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sauce trade off
I'm up for that but I live in Wisconsin and don't know of any really unique sauces. But I'm willing to send some of my own for a trade.- jverdin
- Post #7
- Forum: General Discussion
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Famous Dave's BBQ Sauce
I used to use Famous Daves all the time and I have memories of thinking it was the Besty Sauce Ever! Ever since I started making my own though I can't stand Famous Dave's Sauce or restuarant. At the beginning of the season I generally make massive batches of sauce. If I run out I generally go...- jverdin
- Post #15
- Forum: Sauces, Rubs & Marinades
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New to forum looking for advice
Try Jeff's rub its worth it. Then modify the heck out of it to suit your own needs! -
Wisconsin smoker all fired up!!
I'm another newbie out here in janesville good to see some more wisc. folk. -
CHAR-GRILLER Smokin Pro - product reveiw
you rock debbie thanks.- jverdin
- Post #36
- Forum: Charcoal Smokers
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First Pork Shoulder
right now 225 90% of the time its been between 240 and 180. However for like 3 minutes it got up to 300. My smoker seems to be very sensitive when adding wood to it. So it jumps around a lot. I've read other post from users complaining of the samething. -
First Pork Shoulder
AJ, you read my mind. Actually I was kind of worried I started out about 5 hours ago and I'm at 170. I was wondering if it was cooking to fast. -
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First Pork Shoulder
So, here are the first images of my Pork Shoulder (Butt). Ea. Approx. 14lbs. I'm using the Spicy recipe for the one on the right and Jeff's rub on the left. -
CHAR-GRILLER Smokin Pro - product reveiw
Hi guys, Hopefully I can still get some feed back. I have 2 issues with my chargriller.Paint on the SFB - I've returned once and still it peels off. Even after seasoning the second one I still have random issues with the paint peeling randomly. It lets off a aweful smell.Temp - I've been using...- jverdin
- Post #34
- Forum: Charcoal Smokers
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Newbie from Wisconsin
This might sound stupid but even google couldn't anwser it for me, what is knight of the order? Wood here in Wisconsin is hard to find. I dont think smoking is very big. So, I've been using like 2 Oak 1/4 logs positioned on in the back and front of the SFB. Then a layer of charcoal in the middle... -
Labor Day Pulled Pork (first time)
Sounds great man! I've got two butts (8.3 & 8.7) but my plans are about the same. However, I completely forgot about the Apple juice spritz (or just missed that part. So, thanks!- jverdin
- Post #2
- Forum: Grilling Pork
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Newbie from Wisconsin
Hi, everyone. I've been reading the site for sometime now. I have a Chargriller Smoker Pro. I'm very new to this whole thing. The smoke was lifted from my eyes (you might say ) While in memphis at a customer in march. Since then I've become addicted to smoking. I've smoked Brisket and chicken...
