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  1. JackBNimble

    Several Questions about "Mod's" to offset Smoker?

    I see you modified your OKJ. Success? Failure? Disappointment? I am interested if you have time. I sure from all I have read about WSM, that the WSM is your favorite.
  2. JackBNimble

    Several Questions about "Mod's" to offset Smoker?

    Hey thanks for your comments. I began to clean it up a little more last week on the outside and remove rust to repaint and as I cleaned the paint from the plate above the front handle I saw Brinkmann. What attracted me to the smoker when I saw it up close was the 1/4" metal used for the...
  3. JackBNimble

    There's Gotta Be...

    Must be one of those "Executive Hunts" where they bring the game to the hunters. ;-)
  4. JackBNimble

    Gasket material for sealing leaks

    What is the best gasket material for sealing leaks around fire box? around smoker lid? around chimney? Thanks for the advice. Jack
  5. JackBNimble

    Several Questions about "Mod's" to offset Smoker?

    Evening, Dave. Had planned on get things air tight but had not thought about calibration with boiling water. Thanks for the tip. Jack
  6. JackBNimble

    Several Questions about "Mod's" to offset Smoker?

    A couple of weeks ago I was prowling around for information of different smokers. I ended up talking to member GaryS who asked how much I wanted to spend, etc. He gave me some good advice....."Prowl around on Craig's List, sometimes you can find a good smoker at a good price". Well, I...
  7. JackBNimble

    SMF Premier Membership

    Count me in too. Only been here a short time but already learned much and the membership seems ready to chip in and help a new member.
  8. JackBNimble

    Cooking Times vs Meat Weight

    Yeah, I liked the example given by jokensmokin...it is like an animal sweating to cool off. Great analogy.
  9. JackBNimble

    Cooking Times vs Meat Weight

    Thanks. At least I now understand what the stall is and why it happens.
  10. JackBNimble

    Cooking Times vs Meat Weight

    Okay! Thanks, that makes sense. It is my chemical background. If I can understand the action (what is happening) then the appropriate reaction (if required) is easy to apply.
  11. JackBNimble

    Cooking Times vs Meat Weight

    Thanks. I am interested in what causes meat cooking in a smoker to stall? In some articles I've read the meat is removed and wrapped in aluminum foil to continue cooking. What is going on with this issue when smoking meat?
  12. JackBNimble

    Cooking Times vs Meat Weight

    What causes a stall?
  13. JackBNimble

    Built my first all stainless Reverso flow

    When you select reply to a thread you will see in the lower right a red box with Upload a File. A picture is a file. Click upload a file, select file from your computer files by clicking on it and it should upload automatically.
  14. JackBNimble

    Built my first all stainless Reverso flow

    When you click to POST NEW THREAD the page will open for text. At the bottom is upload a file. Click on it, search for the file you want to upload on your computer, click it and it should upload to accompany the posting.
  15. JackBNimble

    New Daniel Boone

  16. JackBNimble

    Hickory Smoked/Reverse Seared New York Strips

    Whew! Looks great. Especially the rings. Bet you had to hit the recliner after that meal.
  17. JackBNimble

    Cooking Times vs Meat Weight

    Thanks for the help.
  18. JackBNimble

    Cooking Times vs Meat Weight

    Thanks. I did a 8 lbs last week and it finished in 7 hours. Cooked to fast. Ordered a thermometer for oven and meat. I don't trust the thermometer on the cooker anymore.
  19. JackBNimble

    Cooking Times vs Meat Weight

    In Jeff's book under Pork Butt he states 1 1/2 hours per pound should give you approximate time to finish the meat adding that the temperature should reach 205 F. If I have a pork butt that weighs 8 pounds it should take around 11-12 hours. Additionally, Jeff states you can place several...
  20. JackBNimble

    Smoking w Hasty Bake Oven

    Thanks for the comments. I find that longer times are frustrating also. I fiddle with the fire and wood for smoke the temp goes up and you close down the vents and the temp goes to far down. I tried a 7 lbs pork butt the other day. Should take 10-11 hours. I was done in 7 at 205 F. Meat...
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