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Recent content by jdr37

  1. jdr37

    Pellet tube problem

    After yesterday's experience I think I have the tube figured out. It seems to be all about the lighting scenario. If you get it too hot it will produce too much smoke and only last a short time (1 hour are less in 12" tube). If you don't get it burning long enough before blowing out the flame it...
  2. jdr37

    Pellet tube problem

    Thanks to all of you. I feel like an idiot. Today was the third time I used it and had problems the first two times. When I posted the thread I had glanced at the grill, thought it was out but after posting found it was still smoking quite well. I think the wind had disbursed the smoke and I was...
  3. jdr37

    Pellet tube problem

    I have a 12" pellet tube and Traeger hickory pellets that I'm using in my 4 burner gas grill, using one burner with temp at 225 to 240. I keep the tube away from the burner being used so as not to "overheat" it but I can only get about 2 hours of smoke time from the 12" tube. And not a lot of...
  4. jdr37

    Smoke or Grill link italian sausage

    In that the link sausage has a sheath, does it absorb enough smoke to make any difference between smoking and grilling?
  5. jdr37

    Chuck Pot Roast

    Thanks all. I think I have not been cooking long enough, will double time cook time on next one and see what happens. jdr37
  6. jdr37

    Chuck Pot Roast

    The wife and I love Chuck Roast, both smoked and as a pot roast. However my wife now has trouble chewing the average chuck roast, however cooked. I have a small chuck (1-3/4 lbs) that I want to make a pot roast with veggies, on stove top in a large covered skillet.. This roast is 1/2 of a...
  7. jdr37

    Smoked Cuuck, My Way

    Its easy and OOH so good.
  8. jdr37

    Smoked Cuuck, My Way

    A couple of years ago I read posts about smoking chuck roast. My wife said "that won't be any good   --   the only way to fix chuck is in the crock pot with veggies. Well, I tried it any way and ever since, smoked is the ONLY way we eat chuck roast!! After almost 60 years I finally got one up on...
  9. jdr37

    Small picnic ham

    Hey all, I picked up a small ( 5 lb.) fresh 1/2 picnic that I would like to do something with other than just having a smoked pork roast but I don't want to spend days waiting  --  I'd just like to have something that tastes like HAM.  Any ideas on what I might do cutting it in to smaller...
  10. jdr37

    Chuck Roast

    Hey Guys, thanks for the input. I'll take some ideas from each of you and have the chuckie for dinner tomorrow night.
  11. jdr37

    Chuck Roast

    I'm gettin' ready to smoke another chuck and I've got a couple of questions: 1) Opinions about which is best, bone-in or boneless 2) I've always put mine on a grate in a pan with broth under it (un-wrapped) and then at about 140 sealed the pan with foil, put it in the oven and took it up to...
  12. jdr37

    My Best Smoked Turkey Ever

    Sorry 'bout that.
  13. jdr37

    My Best Smoked Turkey Ever

    Yesterday I was reading some of the threads about how to keep the breast moist and tender while getting the thigh joint done, including the idea of breast side down. So I conjured up the following process: 1) The bird was 11 pounds which I brined overnight. 2) This AM I patted it dry, rubbed...
  14. jdr37

    High temp wood burns fix

    I have a GOSM which I generally love, EXCEPT that when I smoke a big load, like I did today (two 13.5 lb turkeys) I can't get the temp up where I need it (above 225) without the wood burning. I am going to figure out a mod to go to 275 - 300 and be able to keep the smoke. Has anyone already...
  15. jdr37

    Smoking 4 Turkeys in a BB GOSM

    btircuit, How long at what temp did it take you to do the two 14#s. Thanks
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