Recent content by jm21

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  1. jm21

    Washington Newbie

    You'll get hooked on the taste once you start. Getting a bit cold here in Portland though...need a coat to tend the fire.
  2. jm21

    Southern Rules

    Hmm...we've got most of those here in the NW, but could use a few more... I've heard the sir and ma'am thing a couple times but still don't get it...like, do you say it to older folk, or to everyone, or what? Guess I'd be rude down south .
  3. jm21

    Evaluate Brinkmann All-in-one

    After using one for almost a year (with propane/lava rocks. Never tried charcoal): The cooking chamber/top part is made of low-grade material. Doesn't keep the heat out well and mine warped. Mentioned this in another post or two. The charcoal/lava rock pan is also not that great of quality. The...
  4. jm21

    best smoker for beginner

    The smoking chamber for the all-in-one (at least mine) was cheap as hell and warped from something fairly early on. Still useble, but trying to get the lid on was a hassle. I checked out the WSM and the aluminum door seemed very cheap...and $200-250 seems awfully expensive for what it is.
  5. jm21

    best smoker for beginner

    I'd probably wait around for something used to come up and snag it, but if it's a present, a second-hand smoker might not seem right. I got a brinkmann all-in-one at first because I knew I could use the jet burner for something else if I ended up not smoking very much. When I found I was using...
  6. jm21

    Newbie from Oregon

    Hi from PDX. I can't offer too much advice as I'm probably greener than you, but it's a pleasant surprise to see how many Oregonians there are here. When I talk about smoking meat all my friends think I'm talking about smoked salmon or jerky, heh. Hate to detract from this thread, but seeing 2...
  7. jm21

    First try with my new charcoal smoker (char-broiler silver smoker)

    I've been using a digital thermometer laying across the cooking grate, slightly in front of whatever I'm cooking, with the point towards the firebox. I've been reading here about the potato method of keeping the probe off the grill, but putting it on the grill would presumably make it read...
  8. jm21

    Newbie From Missouri

    Welcome aboard. I'm new here, but it's been a great reference. I still tend to rush into things and want to do them on my own though, heh. The most useful thing for me was to pay attention to the temperature of the meat above anything else. You can screw up the smoker temp and cooking times...
  9. jm21

    First try with my new charcoal smoker (char-broiler silver smoker)

    Pulled the turkey when it was measuring 172 [edit: in the breast]. Screwed around for a bit checking the temperature (a little difficult with only one probe...got a second one but didn't come with batteries and i forgot them at the store). from 1/3 away from the firebox to the exhaust the...
  10. jm21

    First try with my new charcoal smoker (char-broiler silver smoker)

    Used aluminum flashing to lower the exhaust to the grate, but I'm tool impaired at the moment and don't have the money to buy some, so I held off on the baffle/heat shield. Dumped in some ceramic briquettes in with the lava rocks, as I needed some more to even it out and all the stores I went to...
  11. jm21

    Meat prices?

    I don't know practically about the different cuts of pork (I generally stick with beef or chicken) but... a brisket at the grocery store is about 2.99 - 3.49 per pound i got a pork "shoulder blade butt roast" and "pork brisket" for .88 per pound this weekend. They were cheap and looked like...
    • jm21
    • Post #20
    • Forum: Pork
  12. jm21

    Megetables???

    Just a response to all the vegans and all the imitation meat products, I'm sure. I'm a student in Portland, OR, and about half the student groups relate to protecting the animals, or going green, or going vegan, or not driving cars, etc...gets annoying pretty quick.
  13. jm21

    First try with my new charcoal smoker (char-broiler silver smoker)

    I put the lava rocks in because I figured they'd serve about the same purpose as fire bricks, thought I had read someone doing it with lava rocks instead, and they were on hand. Figured they'd help even out the temperature a bit and make spikes a bit more subtle. I think I'd need some more of...
  14. jm21

    First try with my new charcoal smoker (char-broiler silver smoker)

    Really didn't turn out THAT bad, for all my mistakes. The first hour or hour and a half was definitely a learning experience though, hahaha. Next time should be good. Just gotta eat this meat as fast as I can so I can get back to it, heh. Maybe give it another go Sunday afternoon.
  15. jm21

    First try with my new charcoal smoker (char-broiler silver smoker)

    Ah well, the roast looked like **** but turned out fine. I stuck the thermometer in it about 2 hours 40 minutes in and it was 150 already, a bit over-done, so I pulled it. Tasted fine for a round roast, but nothing like the pot roast I made last weekend. I guess the pot roast has more marbling...
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