Recent content by jkjensen817
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3-2-1 method
A little operator head space error is always my biggest problem. If you need to calibrate you temp gauge put it in boiling water and adjust so that the needle is at 212. If digital and off significantly get a new one.- jkjensen817
- Post #89
- Forum: Pork
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3-2-1 method
3-2-1 works for both however baby backs can be 2-2-1. Its smoking after all so time is about a target not precision. For best results remove the silver skin. Keep the heat at the grate level @ 218 +/- 7. For "fall of the bone" ribs add a shot of whiskey in to the foil wrap. Practive makes perfect- jkjensen817
- Post #83
- Forum: Pork
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been smoking a while now
I love my egg. The turkey you cannot see was brined, injected, dry rubbed and then wrapped in cheese clothe and buttered. The cheese cloth holds butter well. In the end I cut the cheese cloth off ABOUT 3 hours before I pull off the smoker. I added chips when i cut the cloth off for a little...- jkjensen817
- Post #9
- Forum: Roll Call
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been smoking a while now
- jkjensen817
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been smoking a while now
Here is my egg. I was smoking a turkey. I know you cannot tell but....- jkjensen817
- Post #7
- Forum: Roll Call
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egg 1.jpg
- jkjensen817
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- Album: been smoking a while now
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been smoking a while now
Hello All... Been smoking for 5 years now. Started with a hot plate/pie pan of saw dust inside a flower pot. My wife liked the food (or most likely was embarrassed) and bought me a Big Green Egg. Love the egg. DFW TX- jkjensen817
- Thread
- Replies: 8
- Forum: Roll Call
