Recent content by crankbolt

Thank you !

Well I can say my family gave kudo's and cleared the cutting board. The pastrami was incredible and the smoked Kielbasa was amazing. Another fine Smoke and another recipe for the books 

I found a couple of Corned beef briskets in the freezer and thought I would do a Pastrami...then I saw the Polish Kielbasa and said what the hell ....why not. Its been smoking for about 6 hours and just pulled off at 205....Hoping this is good. I will let you know. Smoke on Ladies and Gents :)

So this 120 lb whole hog cook went perfectly. Got it on at 5:30 am. Steady temperature of 225-250. Took 10 hrs to smoke. I used about 50 lbs of Lump charcoal and 1 1/2 bags of Hickory Chunk wood. I pulled it off when the temperature hit 195. I monitored this cook with 3 probes. 1 on the grate, 1...

Tomorrow morning ...very early doing another pig roast. Picked up this beauty this morning. Dressed out at 120 lbs. All seasoned and resting nicely in the piggy cooler. Got the trailer loaded with all my gear. This is done on all hardwood lump charcoal and hickory wood. I an doing a Jack and...

So my first Brisket...was freaked when a 11-12 lb cooking in 6 hours. I put it into a cooler and let it set for over 4 hrs. Was still at 150 degrees when I cut it open. Beautiful smoke ring. The point end was spot on fork tender. The flat end passed the bend test but not as juicy....but the...

So thinking it was going to takes at least 10 hrs to smoke this 12 lb brisket, I get up at 4:30 to get the smoker ready. I get the meat on at 5:30... The family is not a fan of huge bark so I low smoke at 250 for 3 hrs. It did hit 275 1 time and I cured that quickly. I wrap in and put my probe...

Thanks, definitely using a meat probe. When I originally considered starting to smoke, I was told by a gentleman is Tennessee who has been smoking for more the 50 yrs he cooked his until 200, then let rest in a cooler for a couple of hours. Is it true the brisket should jiggle like jello when...

Good Morning Fellow Smokers,  Thanks for the information. Got to my butcher this morning and decided to go big or go home. Picked up a very nice Packer Brisket...no to big considering its only the family. 12 lb. Brisket.... Been getting lot of info from this great site. Awesome to be a part of...

Hello Fellow Smokers,  Going to be doing my first brisket on Sunday.... should I start with a packer or flat cut ? Cannot find Briskets at the local grocery stores. Can get at one of my favorite butchers... Salem Prime cuts. Price is $3.99 a lb. Good price/average? Packer or flat....eager mind...

Final product after pulled /wrapped and put into a cooler for 1 hr. No BBQ sauce required. As it set, the skin almost candied from the OJ/Honey sprays every 1/2 during the cook .I did not open the smoker for the first  1.5 hrs  Had a mix of OJ and Honey and sprayed it every 1/2 hour until it hit...

Thanks Al

Had smoked my first whole chickens last Sunday...Made my own rub and smoked 2 6 lb chickens. Smoked with Cherry wood and sprays of OJ after the first 1.5 hours of smoking with out cracking the door. Took 5 hrs. The first 1.5 hrs at 300, the dropped to 225 -250 for the next 3.5 hrs. Amazing...

24 month back order on this big boy...time to do more research.

Well I believe I found my new new smoker... Meadow Creek TS250 with Chicken grille, chicken grille is a flipper design.... This is an amazing smoker. Had a good close up look today. By spring this will be in my yard. Chicken grill holds up to 40 lbs of leg and thighs. 3 stainless steel slide out...