Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Finished my tuning plate mod
I just pulled off the first 3 boston butts and it is INCREDIBLE! I never knew those plates would make such a difference. The meat cooked to 180* in only 8 hours and I have always had a difficult time doing that without oversmoking the meat (I am a bit traditional and do not foil). No I cannot...- jjmrascal
- Post #4
- Forum: Wood Smokers
-
Finished my tuning plate mod
I finished the tuning plates I have been thinking about for several years. Wasn't that hard and I didn't even need to hire a welder. I got rushed into a big cook job for church before I could take a photo so I will post one tomorrow. I am cooking 6 boston butts today and 4 more tomorrow. I...- jjmrascal
- Thread
- Replies: 11
- Forum: Wood Smokers
-
Hi from Poland!!
Welcome, Marius. I love to make sausage and have learned a great deal from two Polish authors: Rytek Kutas and Stanley Marianski. Your experience will be welcome here! -
OK Joe mod help
Cool, I'll reasearch that. Thanks for all the help.- jjmrascal
- Post #6
- Forum: Wood Smokers
-
OK Joe mod help
Thanks Rick. So you get good results without lowering the stack? Makes sense to me. I had just read a lot on this forum about doing that for some reason. I won't bother with it, then. I'll just get the tuning plates made. I am going to get some pneumatic wheels from Harbor Freight and get...- jjmrascal
- Post #3
- Forum: Wood Smokers
-
Score!
You can use either and have great results. When I make sausage I used to use 100% hickory dust with great results. I ran out of that and tend to use whatever hardwood I can cut up with my chainsaw (oak, pecan, hickory etc.) When BBQing, you have to go easy on the hickory, though. I always heard...- jjmrascal
- Post #6
- Forum: Woods for Smoking
-
OK Joe mod help
I'm finally getting around to having the essential mods done to my OK Joe Longhorn. I am tired of rotating meat to cook evenly. I scored a large piece of 1/4" steel plate and will have a welder make a heat deflector and tuning plates. 1. How low below the grate is best for tuning plates? I...- jjmrascal
- Thread
- Replies: 7
- Forum: Wood Smokers
-
How much?
Got talked to at church this morning about doing some BBQ for our church homecoming. Last year I did some Boston Butts as an addition to all the other food. Now they want me to do all the meat. They want Boston Butts and I need to know the rules of thumb for figuring how much per person to... -
Todays Ribs with ongoing qview
I'll bet if she put one of those ribs on her head, her tongue would beat her brains out trying to get at it. Looks great! -
Weekens Smoke-19 pound brisket and 6 racks st.louis cut spares
Agreed! Great job! -
-
Q Time with Qview
Thanks. You do what you have to! Where I used to live, the Joe would dig furrows in the concrete I rolled it on. The duct tape was temporary till I got some pneumatic wheels for it. I still consider it temporary The critics, as well as the one not pictured, loved it. Thanks to all for your... -
Q Time with Qview
Fired up the Joe for the first time in a long time. Did some beef ribs, two chickens, a chuck roast and a boston butt. The burndown The critics One chicken and beef ribs Chuck roast (brisket is hard to find in Ga for a price I will pay) The other side of the chuck Boston butt... -
-
I see a Lang in my future!!!
Awesome! Let me know when you want to upgrade from that "old" model 60. Heh, Heh.- jjmrascal
- Post #19
- Forum: Wood Smokers
-
brick bbq
I agree. I also grew up in Central Texas and the style there is a bit unique and, IMHO, the best Q in existence. I am biased of course. Anyway, the pits are normally as described above, made of brick or concrete block. My family always used this type and the meat was true bbq, but done...- jjmrascal
- Post #14
- Forum: Wood Smokers
-
Its definitely a process
Very important!...did you use meat cure? If you did not, your sausage may not be fit to eat due to the possibility of botulism. The cure prevents this from happening. The other part of what the cure does is allow the meat to take on a deep smoke color as well as giving the smoked meat that... -
pork loin cooking time
For me, the loin was the hardest one to get right. I finally found that if you cook it faster at a little higher temp ~300*, it gets done a whole lot easier and better. It does not have a lot of fat to help it on the long, slow cooks so that is why it dries out so easily. Definitely stick... -
"little Beef" New Build Reverse Flow Smoker
Uncle Beef's at it again! Your last build has become something of a cult classic on SMF. Looking forward to it.- jjmrascal
- Post #8
- Forum: Reverse Flow
