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  1. acidsorm

    5-Day Smoking Basics eCourse

    It would be so much more convenient if that 5 day course had its own thread somewhere in this forum instead of having to sign up for it, give email . And then wait a while to get the first part . And get the other parts sent individually , just to get lost in our inbox.
  2. acidsorm

    my first ribs and pork loin !

  3. 2013-06-23 18.06.32.jpg

    2013-06-23 18.06.32.jpg

    • acidsorm
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    • Album: my first ribs and pork loin !
  4. acidsorm

    my first ribs and pork loin !

  5. 2013-06-23 17.55.23.jpg

    2013-06-23 17.55.23.jpg

    • acidsorm
    • Media item
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    • Album: my first ribs and pork loin !
  6. 2013-06-23 17.55.18.jpg

    2013-06-23 17.55.18.jpg

    • acidsorm
    • Media item
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    • Album: my first ribs and pork loin !
  7. acidsorm

    my first ribs and pork loin !

  8. 2013-06-23 14.35.21.jpg

    2013-06-23 14.35.21.jpg

    • acidsorm
    • Media item
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    • Album: my first ribs and pork loin !
  9. 2013-06-23 11.13.24.jpg

    2013-06-23 11.13.24.jpg

    • acidsorm
    • Media item
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    • Album: my first ribs and pork loin !
  10. acidsorm

    my first ribs and pork loin !

  11. 2013-06-23 11.13.17.jpg

    2013-06-23 11.13.17.jpg

    • acidsorm
    • Media item
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    • Album: my first ribs and pork loin !
  12. my first ribs and pork loin !

    my first ribs and pork loin !

    • acidsorm
    • Album
    • Comments: 0
  13. acidsorm

    my first ribs and pork loin !

    So I did a rookie move and chose the wrong cut of meat . I got a huge pork loin for a pulled pork.. Won't be doing that again ! the ribs turned out great tho ! And as for the loin , I had to chop it up at the end to get the I.t to the right pulling temperature. It stalled at 163 for a little...
  14. 2013-06-23 18.06.32.jpg

    2013-06-23 18.06.32.jpg

    • acidsorm
    • Media item
    • Comments: 0
    • Album: my first ribs and pork loin !
  15. acidsorm

    pork loin I.T stalled at 163

    I was under the impression that it has to get to 205 for the muscle fibers to release so I can pull it apart ... I know it would get rather dry at that temperature but after its pulled apart I'm going to have it soak it my uncles special bbq sauce and that will moistn it back up ... Will it...
  16. acidsorm

    does anyone else here have a Jim bowie ?

    Before I got it I had never smoked anything in my life. and wow have I been missing out . and now every pizza I bake is done on the pellet grill. Can believe the difference a smoked pizza has on the taste buds
  17. acidsorm

    does anyone else here have a Jim bowie ?

    I purchased mine a few weeks ago. Got offered a deal I couldn't refuse !
  18. acidsorm

    pork loin I.T stalled at 163

    Its been at 163 for about 45 min so far... Went down to 161 and is now at 162... . I am new to this . Should I turn up the heat or leave it a while longer ? My Jim bowie is at 225
  19. acidsorm

    spritz??

    I use apple juice, worshestershire sauce. Brown sugar and lime juice . And god damnn . It is so good
  20. acidsorm

    Pork Loin

    I have a wire probe thermometer with my Jim bowie. that pellet grill comes with a remote too ! so I can change temp of my grill. And view internal temperature of my meat from the temperature probe from within my home. Very handy since I don't need to open the lid to take a I.T
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