Recent content by ljumstot9718

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  1. ljumstot9718

    My first pork shoulder! (Picnic cut)

    If I cater and need pork, I always smoke up to a week ahead, this gives me times for tough butts, screw ups and emergencies, freeze in serving pan with extra "fluid" added if going to hold over more than a few days. Pork will actually take on a more deep smoke flavor if frozen. Just allow time...
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  5. ljumstot9718

    Need Advice

    Considering purchasing an Englander Pellet Smoker from local Southern States Co-op. Had my hands on the unit, it's solid heavily built and the price at 799.00 is tempting. What does everyone think about this smoker? Thanks.
  6. ljumstot9718

    Traeger or Louisiana ?

    Looking for smaller sized smoker than we use now, which is a commercial sized one, any suggestions...thanks.
  7. ljumstot9718

    Double Smoked Hams---Times 4 (Step by Step)

    Bearcarver, that looks amazing, I have a ham in the fridge just begging to be smoked, may have to try this. Thanks again for your advice on my lack of smoke flavor, I believe we have decided which route to take to remedy the issue. Happy Easter!
  8. ljumstot9718

    How do I get more smoke flavor...?

    Yep Bearcarver, this one is pretty close to ours and it originally was just for grilling,we rescued it from the dump, we place the smoke generator on the end opposite the hitch and it is thru the end just to the side of clean out door barely under the grate. We use the chimney damper to control...
  9. ljumstot9718

    How do I get more smoke flavor...?

    Bearcarver, I went back and re read your comment and that's exactly what we do, almost to the letter, and it still feel like we could get more smoke flavor...
  10. ljumstot9718

    How do I get more smoke flavor...?

    Sorry Bearcarver, I'm not explaining this very well. I'll try to get some pics on here soon.
  11. ljumstot9718

    How do I get more smoke flavor...?

    Gary s it's hard to explain so bear with me, we have an old Super Cooker on wheels that has a gas burner from end to end, we can dial the temp down as low as 160 if we want to by :droolregulating the gas and apply smoke via smoke Ventura unit (home built) thru a small hole in the end of the...
  12. ljumstot9718

    How do I get more smoke flavor...?

    Thanks, and I totally respect your opinion. We are just learning and having fun meanwhile. It's out there and we will find it. And it's fun to eat the "mistakes"
  13. ljumstot9718

    How do I get more smoke flavor...?

    We use chips in a cold smoker which feeds into cc, we get the tbs we want but have yet to get bark we want. Guess we need to smoke longer or find a way to apply more smoke.
  14. ljumstot9718

    How do I get more smoke flavor...?

    Sorry, need to be more informational...we use chips mostly and roll the smoke until the meat is 150 at which time i(I have been told) it no longer takes smoke, we usually foil and or wrap from then on until internal temp is 195-200, then cool down under a big blanket or in coolers before...
  15. ljumstot9718

    Help brisket

    I searched YouTube and there were lots of helpful videos and opinions as well as on here, just keep asking. I smoke to 150 meat temp, then into foil pan till done. Works great.
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