Recent content by justsmoke2

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  1. justsmoke2

    Parchment Paper and Salmon Smoke Question

    I used alum foil when I smoked some salmon. I trimmed the foil to the size of the fillets. When I peeled the foil of the skin went with it.
  2. justsmoke2

    Opinions on CL pull behind

    I'd offer him $50 so if you didn't like it you can get your money back in scrap metal. Look like there is fire box on the bottom from what I can see. Could be gem or could be a bust. If close enough go and look at it. Little sand blasting and a paint job and you have nice smoking...
  3. justsmoke2

    WTF???? 3rd pulled pork attempt...

    A lot of good advice here. I have tried smaller butts now I will ask the meat manager if they have any whole butts. I will use the smaller butts for making sausage. All the small ones I did took as long if not longer then a whole butt. Why i cannot tell you cause I don't know. You might try...
  4. justsmoke2

    Frozen Pulled Pork

    Well maybe its like cheese. The longer you let it go before eating the more smokey it taste.
  5. justsmoke2

    Greetings from Mid-Michigan

    Welcome to the forums from another thumber just down the road in Peck.
  6. justsmoke2

    Foodsaver Sealer at sams club is gone?

    Check on line for them. If they have it fire off an email to them and they may ship it to your store for free. We did that with the MES smoker so they shipped a couple to our local Sams that did not carry them and saved a ton on shipping.
  7. justsmoke2

    What Store Bought Jerky Mix

    Ditto on the Hi Mountain and if ya wanna kick it some more add 1/3 tsp cayenne pepper per pound of meat
  8. justsmoke2

    Dogs...What breed do you have and whats their name

    I had a Brittiney Orange/white for 7 years, named him Hey You. Now I currently have a beagle, female, named LadyBird.
  9. justsmoke2

    Moinks and Butt.

    I just did 2 butts with the Billy Bones. Probably the best butts that I have turned out to date.
  10. justsmoke2

    Pulled Pork Question

    I agree with Piney on this. Its best to sauce after or during the reheat. BBQ sauce can turn your pork into mush.
  11. justsmoke2

    Stuffed vs Non

    When I first started stuffing summer sausage casings, I did it with spoon and a 15lb batch took me like 2 hours it seemed. I then bought a tube stuffer with a plunger and it held like 1/2 lb of meat which in time took me like an hour to get everything stuffed. I finally bought me a stuffer and...
  12. justsmoke2

    Meat Loaf w/QView

    Great looking meat loaf. In case you dont have foil tin pan around toss it on some parchment paper. I use parchment paper all the time. If you have someone who wants just the ends or more then one. I bought a mini bread pan and make small loafs. A tip for meat balls find a ice cream...
  13. justsmoke2

    GFS Pork butt quality?

    First of all where did you purchase butts before and was you happy with the quality? Once a year I do a large smoke with 12 butts and I will ask my local grocery chains and meat markets for prices also. Being I am ordering a large amount I usually get a good deal. Plus I know what they order...
  14. justsmoke2

    Apple Flavored Jerky Recipe

    Not sure how it would work as burger jerky cause its marinade. Instead of using water to make the burger jerky use a apple concentrate. Been awhile since I made burger jerky I think you can pull it off. Thanks for all the comments also. I did the spices so when you eat another piece your...
  15. justsmoke2

    since people are asking rib questions, I'll pose mine...

    Bman water pans are used for a heat sink. After the water gets up to temp it will help your smoker get back to temp when you open it up and do what ya need to do to your meat. You can add sand and foil over it, use bricks, and even crumble up foil in put in your pan and get the same results...
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