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  1. jakerz66

    First time smoking a couple of pork chops.. What do I need??

    Try putting them in a brine it will give you a moist chop every time
  2. jakerz66

    Turkey In The WSM.............

    I've done a twelve pounder, brined over night it came out very good.
  3. jakerz66

    Rocketing through charcoal in WSM 22.5"

    I was having the same problem so I went and got a digital Gage with a probe and put it on the grate the lid Gage was 30° cooler then the grate, that could be your problem too.
  4. jakerz66

    New Guy from Alaska

    Welcome to SMF!!! You are living the dream brother!!
  5. jakerz66

    An afternoon at Raptors!! With Q-view

    Nice
  6. jakerz66

    5.6# Bone In Rack Of Pork with Q/View

    Looks good!
  7. jakerz66

    6' X 30" build

    That's a nice looking rig!! I would rate your skills a little higher then 5..... Good luck
  8. jakerz66

    Beef Ribs & Brisket W: Qview

    Looked good, bet ot tasted even better!
  9. jakerz66

    Boiling meat

    I used to love restaurant ribs, but now I just can't eat them they are mushy in my opinion Thank you SMF!!
  10. jakerz66

    My first smoke ever, Spare Ribs (with Que View)

    Nice looking ribs for your first go!
  11. jakerz66

    Bourbon

    Makers is my favorite but it's pricey so mostly is Turkey 101 for me straight up don't mess up the wiskey, keep the water for the aspirins before bed....
  12. jakerz66

    First Pulled Pork W/QVIEW!!!

    I've read that after 3-4 hours the meat doesn't really take anymore smoke, I'm realiticly new to this smoking thing so hopefully the guys whomhave been doing this for awhile will chime in.
  13. jakerz66

    New user hello, and I blame all of you!

    Welcome to one of the best places I've found to learn and get some really great ideas for your next smoke!
  14. jakerz66

    Finally Finished!!! Brisket and friends on a WSM w/Qview.

    Nice way to spend the next two days! Keep the view coming
  15. jakerz66

    Little Q-Veiw

    I like the smoker, and the meat came out pretty good too...
  16. jakerz66

    New Smoker Trial Run . . . Dry Aged Prime Rib Roast!

    Not I bit it is on my list of things to do.... And I must mention yours looks very good. I ate in a returant in San Fransisco that dry aged their beef for thirty days, from what I understand you need a constant temp of 38 degrees so most people use a spare fridge so that the temp is undisturbed...
  17. jakerz66

    PIZZA TIME

    Now that's a home run idea!!
  18. jakerz66

    Weekend brisket & burnt ends. Qview galore!

    Nice job that is some good looking brisket.
  19. jakerz66

    BBQ spice

    What kind of meat are you making? There are a lot of recipes in the forum section under rubs and marrinaids. Hope this is helpful
  20. jakerz66

    Help me decide

    Cheddar onion, but you gatt a have desert so your going to need some cinnamon rolls too.....
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