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  1. jcoleman66

    Portable generator

    I have been looking to get a dual fuel (gasoline/propane) generator, I have seen good reviews on several. Biggest complaint seems to be customer service if needed. Do any of you folks have experience with these? Looking at upwards of a 15000w/12500w.
  2. jcoleman66

    Rust Help, Rain in Open Propane Grill

    You could always try these: https://www.grillgrate.com/ Don't know about the spray rust killer, would be worried about the after affects on the food etc.
  3. jcoleman66

    Food Lion .99 Pork Butt

    Sweet!!
  4. jcoleman66

    Food Lion .99 Pork Butt

    Was just at Food Lion in the Clayton NC area and they have pork butts .99/lb. Just four 10 lb
  5. jcoleman66

    Topside Smoke Ring on WSM

    Yeppers....
  6. jcoleman66

    Topside Smoke Ring on WSM

    No injection used. Rubbed the night before and vacuum sealed. Next day smoke to internal temp of around 130, allow to rest until cool enough to vacuum seal and let go over night. Slice next day.... super juicy. No vacuum sealer, just wrap in plastic wrap. Better pic from another one
  7. jcoleman66

    Topside Smoke Ring on WSM

    Looks good to me!! Here is eye of round I did for deli meat only cooked to 135 internal temp.
  8. jcoleman66

    Pork shoulder can take longer than you think....

    Once you wrap, bump that temp up, you are no longer smokin you are cookin. I finish mine in on avg in 9-10 hrs. I agree with Jim, want to be sure you temps are accurate.
  9. jcoleman66

    3 in 1.... lol

    Very Nice!!!
  10. jcoleman66

    Wild for foods?

    I have ordered from them several times and have been happy the products. The only exceptions have been, I ordered the shrimp and scallop skewers and just wasn't excited with them. I also ordered a boneless turkey breast to smoke for deli meat, it was the same butterball I can get locally.
  11. jcoleman66

    Not Sourdough>>Poolish Bread

    Very Nice!!!
  12. jcoleman66

    Gonna try my new smoker tomorrow!

    I have the older PB 4 vertical smoker, so can't comment about ash clean out, sounds like something might be bent on the rail or something. As to the burn in the manual has some info on that. From manual: " Start smoker and operate at highest heat 350, with door closed for 30-40 minutes. To...
  13. jcoleman66

    Bottom Round Smoke

    Nothing better!!!
  14. jcoleman66

    SV bags for large cuts?

    You could use a large non-reactive container covered with a lid or press-n-seal.
  15. jcoleman66

    Big Butt Sunday

    I do the same method and works great. The one thing I do a little different is I put the butt in a pan with brown sugar, butter, honey and apple juice. Add brown sugar, butter, honey to the top as well. Then cover pan with heavy duty foil. Bump temp to 300/325 and let it go. Once you wrap...
  16. jcoleman66

    yes cold smoker attachment question

    I had a MES 30 and used the cold smoker attachment and it worked great. I would get smoker to temp. Then turn on the cold smoker and it would run the entire time I smoking. Never had harsh smoke just a nice thin blue line :) The only issue I would run into was the chips would get struck in...
  17. jcoleman66

    Fireboard 2, Thermoworks, Meater, or Inkbird?

    Hey There!! I have both a MEATER+ and Inkbird and love them both. I was skeptical of the ink bird too, but I have started using it more than my MEATER. The Bluetooth range is really good. The MEATER works well and the best aspect is the ability to monitor when not home. I am using a Inkbird...
  18. jcoleman66

    PitBoss Pro Series II 4 series Pellet Smoker (vertical)

    Great graphic!! spot on with what I see. If you want to be able to clean glass etc, Totally Awesome found at Dollar Tree works like a charm. Cuts right through the crud.
  19. jcoleman66

    PitBoss Pro Series II 4 series Pellet Smoker (vertical)

    Hey John! Welcome Aboard from NC!! I have a Pitboss Series 4 from Lowes. I have been using for a while now and I like it. The newer one has the new controller so can't speak to it. Make sure you use the water pan, one trick I use is to wrap that in heavy duty foil to keep smoke off of it...
  20. jcoleman66

    Frozen vs Fresh Pork Shoulder?

    Welcome aboard!! Freeze pork butts all the time, especially when on sale. Have one in the smoker as we speak. Be sure to vacuum seal or at the least wrap butt good in something like press and seal then put in a 2 gallon ziploc to protect . Food saver now has expandable bags that should...
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