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  1. allstar898

    This is going to be a difficult one.... need help buying new smoker

    Money *
  2. allstar898

    This is going to be a difficult one.... need help buying new smoker

    Highly considering just buy the cheap rec tec model to see what it's like but will greatly hamper my ability to buy a legit one for a few months since I have the ml only saved up.
  3. allstar898

    This is going to be a difficult one.... need help buying new smoker

    Back story. Bought the best stick burner I could afford at the time (600$ from home depot) it's a leaky bitch that being on a second floor pipe railed patio fluctuates enough for me to be drunk before a pork loin is ready. My q has always turned out great thanks to a lot of recipes from you guys...
  4. allstar898

    Need a little help....

    How much longer do you think?  Was going to just do the Tenderloin so I could get it done by lunch without having to start at midnight lol.  If a 5 lb tenderloin is done in 3 or 3 1/2 hours, I would expect like 6 or so for 10 lb bone in?
  5. allstar898

    Need a little help....

    Will it affect the cooking time?
  6. allstar898

    Need a little help....

    Yeah so I normally go to my local grocery to get pork loins and I just ask for a pork loin.  Went to a butcher today and a whole loin was super expensive so I asked for a half.  Didn't pay attention and when I got home it has the ribs attached.  How do I butcher this to be able to smoke it?  I...
  7. allstar898

    Yeah messed this one up a bit

    Didn't use a drip pan, any ideas on gravy with no drippings?  Also it is wrapped up with a ton of juices, would injecting all of the juice back into it help at all?
  8. allstar898

    Yeah messed this one up a bit

    So 13 lb turkey, kept the offset at 300-315, everything I read said it would be at least 3 hours, so I didn't check temp for the first 3 hours just spun it around once.  3 hours and check temp, breast at 198, the only hope I have is that I injected the shit out of it and when I checked the temp...
  9. allstar898

    HELP!!! Turkey for tomorrow starting now.

    I ended up with the pre-brined kosher turkey, (also whole foods) would you still brine it with some additional flavors or just concentrate on the rub/injection?
  10. allstar898

    HELP!!! Turkey for tomorrow starting now.

    Thanks guys, water pan, 325-350, IT 165 on the thigh?, heading to Central Market now will have to post some pics I always take them but never post.
  11. allstar898

    Smoking Turkey and Pork Loin at same time ???

    I have done a bunch of bacon wrapped loins that were great reheated the next day.  I just don't slice until the next day and pull at 140
  12. allstar898

    HELP!!! Turkey for tomorrow starting now.

    Hey guys, my gf told her parents about how great all the food I have been smoking was and somehow this turned into okay well have him do one for us lunch tomorrow.  I have done a bunch of chickens but never a Turkey and I would assume that it needs to brine for at least a day, but I don't have...
  13. allstar898

    Charcoal Basket question

    Could you use a 24 qt strainer as a charcoal basket?  Just thought about it and since I am doing a long smoke tomorrow was considering trying the minion, thoughts?
  14. allstar898

    Boston butt to inject or not inject

    Hey guys, I have done about 5 small 3-4 pound boston butts and have had great sucsess injecting with a butter, apple juice and brown sugar mixture.  I am going to try an 8.5 pounder tomorrow and saw people saying that if you inject on a big one you have to get the temp up really fast just...
  15. allstar898

    Houston Smoking

    Hey guys, had a smoker now for 4 weeks and have done about 10 different smokes with all kinds of different rubs and trying to control the temp of a very leaky grill.  I bought the River Grille from home depot thinking for 500$ it had to be pretty solid but it really isn't.  I am able to maintain...
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