Recent content by jdr37
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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...- jdr37
- Post #13
- Forum: A-Maze-N Smokers
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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...- jdr37
- Post #6
- Forum: A-Maze-N Smokers
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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...- jdr37
- Thread
- Replies: 19
- Forum: A-Maze-N Smokers
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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? -
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 -
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... -
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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... -
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... -
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. -
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... -
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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... -
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...- jdr37
- Thread
- Replies: 6
- Forum: Propane Smokers
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Smoking 4 Turkeys in a BB GOSM
btircuit, How long at what temp did it take you to do the two 14#s. Thanks
