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  1. timberjet

    Pulled beef from chuckies....

    I have had it just right all the way to 212. I would start probing it after 200 every so often. You want a hot knife through butter probe test. Wrap and rest for as long as you can stand it.
  2. timberjet

    Help Pork Butts Sucked

    Do you know for sure if your wood was seasoned enough? Green wood will cause that. Also let the smoker get going and stabilize for 45 min. At least. An hour is better. Kbb burns best for lower and more stabile temps. Stay away from competition though, it burns much hotter than regular. Clean the...
  3. timberjet

    Pulled beef from chuckies....

    Beef chuck might be better a little higher like 208 I have found. I do them often. They need lots of time to render the fat out. Even more than butt. Make sure you catch those drippings. That stuff is awesome.
  4. timberjet

    Swine-apple

    I have stuff to do this today. Can you share any tips for what to do different from what you had done? I have 2 and was wondering if I need to par smoke the csr's first.
  5. timberjet

    ABT ?

  6. timberjet

    butt roast tips

    No basting, no peeking, no oil. Use that basic pulled pork recipe that was provided for you it is a good place to start. I use jeff's rub on pork and love it. I usually foil but that is totally up to you, it does cut a little time off. I don't do hot and fast but some others do and that is...
  7. timberjet

    Home alone

    We have been getting a pretty good amount of rain here in the form of thunder storms at night. The crops are looking really good compared to last year so far. I just had a molar removed so no meat for this boy this weekend. In fact I have been on soup for a few weeks. This sucks. I want BBQ! I...
  8. timberjet

    butt roast tips

    In my humble opinion you would be better off smoking that big Butt sunday for monday. It is going to take 20 some odd hours. I figure 2 hours per pound and a 2 hour rest. If you try to get it just done in time for dinner you will be sorry. Been there done that and had my Butt kicked more than...
  9. timberjet

    Home alone

    Smoke something Doug! My dad is from cascade, just a little ways from great falls.
  10. timberjet

    pork loin trouble

    Loins are for medium to medium rare. You want a Picnic or Butt for pulling. You probably figured that out by now.
  11. timberjet

    First Build,and New Operator

    By the way that is a sweet build you have there.
  12. timberjet

    First Build,and New Operator

    I don't use chips. I use chunks and the minion method. Chips burn up too fast. Nice looking burgers. You will get the hang of it. Practice makes perfect.
  13. timberjet

    Red lined barrels

    They probably all died. Hahahaha.... not nice I know. But, well, if you want to play russian roulette with the family and friends go right ahead.
  14. timberjet

    Working on my first UDS and wanted advice.

    Yes you can use a 22.5 inch grill grate on a 55 gallon drum. I have the hinged grates and love them. makes it nice if you want to throw a chunk of wood down there or whatever. Here is my basket to give you some ideas.
  15. timberjet

    My First UDS Build, In England

    I had some of that charcoal from the supermarket one time and it was a nightmare to keep lit. It either wanted to go out or go full flames. No inbetween. Stick with the good stuff and use that crap charcoal for camping or grilling.
  16. timberjet

    Kings ford competition vs reg kings ford

    funny, I got some competition last weekend and yes they burn hot and fast. Used a whole bag where normally I would use about half. I will be sticking with regular unless it's on super sale.
  17. timberjet

    Fire question.....

    scoot it over silly. To be honest I hardly have to use them. Once I load her up she is good to go.
  18. timberjet

    Maverick ET-733 probe wire - worried

    I think I heard the new ones are. BBQ equipment manufacturers are slow to change.
  19. timberjet

    Smoked Chuck?

    test whatever therm you do have and yes tightly wrapped in foil. Read above post about resting and finish temp.
  20. timberjet

    Smoked Chuck?

    Beef chuck sometimes needs a higher finish temp. Never rush it. Did you wrap and rest for a couple hours after you took it out? If not there lies your problem. Always wrap in two layers of foil and hold in a dry cooler with towels for at least an hour and 2 or 3 is better. Chuck is tough and...
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