Recent content by smokin' j
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Brisketzilla
I actually saw one of these in our restaurant supply grocery store and I was going to buy it. It scared me! It's so big. Now that you've shown photos, I'm going back and getting one of those bad boys. Thanks for the encouragement. Jill, aka Smokin' J -
Keep the Smoke Smoking???
Larry and Chad -- thanks to both of you for the suggestions and info. Chad, I went and looked at your photo -- your smoker looks basically identical to mine. And you are right......It starts out white and billowy and then goes into a nice slow little trickle of smoke. So, I guess I'm doing it...- smokin' j
- Post #5
- Forum: Propane Smokers
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Keep the Smoke Smoking???
I'm back. Today I put on a 4-5 lb. chicken to smoke. I brined it for four hours and put it in my Smoke Vault propane smoker. It has a nice cast iron wood chip pan right above the burner. So I load it up like I do most times I smoke (this is my 5th smoke, so needless to say, I'm still...- smokin' j
- Thread
- Replies: 18
- Forum: Propane Smokers
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Sirloin Roast
I'm reporting on my sirloin smoking adventures... Things did not go well. First, I have a probe thermometer, which has the digital read out like you talked about. It read 145 degrees and that roast was raw!! So it had to go back in -- actually I finished it off in my oven. Which comes to... -
Sirloin Roast
Ok Carl -- thanks for the tip. Now you got me scared. I've got some apple and pecan wood too -- would it be smarter to mix the wood? Go lighter on the mesquite and heavier on the apple? I like smokey but I don't want to ruin the meat. You brought up a good issue -- and I'd appreciate input... -
Sirloin Roast
Today I'm putting in my smoker a sirloin (rolled and tied) roast -- I marinated it last night in some Montreal Steak Seasoning, (OTC) and a little oil to keep it moist. Will be using mesquite to do the smoking. I'm a little concerned -- I don't want to overpower a nice cut of beef but heck, it... -
Pork Shoulder
Chad -- I like the idea of the spray bottle -- how creative! AND I like the idea of a combination of fruit juice and a little hooch -- I bet not only you get some incredible flavor but the color must be deep and dark. Also, the bourbon would certainly add to the tenderness, I would think... -
Pork Shoulder
Monty and Chad -- Thanks for the input and suggestions. I plateau'ed at about 168 degrees. I just couldnt get the darn thermometer to go past that. During the day the smoker would spike to 300 degrees for a little while and I'd bring it back down to the 225-250 degree range so I certainly... -
Pork Shoulder
Well, I did it! I couldn't help myself. After only two other smoking adventures (ribs and brisket) I bought a seven pound pork shoulder and smoked it. I timed it for 10 hours -- not nearly enough. After 12 hours I figured the meat thermometer had to be broken so I took the pork out of the... -
Getting Wood Chips to Smoke-HELP???
As you all know I'm new to the smoking world -- gotta love the Q. I'm doing a brisket this afternoon and I'm having trouble getting my wood to smoke. I'm using a propane "Smoke Vault" which has a cast-iron wood tray right above the burner. I've soaked the hickory chips really well and put...- smokin' j
- Thread
- Replies: 2
- Forum: General Discussion
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Newbie Comin On Board
Bill - exactly! This dried/smoked salmon I've had is sweet and peppery and really delish. I bet that's what they did with it. Thanks so much for the tip. I found some sockeye on sale (whole salmon $4.98 a lb) and decided I'd give it a try this weekend. Do you brine for 24 hours or??? Let... -
Newbie Comin On Board
Howdy, Everyone has been so nice and friendly and welcoming -- I'm so glad I found this website. I'm very interested in hearing about your cold smoking with the salmon. That would be very interesting. What I'm trying to capture is a smoked salmon we get in Northern California -- up in the... -
Newbie Comin On Board
Hey! I'm a lady, thank you very much, who is the BBQ Princess of the household! I just bought my first and only smoker. It's a propane "Smoke Vault".....just did my first rack of ribs today and they turned out pretty darn good. We'll never visit our regular BBQ joint anymore! But --...
