. Not sure if they still keep them in stock. I'll check and let you know.

[RageAgainstRustyCage]

@andywasserman I saw one there yesterday, but wanted to see one in in use 1st. Led me here. How do you like it?

[andywasserman]

@RageAgainstRustyCage This is the best propane smoker for the money. You can spend more and get something that is probably a better overall cooker, but this is cost effective, easy to use, and can put out some great food when used properly.

[josemorbid]

Where did you buy the gasket kit for the front door?

[stgibson2810]

@josemorbid Home Depot sells them in 7ft. and 15ft. lengths I believe in the indoor seasonal department. This smoker uses about 10ft. of gasket.

[Scoobieslacker]

Excellent video considering there is no user manual with the cooker. Thanks! Smoking my first rack as I write this. Three hours to go. Wish me luck as this seems like trail and error on this beast.

[andywasserman]

@Scoobieslacker Good luck with your first cook Scoobie! Let me know how it goes. I really enjoy the ease of use with this smoker!

[beerbrewer737]

looks great! Next time you smoke call me and I'll come over and help you cleanup!

[capnrob97]

That was a lot of smoke at the begining. Around 5:38 is the kind of smoke you want.

[andywasserman]

@capnrob97 You're absolutely right.. One of the first things I learned (after a couple of cooks) was to only use two chunks of wood instead of loading up the smoke box with a layer of wood chips. The chunks smolder longer and two chunks put out the right amount of smoke.

[monkeyman522]

Great video! I have this same smoker and have made quite a few good things with it myself. Getting ready to cook up a turkey breast in it soon. I use a dual temperature sensor and route the wire through the side vent. It tells me both meat and chamber temp without having to open the door. The sealant on the doors is a great idea, might have to try that.

[andywasserman]

Wow... these were really good. I like to use a 1 to 10 scale for anything worth rating, and I gave these a solid '8'. This was a rib eating experience that was every bit as good, or better, than any barbecue restaurant I've been to in recent memory.