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  1. motolife313

    New to Beef Ribs

    Most places Bring the whole rack of ribs in whole then process them down. U just gota ask for them
  2. motolife313

    Bacon!

    I’d so 130 or less because that’s where it starts rendering the fat. Might be at 140. Got the tip from bear and it was spot on. I think I was going for 120 degree or less. I’d go more Smokey because it can take a lot and not be very strong tasting with 1 day smoke. Some guys do multiple days.
  3. motolife313

    New to Beef Ribs

    Beef side ribs are the only way to go. They take about 10 hours but are very very rich and filling. Taste like pot roast on steroids. Back ribs don’t have any meat on them and usually and are hard to get tender. Korean Short ribs are tasty also and only take about 2 hours. There the thin cut...
  4. motolife313

    Porterhouse, nice ribeye and some pork shots

    Took the steaks to 129-131. Broke my HF knife cutting the cheese lol. I’ll make a wooden handle for it because it’s a sharp ceramic knife
  5. motolife313

    Porterhouse, nice ribeye and some pork shots

    Got a couple nice steaks from the best butcher in town and Not sure if it’s a real porterhouse since it’s not 2” thick but it’s very good and the porks shots were out of bounds. The shots have some chicken sausage at the bottom then cream cheese and a nice little block of cheese. Smoked it up...
  6. motolife313

    Advice on a triangle shaped grill grate

    Cool. I can’t find the pm button only start a conversation and not sure if that will work. Some more of my work to make you feel comfortable with the kind of quality of work and it all hand made, my friend let’s me use his machine shop I got a decent setup in my garage also
  7. motolife313

    Advice on a triangle shaped grill grate

    Welcome to the forum. I can custom fab a grate for you out of mild steel or stainless. Doesn’t say your location tho Here’s a couple racks on my stainless pit I busted out
  8. motolife313

    1st Comp of the season

    What’s it cost to sign up and have a booth at competitions?
  9. motolife313

    Stupidity

    Ya the brisket and butt was a little off lol. Everything else is close so it ain’t that bad
  10. motolife313

    Stupidity

    Looks like a decent guide to get someone started to me.
  11. motolife313

    Compart Duroc pork bellies

    I buy duroc ribs and it’s good quality meat
  12. motolife313

    Mama Bear’s Mother’s Day Present

    Nice stuff bear! Am I seeing a mosin nagant?
  13. motolife313

    Not so good first cook on my Lang 48

    Don’t forget to use the 20% off coupon at harbor freight, you can pull it up on your smart phone in seconds on google. I’ve never had charcoal in my pit only wood. Here’s my kindling to start the fire. I used to chop them up after putting my meat in the smoker since I put the meat on before...
  14. motolife313

    Not so good first cook on my Lang 48

    They will need to be cut about 1” diameter or so and maybe couple decent size ones on top. If there bigger it will just take little longer to start. Usually takes about 1 minute or so holding the weed burner at the wood. Once I think it’s lit I shut the door and open the door a minute or so...
  15. motolife313

    Not so good first cook on my Lang 48

    See you just gota learn to run the FB. You had way to big of splits in there before. You were scared to put to many pieces of wood in also. If the temp is low put more wood. It’s that easy. Your electric temp gauge could be pulling heat off the metal rack is why it’s higher reading. Your fire...
  16. motolife313

    Have I killed my Mes 30

    Buy a stick burner you won’t have any problems with it.
  17. motolife313

    Smoking fish and meat in the same smoker

    Chef jj says as long as the temps is over 180 or so ( forgot the exact temp maybe 160 but thought it was higher)in the smoker the germs will be killed off. I started a thread on it and he said it’s safe to have vegetables under the chicken
  18. motolife313

    Smoking fish and meat in the same smoker

    The treeger probably couldn’t handle it but if you got a mans smoker you will be fine, aka a stickburner
  19. motolife313

    costco 3 pack of ribs, cooking only one at a time?

    Ya I’d say 2 weeks is getting up there for pork ribs and u will lose flavor. I’ve has brisket at 2 weeks and still very good
  20. motolife313

    costco 3 pack of ribs, cooking only one at a time?

    I cook only as many racks as needed and wrap what I don’t use in butcher paper and in the freezer it goes until I want to do ribs again.
Great deal on LEM Grinders!
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