Skeletoil

Luv those ribs Baby Backs, Pork Tenderloins and Salmon. I use the foil method. For ribs, 1.5 hrs with just the rub, http://img267.imagevenue.com/img.php?image=84940_PICT0319_122_39lo.JPG unfoiled 200-225. Then lay on top of foil, put just enough BBQ sauce to cover, wrap foil and smoke for 2.5 hours more. 155 Internal. http://img13.imagevenue.com/img.php?image=84948_PICT0325_122_172lo.JPG http://img146.imagevenue.com/img.php?image=84952_PICT0326_122_56lo.JPG Pork Tenderloins Garlic Salt and Pepper, I do all my meats @ 200-225. Smoke these for 45 minutes without foil, lay on foil apply BBQ sauce, wrap and cook/smoke, I smoke em, for 1 hr more. Pork must be 155 internal. http://img202.imagevenue.com/img.php?image=84930_PICT0144_-_Copy_122_543lo.JPG http://img43.imagevenue.com/img.php?image=84926_PICT0143_122_516lo.JPG Salmon Fresh garlic and pepper, sprinkle with light brown sugar add a coupla pats of butter or margarine to each fillet, lemon sqeeze, ez here. No foil, 200-225 to 130 internal for thin filets, 140 for thicker filets. http://img231.imagevenue.com/img.php?image=79450_IMAG0060_122_550lo.JPG Yard Birds-Cornish Game Hens Inject with marinade, Salt,pepper and light paparika outside. 160 internal. http://img206.imagevenue.com/img.php?image=84965_PICT0330_122_514lo.JPG Sausage- not happy with my first batch. http://img198.imagevenue.com/img.php?image=79474_IMAG0065_122_768lo.JPG, http://img41.imagevenue.com/img.php?image=79494_IMAG0072_122_525lo.JPG Texture not right and couldn't hardly taste seasonings. http://img183.imagevenue.com/img.php?image=80169_IMAG0078_122_67lo.JPG 32MM Casings, needed 50 MM. 25 MM = 1 inch. Stay tuned...