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  1. jaye220

    First smoke!

    Wow...she's a beauty. Way to fill her up on the maiden voyage...looks great.
  2. jaye220

    First try at Country style ribs - smoked -

    If you already ordered and paid for his recipes, you might want to check your Spam or Junk email folder. They may have ended up in there. Otherwise, email him and he'll get them to you ASAP. You're gonna love them, though.
  3. jaye220

    First chuck on the smoker

    Nice job on your 1st chuckie...I've learned that it's better to take them to 205 or even 210 as they never seem to pull quite as well as butts. Sure are tasty though.
  4. jaye220

    A Tale of Two Piggies (qview too)

    Great Q-View...I love doing side-by-sides and you showed it well. Points to you.
  5. jaye220

    Yet another 1st Brisket w/Qview

    Looks great...good job on your first. One of these days I'm gonna get to my first brisket too but in the meantime, points for you.
  6. jaye220

    Spritz mix

    I go as close to 50/50 as I can as well. I like to use any type of rum and apple juice. Never done a brisket but works well on pork and chuckies.
  7. jaye220

    Can my Baby Backs play tricks

    Yep..I'll second that. It's very difficult to accurate measure the temperature of ribs. 2-2-1 is pretty good...I actually did 3-1.5-1 last time and that worked well too.
  8. jaye220

    what wood do you suggest?

    I've tried a lot...pecan, apricot, hickory, maple, cherry, apple, mesquite and a couple more that I can't remember. For pork, I feel strongly that a combo of hickory and either apple or cherry produces the best flavor for me. It's all about your own taste but I've never liked the final product...
  9. jaye220

    Do you cool your butts to a specific temp?

    I'd say betweeen 140 and 160 will work unless you're using gloves or pulling tools. I may be a wimp but if the temp's higher than 160, my fingers get a little toasty.
  10. jaye220

    SMF Status

    A big thanks to Jeff and Brian for getting everything back up. This site and its members are 100% responsible for just about all of my continually growing smoking knowledge. I know that the loss of posts and reputation does bother a lot of people. I think what's more important, though, is...
  11. jaye220

    New Mods. to GOSM

    Great...look forward to the story and the pics.
  12. jaye220

    How bout some Buckboard. Finished. qview

    In my defense (and not to hijack the thread), I've done a bunch of butts lately and wanted to take a break from pulled pork for a bit. Not much room in the fridge so it went to the freezer. Time to get 'er defrosted though...
  13. jaye220

    New Mods. to GOSM

    Great mods. Would love a shelf on my Big Block too...maybe some day. Does the split door make much of a difference in keeping temp up when feeding the fire? I imagine that's why you did it, right? Points to you either way.
  14. jaye220

    Fatty fillings - would you, wouldn't you, have you ?

    I made a pulled pork fatty a couple of months back. I added some shredded mexican cheese to it and it came out very nice. Here are the pics:
  15. jaye220

    How bout some Buckboard. Finished. qview

    Well done...looks great. You also answered my question about what to do with the pork butt I have sitting in my freezer. Can't wait to try it out.
  16. jaye220

    Premier Memberships

    Yep, I think we're all just grateful for all the work it took to get this thing back up and all the work it takes to keep it running. Thanks, Jeff.
  17. jaye220

    Chucky from January w/Qview

    That chuckie does look good. I agree with the lack of meat sometimes but you know all that fat makes it taste so good. I think they're much better than butts but I do love the butts too.
  18. jaye220

    Here's my Saturday Smoke w/Qview

    Looks delicious...nice work. Do you prefer the chuckies sliced? I always seem to pull.
  19. jaye220

    Question about defrosting ribs

    This may seem like a stupid question but I'm trying to figure out the consensus amongst you experts. I have a frozen rack of uncooked ribs that I'm going to smoke on Friday. I was going to just put them in the fridge and let them defrost slowly. Is this the preferred method given I have time...
  20. jaye220

    best beer for BBQ

    I love the dark, tasty stuff but if I'm cooking or eating what I cooked in the summertime, can't beat an ice-cold High Life bottle.
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