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Recent content by smoker34

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  1. smoker34

    THANK YOU CHEF JIMMY J. !!!!!!!!!!!!!!

    Amen, brother!
  2. smoker34

    WSM FAIL! Help...I guess

    I don't know about the meat, but when my temp drops like that, I open the door, gently knock off some of the ash with a fireplace tool and move the coals around, if necessary.  Be careful with the ash; you don' want that on the meat.
  3. smoker34

    Boneless and skinless Pork Belly at Long Island Costco! I can no longer be envious!!

    Thanks
  4. smoker34

    Boneless and skinless Pork Belly at Long Island Costco! I can no longer be envious!!

    I can't seem to get a straight answer on this:  at what temperature is a pork belly tender and read to eat?  I'm not talking about safety; I know about that. I've done quite a bit of research and I see people saying they eat it at 150 degrees, some saying 205 and everything in between.  Thanks
  5. smoker34

    Any smokes going on today?

    Throwing on a couple St. Louis style ribs soon.
  6. smoker34

    Brisket help

    I understand that brisket can become mushy and difficult to slice under certain circumstances.  However, this has not been my experience using the method I described above.  I use butcher paper, not foil, and I take brisket to 200-203 degrees.  I am always able to make good slices from the flat...
  7. smoker34

    Brisket help

    I have an 11-pounder on since 11:00 PM last night and I'm right on schedule to eat at 6:00 PM.  I always allocate 1.5 hours/pound plus 2 hours to rest plus one hour extra for flexibility.  I run it 230-250 and my briskets have never been done before 1.5 hours/pound.  I wrap in butcher paper at...
  8. smoker34

    Just got an iGrill2

    Thanks.  I see it now.
  9. smoker34

    Just got an iGrill2

    I ordered and received my iGrill 2 back in May.  I haven't had a chance to use it yet, as I've been using my Mavericks.  What was the recall about?  Would it affect the iGrill 2 purchased back in May?  Or is it limited to the original iGrill?  Thanks
  10. smoker34

    Sausage Question

    By "fresh," I'm referring to any sausage that is not cured.
  11. smoker34

    Sausage Question

    I've don't a lot of reading about making sausage and have made fresh sausage a few times.  When making fresh sausage, some people report that they immediately poach it (pictures look more like boiling to me) or smoke it, then freeze it.  First question is why would anyone want to poach fresh...
  12. smoker34

    Smoke Vault 24

    Ok, thanks.  I will try it.
  13. smoker34

    Smoke Vault 24

    Can you please tell me how to hook up and use the regulator?  I too have the same problem with the standard knob on the smoker.  Once connected, should the smoker knob always be on high, while adjustments are made from the regulator? Thanks
  14. smoker34

    What is your secret rub ingredient?

    Cumin
  15. smoker34

    Maverick 732 problem

    I had serious problems with two units, one of which was one-year-old and the other was new. I called customer service and they told me to send them back for testing, which I did. A short time later, they sent me two new units.
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