Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. smokerjim

    Help Did I use to much Prague powder #1?

    I use pops brine which calls for 1tbsp per gallon so I would say your good maybe a little light if anything, unless I'm missing something. Also you shouldn't add your cure when heating your brine add after its cooled down.
  2. smokerjim

    Son’s Birthday Supper

    Nice work, sometimes when stuff happens they are the best tasting meals. You'll be laughing next year when planning his party.
  3. smokerjim

    First go at cold smoking cheese tomorrow

    Nothing else to add except horseradish cheese is excellant smoked.
  4. smokerjim

    Pork ribs

    Good looking ribs!
  5. smokerjim

    Belly and loin

    Looks great
  6. smokerjim

    Resting

    I usually just put meat in aluminum pans, add some liquid or bbq. sauce, cover and reheat that way. I usually use the oven set at 250-275 usually takes about an hour. Are you planning on pulled pork, I would pull that before you cool in down.
  7. smokerjim

    Woke up Tuesday feeling fine, then,,

    That is scary,
  8. smokerjim

    Pre-smoking and reheating a lamb roast?

    How long is low and slow, being a boneless leg which has been compromised by removing the bone, I think I would want to get internal temp to safe temps which I believe is 140-145 with in 4 hours, so I would smoke it for a couple hours then move to oven to get internal up to temp. But that's me...
  9. smokerjim

    Advice for an Offset Smoker

    I'm no help to your question but maybe someone with more knowledge can help
  10. smokerjim

    Once Again.... Double Smoked "Carver Hams" ~ But NOW For Easter Gifts ✔️

    Looks really good
  11. smokerjim

    If it wasn't for Bad Luck

    Could've said it better myself
  12. smokerjim

    March Madness Throwdown Voting!!!

    They all look fantastic
  13. smokerjim

    Birthday Ribs...

    Looks like a great birthday meal.
  14. smokerjim

    First Pellet Smoker Members Mark 36

    You can, seems like my smoker starts making lots of steam or bad smoke with the grease when I get close to 400. Dont know why
  15. smokerjim

    First Pellet Smoker Members Mark 36

    I usually start them at 225 for 45-60 minutes to get some smoke on them then up it to 350 until done to get skin crispy.
  16. smokerjim

    Ken's basic chowder

    That's some good looking chowder
  17. smokerjim

    Smoked Ribs

    Looks good, ya gonna share your method
  18. smokerjim

    Looking At Getting A Pellet Smoker, Thoughts?

    I have an offset but for the same reasons as you I got a mes 30, then a few years later my wife got me pitboss 1000. I do use the pellet smoker some but i get a much better smoked taste with the electric. Just my thoughts.
  19. smokerjim

    Freezer space

    Going to be some good stuff
  20. smokerjim

    The 4 minute steak

    Looks good
Top Bottom
Back
Clicky