Recent content by smokindummy

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  1. smokindummy

    Injection ingredients?

    Going to smoke a pork loin and pork butt, going to use Jeff's rub on them and was thinking about injecting also. What are some ingredients to use for injection?
  2. smokindummy

    Beef Jerky

    Thanks for the pointers DUTCH, am going to try this next week
  3. smokindummy

    Beef Jerky

    Was thinking about smoking some beef or buffalo, seasoned with high mountain seasoning and smoking. I have a jerky gun to make into strips or links. Any suggestions?
  4. smokindummy

    Tried 2 pork butt roasts.....

    One was 2.5lb and the other was 3.5lb. I live in a small town so my selection of meats are limited. Anyhow, I didn't let the rub sit overnight, I rubbed it and put it on in about 30 minutes. I sprayed with apple juice every hour. I never did get a bark. There was alot of juices on the outside of...
  5. smokindummy

    Chips, Chips, and more Chips?

    I was told that meat will only take smoke for 30 minutes, after that it is not neccessary to put any more chips into smoker. Is this true or does a person continue to feed chips or chunks throughout the whole smoke?
  6. smokindummy

    Pork Butt Roast, Or Shoulder Blade?

    The store has a pork butt roast or a pork shoulder blade. That is what they are labeled as. Which is better for pulling? Does a person just want a pork roast that is fatty?
  7. smokindummy

    Pulled Pork?

    What Is The Best Cut To Buy When Wanting To Smoke And Make Pulled Pork?
  8. smokindummy

    First ECB pork loin roast, disaster, I think!!!

    EXTENTION CORD I WAS USING WAS A PIECE OF JUNK, THERMOSTAT I PUT IN SMOKER IS OFF, CLEANED UP THE SOOT FROM YESTERDAY DISASTER, PUT CAKE PAN WITH CHUNKS ON ELEMENT AND IT IS SMOKING AS WE SPEAK. MY PORK ROAST TURNED OUT PRETTY GOOD YESTERDAY THOUGH, JUST USED A BAG OF WOOD IS ALL. I WILL GET...
  9. smokindummy

    First ECB pork loin roast, disaster, I think!!!

    NEW ECB, ELECTRIC, LAVA ROCKS FOR A HEAT SOURCE, IT WAS A WINDY DAY TODAY ALSO. I DID NOT SOAK THE WOOD BEFORE SMOKING. PROBABLY WIND FACTOR TODAY, WILL TRY MORE TOMARROW. I WAS USING THE WOOD AS A HEAT SOURCE TODAY SO I HAVE A MESS TO CLEAN TOMARROW. THANKS
  10. smokindummy

    First ECB pork loin roast, disaster, I think!!!

    SO JUST THE LAVA ROCKS AND THE ELECTRIC ELEMENT WILL RUN AT 240? I PUT A THERMOSTAT IN THE LID(DRILLED AND PUT ONE IN) AND IT IS WHAT I AM READING. I WILL TRY SOME MORE SMOKING TOMARROW, IT JUST SEEMED I USED A LOT OF WOOD FOR A 3.5LB ROAST TODAY! THANKS FOR INPUT
  11. smokindummy

    First ECB pork loin roast, disaster, I think!!!

    ECB won't stay above 200 unless you keep adding wood and keep the door open so it gets air. ECB instructions say not to let wood touch element. Well I have been feeding that thing all day just to keep it going. Is it alright to let the wood touch element? Another thing is I have gone through a...
  12. smokindummy

    Pork roast smoking

    Since a pork loin to going to be to dry to pull, what do I buy for pulling? pork butt? New at this! Thanks
  13. smokindummy

    Pork roast smoking

    Going to smoke a 3.5 lb roast in ECB. Let me see if I got this right. Smoke around 200-220 until the meat reaches somewhere around 165 degrees. Pull it out, foil it, put it in cooler for at least an hour. Pull and enjoy. Am I half right on this deal? Should a person always let any meat that they...
  14. smokindummy

    Beef rib help

    Beef chuck, short ribs, boneless
  15. smokindummy

    Beef rib help

    Plan on smoking some boneless beef ribs. How about some sugguestions or tips? I have been getting alot of very helpful ideas from these forums. Thanks to all!
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