Recent content by cszmachinist

I always used cream cheese but didn't like the mess on the grill. Tonight I used jalapeño string cheese. Cut in half with a dove breast laid on top wrapped in maple bacon. Yummo

To everyone that offered some help. Thank you and my family and friends loved it

It was awesome Al. Finished it off with a semi JJ finishing sauce that most people didn't even use bbq sauce. Pretty proud of that. Also smoked some portabellos stuffed with salmon and a pan of bbq beans

Thanks

Richie , have you used JJ's or Jeff's finishing sauces ?

Lol. Absolutely. I want to unwrap it and do the bone pull but hesitant to open it

My charbroil goes into cool down mode (120) after it reaches set temp. Is it ok to leave it in there wrapped ?

Thanks for the info. I have read so much about these butts but still was a little worried. Lol. All is good. I am sitting at 191 right now. Was shooting for 11 am (14hrs)

7.5 hrs to get to 165* wrapped and put back in. Turned heat up to 250. I thought I would have hit my foil mark by 2 am. Is this a normal amount of time to reach 165 ? Have I already went through the "stall" ?

Been rubbed down 24 hrs. Going in smoker at 9pm at 225. Hoping it will be done by 11 am tomorrow. Going to foil it at 165. Looks good enough to eat now.

Definitely no complaints with the food. Thanks

My chips are not turning to ash. Good bluish Grey smoke but chips look like charcoal when its done. I really cant get more airflow. Vents are not adjustable

Ordered a smoking kit with silicone gloves basting brush and a set of bear claws. I went ahead and ordered a thermapen just to double check the probe that came with the smoker. Doing drumsticks today and looked at my remote which was reading 156* I stuck the pen in another drumstick and it read...

First racks of ribs on new smoker. Turned out awesome. Bones pulled right out.

The skin crisped up nice. 3/4 full on the chip box got 3 hrs of good apple smoke. Juiciest chicken breast that I have ever tasted. Going to do a beer can chicken soon