Search results for query: 2-2-1

Hoping I can get some input here. I have 2 OKJ and I'm thinking about cutting the ends off and welding them into one. Making the cooking chamber about 20"x78" and adding a plate to make it a reverse smoker. Has anyone done such a thing. Would 20" diameter be enough for that length for a...

Been 4 months for a Smoke, So I had 2 ( 1 Single smoked ribs and beans, other 1 Smoked Chili Con Carne ) Hello every one. It has been a wild summer, finally found ( made ) time to stop and have a couple suppers this week. Still just quick and simple meals on the Q with smoking box, but nice...

Buying half a beef this spring. Wondering as a smoker..how do I have my cuts done to not screw op some good smoking cuts? Ill request the tri tip if my butcher in the midwest knows what it even is. Save the Brisket. Ribs.. I kow nothing of beef ribs. Chuck roasts for barabaco, the cheeks as...

Told Dad was in mood for beef ribs. He came home with ribs cut cross ways and have no idea how to cook.

BLUF: Should I use my gas grill for the last step of making ribs or can I use my Vertical smoker all of the way through? I have a Pit Boss Pro Series II 4-Series Wood Pellet Vertical Smoker and am using a Pit Boss recipe with these 3 steps: 1) Dry-rub ribs then smoke them meat facing up @...

Hello - attempting my first cure. I live in Myanmar and can't get what I need. I just put on some saucisson to cure. I had to use PRAGUE POWDER #1 because I couldn't get #2. I hope to eat it as a cold cut when it's ready. Will it be OK to eat do you think? I also intend to measure the PH...

If they're not smoked they're smashed. Big fat juicy smoked burgers make better leftovers, and my favorite. 1 package of limpton onion soup mix per 1 lb. And a shot of whipping cream.

Im getting a 1/2 butt ready to smoke long and slow after 1/2 day rest in frig Chilerelleno's help and recipe is leading the way here! Thanks again all the help! Keep you posted.

Threw together a fast chicken fried rice simple easy and delicious. Chicken, peas, carrots, corn, eggs, rice, with oyster sauce, soy sauce, a little garlic and sesame seed oil. Next time maybe when the wife’s not home I’m gonna make a batch with spam or may surprise her with it and see...

So this Thursday I have to cook a Brisket and 2 Butts but I only have 1 COS. I have absolutely no idea how to do this as this is my first rodeo but here is my plan, please tell me if there is a better way. I was planning on cooking the Brisket 1st and probably start Thursday @ 3am. That will...

Hosting the family Christmas party tomorrow and I have no interest in starting this 20 lb brisket at 1am so it can be done in time. Smoking it today and will reheat via sous vide tomorrow afternoon. Black pepper, garlic, and jalapeno salt. Trimmed and seasoned it last night, wrapped it up...

Until I drop coin on a 22" WSM. we'll try the rib rack. Mega food day...... 9:30am football from germany. full griddle breffus. Mama asked "what can I do to help"........ Me: "stay out of my way"...

We have relatives coming over this weekend and I know one of them are bringing a couple marinated racks of ribs (assuming St. Louis). I will probably only have 4 hours at the most to smoke them on the MB 800 gravity. What temp/time should I do this at? I will probably wrap in the middle...

3 loins = Bacon, 1 Maple, 2 Reg. ready for the smoker So Canadian Bacon , or up here Back Bacon, either way should be good. Picked up 3 nice loins , weighed them , figured the mix for each. Put mix right in the bag , then like shake and back , shock all over then rubbed it a lot into the pork...

When looking for a grinder I often find that a 500 W unit is cheaper than a 1/2 hp unit. However, 500 W is more than 1/2 hp when you do the mathematical conversation. 1 hp = 748 W. Is this a marketing gimmick because folks don’t understand the units, or is there something mechanically I’m...

I'm curing 7kg porkbelly to make bacon. Bought prague powder (asked the guy at the store and he said it's #1). But after some research..i found that it's actually #2... do I have to throw the meat away now? Dry rub Salt (weight of belly x 0.02) pepper (weight x 0.02) Brown sugar (weight x 0.01)...

Say this thread and just wanted to post a question and get thoughts and or anwsers on the 3-2-1 method. I have seen videos from pit masters who don’t seem to fond of this common rib cooking method. Was wondering any thoughts and what you think the benefits and negatives of doing this method. Thanks!

Never actually knew what to call it before I started looking around for a replacement. Mine is barely hanging on. Has anybody replaced theirs? Which one did you get and how do they hold up? Seems like all the replacements I have seen are the 3 arms and a rod. Thanks

Happy Thanksgiving. I am getting ready to smoke a 5 1/2 lb bone in turkey breast. I’m reaching out to the experts to find out the best temp to smoke and approximate time. I know time is never certain, and that I need a 165 temp. Also , it’s been in brine for 24 hours. Should I inject as well...

This is a mod not a build. I bought an Oklahoma Joe’s Longhorn 3-1 about a month ago for a very reasonable price. I felt and still feel it was a mixture of mediocre in two worlds. No really big enough smoker to do big smokes and the grill isn’t big enough to do more than a few burgers at a time...