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Smoked Wing Suggestions
I usually just salt and pepper them, start them at 225 for 45-60 minutes then crank up to 350 until they get a crisp to them. When I take them off smoker I roll them in a hot sauce or sometimes just eat them plain.- smokerjim
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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Frozen BBQ.
Pulled pork freezes well, I have no experience with freezing brisket but I dont see why not.- smokerjim
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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Outdoor Smoker Build
You can check out places that sell fire places for a door, get a good one the first time so it doesnt warp in you. I learned this from experience.- smokerjim
- Post #7
- Forum: Other Builds
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D-day June 6 1944 never forget
My guess PTSD isnt more prevalent now it's just much better understood and accepted. alot more programs to help these people fight through what ever they are fighting. I think back in the world wars it was called shell shocked and probably wasnt much help these soldiers could get for it, and...- smokerjim
- Post #21
- Forum: Blowing Smoke Around the Smoker.
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D-day June 6 1944 never forget
Good stuff, my father was a wounded ww2 vet, he also never really talked about until his later years. He was in the 23rd infantry in Europe.- smokerjim
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Never let a piece of brisket go unused.
They'll be some tasty burgers- smokerjim
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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Baby back ribs question(s).
I usually smoke mine around 250, they usually take about 5 hours to get to my liking. I sauce them the last hour. -
I enabled myself
a self enabler, that takes away the fun of the enablers 🤣, salad looks good.- smokerjim
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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