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  1. jsmith78

    Rib Eye Roast partially frozen on smoker

    at 130 cooking at 350 at what temp should i pull and wrap in foil?
  2. jsmith78

    Rib Eye Roast partially frozen on smoker

    115 degrees right now got the smoker up over 300 and climbing.  This has been nerve racking.  Next time I thaw the meat.
  3. jsmith78

    Rib Eye Roast partially frozen on smoker

    HOORRAY!!!!! up to 50 degrees now, so its moving up.  Gonna keep the temp down,  225 to 230 hopefully,  I haven't mastered keeping the temps steady on my chargriller yet.  Thanks for the advice so far.  
  4. jsmith78

    Rib Eye Roast partially frozen on smoker

    Right now its at 34 degrees almost 1hr 45mins into it.  Temp in the 240's.  We are gonna be having a late dinner anyways. 
  5. jsmith78

    Rib Eye Roast partially frozen on smoker

    My mother in-law had an 8.78lb rib-eye roast I am smoking up for tonight.   She brought it to me this morning everything looked good, I rubbed it with some montreal steak seasoning with a bit of sweet mesquite, onioin and garlic powder.  Put it on the smoker put in the temp probe and noticed it...
  6. jsmith78

    pre cooked and glazed wings

    You guys are right. I love the preparation, smoking, and finished results of my labor.  The greatest satisfaction I get is from the compliments from friends and family (although most have no idea the time that went into that piece of food they are eating).   I have done wings once before.  I...
  7. jsmith78

    pre cooked and glazed wings

    I am having my son's 5th birthday party on saturday.  I thought about getting some bags of frozen pre cooked glazed wings.  Has anyone ever put them on the smoker for some smoke flavor to them? If so how did they turn out?
  8. jsmith78

    what kind of wood is this?

    Mystery solved!!!  It is a narrowleaf cottonwood tree.  My father in-law has several growing on his property.  From what I read it doesn't really have much of a flavor to it for smoking (less than alder).  I might dry out a few chunks and try it out.
  9. jsmith78

    what kind of wood is this?

    I didn't take any pics of it before I cut it down.  I don't know if it flowers, bears fruit or nuts or how it seeds.  My father-in-law is gonna compare it to a willow tree and a cottonwood tree he has on his property.  Thanks for the suggestions keep them coming.  It is most definitely a...
  10. jsmith78

    what kind of wood is this?

    I am in western washington.  I cut down this tree for  someone.  I think it is some variety of a dogwood.  The main trunk of the tree went straight up and did not branch off into a V.  About 20 to 30 feet up the tree is where the first set of branches were.  Looks similar to an alder in shape. ...
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  13. jsmith78

    chargriller help

    I got my sfb I am attaching it to the main body.  The opening for the sfb is an oval shape.  The opening on the main body is well you can see in the picture.  Should I cut out the two pointy parts to make it match up with the sfb or leave it the way it is?  How far down should the tuning plates...
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  15. jsmith78

    Camping w/ fatties

    I too was thinking about doing a fattie and taking it camping with us.  I am gonna cook mine before I go, keep in the ice box then slice it and re-heat via skillet or possibly bbq gas grill. I think putting it in a ziplock bag and then putting it in near boiling water should work also.
  16. jsmith78

    2 pork shoulders at 130 4hrs in

    Sorry for not keeping update yesterday things got hectic.  I know I need a leave in therm.  I am gonna get the maverick et73.  When I checked the temps using an instant read then I spritz them with apple cider vinegar at the same time to minimize on heat loss. It got to 170 at 430pm.  At that...
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  18. jsmith78

    2 pork shoulders at 130 4hrs in

    At 3pm the meat temp is 160.  I believe I have hit a stall, hope it doesn't last long.  Smoker temp varies between 215 to 250.  I am gonna wait it out a little longer and see if it comes out of the stall.  Double foiling it will probably be next.   
  19. jsmith78

    2 pork shoulders at 130 4hrs in

    Update:  My temp is now up to 150 at 1pm.  With roughly 5hrs to go till dinner after 6pm maybe 7pm. I am thinking about double wrapping them in foil around 230 to 3pm and trying to finish them on the ecb.  My wife will need the oven to make twice baked potatoes around 4 or so. 
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