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  1. NamVetJoe

    Liquid smoke

    Does anyone add liquid smoke to their marinades before smoking or added to BBQ sauce or is that considered sacrilegious?
  2. NamVetJoe

    Yet another quick question.

    OK, survey says reverse sear, so be it. THANKS
  3. NamVetJoe

    Yet another quick question.

    Sorry boys and girls for all the elementary questions. I am doing two pork tenderloins this Saturday. How do you feel about pan searing them before going into the smoker? Joe
  4. NamVetJoe

    New guy SOS

    Thanks what I do now is run my smoker initially at 15 to 20 degrees higher them my cooking temperature. Then add the meat and dial the heat down
  5. NamVetJoe

    Quick question

    @smokingal. No discernable difference in juiciness or tenderness BUT the one smoked breast side down was more seasoned simply because I was able to get more seasoning on the meat that way I did not use a binding agent on the underside of the one I did breast up hence could only really season...
  6. NamVetJoe

    Quick question

  7. NamVetJoe

    Quick question

    Well, smoking is done. My first attempt was a 75% good chicken not as much smoke as I would have liked I started smoking 4:30. 260 degrees. After one hour I added another woodchuck. 6:30 my chicken temp was 158. At 7 pm I added a small chuck. AND I WAITED AND WAITED. By all that is holy smoke...
  8. NamVetJoe

    Quick question

    Thanks I will actually do one breast side up and one down and post any discernable difference
  9. NamVetJoe

    Quick question

    I will start my second foray into smoking two spatchcock chickens. The first time I did breast up. I have seen some say breast down. What says you, experts. Thanks Joe
  10. NamVetJoe

    First time smoking Saint Louis style ribs odyssey.

    Al this is my honest take. They were extremely tender. Actually, I would have preferred a little more bite. very little bark on them. Would have loved a little more smoke. I am thinking of cutting down on the time in the foil. I will add another full chunk during the last hour. I guess as you...
  11. NamVetJoe

    First time smoking Saint Louis style ribs odyssey.

    now that's funny considering you are talking to a 100% Sicilian
  12. NamVetJoe

    First time smoking Saint Louis style ribs odyssey.

    Damn too late ribs went back in out of the foil, will do next time. I added a few chips to get a little more smoke.Nothing to do now but wait the final hour. Guess i will have a little ice tea OR that could be GENTLEMEN JACK. I will let you decide
  13. NamVetJoe

    What’s on the menu?

    I was actually going to add some ribs to the usual rotisserie leg of lamb but as it would be my first smoking of the ribs I tried my hand at it today please see my thread and tell me what you think
  14. NamVetJoe

    First time smoking Saint Louis style ribs odyssey.

    Ribs came off at 3:45 wrapped in aluminum foil. Back in for 2 hrs.Note to self STOP chasing a few degrees. As shown in the picture I replaced the stock regulator with one with a needle valve. With my old hands and its sensitivity, I was going back and forth for a few degrees. The...
  15. NamVetJoe

    First time smoking Saint Louis style ribs odyssey.

    . Have my ribs all rubbed up. Fired up the smoker. Houston we have smoke. Ribs are in. Temp at 230 and holding. I Am using as suggested by SonnyE the 3, 2, 1 method. Will post again after 3 hrs.
  16. NamVetJoe

    New guy SOS

    Thanks, Pal funny you say 3, 2, 1 method i was actually looking at that online today. THANKS for the explanation on TBS. I was sure you meant To much Bull$#&T
  17. NamVetJoe

    New guy SOS

  18. NamVetJoe

    New guy SOS

    · Update, I removed the pan supplied by masterbuit. Placed this SS grate upside-down right over the flame. Put two small wood chun ks from yesterday in the small pan. At 250 I GOT SMOKE. I will try pork ribs this Saturday I will go to 250 when I get good smoke I will dial down to around...
  19. NamVetJoe

    New guy SOS

    Thanks for the speedy reply guys I placed the CIP right on the supplied chip holder. I will do a little experimenting today. I will put the small CIP right on a rack over the flame. also cut the chunks into smaller pieces. I am also thinking while i am bringing the smoker up to temperature I can...
  20. NamVetJoe

    New guy SOS

    OK boys and girls today was my first foray into real BBQ. Two spat chcock chickens. I injected them with Italian seasoning. Started up my masterbuilt 30 inch gas, filled my water tray and added two pieces of mesquite. Kept temp at 268 to 272 for 2 3/4hrs. Internal temp was 168. Wanted to crisp...
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