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Recent content by JeffShoaf

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  1. J

    Pig on a split!

    My earlier post with pics: https://www.smokingmeatforums.com/threads/live-fire-rotisserie-pig.328298/
  2. J

    Pig on a split!

    We've done two pigs on a portable rotisserie setup I got from R-Grills out of Germany (or maybe Austria - I think the owner is Austria and the equipment is made in Germany). I've posted pictures here before. The first was a practice pig to learn with before doing the 2nd for a large family...
  3. J

    French fry cutter?

    A knife is fine for a few potatoes (at least when my carpal tunnel issues aren't issuing), but not for a lot of potatoes fit a gathering. When my carpal tunnel issues are issuing, I'll forego fries if I have to cut them with a knife.
  4. J

    French fry cutter?

    Anybody have a recommendation on a good French fry cutter? I bought a cheap plastic one but it couldn't handle good sized taters and it didn't last very long. I'm considering this one...
  5. J

    Looking for a Shirley

    Not sure what that means; I think it's a one man (Kevin White) and one dog operation with a big pickup truck and a big trailer. Kevin delivers Shirley's and other large items all over the country with care you don't get with the common LTL carriers. He also is a Shirley customer who works...
  6. J

    Looking for a Shirley

    The best place to find these is the Shirley buy and sale group on Facebook. Legendary Services delivers most Shirley's; he'll pick up and deliver used ones as well. If you're not in a hurry so that he can do the pick up during one of his delivery runs, the cost won't be too bad.
  7. J

    What are the principles of preserving moisture in long pork smokes?

    I don't slather, mop, or wrap and the only dry pork butt I've made was due to overcooking. Unless you're planning a long hold, target temperature for pulled pork should just be a starting point for testing for "probe tender". I don't shoot for the "standard" 200° + temperature and either slice...
  8. J

    Temp control and snoking on kamado style cookers

    Another thing - mind the wind! Wind blowing into the air intake at the bottom can cause temperature fluctuations; less likely but also possible is wind blowing by the exhaust at the top can draw air thru as well.
  9. J

    Temp control and snoking on kamado style cookers

    A few more thoughts in addition to my "patience" advice... Don't chase a particular temp - if you get the cooker settled at a temperature reasonably close to the target you have in mind, leave the cooker alone rather than trying to tweak the vents to adjust that last 10° or 15° (of even 25°...
  10. J

    Temp control and snoking on kamado style cookers

    The key to temperature control in a ceramic kamado is patience - vent changes take a while to affect the temperature due to the cooker's mass - so the first rule for using them is to tweak a vent and wait a while before tweaking again. That being said, temp controllers work very well as long as...
  11. J

    Thermometer Recommendation for 36” Sq Hot Smokehouse

    If you find the signals and billows is struggling to hold temperature (either overshooting target badly or not getting up to target temp), get the damper for the billows. The fan moves a huge volume of air and unless your smoker is huge, it can't cut off fast enough to prevent overshooting. The...
  12. J

    Upgrade suggestions from Loco

    I have a Halo 4b running on natural gas and really like it. Temperature control isn't hard but does require a bit of attention and willingness to turn off a burner and cook while it cools. The thick griddle holds heat well so you can cook for quite a while with most of all the burners off. I...
  13. J

    Live fire rotisserie pig

    Spun an 89 lb pig for a family gathering Saturday after watching way too much Weather Channel to see if Debby was going to crash the party. The cook went smoothly and the of was tasty!
  14. J

    Brisket for lunch. Ovenight hold ?

    I've held briskets and pork butts for over 24 hours in an electric smoker (briskets wrapped in butcher paper, butts wrapped in foil) with the smoker set to 150° and was very happy with the results. Note that I smoked in my gravity feed smoker and used the electric just for the long hold. They...
  15. J

    Dry Aging?

    I have the pro40 and have been happy with the results. The app can be a little slow opening and connecting and doesn't keep the history of past aging runs so it's probably a good idea to keep a notebook, but those are minor complaints that don't affect the performance of the unit.
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