Recent content by expat smoker

Well, I did major surgery today and found the elusive air vents inside the burner housing and they were all the way open, but you can see by the pic that the flame is quite uneven. Seems to me that the wafer burner is deformed as the flame is almost 3 inches long at the longest about midway and...

I'm often wrong,especially late at night after a long day at the pit, but I will still try it tomorrow after coffee.

Are you sure Glenn? on my other burner, I open the air intake all the way for a nice blue flame. It's late so I'll try tomorrow to confirm.

Me @ 72 yrs and breaking almost all the rules just got an ultrasound of my lower extremities and it showed that I had mild to moderate hardening of my arteries, especially in my calves. Seeing a specialist whenever the VA can arrange it and know I'll be told to stop smoking tobacco, exercise...

the burner went into the hole all the way home, so I don't think that is the issue but I will empty my large water pan that also doubles as a drip pan as I don't like all that grease flowing down to the bottom..........fire hazard?? Another reason I want the higher temps is some times, I just...

Thanks glen for your reply. I use the therm on board as well as two oven thermometers. and the bottom just above the empty water tray [that being too small for practicality] and use a big foil pan that I keep almost a gallon of water with fresh herbs left over from my marinate/brine. Amazing...

After realizing that the Pit Boss Grills 77435 Vertical Lp Gas Smoker was a great little box with a puny little burner [stating that it can achieve temps high enough to bake bread/pizzas and crisp pork skin] bur reality is that the highest temp I could achieve was 325f empty, but with 10# of...

lechon is traditionally a whole suckling [or smallish] pig on a spit cooked all day long spinning usually by hand. Yup it's delicious and melt in your mouth good........ so, you know about the other 'butts' there in the Phil? also melt in your mouth delicious............. I lived there for 7...

They didn't mention the age of the 'pork picnic hams', but it is known that after dark they have 'butts' for sale on the other side of town :} Seriously, has anyone out there ever cooked or eaten 'lechon'??? Broke the mouth delicious and I'm gonna try that when my butts come in and will report.

There's always the old 'Kahlua pork method of wrapping the meat in banana and tea leaves and taro leaves, then cooking it long and slow and the meat falls off the bone, but living in Hawaii I have done that too much already, I want a crispy skin and Juicy tender meat. Has anyone ever done or...

"I'd say marinade in a brine solution or acidly solution at-least over night would be your best bet, both start "braking down" the tissues." Bradger, could you please describe details/process of the brine solution you suggest?

Pork shoulders are going on sale this week at my local supermarket @ $1.29/lb and I'm gonna fill my freezer up with at least 10. They will most likely be 'tough old hog legs' and wondering what your suggestions are to make them taste 'young and juicy'? Thanks in advance, Jack

Okey dokey Dave, I usually play with both intake and out at roughly the same rates. Thanks again Jack

Hi Dave, was hoping that you would 'pipe in' with a suggestion to my old post, but I think I may have solved my problem by biting the bullet and buying a pit boss which should arrive from amazon today. I started researching and looking around for a side box and couldn't find anything affordable...

Sorry, I'm not a pellet guy.......just chips and chunks. Maybe better to post on another topic or make a topic yourself. Pellets are new to me and I was suspicious at first, but read that there are no binders to hold the little pellets together and am now intrigued. Good luck and happy birthday!!