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T-Bones n’ fireflies
OK..................this is starting to sound like an old country song; "T-Bones n' Fireflies, and wild wild women, they'll drive you crazy, they'll drive you insane" :emoji_laughing: :emoji_laughing: -
I would like to give a shout out to @JC in GB.
For a propane smoker the PID uses solenoid valves to control the flow of propane. Here's a thread where OldSmoke discusses it and posted pictures of his propane PID: https://www.smokingmeatforums.com/threads/variable-wifi-bluetooth-propane-regulator.324585/#post-2479479 Propane is not...- Jim_C
- Post #15
- Forum: Blowing Smoke Around the Smoker.
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Wiki The User Ladder Explained
It may not be a sign of skill, but it is a sign of participation, which is important. Participation is the lifeblood of a forum. Skill level gets weeded out based on their input. Most folks can recognize the knowledgeable members. So overall I think it hits the target.- Jim_C
- Post #21
- Forum: For New Members
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Hanger Steak, Fresh Corn, Rice-A-Roni
When I saw the T-Bone steaks on WaterRat’s post I responded that I was going for that tonight. Having said that, my local Safeway offers crud for beef, and being retired and lazy, before heading into the car and driving 10 miles, I thought I’d check the freezer. Did I mention I was lazy? There...- Jim_C
- Thread
- Replies: 16
- Forum: Grilling Beef
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T-Bones n’ fireflies
Nice looking steaks! I like your idea. I think tonight is T-bone night. It'll go nicely with the fresh corn we just picked up. Maybe a pilaf to go with it. Now where did I put that box of Rice-A-Roni? :emoji_wink: -
I would like to give a shout out to @JC in GB.
I'm glad to hear you have you PID issues sorted out, although, if I won first place without my primary weapon, I might toss it and go back to the old-school ways. :emoji_laughing: I have read some of Jeff's posts on PID's and had considered making one for my Smoke Vault propane smoker. I do...- Jim_C
- Post #11
- Forum: Blowing Smoke Around the Smoker.
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Wiki The User Ladder Explained
Thanks……..this is what I was looking for. Can we add this to the place where the acronym definitions are kept so folks can find it in the future?- Jim_C
- Post #18
- Forum: For New Members
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Analog gauge vrs digital gauge ?
The analog on the Smoke Vault I have consistently reads 30 degrees higher. It was worse when it arrived and they sent a new analog. I ignore the analog altogether now. I have a digital probe mounted under the rack where the meat is. If I'm going low and slow I set the alarm range between 210...- Jim_C
- Post #35
- Forum: General Discussion
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Membership Monikers
I found this on a 2018 thread. What is the current list of membership monikers? 0-29 Newbie 30-74 Fire Starter 75-149 Smoke Blower 150-299 Meat Mopper 300-999 Smoking Fanatic 1000-4999 Master of the Pit Also, I see some members have both 'SMF Premier Member' and 'Lifetime Member'. What is the...- Jim_C
- Thread
- Replies: 4
- Forum: General Discussion
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Smoker Chimney height
So what are the thoughts on better managing a consistent temperature inside the chamber......lower flame and lower airflow.......or.......higher flame and higher airflow?- Jim_C
- Post #8
- Forum: Charcoal Smokers
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Smoker Chimney height
This is an interesting subject. I asked a similar question awhile back and did not receive a lot of feedback. Perhaps because few people are nerdy enough to get into air flow. I also agree with the premise made in the video that a properly maintained fire will make up for deficiencies in the...- Jim_C
- Post #6
- Forum: Charcoal Smokers
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Hot Dogs: Side by side comparison
Nice............I don't think either one is available on the west coast. The Hoffman's look like a white sausage. Are they along the style of a banger?- Jim_C
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Breakfast sausage rolls
Those look like they would be addictive. Reminds me of the Lays potato chip commercial where they said "I bet you can't eat just one". :emoji_laughing: Now you have me wanting to make them, albeit with a lot less sausage. Note to self; need to research breakfast sausage spice mixes. 💬 -
Brisket point end and Baby backs .
What an amazing meal. The brisket looks fantastic. Nice and moist. We have also been on a corn binge, while it's fresh and in season. We are fortunate to have a seasonal vendor who brings their corn to the farmers market. It's $1.75 and ear vs. 3 for $1 at Safeway, but it's great corn, freshly... -
4th of July tri tip
Great looking tri-tip. I have been itching to do a tri-tip, but they are $12 pound at Safeway, and closer to $17 a pound at the stores with a butcher. But it's your birthday......splurge.............Happy B'day.- Jim_C
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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Ribeye Hamburgers??? Finally tried 'em!
I to tend to stay away from preformed patties. Now you have me thinking. I may need to check out the meat section at the local Safeway to see if they carry them. Thanks for the insight.- Jim_C
- Post #3
- Forum: Grilling Beef
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Pulled Pork and a rack o’ ribs
Nice looking product. I'll bet it made for a great meal. -
Fourth of July Baby Back Ribs
After reading another thread by duffman on smoking ribs today I thought I’d join the party. Normally I stick to salt and pepper, but after reading so many threads where folks used SPOG, I thought I’d give it a try. Grilled some zucchini, and roasted potatoes in foil on the grill. Dinner... -
Independence Day Ribs
I do not sauce the ribs. Salt and pepper and onto the smoker. I believe this is referred to as Texas style rub. It’s my goto for pretty much everything I put on the smoker or the grill. It lets the meat shine through. I eat my ribs “naked”, meaning no sauce. The wife likes to have some sauce...
