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    Kamado smoke generating problems

    Hey busmania, thanks for the reply! I appreciate your help. First off, let me say that I had better find a solution. With what I've (correction, "we've") paid for the grill, cart, accessories, if I don't, she's gonna have my hide hanging on the shed out back. That would be painful. Soooo...
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    Kamado smoke generating problems

    Thanks for your reply, Mike243. The smoke flavor was very slight - if at all. I suspect that the wood burned up or the fire went out under the various chunks of wood within the first hour or hour and a half. I don't want to put too much wood on the charcoal but, not knowing which way the fire...
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    Kamado smoke generating problems

    Just got a Kamado Joe for Christmas and have had two cooks on it. My problem with both cooks was that the smoke quit generating about 1 ½ hours into a 7-8 hour cook. I used 4 chunks of wood and spread 'em out like I was told. When the cook was over, I looked in the bed of coals and on the...
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    Stuffed Pork Loin (Apple)

    Thanks for the picture, Bear. Nice setup you got there - plenty of room and plenty of heat. Once again, thanks. Backpacker
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    Stuffed Pork Loin (Apple)

    Just measured a shelf and it is 12x15 - so I've got the clearance you suggested. When you cook your prime rib and use a foil pan, do you use a shallow pan or a deep dish pan? What I'm wondering about is with a deep dish pan, the roast would sit down in the pan. Could smoke get to the bottom...
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    Stuffed Pork Loin (Apple)

    Thank you, Bear for the reply! I have a MES 30 and don't have the surface area that a 40 does. I've been a little concerned about heat flow (with an 800w element)) as well as smoke flow using a large catch pan. On this cook, I cut the pan down and used a wire rack somewhat similar to your...
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    Stuffed Pork Loin (Apple)

    Hi Bear, Got one of your stuffed loins in the fridge and ready to put it on tomorrow. You sure do a nice of job of both cooking' and documenting'. Got a question if you don't mind??? I notice from the picture of your MES that you don't have a catch pan under the loins - or at least it looks...
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    Reverse seared cowboy steak (bone in ribeye)

    Yeah I do and will do. Thanks
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    Reverse seared cowboy steak (bone in ribeye)

    Thanks for the reply. Just trying to get an idea how long this cook will take. Sounds like from the time I put it in the smoker to the time I take it off the grill will be about an hour. I also checked the price on a 3# bone in ribeye and it came out to about 33 bucks. I’d better not mess it...
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    Reverse seared cowboy steak (bone in ribeye)

    How long did you smoke it for?
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    Reverse seared cowboy steak (bone in ribeye)

    Hi WBF610, How long did you cook it over the coals?
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    Reverse seared cowboy steak (bone in ribeye)

    What is CBP?
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    Chef JimmyJ Recipes...

    Thanks Chef JJ for the recipes! I picked out a bunch of 'em that I want to try. Can't wait.
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    Hi Bear, I'm looking for a recipe to smoke a 10# frozen turkey. Didn't see one on you index...

    Hi Bear, I'm looking for a recipe to smoke a 10# frozen turkey. Didn't see one on you index, so I suppose you don't have one. Anybody else's recipe you might recommend? Thanks a lot for your help!
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    Internal temps of hamburgers

    Darn good advice - THANKS. Backpacker
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    Internal temps of hamburgers

    Unfortunately our son likes his hamburgers well done.  What are the internal temps for rare hamburgers, medium and well done? Thanks, Backpacker
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    JJ's Finishing Sauce

    Hi Zak. Let me test your memory.  The sauce you used in this post - was it JJ's Sauce or  JJ's Finishing Sauce?  I've got the recipe for the finishing sauce but can't find a recipe for JJ's Sauce.  Thanks, Backpacker
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    Pulled Pork Butt Fatcap

    Good job, looks great. I, too, am a "newbie " so you can take my comments pretty lightly. Anyway, I trim as much of the fat off as possible. I find most people don't like hunks of fat in their BBQ. I cooked my third butte this weekend and it turned out great. I used Bear's ste-by-step for...
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    Boston Butt Pulled Pork (Step by Step)

    Mine started off pretty normal with the swings you talk about.  But then the wide swings from 250 to 316 and back.  Did that for the last 6 hours or so of the smoke.  Hopefully, that was just a one time thing, and it'll get back to normal on my next smoke!!!! BP
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    A Pair Of Spares Beats A Full House!

    Guilty on both accounts!  When I reloaded the tray I put it up on the shelf above the power element and also didn't fill the rows so high.  I lit the tray and let it "burn" for 20 minutes before putting it back into the smoker.  I thought I had a good "fire" going.  Unfortunately, after about 30...
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