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  1. navionjim

    Dial thermometer recommendations?

    Ashcroft!!!
  2. navionjim

    trimming spareribs St.Louis Style

    Thanks Coyote! I started doing the St Louis cut after Walkin Dude sent me the instructional video link a few months ago. Thanks for hat too Steve! I agree that it is the only way way to smoke spares and well worth the time to cut them that way. Plus the extra bits are great for making Dutch's...
  3. navionjim

    Frozen Corn Dogs

    Damn Geek.. I'd take up a collection for ya, but as someone said it tough all over now. Hope we can live through one more year of George. Smoked Corn Dogs sound pretty good. I've tried making corn dogs from scratch before and it aint that easy! Getting the pancake batter / cornmeal slurry to...
  4. navionjim

    Prayers for Cowgirl and her brother

    Great news Cowgirl! Sorry I was out diving in Cancun and didn't hear about this until now, just glad all is turning out well. Love Jimbo
  5. navionjim

    any one use a kamado to smoke?

    I have a buddy here who uses nothing but his kamado. Its really a great machine and you can walk away and it will take care of itself. Pretty to look at in green tile too, but way too much coin for my tastes...
  6. navionjim

    If you've no one to root for...

    Actualy I did witness a game while in Canada, I remember it as "Hockey night at the fights." Jimbo
  7. navionjim

    To sear or not to sear, that is the question.

    Don't worry Dave, I do small one all the time and only use SmokyOkie's searing method, I think the small ones are a bit more tender then the big packers, and they smoke somewhat faster too. Plus you don't need so many coals to sear and they are much easier to handle with two sets of tong while...
  8. navionjim

    If you've no one to root for...

    Who are the WINGS? And what is this thing "Hockey" y'all keep talking about? Damn but its hot outside today. Jimbo
  9. navionjim

    Brisket Questions

    I use nothing but Turbinado for everything, I used to use it by the 50 lb bag as a kettle sugar for British style beers, and I fell in love with it. If your supermarket doesn't carry it, but most do, you can always find it in Health Food Shops. Most Home Brewing suppliers will have it in bulk...
  10. navionjim

    Brisket Questions

    Nothing against Jeff's rub, it's the best on anything pork, but because of the high amount of sugar it can burn on a brisket. If you can find Zack's Brisket Rub or something with less sugar and more black pepper it would be better.
  11. navionjim

    Building a reverse flow, miniature

    I've got to join in here too, that's just too cool! Was that an 80cuft bottle you started with? I may have to work on one of those myself. Point to you anyway! Nice job all around. And Club Guy, they actually build those "Cruzin Coolers" here in Houston. Igloo Coolers are made here too so I...
  12. navionjim

    Who out there is a competition cook?

    I compete every time I smoke anything. I tell my wife I'm going to smoke a brisket this weekend and she says "The hell you are! We have things to do this weekend and your not going to spend the whole time hovering around that damned smoker!" See? I open my mouth and the competition is on! Jimbo
  13. navionjim

    To sear or not to sear, that is the question.

    That makes a lot of sense to me, and as usual I will gladly bow to the master! People rave about my briskets now and I owe it all to your advice. BTW Okie, have you noticed the new fella who just signed into roll call as Smokin Okie? Man that could get confusing.. NavionJim
  14. navionjim

    Smokin Okie reporting in

    Allrite then, was my bad, SmokyOkie and now Smokin Okie. Can't imagine why I found that confusing.Welcome anyway Sir, I'm in Texas I should have figured as much commin from all y'all in Oklahoma. NavionJim
  15. navionjim

    To sear or not to sear, that is the question.

    Burn it! Seal everything, two large tongs are a must! Jimbo
  16. navionjim

    Smokin Okie reporting in

    Welcome, but I'm confused, your not the same Smokin Okie of the infamous seared brisket method I love so well? Uh Sir that is??? NavionJim
  17. navionjim

    New to here been smoking meat in Sydney Australia and have a queation.

    This must be some different kind of Auzi terminology. I'm from Oregon and most of the commercially cut wood is Douglas Fir. You definitely don't want to smoke with that. But there is also a lot of undergrowth Alder too. If you can determine that it is Alder, then it's good stuff. Welcome to the...
  18. navionjim

    Some venison jerky

    You rock Cowgirl!
  19. navionjim

    Making Lump Charcoal

    Look on some of the Pyro sites like Skylighter.com. Go to the news archives. Yes many people make charcoal in a "paint can" retort over a Cajun Cooker propane burner. Jimbo
  20. navionjim

    Found a Free DuKane Grill!

    Yepper, he was getting rid of it because his wife came home with one of those stainless steel monsters from Sam's. They were doing a back yard remodel job, admittedly those monsters from Sam's are nice, but I've always liked the DuCaines too, my last one made it 20 years before dissolving into a...
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