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  1. joe black

    Jeff’s Rub

    When Jeff or one of the moderators sees this they will check it out and contact you.
  2. joe black

    Welcome to the New SMF!

    I've gotten the error404 response for a couple of days, so it's great to finally be back in. Congrats Jeff, this is a great job and I hope I can muddle through it. When I got in tonight, I was looking for the "new posts" and could not find it. I suppose there is not enough inventory to fill...
  3. joe black

    First time smoked ribs!

    1. Those really look good with great color. 2. Al has a link to his method of cooking ribs that a lot of folks have used. 3. Jeff has a recipe here for both rub and sauce. They are awesome and very user friendly. I use them all the time. You can tweak them to your own personal heat level...
  4. joe black

    Choosing a new smoker

    I had a WSM 22.5 a number of years ago and I really liked it. Very close to set and forget. If you're on a budget, this is for you. Good luck and good smoking, Joe. :grilling_smilie:
  5. joe black

    Using cedar in my WSM

    Personally, I would never use any evergreen to smoke meat. To me, the results is meat with the flavor of kerosene. It produces creosote that screws up the cook and your smoker.
  6. joe black

    Need help

    Welcome pbillybob. What do you need help with?
  7. joe black

    Successful 3rd smoke

    Welcome from SC. It's really good to have you here on this great site. Those meatballs look good and the chicken is awesome. The color is great. Most folks now are cutting the backbone out of chickens. We call it, "spatchcocking".
  8. joe black

    Newbie Smoker from Ky.

    Welcome from SC. It's really good to have you here on this great site. :welcome1:
  9. joe black

    Over size Firebox

    According to my calls, your FB is .33975 of your CC which is just over 1/3. This is what most of the formulas call for. I would think that you are right on. I am not a builder. You may want to check with some of them.
  10. joe black

    Welding My Oklahoma Joe Fire Box At Home With A Hobby Welder

    Congrats on making the effort to learn a new skill that will help you with your smoker and in the future on many other projects. Let us see some pics of a cook on this smoker. Good job, Joe. :grilling_smilie:
  11. joe black

    Checking in from Kentucky

    Welcome from SC. It's good to have you on this great site. There are lots of folks here who are always eager to share their ideas, recipes and tips. All you have to do is ask away and keep reading. Good luck and good smoking, Joe. :welcome1:
  12. joe black

    Just joined

    Welcome from SC. It's really good to have you here on this great site.
  13. joe black

    internal Temp

    You've probably also read that, "it will be done when it's done". Due to the thickness of the meat, the amount of internal fat and the density of the muscle, see above. A normal done IT for a pork butt is between 195 and 210*. The best way is to check the bone when you get close to these...
  14. joe black

    The Forum is Getting an Upgrade! Migration NOW in progress September 25th and 26th

    Thanks Jeff for the heads up and for the improvements to an already great site. I am a real goofus when it comes to computers, so I hope the new forum is user friendly or has very dumbed down instructions. I am already full of questions, but don't have the knowledge to be able to ask them...
  15. joe black

    yummy eye round.... (with pix)

    That looks really good, skootch. The plate is excellent. I need to check my slicer to see how thick it will cut. I'm always slicing thin, I never thought about larger slicer. Thanks
  16. joe black

    Cleaning...

    ^^^^ Aaron. :yeahthat:
  17. joe black

    Uneven temp

    Chris is right on. That hunk of meat that you put in is one huge heat sink. I have my cook chamber around 10* above my target cook temp before I put anything on. This helps the CC from reacting to far in the hole. This is also another reason for pre-heating wood before putting it in.
  18. joe black

    Bought a WSM 22.5" today - question on seasoning temp

    I really think the temp was a gauge fluke. That's REALLY high. As far as seasoning goes, just cook in it. The WSM is porcelain coated and doesn't require a typical seasoning. When the turkey is really close to being done, put a hand full of lump on top of your coals all let it catch good...
  19. joe black

    New Smoker (OK Joe)

    Nice rig. I am seeing more and more of them. It seems like the current way to go, especially for the money. Good pic in post #8. I always pre-heat wood splits.
  20. joe black

    Good Babyback results in the WSM...

    Those ribs really look great. Love the color and finish. Thumbs Up
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