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  1. J

    Looking for a Shirley

    Not sure what that means; I think it's a one man (Kevin White) and one dog operation with a big pickup truck and a big trailer. Kevin delivers Shirley's and other large items all over the country with care you don't get with the common LTL carriers. He also is a Shirley customer who works...
  2. J

    Looking for a Shirley

    The best place to find these is the Shirley buy and sale group on Facebook. Legendary Services delivers most Shirley's; he'll pick up and deliver used ones as well. If you're not in a hurry so that he can do the pick up during one of his delivery runs, the cost won't be too bad.
  3. J

    What are the principles of preserving moisture in long pork smokes?

    I don't slather, mop, or wrap and the only dry pork butt I've made was due to overcooking. Unless you're planning a long hold, target temperature for pulled pork should just be a starting point for testing for "probe tender". I don't shoot for the "standard" 200° + temperature and either slice...
  4. J

    Temp control and snoking on kamado style cookers

    Another thing - mind the wind! Wind blowing into the air intake at the bottom can cause temperature fluctuations; less likely but also possible is wind blowing by the exhaust at the top can draw air thru as well.
  5. J

    Temp control and snoking on kamado style cookers

    A few more thoughts in addition to my "patience" advice... Don't chase a particular temp - if you get the cooker settled at a temperature reasonably close to the target you have in mind, leave the cooker alone rather than trying to tweak the vents to adjust that last 10° or 15° (of even 25°...
  6. J

    Temp control and snoking on kamado style cookers

    The key to temperature control in a ceramic kamado is patience - vent changes take a while to affect the temperature due to the cooker's mass - so the first rule for using them is to tweak a vent and wait a while before tweaking again. That being said, temp controllers work very well as long as...
  7. J

    Thermometer Recommendation for 36” Sq Hot Smokehouse

    If you find the signals and billows is struggling to hold temperature (either overshooting target badly or not getting up to target temp), get the damper for the billows. The fan moves a huge volume of air and unless your smoker is huge, it can't cut off fast enough to prevent overshooting. The...
  8. J

    Upgrade suggestions from Loco

    I have a Halo 4b running on natural gas and really like it. Temperature control isn't hard but does require a bit of attention and willingness to turn off a burner and cook while it cools. The thick griddle holds heat well so you can cook for quite a while with most of all the burners off. I...
  9. J

    Live fire rotisserie pig

    Spun an 89 lb pig for a family gathering Saturday after watching way too much Weather Channel to see if Debby was going to crash the party. The cook went smoothly and the of was tasty!
  10. J

    Brisket for lunch. Ovenight hold ?

    I've held briskets and pork butts for over 24 hours in an electric smoker (briskets wrapped in butcher paper, butts wrapped in foil) with the smoker set to 150° and was very happy with the results. Note that I smoked in my gravity feed smoker and used the electric just for the long hold. They...
  11. J

    Dry Aging?

    I have the pro40 and have been happy with the results. The app can be a little slow opening and connecting and doesn't keep the history of past aging runs so it's probably a good idea to keep a notebook, but those are minor complaints that don't affect the performance of the unit.
  12. J

    Should I dry brine a ribeye that's been dry aged for 28 days?

    I'll elaborate on my previous post of "Yes." I have a small dry aging fridge and have aged a variety of loins. The longest aging I've done was 55 days; while the meat looks dry internally, there's enough moisture for the dry brine to work - there is no salt visibly on the surface of a steak...
  13. J

    Should I dry brine a ribeye that's been dry aged for 28 days?

    Yes.
  14. J

    Hydraulic wood Splitter

    I have one of those; it works well but be careful moving it any distance or over rough terrain - it's extremely top heavy and has such a narrow wheelbase and those things make it easy to do over it you're not paying attention. I was previously using a kindling cracker but decided it was a good...
  15. J

    Quick holding question...

    Most common ovens won't go that low...
  16. J

    Lump Charcoal Soot/Dust

    Are you pouring the charcoal straight from the bag into your chimney and grill? Lump sum generate a fair amount of lump due to handling during shipping and handling - if the bag is pretty beat up, it's a good indication the bag went thru some rough handling and will have more than the usual...
  17. J

    MEATER BLOCK IS A POS

    I've had my Meater Block for several years and the only real problem I've had with it was when it came up with WiFi turned off after a firmware upgrade and I didn't realize it. Well, I do have some problems keeping the batteries installed since the thin wooden battery compartment cover broke in...
  18. J

    We have a something you couldn't live without in the kitchen thread, so what is something worthless in your kitchen?

    My sister gave me a mandolin-type slicer when she got one for herself. I used it a few times; while it works ok, washing it afterwards is way more work than just slicing with a knife so it's relagated to a drawer - just can't bring myself to get rid of it since it was a gift. I've found out that...
  19. J

    What Is Something You could Not Live Without In The Kitchen?

    I've read all the posts so far and considered and realized the answer is right at the end of my nose: my eyeglasses! I'd burn my nose scrambling an egg without them.
  20. J

    Smallish cook on the big grill

    Some split breasts on the Santa Maria/Argentinian grill.
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