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  1. wimpy69

    Grinding meat

    Used my chop o matic knock off for years till it literally fell apart on a chop. Two sharp cleavers and almost frozen meat till I get the consistency I want. Plus it sounds like you know what your doing.
  2. wimpy69

    Plate short rib sources?

    Is 1st order over $35/free shipping still at Wild Fork? That price is really good.
  3. wimpy69

    Smoking a whole turkey

    10-12# brined(salt,brown sugar))bird. Herbed butter under skin. SPOG and cut up apple, orange,onion and garlic cloves stuffed in bird. 300*-325* till IT temp. Usually apple and cherry wood.
  4. wimpy69

    Share Your Fall Pictures

    Here in SE PA Red,Sugar Maples are going strong, winds will clear'um this weekend. Same tree like clockwork, 51 weeks apart. Gets another pruning this spring for smoking wood.
  5. wimpy69

    Bad Case of Gas

    I've used a trimmed down #10 can as a wok ring before, at least you can use it to mock something up. Dollar store pie pans are great little smoke box's,clam shell, top one -vent holes a use metal spring clips for keeping together.
  6. wimpy69

    Smokestack Damper

    https://www.smokingmeatforums.com/threads/exhaust-pipe-damper.94214/ Something I had saved when I was learning about dampers.
  7. wimpy69

    Smokin' in Jersey

    Welcome from SE PA.
  8. wimpy69

    Newbie to the Forum

    Welcome from SE Pa.
  9. wimpy69

    Keep the music playing... What/Who Was Your First Concert ?

    '74, Spray Beach LBI NJ, Le Garage Discotheque Au Go-Go. Bruce Springsteen. Snuck in with a bunch of older surfer buddies. Will never forget it.
  10. wimpy69

    Howdyado

    Blues, Booze and BBQ back at ya, you'll fit right in here. Been on a Kim Wilson kick since the weekend. Welcome
  11. wimpy69

    Hello from the Netherlands

    Welcome this week from Surf City New Jersey.
  12. wimpy69

    Greetings from St.Maarten, the friendly island. I am here to be inspired and inspire as well

    Welcome from SE Pennsylvania.
  13. wimpy69

    1st cook in 3.5 years

    Didn't even mind cleaning up for next time. My labby G was waiting for more food to come out. Swept out ashes and re foiled ash pan. Till next time-
  14. wimpy69

    Ribbed for your pleasue!

    Ya take what cha got and ya make it something memorable. I'd eat um
  15. wimpy69

    1st cook in 3.5 years

    Thanks to all, it's been a while but every step along the way felt like second nature. Can't say enough about having a recipe book to go too. Whipped up a batch of my Butt rub, JJ'S finishing sauce and a Carolina spicy vinegar sauce from someone on here. Sales on till the 18th and at $1.68 a #...
  16. wimpy69

    1st cook in 3.5 years

    Went acouple rounds with renal cancer. Lost a kidney but won the fight. While rehabbing I took a blood clot to the heart and had sustained cardiac arrest. Bit it 18 times in 70 min before they located it and stented. Took a long time to rehab and sustained a lot of pulmonary damage. I'm the best...
  17. wimpy69

    1st cook in 3.5 years

    Wow, +/-260* pushed it right thru, off at 204* run time 9.5 hrs. Tented in pan till 160*, pulled with spritz mix and rub to taste. Just like I remember.
  18. wimpy69

    1st cook in 3.5 years

    Yup, finally. Redners has Boston Butt on sale,very limited selection. Biggest/ #7 went home with me. To recipe book, mixed up butt rub, 8hrs on Worcestershire/mustard slather. Fired up early this morning with my second to the last bag of Stubb's and Embers. Feeding cherry/apple mini splits...
  19. wimpy69

    Got the Call now what gauges do you suggest

    Check out River Country line of therms. Adj. and long probe models are roughly half of what tell tru's are. Nothing against TT and quality is bout the same but money is money. 5+ years with mine and still +/-1* vs my digitals.
  20. wimpy69

    Red (Willow) Oak splits

    Just different fire management if you burning straight wood. I'll chunk red oak in my minion burn for flavor or over coals for grilling. Everything has it's place. Enjoy
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