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scoobs69 wrote:

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I'll definitely be smoking ribs, chicken, turkey, etc, in the winter. Just have to crank up the heat a little more to make up for cold outside.

Yea, it takes a bit more vigilance but I'll fire up the smoker in the winter just like when I used my Weber kettle as my smoker. Wind makes a huge difference, doing it on a still day works much better. The smoker I have now goes up to 275 degrees F, might not be able to keep it that warm in the winter but the 200 to 225 I usually run it at shouldn't be a problem.

BBQ sauce with pan juices from the ribs. Get Outta HERE! That sounds like a wickedly good idea.

So easy - I do a bunch of experimenting but its usually just ketchup, juices, garlic, and whatever you like for spices and heat. The drippings give it a great smokey flavor in the background. My favorite has been with apple cider vinegar to give it some tang and then plenty of heat which gets mellowed with a bit of brown sugar. Most commercial BBQ's are sweeter than I like. I need to start keeping better notes.

For a gathering, I typically make two or three different sauces and they take little work since most of the time is letting them sit and simmer on the stove top. Go fairly heavy on the drippings and condense it by simmering for 45 minutes to an hour.