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  1. paul6

    What does it mean when a thread is Locked ?

    I already stated I should have worded it differently , can't take it back so all I can do is apologize . The reason I joined this forum was unlike some others you can ask a question or state an opinion.without people criticizing or making you feel stupid . As for if you don't like the way things...
  2. paul6

    What does it mean when a thread is Locked ?

    Was looking at a thread I started but realized I could not reply it says the thread is Locked ' what does that mean ?
  3. paul6

    Sorry But You Have Really Messed Up This Forum !!

    Thank you I am just stating my opinion , I should have  ( In Hindsight ) stated it differently but I liked it the way it was before . This is just my opinion Sorry I Stated it I will log off so I don" have to see the veiled Snide remarks . Moderator feel free to move this to The Dumb Decisions...
  4. paul6

    Sorry But You Have Really Messed Up This Forum !!

    I stated my opinion sorry you are confused but do not try to make me sound stupid we disagree it happens to people everyday
  5. paul6

    Sorry But You Have Really Messed Up This Forum !!

    I am talking about when I log onto general discussion I see moved to beef or moved to pork . Now this is just my opinion and my preference but I am fairly busy and the way it was a few weeks ago I would log onto general discussion Maybe ask a question or see what everyone else was talking about...
  6. paul6

    Sorry But You Have Really Messed Up This Forum !!

    I used this Forum like a Bible but since the Moderator's have decided to dictate where post go it has become a real pain and not very browser friendly . I would check in several times a day to see what other Smokers were talking about , now I log in and just leave when I see this new format ...
  7. paul6

    Just received a Bear Roast

    I immediately thought of you .... That's Funny !!
  8. paul6

    Too Much Smoke?

    Looks like a quick smoke to me as they wee finishing it by frying . Depending on the type of wood it did not look like over smoking to me . You will get a lot of different views but White smoke does not bother me when you get to the right temp it all evens out . When I fist got my MES I bought...
  9. paul6

    Advice needed - Charcoal, Gas, or Electric?

    I have 2 smokers  An Oklahoma Joe Wood / Charcoal which is my primary and an Master Built Electric ( MES) which I use primarily for Fish . Love my wood burner works great for ribs , brisket and other dense cuts  but when it comes to fish I prefer the electric , which I believe keeps it moist ...
  10. paul6

    Babyback rib help.

    Funny all the different methods I like to soak mine in DR Pepper overnight with the same reasoning , with that said I am doing 3 racks today and did not get them soaking last night so I am going to try injecting them with an apple juice garlic mixture . Guess I will see how that works ?
  11. paul6

    Smoking without a smoker?

    You could use a smoke bag that goes in the oven . For Fathers day I received a Bacon kit from a company called Tender Belly and it included a Smoking bag for those who didn't have a smoker .
  12. paul6

    I must Have one

    My thought exactly and I am guessing alcohol was involved !!
  13. paul6

    Cleaning Injector

    I pulverize my spices in my Nutri Bullet and have no problem with clogging
  14. paul6

    1st time NEED HELP

    I would foil the water pan and no water the brisket will stay moist on it,s own . My recipe is as follows Cover Brisket in rub of choice Smoke at 225 for 4hrs Put in pan and add Beef Cosamine  soup or beef broth ,Foil pan and cook at 210 for 4hrs Wrap Brisket in foil wrap in towels and toss...
  15. paul6

    Smoked pork loin ?

    Ok I am Thanksgiving Full , so what I did was injected the loin with 1 cup apple juice 1 /4 cup water 1 Tbs apple vinegar and 1Tbs of garlic rub , at 6:00Am . Stated smoking on the offset at 110:pm at 225degrees , smoked to 135 degrees then flipped and smoked to 150 degrees hoping to get a good...
  16. paul6

    Smoked pork loin ?

    Alright thanks guys much appreciated
  17. paul6

    Vacuum sealing

    In my opinion let them at least get warm  or to room temp I would think vacing them hot would continue the cooking process.....I think
  18. paul6

    Smoked pork loin ?

    Going to smoke a whole pork loin tomorrow and wanted to do it in a bacon weave , my question is wont the bacon prevent the loin from getting any kind of smoke ring ? Would it do any good to smoke without the bacon for a hour and a half then wrap and finish ?
    • paul6
    • Thread
    • Replies: 6
    • Forum: Pork
  19. paul6

    New years ideas

    Rum injected ham ? You can either inject a ham or use a spiral cut ham and pour the mixture over it that's what I am doing. Some fresh Croissants then later in the week Scalloped potatoes and ham .
  20. paul6

    Brisket question

    Much like Al I smoke small briskets fat side down on the grate for 1hr then put in a pan with beef cosamine for 3hrs , foil the pan and cook an additional 4hrs at about 200 to 210 then wrap in foil and towels and in the cooler for a couple hrs. Make sure to save the drippings put in a bowl in...
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