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  1. okiefisher

    Need help!

    Our local Homeland store recently had a one day meat sale with some good buys on meat. While checking out the sale I found a 13.44 lb whole bottom round rump roast for 2.49/lb. I normally wouldn't smoke a round roast but this roast had so much fat on it, I bought it just for smoking. My question...
  2. okiefisher

    Leftovers

    Yep, you're right. It don't get any better than pulled pork nachos!
  3. okiefisher

    Advice needed for pork belly

    I would make pork belly burnt ends if you're not through cooking it yet. They're yummy for your tummy!
  4. okiefisher

    Boudin Stuffed Pork Loin

    I was thinking the same thing because I love boudin.
  5. okiefisher

    Greetings from northeast Okla.

    Welcome to the site rimfire63! I'm from NE Oklahoma also. I'm sure you can find any information you need on this site.
  6. okiefisher

    Hello from the bulldozer capital of the world, Peoria IL

    Hope you like and enjoy the reverse flow as much as I do mine. Smoke meat excellent!
  7. okiefisher

    New from the northwest

    I've never used an Oklahoma Joe's but have a large reverse flow, works on the same principal. I sometimes use lump charcoal to start mine with. There are a couple of things you might be doing wrong for the thin blue smoke. When you fire your smoker you should build more fire than your really...
  8. okiefisher

    Brisket failure

    Says you pulled and wrapped at IT of190 degrees. A brisket is in a different class of its own. I've never had a brisket probe tender until at least 198 and at times 205. Did you probe it to see if a toothpick went in like it was going into hot butter. Probing is the only sure way to tell if it's...
  9. okiefisher

    Peoria Cookers

    I've never heard of that brand but if I were you I'd check facebook marketplace and see what is listed. I bought my large reverse flow through marketplace for cheap. I still look at it and admire some of the smokers that are listed. Many are custom builds.
  10. okiefisher

    New to forum...tips on smoking!!!

    What temps are you normally smoking at Al?
  11. okiefisher

    New to forum...tips on smoking!!!

    When using a stick burner there are a lot of determining factors that decide the amount of smoke and when to wrap. I normally wrap mine at 2 hours and can go 3 hours but seems my smoker likes to settle in between 225 and 250. If you keep it at 225 I would wrap at 2 hours. Seems to me, the lower...
  12. okiefisher

    Smoke flavor on a pellet grill?

    I've tried lots of pellet brands and the 100% pecan pellets from lumberjack beat all others for smoke flavor, hands down? Found them on sale at Attwoods this summer and was amazed at the flavor vs. all the others. Attwoods had them for 7.98 for a 10 lb. bag.
  13. okiefisher

    Newbie from Owasso

    Glad you're here neighbor! I'm from about 30 miles east of Tulsa.
  14. okiefisher

    Spam...the e-mail kind.

    Here's a snapshot of my e-mail today and there are several more e-mails besides these
  15. okiefisher

    Spam...the e-mail kind.

    Here's what my preferences look like and I'm still receiving all the new threads.
  16. okiefisher

    Spam...the e-mail kind.

    I don't have a check mark anywhere on anything trying to get rid of all the notifications and still getting notifications to even all the new threads
  17. okiefisher

    Spam...the e-mail kind.

    My e-mail is filling up daily and I have gone through and unchecked everything and still getting e-mails including all night long. My phone beeps with every e-mail. Thinking of unsubscribing if I can't get them shut off. Then I'll just read the site post.
  18. okiefisher

    New Smoker?

    Finally able to fire off the new smoker and love it. Used a chimney full of charcoal and 3 splits to bring it to temp then 3 splits about every 2 - 2 1/2 hours. Since I killed a deer last week I needed to make some freezer space and my co-workers had been telling me they were ready for some more...
  19. okiefisher

    New Smoker?

    I worked for KATY RR for 1 1/2 years before leaving and going to work as a firefighter and retired as a captain from the fire department after 25 years. Since I retired at 47 years old and I was a certified police officer because of the fire department I then went to work as a security...
  20. okiefisher

    New Smoker?

    Probably do both with the ribeye.
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