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  1. smokin_all_night

    Masterbuilt 7n1 smoker

    I clicked on the link and now I can see what it looks like. This thing looks like a varation on the ECB with a propane burner added. I think for a little more money you could do better. A chest style wide body would provide more versatility and capacity. Just my $.02. Regards, Aubrey Page...
  2. smokin_all_night

    Masterbuilt 7n1 smoker

    I am not familiar with that model. Is there a picture available that you could post? Surely we can discern the manufacturer from a picture. I recommend the Wide body Great outdoors propane smoker but there are a lot of cheap models of the Great outdoors model out there so be careful. Other posts...
  3. smokin_all_night

    Smoking a pre-cooked ham

    Hello Earl and Bob, I said I would report back the results of smoking the pre-cooked ham. Well it didnâ€8482t go well. The Wilson ham was a poor choice. It has a rind or skin around it that must be the second generation armor plating prototype for military vehicles of the future. I knew it was...
  4. smokin_all_night

    Newbie Pondering Fridge Smoker

    Steve, Where are you from? The WKY in your handle has me curious. Regards, Aubrey Page
  5. smokin_all_night

    Smoking a pre-cooked ham

    Thanks for the advice guys. I'll keep the board posted for the results. Regards, Aubrey Page ---------- OTBS # 007
  6. smokin_all_night

    Smoking a pre-cooked ham

    Back home it was common to buy a pre-cooked ham and take it to the local BBQ joint and have it smoked. The flavor was wonderful. I have purchased a ham for Christmas and want to smoke it but need some advice. The ham is a Wilson smoked Pit Ham boneless, pre-cooked. Obviously what I want to do...
  7. smokin_all_night

    New member

    Hi Cindy, welcome to the forum. I personally am a fan of pork barbecue having grown up in western Kentucky. Most of my posts are about pork barbecue and sauces native to Western Ky. I lived in Lexington for 10 years and travel back there regularly. Where in Ky have you relocated to? Hope you...
  8. smokin_all_night

    Happy Birthday, Jeff Phillips!

    Happy Birthday from North Texas. Hope you and yours are together and all is well. Regards, Aubrey Page
  9. smokin_all_night

    "OTBS"

    Earl D-, While membership into the OTBS would be quite an honor, I have always lived by the Great WC Fields axiom: I would never be a member of any club that would have ME as a member. However, If bestowed, I would covet the honor. Consider My Secret Brisket recipe as a offering to the...
  10. smokin_all_night

    Butt Brines

    My advice, don't brine a butt. There are lots of threads on this forum that give good advice about cooking a Boston butt and that is what I presume you are talking about. (Otherwise known as a shoulder.) Brining is not customary for a shoulder and would impart a different taste than you want...
  11. smokin_all_night

    Whats the right temp?

    Dave11, welcome to the forum. If you haven't already, take time to browse the many topics. Many newcomers don't and jump right in and ask all of their questions without realizing that the forum contains all of those answers with all variations already posted in convenient form. Welcome aboard...
  12. smokin_all_night

    I'm not sure where to put this....

    Have it in Tulsa, I'll drive up. Regards, Aubrey Page
  13. smokin_all_night

    Whats the right temp?

    To Dave11, Just my 0.02 but I really think 200 degrees is too low of a temperature. I cook a pork shoulder and briskets to an internal temperature of 200F (measured by a meat probe thermometer). I tried 195F internal temperature and it did not reliably produce tender shoulders. I maintain a...
  14. smokin_all_night

    Pictures

    I admit that I don't quite understand your issue but here are some tips that might help. Pictures from digital cameras are quite large in filesize. The cameras do little processing on them. The quality is therefore the best that it can be to allow for post processing (the larger filesize leaves...
  15. smokin_all_night

    Maverick Smoker Thermometer

    Earl-D, that is not a good solution for me. I would have to build some kind of swing arm device that would allow placement of the transmitter over the top of the smoker while in use as well as swing out of he way so that I can put the cover on. Worth a thought though. There's still the range...
  16. smokin_all_night

    Maverick Smoker Thermometer

    About the ET-73. I received mine quickly from Smarthome. It works as described in an earlier post allowing the setting of lower and upper limits and an alarm. It measures both the meat temperature and the smoker temperature as advertised. However it is still not the ideal product that I would...
  17. smokin_all_night

    MOPS for shoulder & ribs

    My personal preference is to stay away from sugar and salt in mops. The sugar will caramelize and form a hard shell which will slow smoke penetration, the salt draws out moisture and anyway who needs it? Mops keep the meat moist, nothing else. It all drips in the water pan eventually. Just...
  18. smokin_all_night

    First-timer's amazing success story

    Congratulations! I love it when a plan comes together. We'd love to hear more about temperatures you cooked at, what kind of wood etc but I'm glad it worked out great. I recently was asked to host my 1 year old grandson's birthday party. A bunch of 30 year old and younger adults came over with...
  19. smokin_all_night

    Fattie Question

    Take a pound pkg of Jimmy Dean sausage out of the refrigerator. Unwrap. Place on smoker shelf in a shallow boat of aluminum foil at 220 degrees. Turn once at 1:30. At three hours, remove and eat. That's all. Regards, Aubrey Page
  20. smokin_all_night

    Pork Butt Cooking Time

    My two cents worth, the danger zone starts when you take the meat out of the refrigerator. Look at the graph! With barely 10 minutes to spare, an hour on the kitchen counter means that you blew the timeline by an hour. In making that statement, I am assuming not much rise in meat temperature...
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