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  1. First Loins in new smoker.

    First Loins in new smoker.

    • adamj812
    • Album
    • Comments: 0
  2. adamj812

    First Loins in new smoker.

    Just pulled the first meat from my new Masterbuilt Sportsman Elite Electric.  Been a while since I've had a smoker.  Pulled them a little late at 155 so I hope they are still good.
  3. 12308307_10153897813460815_8560683874193619622_n.j

    12308307_10153897813460815_8560683874193619622_n.j

    • adamj812
    • Media item
    • Comments: 0
    • Album: First Loins in new smoker.
  4. adamj812

    Chip Fire?

    I just picked up a new 30" Sportsman Elite from Cabelas after having an electric one a few years ago that the element went out on then failing miserably with a propane model. Anyway, I seasoned the new one all up and decided to smoke a couple loins this morning.  Loaded up the chip tray as...
  5. adamj812

    Propane smoker for cold weather?

    Anyone have any suggestions on a good propane smoker for less than $200 that would work good in the cold Iowa winters?   My Masterbuilt electric's heating element recently gave out so I'm looking to switch to a new propane instead.  I looked at a couple cheaper ones at Menards, but they didn't...
  6. adamj812

    Pork Loin Riblets

    The riblet is basically the trimmings from spareribs. Small flat bones. These have a nice layer of fat on one side. I wanted to make some for lunch today so I put a thin layer of mustard on them along with some rub. Gonna put them in the smoker around 200-220. Will post pics when done.
  7. adamj812

    Wings

    Would you fully cook them in the smoker or just give them a good smoke and finish them in the fry oil?
  8. adamj812

    Pork Loin Riblets

    It's been a while since I've had a chance to fire up my smoker, but I was at the grocery store today and picked up a 10lb box of Pork Loin Riblets for $1.49.  Yes, $1.49.  After I got home I realized how cheap they were and went back to get more, but they were all marked $14.90. So I have a...
  9. adamj812

    First Fatties In.

    I actually did read the thread and even had my laptop next to me while doing it. It's just the actual process was hard to complete. As far as leftovers. How do you store these and reheat these? I tried refrigerating them, she came home and sliced off and tried microwaving it, but it had far...
  10. adamj812

    First Fatties In.

    Well, just out of the smoker, going to let them rest. 163 on the temp.
  11. adamj812

    First Fatties In.

    Well I finally decided to make a couple fatties. The local grocer had some Jimmy Dean's on sale 2 for $3 so I bought a couple and picked up a couple chubs of store brand spicy sausage as well for $.99ea. There must be a trick to rolling the sausage, I flattend it out and ended up making more of...
  12. adamj812

    A Rebuke For Brand Snobbery

    I just have a little Rival fold up slicer. Does what I need it to. I think I paid like $23 for it on clearance at Walmart. I've easily ran 300lbs of meat through it the past couple years. It's about as flimsy as they come, but with a little work, gets the job done.
  13. adamj812

    Top Sirloin Steaks 299 lb @ Sams Club

    I've been buying their ~10lb sirloin tip roasts at 2.18/lb and cutting steaks off the end then having a nice small roast. Makes great steaks and I can cut them thick like I like them.
  14. adamj812

    Spare Ribs - Mustard

    I like a lot of rub on my ribs, so I went for a thin coat of mustard. (Forgot to take pics.) Then of course I ran out of rub and didn't have time to get ingredients to mix up more so a few slabs are fairly thin on rub, but still have the mustard on them. Now only if I can figure out what temp...
  15. adamj812

    Country Style Chuck Ribs

    Well these cooked a lot faster than I thought, for some reason the masterbuilt is only getting up to about 190 on the display, but I think it might be getting much hotter inside. They have a nice smoke ring, but are on the dry side. I decided to make a thin BBQ sauce and soak them a bit in the...
  16. adamj812

    Rubs - Skin or Skinless

    I would have had some cut photos, but the birds were devoured after I handed out a couple samples. The smoke penetrated nicely and the rub gave it a great flavor. Very juicy. I was also surprised that the skin wasn't rubbery on it. When I took a bite of one of the legs, it just broke up like...
  17. adamj812

    Rubs - Skin or Skinless

    Well here's the before and after... Rubbed them down inside and out with some homemade BBQ rub, got some under the skin where I could... Put them in the smoker at 275 for about 3.5 hours with a beer can. And this is the result... About 1/2 hour of rest and I'll have a report with the taste...
  18. adamj812

    Smoker Cleaning

    So how do I clean this after each smoke? I've always scrubbed it out with dish soap and sprayed it out with hose each time because otherwise after a day or 2 it really begins to smell...
  19. adamj812

    Rubs - Skin or Skinless

    Sorry if I'm posting everywhere, I figured I'd break each question down by category. Today I'm doing some country style chuck beef ribs, a few slabs of pork spare ribs and a couple small chickens. The birds are fairly small about 5lbs each, I was just thinking of throwing some BBQ rub over...
  20. adamj812

    Spare Ribs - Mustard

    Back into the smokin, posts all over. Not sure why, but when I get smokin, I go all out. I picked up a 25lb box of Bob Evan's spare ribs at the store the other day had a special for $18/box. They seem to be all trimmed nicely as well. Anyone else ever see these before? I thawed them out a...
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