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Hmm, where did I go wrong.
check that the probe doesn't "heat" while on the way from the exterior to the interior of the loaf. If you check too quickly, it could read high. Oh yeah. Just finish it in the oven instead of throwing it away! -
Holding a Pork Shoulder Overnight
I'm planning for a bbq on Saturday afternoon and will probably smoke both butts Friday, then pull one and wrap one whole and heat/pull the next day. I'll heat up both in the smoker if time allows. If no, I'll use the crock pot. -
St. Louis Spares Today
Very nice. I've heard they're a very acceptable alternative! I have a Rocky Patel Decade ready for next weekend! Two butts, beans, pork kabobs, brats, burgers and dogs. Can't wait! -
St. Louis Spares Today
Nice results and good sounding glaze. What was the accompanying stogie for the smoke? -
Where to buy wood?
http://www.gassmoker.com/woodpile_new/woodpile1.htm good stuff -
Dutch's "Wicked Baked Beans"
I haven't tried these yet, but may next weekend. I always add brown sugar and cubes of a fatty and some onion into my beans then smoke them for an hour or so. My wife loves them! I like the idea of pineapple/mango and some jalapeno to jazz it up.- jaynik
- Post #126
- Forum: Side Items
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Newbie Help
I have a vertical brinkmann with water pan and coal pan. I did several things that have helped. 1. Switch to lump. It really is worth it. 2. Drill some holes in your coal pan as you mentioned. 3. Get a small grate to put in the coal pan to allow air to flow more freely. 4. Switch your... -
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Ethnic scraps / Rice and gandules
Someone else has also got to be thinking this... What if you pre-smoked the pork, then added it later on in the cook? I know you're relying on that to season the pan, but it could be a nice element. Looks great! Sounds almost a little like paella, but in the end, not so much. What do you... -
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My Country Style Ribs, Smoked then Seared on BBQ
looks good! I like the searing idea. -
Country Style Ribs
It was so good I went and bought the rest the store had out tonight! Can't beat .97/lb! My wife loved it. -
Country Style Ribs
Boy, why did I wait so long for these!? I saw some at the store on sale and decided to give it a shot. Had some cherry and hickory smoke going. I had rubbed them Sunday night with some brown sugar, cayenne, tony's and salt. Smoked them for about 4 hours or so, then put them in a glass dish... -
wood smoke
Food network highlights BBQ joints a lot and I've heard several of them say they use green wood. Do you think they're shamming or is their larger chamber more conducive to using green wood?- jaynik
- Post #18
- Forum: General Discussion
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greetings, from lancaster, pa
Sounds cool with the new shop. If you get it going, let us all know. I'm sure many would love to come sample! -
wood smoke
I don't soak my wood. It was keeping my temps down and didn't produce the right kind of smoke. I keep my wood chunks on the outer edge of the coal pan and it gets them smoking without flaming too awful much.- jaynik
- Post #6
- Forum: General Discussion
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What kind of wood is this?
send it to me. I'll cook with it and tell you if it's any good!- jaynik
- Post #37
- Forum: Woods for Smoking
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Country Ribs and Wicked Beans - Q-view
The country ribs seem like they'd be good smoked. More smoke flavor per sq in. I might have to try that! Looks good! -
Big Apple score!!!
Mark, Do you still have any of that apple available? My Dad brought me some from SC, but I used it up quick. I don't have much to offer, but could trade you a few sticks of cherry that I have or some of the chunks I've made up.- jaynik
- Post #12
- Forum: Woods for Smoking
