Recent content by germanjp

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  1. germanjp

    Parts of the pork shoulder

    That's perfect! Thanks very much.
  2. germanjp

    Parts of the pork shoulder

    Hey everyone, Going to try my hand at smoking my first pork shoulder butt roast (bone-in) this weekend. I was mostly thinking about just using it for pulled-pork, but I did want to at least attempt to serve some of the other parts separately, like the tubes and money muscle (yes, I've watched...
  3. germanjp

    Greetings from Elk Grove CA

    About to start my first long(er) smoke - 3.5# pork shoulder! Wish me luck.
  4. germanjp

    Using cure for jerky

    Ok - thanks very much, Dave. I will keep that in mind.
  5. germanjp

    Curing supplies?

    Funny - a friend of mine mentioned Morant's too. Will definitely give them a try. Thank you.
  6. germanjp

    Curing supplies?

    Hi everyone - not new to the forums, but new to the group. I was looking to try my hand at making venison jerky, but I'm not having much luck finding curing salts nearby (Elk Grove). Looks like the Bass Pro Shop in Rocklin has a good supply, but I was hoping there was someplace closer, like in...
  7. germanjp

    Using cure for jerky

    So, when should you use cure and when can you get away without it? I have  a couple of pounds of venison that my brother-in-law gave me, and although this my first attempt at jerky, I'd like it to turn out as good as possible. Thanks for any advice. 
  8. germanjp

    First time smoke - temperature management question

    Well, at least i did something right, even if i totally backed into it. :) Yeah, working with the vents has definitely been the trickiest part of it all, but i'll get there, and definitely will check out that needle-valve mod link you sent and look into a probe thermometer like JD07 suggested -...
  9. germanjp

    First time smoke - temperature management question

    Just a temperature gauge on the outside, with a metal probe that sticks through the door into the chamber. Now at 130* internal, not sure how much more it will go up after i pull it off and wrap it up...
  10. germanjp

    First time smoke - temperature management question

    Masterbuilt manual basically just gave separate instructions for either charcoal or wood smoking.
  11. germanjp

    First time smoke - temperature management question

    Yeah, sorry - i left the burner on til i had a good batch of coals going, then turned off the burner and added my chips. I have it pretty regular now at 210* with the door shut. I'm using the built-in thermometer on the door here for the chamber temperature. 75 minutes in, i checked the...
  12. germanjp

    First time smoke - temperature management question

    Ok - i am 15 minutes into my first smoke (2# pork tenderloin). I'm having trouble keeping the temperature at the 220-225* mark, it keeps wanting to get up to around 285*, even with the actual burner off. I have a Masterbuilt with two doors, so i have the bottom door at the coal pan ajar...
  13. germanjp

    New Member here

    Hello all, from hot Northern California - I just received a new Masterbuilt smoker for Father's Day, so I am very much looking forward to getting started with it. I'm pretty good on the grill, but have absolutely NO experience using a smoker. My Masterbuilt is one of the vertical, propane-use...
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