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  1. NamVetJoe

    Dont judge a book by its cover

    I actually panted the underside with mustard and put a generous amount of rub on that side, worked out well that way
  2. NamVetJoe

    Dont judge a book by its cover

    This is my second try at spatchcock chicken, this is butt ugly chicken. BUT oh so juicy oh so smoky. Got to give me a 90 245 for 3 hr
  3. NamVetJoe

    First time bone in pork chops

    Went with just the rub, 225 degrees. Only took 1 hr and 15 min. I took them out at 140 Degrees. Let rest for 10 minutes while they were not dry at all I would have preferred a little less cooked. All in all, I give myself an 80 for the first time
  4. NamVetJoe

    Filet Mignon

    Mouth watering
  5. NamVetJoe

    First time bone in pork chops

    Ok, boys and girls, I don't want to dry the six chops I will be smoking tomorrow. They are all 1 1/4 " thick. Do I marinate them? Inject them or just smoke as is?
  6. NamVetJoe

    Use for a useless drip cup

    This is the useless drip cup that came with my masterbuilt propane. I was thinking about smoking a piece of cheese in it (mozzarella or cheddar) any other suggestions as well as time and wood? BTW the mag cleaner in the pic is great for SS guns
  7. NamVetJoe

    Salmon first time

    I like how you think;)
  8. NamVetJoe

    Salmon first time

    well boys and girls here is my salmon, first time added nothing to it the shine on it is natural FWIW I stole a chunk of alder wood from my friend
  9. NamVetJoe

    CONVERTING TO PROPANE

    what I would do is download the assembly manual for a propane smoker and go from there as to the parts you need. BTW any pictures of my masterbuilt propane that would help just ask
  10. NamVetJoe

    Am i addicted

    Umm honey you know those old socks you always telling me to throw out. Well, sweet potato you are right as usual. I got them out of the house. UMMM can we take your car out to the Publix tonight my truck is acting kind of funny
  11. NamVetJoe

    Am i addicted

    I am not smoking anything today BUT I went outside opened my smoker and took a deep breath to get that great smoked smell. Am I addicted
  12. NamVetJoe

    Post tenderloin questions.

    the picture is worth a thousand words
  13. NamVetJoe

    Post tenderloin questions.

    Thanks, guys just some FYI I did remove the silver skin you see in the pictures
  14. NamVetJoe

    Post tenderloin questions.

    am using a Maverick ET 733 to monitor the temps. Gave the one with the rub a light pant of yellow mustard before the rub
  15. NamVetJoe

    Post tenderloin questions.

    Thanks, Al the mesquite it is. I am figuring 2 to 2 1/2 hours does that sound right. I am also going to smoke some beans BUT right now I am off to one of the local micro beer pubs for a growler of something to go with the pork
  16. NamVetJoe

    Post tenderloin questions.

    Thaks Al the mesquite it is
  17. NamVetJoe

    Post tenderloin questions.

    This is the first time I will be smoking two pork tenderloins. I have mesquite. oak and pecan chunks. which do you boys and girls prefer? One has dry rub and the other loin has been marinading in a honey teriyaki marinate photos will follow
  18. NamVetJoe

    Liquid smoke

  19. NamVetJoe

    Liquid smoke

    well, my friend, I have actually made some great Pulled pork on this really old bad boy. Put the Boston butt in added some beer to the bottom and some good splashes of liquid smoke and plugged it in and let it do its thing. BTW low setting is 230 high is 280
  20. NamVetJoe

    Liquid smoke

    to clarify my use of the word sacrilegious, involving or committing sacrilege and in my context disrespectful .
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