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  1. wklkjn

    Kamado Joe Classic 1 vs new version Classic 2 help please

    Hello everyone! I've got a Camp Chef pellet smoker that I've used now for a few years. Nice machine, I like it. My son is 'raving' about the Kamado Green Egg charcoal grill his friend bought. So, I did some research, and I know you will agree with me that there's nothing wrong with having more...
  2. wklkjn

    St Louis Rib question

    Hello! It's been a while since I posted. I've got a Camp Chef Pellet smoker for almost 2 years now and my son and I are loving it. I have a problem once in a while with the heat rising like crazy, but it seems manageable. Anyway, my question is about the St Louis style ribs I just smoked...
  3. wklkjn

    Cabela's Pellet Smoker 'Flame out' (Camp Chef DLX)

    Camp Chef talked to me yesterday. Customer service was very helpful. About the seal around the lid - she said not to do it. She said that smoke that leaks out around the lid actually helps to circulate the smoke through the smoking chamber, and if you seal it off too tight, you can get a...
  4. wklkjn

    Cabela's Pellet Smoker 'Flame out' (Camp Chef DLX)

    Thanks for the reply. Very good information. To answer your question, I have not added a gasket to the lid. I've sent a request to CC, I'll post the results of that conversation. I'll also check for leaks in the air chamber, but I did the same thing you did - that is, I took off the heat...
  5. wklkjn

    Cabela's Pellet Smoker 'Flame out' (Camp Chef DLX)

    HI. I've moved on from my Master Built propane smoker which had finally started to 'rot out' from rust - not the smoker's fault, I just didn't take good care of covering it when I should have. So I really liked to options of the Camp Chef and found out that the Cabela's smoker for $549 is the...
  6. wklkjn

    Moving from Propane Master Built to Pellet ideas

    That looks great. Good!  I was worried that it would be a different result. I'm glad you sent that pic. Thanks.
  7. wklkjn

    Moving from Propane Master Built to Pellet ideas

    Quick question about the differences between pellet and propane (gas) fired wood. I am not criticizing, but I can't help but notice something different in the finished product. At the top of this thread, there's a fantastic photo of Pork Butts that are finished on a pellet smoker - submitted...
  8. wklkjn

    Pulled Pork without wrapping in foil???

    I want to share the results of my experiment of smoking the pork shoulder without wrapping in foil at 170. I am very happy with the results.  Here's the comparison between the two methods. Bark Texture:  As we've discussed already, the pulled pork that is wrapped in foil finishes with a very...
  9. wklkjn

    Pulled Pork without wrapping in foil???

    I know, but it's soft.  :) I'd like to try it one time with a more crispy bark, that's all. You're look great by the way. Well, looks like I'll be taking it off in a few minutes. It's at 198 degrees right now. No real responses on what to do next, so I think I'll just turn off the heat, and...
  10. wklkjn

    Pulled Pork without wrapping in foil???

    Hi. I'm trying a new way (for me) to smoke a pork shoulder with bone in. I saw a comparison on You Tube of wrapping in foil verses not wrapping, but I don't remember how they did it. I'm currently at 175, smoker is at about 260. Meat has been in for 9 hours so far.  It's 4pm in the...
  11. wklkjn

    Moving from Propane Master Built to Pellet ideas

    Hi. My Propane Master built smoker is a few years old now, the burner area is starting to rust out (my fault for leaving it outside), and there's a few reasons I'm thinking of pulling the trigger on buying a new smoker. For the Master built, although it can hold a good amount of meat with it's...
  12. wklkjn

    Propane Regulator

    Hi again.  I've got the Masterbuilt propane smoker and on a previous thread I explained the problem I had this past  weekend getting the smoker to heat up higher than 200 degrees.   Yesterday, I had a chance to fire it up with nothing in it.  Sure enough, it works fine now.  I had the...
  13. wklkjn

    Masterbuilt 2-door Propane problem

    Did my biggest challenge yet this past weekend. I smoked (3) 7 pound Pork shoulders in my Masterbuilt propane - it was the best smoke I've done to date.  Hit 170 internal meat temp, wrapped all 3 in foil and continued up to 200.  Let sit for an hour, unwrapped them, pulled and it was nice and...
  14. wklkjn

    Chicken Wing Smoking question

    Thanks for the help. Sorry no picks, but they came out perfect! 1 hour smoke at 325. On the grill for naybe 10 /15 minutes. Cut into pieces and tossed in Franks and butter. Moist and juicy, but skin was crisp and tender. Thanks!!!!
  15. wklkjn

    Chicken Wing Smoking question

    Hi. I smoked Chicken Wings last night and would like some opinions on how to improve the final product.   I cut the 3rd 'tip' off the wings before smoking so it was the (2) main wing sections together. Put them in a bowl, drizzled garlic flavored olive oil over them and mixed by hand to coat...
  16. wklkjn

    Thick cut bone in pork chops

    Hi I'm wondering. Can I treat chops the same as smoking a pork butt? What I mean is, if I grill pork chops to 145, then wrap them in foil and continue cooking to 200 degrees, will they be tender like a pulled pork?
  17. wklkjn

    Baby Back Rib - Meat Question (buying the right type)

    Good!  Thanks for the info. Funny thing, the ribs I'm talking about are from Costco, the exact kind that Joe referred to.  3 to a pack, in cryopack.  They look like a good quality, but like Joe said, they do have more meat on them. Thanks for the help, now I know.  I'll say one thing.  For...
  18. wklkjn

    Baby Back Rib - Meat Question (buying the right type)

    Hi. Smoking weekend coming up.  :) I've got a question about the Baby backs that I've been buying. It seems to me that the cuts of meat that I'm getting from the store have a type of 'cut' to them that's different than what I get in a restaurant. Let me explain. If you take the full length...
  19. wklkjn

    Storing / Saving smoked ribs for another day

    HI.  I smoked 4 slabs of Baby Back Ribs on Sunday. They came out really good. We have 3 slabs of ribs left - I made too many on purpose. So, Sunday night, I put all the left overs in zip lock bags and into the fridge. I realize they probably shouldn't stay in there much longer, but will they...
  20. wklkjn

    weber thermometer

    That was a good buy! I found it on Amazon Prime for $23.
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