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  1. DougE

    Jar Breakage During Hot Water Bath

    When I do cold, or more often called raw pack, I keep the canner at a simmer and add the jars as I fill them. Once I have a canner load, I crank the heat to bring it to a boil. Then just keep things at a slow boil for the processing time.
  2. DougE

    Jar Breakage During Hot Water Bath

    Makes more sense now that you added to the original post.
  3. DougE

    Naked chicken ?

    Try it both ways. I think leaving the skin on for the cook results in a more moist end product for pulled chicken. You could also just smoke with the skin in place and crisp it up on the grill, or under the broiler for anyone who likes the crispy skin.
  4. DougE

    Naked chicken ?

    I never try for edible skin on chicken when I smoke it; however, I do leave the skin on to help retain moisture during cooking. Skinless chicken tends to dry out quickly and leaving the skin on helps with that. I have been known to pull the skin back and apply rub underneath, then put the skin...
  5. DougE

    Is BBQ Food is Cause of Cancer?

    I sprayed a lot of fungicides as well. Benlate and daconil are 2 right off the top of my head. I'm sure there were others. Dang wonder I don't have more health issues with the amounts of chemicals I sprayed over the years. I had a driver a lot of days while spraying the tree lined roads on horse...
  6. DougE

    Is BBQ Food is Cause of Cancer?

    Not in a hurry either, but Amen to that! I can't imagine being a youngster growing in this day and age and what the future holds for them.
  7. DougE

    Jar Breakage During Hot Water Bath

    "Cold Pack" doesn't mean you're filling the jars with refrigerated contents and putting the cold jars into the bath. It's more like the main ingredients are packed raw after slicing and topped with hot liquid.
  8. DougE

    Jar Breakage During Hot Water Bath

    I may be off on this, but my understanding of cold pack would be slicing up a bunch of peppers, cukes, or what have you, packing them into pre-heated jars, and topping the jars off with hot brine. On the other hand, hot pack would be along the lines of making a batch of marinara and filing the...
  9. DougE

    Jar Breakage During Hot Water Bath

    That's a key point! The jars and their contents should not be cold, going into the canner. Warm to the touch is good, even warmer is better, so as not to thermally shock the jar.
  10. DougE

    Pounds of meat per person

    Half a pound of boneless, cooked meat per person is actually probably enough, unless you're feeding hogs, considering appetizers and sides, but I'd still cook more than I thought I needed. The leftovers will vac seal nicely.
  11. DougE

    Jar Breakage During Hot Water Bath

    Snug with the fingertips, don't tighten them down by grabbing them with your whole hand. They just need to be snug, not reefed down upon.
  12. DougE

    Jar Breakage During Hot Water Bath

    How I've always done it. Hot jars, hot brine, veggies at room temp. Also, just use your fingertips to screw the bands down, back it off and do the same. The jars have to be able to vent so if you screw them down too tight, the jars will break because they can't vent. The headspace allows the...
  13. DougE

    Pulled chicken... who knew??

    Maybe import chickens from Russia or Japan. The radiation from reactor meltdowns may have caused some interesting mutations. :emoji_laughing:
  14. DougE

    Pulled chicken... who knew??

    Looks fantastic! Pulled chicken is something I do regularly. It has so many uses, chicken tacos/burritos, chicken salad, just adding some chicken to a green salad, pizza topping ..... the possibilities are pretty much endless. I mostly smoke up some bone-in split breasts for my pulled chicken...
  15. DougE

    Is it enough smoke?

    Never have had a problem keeping a pellet tube burning in the Camp Chef ........ more like they want to burn too fast. Elevating the lit end slows them down. There is a U-bolt mod posted in the forum that does the same thing. I just use a piece of angle iron.
  16. DougE

    Is it enough smoke?

    "Enough smoke flavor" is subjective for sure. I like to taste some smoke without feeling as it I just ate a campfire.
  17. DougE

    Is it enough smoke?

    As already said, you just have to play around some to get the smoke flavor you want. Pellet tubes are commonly used for additional smoke. Also, pellet cookers generate the most smoke at lower temps so planning some extra time for running the cooker as low as it will go for the first 2 or 3...
  18. DougE

    Chef Jean-Pierre taking a Break

    Now, that's funny as heck! :emoji_laughing: Since finishing radiation, I still mostly feel like doing nothing other than what I have to.
  19. DougE

    Chef Jean-Pierre taking a Break

    His way was the best way I've seen so far on dicing an "onyo". I watched a number of his other videos as well.
  20. DougE

    Hearing aids?

    Always figured I might just need to hear anything happening on the ground while up in a tree, but no excuse for chipping brush without it.
Great deal on LEM Grinders!
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