Recent content by jbfromtennessee

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  1. jbfromtennessee

    KJ Classic 1

    I got the classic one a few years back and love it..my BIL got the upgrade in a classic two i think..it has more bells and whistles than mine but when you fire them up and close that lit I don't notice a bit of difference..they look the same on the inside to me
  2. jbfromtennessee

    Charcoal Stacking

    so let me get this clarified. i am a brand new kj owner, so new still play with the learning process before i start using. On a long smoke, 12 hrs or so, will it be best if i use all new charcoal and maybe on a short hot cook use the charcoal left from previous smokes..need all the help i can...
  3. jbfromtennessee

    HELLLPP!! WHOLE CHICKENS

    Came out great.. very moist, very done..took 3.5 hours at 275..
  4. jbfromtennessee

    HELLLPP!! WHOLE CHICKENS

    Oldsmoker, i have always injected mine with a mixture of butter, apple juice and a little wickers. they have always come out moist at 165 IT. if these look like they are gonna beat my 5 pm deadline i may wrap in alum foil and put in ice chest when they hit 160 IT..
  5. jbfromtennessee

    HELLLPP!! WHOLE CHICKENS

    thanks for the help.. I will put them on at noon as she says she would like to have them in her hands at five..I will try to post some results and possibly a pic if I don't get caught up in the moment and forget..thanks again..jb
  6. jbfromtennessee

    HELLLPP!! WHOLE CHICKENS

    NEIGHBOR ask me to smoke a chicken for a get together with her family.. No problem, can do.. Until she brings me two of them and they weigh six pounds each..I was thinking one chicken at 4.5 pounds which i have done many that came out great..these will be whole, injected like i love em, smoked...
  7. jbfromtennessee

    1st Smoke, not Thrilled!

    my ribs taste much better to me when i put in the frig over night..somehow the flavor really comes out..
  8. jbfromtennessee

    FS sous vide

    You are correct piney, had i done that i would not have caused all of this confusion. i apologize to all..
  9. jbfromtennessee

    FS sous vide

    Jeff, I went to get it out of the drawer and it is gone. My daughter must have taken it to sell in a yard sale. i will check with her and if she got it and still has it i will pm you. My humble apology, I feel like a idiot and it very well could be I am...
  10. jbfromtennessee

    FS sous vide

    HAVE a brand new in box sous vide i will make someone a deal on if interested...
  11. jbfromtennessee

    10lb shoudler ready to go... smoker broke

    I wouldn't make a rash decision and run out and buy something because of that 10# shoulder. pop it in the oven or whatever and take your time deciding what you want and looking for the best buy... good luck..ws
  12. jbfromtennessee

    FREE Double Smoked Ham (Big Spiral Surprise)

    it turned out great. did get a lot of smoke early on but didn't affect the taste at all. MIL wanted to take some home so out comes the food saver and vacuum sealed what was left over.. still don't understand my 5x8 goin nuts. I did put them in my oven at 200 degrees for about thirty minutes and...
  13. jbfromtennessee

    FREE Double Smoked Ham (Big Spiral Surprise)

    well, put mine on at about 8. kinda concerned it used a full 5x8 in like four hours. hope it didn't get to much smoke . got it resting now that it hit 146 in a cooler wrapped in towel. will report later on.....
  14. jbfromtennessee

    TURKEY QUESTION

    thanks all. it has been in there for three days and headed to the smoker shortly...
  15. jbfromtennessee

    TURKEY QUESTION

    We have put a frozen turkey in the fridge. once it thaws how long can i safely leave it there??
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