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  1. Jonok

    Confusing prime rib

    Just did a 13 lb prime rib for a buddy’s crew at his shop. Was a bone-in tied roast that he bought from a reputable local butcher. Anyway, I cooked it as I had done a bunch of times before (rub with salt and pepper after leaving it in the fridge for 48 hrs or so to dry out, smoke in my big...
  2. Jonok

    Howzit from Cape Town, South Africa

    Potjie is the bomb. Corn fed whitetail is almost as good as springbok as a protein, but the cooking method can’t be beat. Boerwors is far and away the best sausage of its sort in the world. Biltong is in a class by itself. Those guys know how to cook….
  3. Jonok

    Growing Mushrooms

    A bunch of my sketchy friends back in the 70’s used to keep their psilosibes alive on steamed rice. (I prefer my mushrooms to be associated with trees and umami)
  4. Jonok

    Decent Knife for Trimming

    9” Rapala fillet knife. The black plastic handled ones are good, but the birch handled ones from Finland are a lot better. They are the bomb for trimming briskets, and hold a good edge
  5. Jonok

    General question about brisket and internal temperature

    I was an inveterate “prober” for years. Now, I smoke at 210-220 for sufficient time to get smoke on the meat and develop the bark. All things considered, I usually end up with a good result bark and smoke-wise at about 146-150 IT in the interface between the point and the flat. At that point I...
  6. Jonok

    Thanksgiving PLANNING ON DEEP FRYING A TURKEY ???? PLEASE READ THIS FIRST !!!!!!!!!!!

    In response to all of the excellent cautions in this thread: 1: know your oil level with the water displacement method 2: dry the bird off before you fry it 3: dip it at 350f to start with the fire off, and not on your wooden deck. 4: Buy a CO2 fire extinguisher of sufficient size to get you...
  7. Jonok

    Building a Propane Smoker

    Well, what I did was to buy a $25 Chinese PID off of Amazon, that came with a couple of temp probes. I spent another $50 or so for a mechanical DPDT relay (less likely to fail closed than a SSR, and it switches both legs for safety) a few bucks more for 2 30a DPDT switches so I could turn off...
  8. Jonok

    Building a Propane Smoker

    For a whole bunch of reasons, if you have access to electricity (especially 240) do that instead. It will cost you exponentially less You don’t have open flame to set fire to drippings You can seperate smoke production from smoker temp Your temperature control can be within a degree or two...
  9. Jonok

    Smoker died during brisket cook

    During which I was investigating intestinal pathogens like E coli 0157-H7
  10. Jonok

    Smoker died during brisket cook

    But that’s just me, with an MD, a surgical residency, and a surgical infectious disease fellowship, among a few others.
  11. Jonok

    Mill Scale inside of smoker

    With a good respirator (important!) and a big enough compressor, 50 lbs of fine mortar sand and a $75 sand blaster from harbor freight will take off whatever you need taken off. (A hood or good goggles makes it a lot more pleasant) remember the respirator though, because silicosis sucks…
  12. Jonok

    Smoker died during brisket cook

    You were almost at 140f when you looked… Bring it up to 180 or probe tender, and then hold it wrapped for 12 hrs in your oven at 150 or so. Staph exotoxin won’t have been produced with the heating profile you described (4 hrs from 40-140) and you’ll have killed just about everything growing...
  13. Jonok

    How to get more smoke?

    My buddy and I did Masterbuilt 40’s for years before we built our own great big electric smoker. We realized early on that the “beer can” chip loader and non adjustable chip pan were sub optimal. We made a bunch of “destructive distillation” pans that were able to be used with chunks, and were...
  14. Jonok

    How to get more smoke?

  15. Jonok

    My 1st brisket

    22qt will do the job.
  16. Jonok

    Just bought my first trailer pit - no dampers?

    Chicken wire wrap your pig so you can turn it without leaving big chunks on the grate each time….
  17. Jonok

    My 1st brisket

    $50 at Walmart and you can buy a tabletop Turkey roaster that will hold 140f forever. You can put your wrapped brisket in there, have a beer, watch the football game, sleep it off, and wake up to a brisket that is still at the right (and safe) temp
  18. Jonok

    Propane smoke house build

    Well, 170 with a great deal of stability shouldn’t be much of a stretch for an insulated 4x4x5 chamber with a 2000 W element. Use a PID controller and a mechanical relay (at low voltage, they almost never fail closed, so you are less likely to burn your smokehouse down than with a SSR) You can...
  19. Jonok

    Propane smoke house build

    My electric smoker is 7x3x2.5, it has two 240v sauna elements that cost $45 together on Amazon. It is controlled by a $25 PID which runs a $10 4 pole mechical relay. It gets to 300 degrees temp within 5 minutes of startup, and maintains temp to literally 2 degrees at all times. I have a...
  20. Jonok

    Propane smoke house build

    If I might make a suggestion, Consider electric heat with a PID and a separate smoke generator. Sauna elements (120 or 240) are really cheap and readily available. PIDs and relays are available on Amazon for next to nothing. Long slow smokes on a propane powered smoker are hard to regulate...
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