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  1. ifitsdeadsmokeit

    Let it snow, Let it snow, Let it snow….

    Still snowing here. Have 6” so far. Rather have snow than that freezing rain and sleet we just missed ealier in the week.
  2. ifitsdeadsmokeit

    Leave a comment 👉Redeem a kitchen thermometer（US&CA)

    My momma told me if you dont have anything nice to say, dont say anything at all.
  3. ifitsdeadsmokeit

    So admin folk, I ask respectfully

    Not sure how it’s relevant to smoking meat. Will they have to create a new forum for maryjane. We have the beer pole, what would be the equivalent for a doobie? Could give a whole new genre to rubs and edibles. Who will market the first cdb pellet. Too many questions without answers.
  4. ifitsdeadsmokeit

    First batch of the year w/ pics.

    It is a LEM 10 lb motorized. You control the speed with a variable speed knob and make it go with a foot pedal. Just press and hold with your foot. I have a 5 lb you crank by hand and it is an amazing difference.
  5. ifitsdeadsmokeit

    First batch of the year w/ pics.

    Looking great. I did same thing to try out the new grinder and stuffer on new years day. Made six lbs of brats. Have to say having two hands free to stuff with by using an electric stuffer with foot pedal is awesome. Take some getting used to but only had one blow out stuffing and two twisting...
  6. ifitsdeadsmokeit

    I'm starting a search for old school "real" jalapenos.

    Stuff the jalapenos with some ghost peppers and that should solve the hotness issue. Lol.
  7. ifitsdeadsmokeit

    First Time: Buy Offset Wood Smoker or Pellet Grill Smoker?

    Red summed it up nicely. I have both an offset and pellet smoker. In the past year i have probably used the pellet 25 times and the stick burner 5. The convenience outweighs the better flavor and results to me. A stick burner is not a set and forget. You will be adding logs every 30 - 40 minutes...
  8. ifitsdeadsmokeit

    "Dispatching" Skunks

    Where did you get the round trap? They like canned dog food. One of my dogs loves to chase them out of the yard. Has been sprayed several times.
  9. ifitsdeadsmokeit

    Grill cleaning

    I scrape the sides and bottom with a putty knife and then use hot water and dawn to clean it. I have stainless steel rod grates in two of my grills and use this. It works really well and has two different size hooks for the rods. Can clean all around without removing them. For my expanded metal...
  10. ifitsdeadsmokeit

    GVS

    My favorite soup, Ground Vegetable Soup. Recipe is passed down from my grandma but not sure where she got it from. Grill or stovetop cook several lbs of beef. I used stuff we were trying to clear out, cube steaks, sirloins, flank steak all from a side we bought that was tough as hell. Made...
  11. ifitsdeadsmokeit

    Clogged Pellet Tube fix

    Last couple of smokes on the pellet pooper had been having issues keeping the pellet tube lit. It would light and smolder but when I put it inside the cook chamber it would go out. I typically toss it into dishwasher every once in a while but it did no good this time and also have a dedicated...
  12. ifitsdeadsmokeit

    Looking for Dry Brining Tips

    Just gonna wing it. Thanks for response chef k. Going with course sea salt only for dry brine and not season with rub til before smoke. Separated from bone with a little tag left so can tie back. Leaving open on a grate on a cookie sheet to catch drippings. Salted all sides including between...
  13. ifitsdeadsmokeit

    Looking for Dry Brining Tips

    I bought a choice 6 bone prime rib, bone in for cooking New Years Day. I have never dry brined one and was thinking to do this since I have lots of time between now and the new year. I searched some and didnt really find much of anything on process except people saying they dry brined it...
  14. ifitsdeadsmokeit

    Christmas rib roast: smoke or no smoke?

    I do one every new years day. I use W sauce binder with rub and sear on CI real quick so spices dont burn. Smoke with hickory at 235 til 125. I just bought a 6 bone for $13 /lb and that was sale price for choice.
  15. ifitsdeadsmokeit

    Some Great Deals From Our New Sponsor!

    I presented myself the new RFX. Got it in the mail and unwrapped it yesterday. Think this 15% code for add'l probes is stackable, ends end of Dec. RFXMEAT
  16. ifitsdeadsmokeit

    Mustard based rib sauces

    I am with RG above and on the Soflaquer mustard bandwagon. It is the best mustard based sauce I have ever used home made, store bought and restaurant.
  17. ifitsdeadsmokeit

    BBQ toys

    Send me a pm and can figure out the deets.
  18. ifitsdeadsmokeit

    BBQ toys

    I have a cpl old maverick et732 you can have. It isnt wireless but fits your price, free. No phone app but has a receiving station that can be carried around. Will be in springfield tue.
  19. ifitsdeadsmokeit

    You’re favorite pork butt injection

    I use half stick butter melted, 1 can chicken broth, 1/2 tsp white pepper, 2 Tbsp rub ground in spice grinder, 1 Tbsp lemon juice Enough for cpl butts. Use the. Spice grinder so the rub doesnt clog the injector.
  20. ifitsdeadsmokeit

    Slab bacon...

    That is some nice looking belly. Where do you source it from? Cant get anything like that near me, it is mostly fat.
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