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  1. timberjet

    Thanksgiving Turkey Smoke

    No pictures never happened.
  2. timberjet

    Spatchcocking a turkey

    5 hours for a 12 pounder is probably not enough time at 250 first of all and yes spatchcocking cuts a few hours off. get yourself a good meat thermometer if you don't have one and leave yourself some extra time just in case. You can do poultry at 300 and it will actually be better and cut...
  3. timberjet

    Halloween... so why not do a Meatloaf...

  4. timberjet

    Vegetarian ABTs

    One more thing you can do to totally take all the heat out is to soak them in sprite for a little while before drying them and filling them up. I do this from time to time when feeding sensitive folks. 
  5. timberjet

    Here we go...rookie first time Boston Butt attempt.

    You can foil if you run short on time. I would have allowed 20 hours for that bad boy if you didn't. Common first butt mistake is to figure 1 hour per pound. I always figure 2 and change. Hope all goes well and whatever you do, ride it out to 205 or until probe tender.
  6. timberjet

    Vegetarian ABTs

    I have used blackberries, raspberries, honey, basil, pickled garlic, jams and preserves of all kinds. The sweet mixed with cream cheese really is a nice offset for the heat. I suggest you try it one time and see what you think. If she likes it hot jalapeno jam is nice too but adds a little more...
  7. timberjet

    Dry ribs please help

    I agree with previous comments about temperature. I have never seen one of those smokers with an accurate thermometer. Invest in a Maverick or similar probe setup. I am betting your temperature is way higher than you think it is. Also all ribs are different. I do the probe test toward the end of...
  8. timberjet

    Pit Barrel Cooker Question

    That brisket looks awesome. Nice job!
  9. timberjet

    Pit Barrel Cooker Question

    You might find getting higher temps hard to do with those intake risers. It seems most guys who use them end up taking them off or at least one. My theory is there is more friction on the intake air thus slowing down the flow. Could be wrong about that though. If you are having big chicken...
  10. timberjet

    4 hour or less cooks???

    Whoever said beer can burgers is da man. I love those darn things and you can put anything under the sun in there. The only way I do burgers now.
  11. timberjet

    "Real" Jambalaya!

    Awesome. Now tell me if I am wrong but would that actually make three types of jumbalaya? Brown, red and creole? Please elaborate. Thanks for the great post.
  12. timberjet

    Pit Barrel Cooker Question

    Both my barrels will not fit with a weber lid, I did hear some do so you might measure if you try going this route. I just use the original lid and it works fine. One of these days I am going to weld a sleeve in so I can use a dome lid though.
  13. timberjet

    Boneless Boston - Need Advice!

    I do. Make a little finishing sauce to add for moisture and make sure to save the drippings left in the foil for that stuff. I add apple juice to the foil when I do wrap but most of the time I just go naked all the way now days. More smoke and I like it smoky.
  14. timberjet

    Pit Barrel Cooker Question

    Cooking temperatures are not high enough for zinc coated hardware to off gas. If you are really worried about it do your final burn out with the bolts installed. That will take care of it. Stainless is expensive.
  15. timberjet

    Pit Barrel Cooker Question

    you don't need new drums or food safe drums that is what the burn out is for as well as removing the paint. once burnt out and seasoned it matters not what was in the barrel. I have 2 and they were both petroleum barrels. Perfectly safe.
  16. timberjet

    Smoked wings

    You should look up scarbelly wings. I have been doing them this way for years and it is the only way in my opinion. Injected with the wing sauce rather than slathered. They are the bomb. 
  17. timberjet

    making up a brine hope it works out 4 chickens are the victims

    Don't forget to wash the brine off and if you have time dry that skin. I have forgotten this before and it really screws things up.
  18. timberjet

    First attempt at pulled pork

    A good rule of thumb is 2 hours per pound with a 2 hour rest. Like was already said you just never know with butts, they have a mind of their own.
  19. timberjet

    My sausage isn't that juicy

    You could try some nonfat dry milk powder and water or beer to your mix. Most of my recipes have that for moisture and binder.
  20. timberjet

    Weber Performer vs Weber Master Touch

    I have a performer and love it. I also live in washington state where it rains and the wind blows and my charcoal never gets wet in the bin. I do not have the igniter setup on mine. I reiterate I love it.
Great deal on LEM Grinders!
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