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  1. timberjet

    First butt is in the books! 9.75#

    More time in the smoke would have gotten you a deeper smoke ring. That said, gary is spot on. It's just for show.
  2. timberjet

    Whiskey barrel smoking pork shoulder in Turkey breast

    I was just wondering the IN part. I thought maybe it was like a turducken type thing or something. Hahaha....
  3. timberjet

    First time smoking

    Nice looking smoker you built there. I see a lot of guys add a ball valve for fine temperature control as well. Looks good.
  4. timberjet

    Whiskey barrel smoking pork shoulder in Turkey breast

    More information please. Looks good.
  5. timberjet

    2nd UDS build - Doing it right this time

    The ball valve is the way to go. Have had mine for 5 years now and no problems.
  6. timberjet

    Decision crisis - smoker or weber kettle?

    I do Butts on my kettle often. Smaller ones work the best. You can use the snake method and get many hours of stable heat in one load of wood and charcoal or use the little baskets Weber makes which is what I do.
  7. timberjet

    Some UDS pre-build thoughts

    Dave and case have you covered. One thing I would not do is over engineer your uds. They work the best as simple as possible. Trust me. I had planned on getting a domed lid and all but after 3 years plus and many perfect smokes I will just leave it the way it is.
  8. timberjet

    1st time smoking pork steaks....tips?

    3-2-1 Is for ribs like baby back and spare ribs FYI. Tenderloin, loin, chops, steaks are just indirect and straight through until desired temp. doneness is accomplished.
  9. timberjet

    1st time smoking pork steaks....tips?

    If these are actually pork chops 165 might be too hot and you would end up with dry pork. I like 145 or a little less and a rest of about 15 to 20 minutes. I also usually wrap a length of bacon around the edge of them and toothpick it in place. You can marinade or dry rub, whichever you like. If...
  10. timberjet

    4 Pork butts

    A bunch of us around here started with that smoker myself included. I built myself a UDS after a couple years of making the ECB work and boy howdy. I would suggest you check out the UDS section and or start planning for an upgrade. Just my 2 cents. Been there done that.
  11. timberjet

    Pork Shoulder for pulled pork - Brine or no brine?

    Most of the butts I have had from the store are already full of solution when you get them. This always just makes me mad that they add all that water weight to make bigger profits.
  12. timberjet

    First brisket

    That brisket needed some more cooking. To reach full potential of that fine piece of meat.
  13. timberjet

    A less spicy ABT... Or I guess it would be BT...:)

    You can soak your seeded jalapeños in 7up for a half hour to an hour and it takes all the heat out. Works with any flavor soda, margarita mix or whatever you have on hand. No kidding. Works like a charm.
  14. timberjet

    Spatchcocked chicken for a Pot pie, lots of qview

    outstanding!
  15. timberjet

    What went wrong?

    Somebody might be in the market for a 22 incher now. Hahaha..... I would agree the bottom ones soaked up a lot of your heat. Next time maybe swap them around half way through or just allow some extra time. Butts can cook an hour or more different side by side and same size too. Been there done that.
  16. timberjet

    Easter Fatty

    That looks great to me. But I like my bacon just like that. If you want crispy bacon get the thinnest bacon you can find or you can par cook it a little in the microwave before weaving. I have even taken a rolling pin to thick bacon with good results before after letting it get up to room temp...
  17. timberjet

    First try at sausage

    Looks good, do yourself a favor and get a dedicated stuffer. Makes it fun and you are done in no time. I got mine for under a hundred bucks. 
  18. timberjet

    New to smoking. Temperature gauge help

    If you want to read all about it type Maverick into the search bar at the top of the page.
  19. timberjet

    New to smoking. Temperature gauge help

    I have a Maverick et 733. It monitors both smoker temperature and meat temperature. I would recommend it highly. I had the former model 732 and the 73 before that so I have tried them all. So far that is the one that has had the best range and performance that I have used. Do yourself a favor...
  20. timberjet

    Awesome sausage this weekend

    sounds like you emulsified that meat down to hot dog consistency. You really don't have to double grind unless you want to especially as it was already ground in the first place making that a triple grind. I don't like to make my sausage into mystery meat myself.
Great deal on LEM Grinders!
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