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  1. hungryjohn

    Wife wants smokes ham

    Haven't done one as big as 8 pounds, but my 6-7 pounders have taken 4-4 1/2 hours at 325. I like to slather with mustard & honey, sprinkle with a rub of brown sugar and cloves, cook over a mixture of apple and pecan, and spray with pineapple juice every 45 minutes or so. If you like heavier...
  2. hungryjohn

    ribs....What method

    That's about my method too: 2-1.5-whatever time is needed to get 'em done. Last smoke it came out to 2-1.5-1.
  3. hungryjohn

    I want to smoke a Turker for the FIRST TIME.

    Since it is only my wife and I, and she doesn't like anything but the white meat, I usually do turkey breasts rather than the whole bird. But I did a 12 pounder for Thanksgiving when my bro-in-law was visiting and my smoking log showed it took 5 1/2 hours at 325, so that should serve as a...
  4. hungryjohn

    $$$$

    I'll just tell you where I'm putting my money right now: Oil pipeline limited partnerships. Some I like are MMP, ETP, ETE, KMP. All of them have been recommended by people with good track records. They're all pay 8-9 percent dividends and while no investments are 100 percent safe, they're way...
  5. hungryjohn

    Best poultry to smoke with ribs

    I'm with BigSteve. That's they way I cook chicken most often because my wife won't eat the skin and it tastes better putting the rub on the skinless pieces than putting it on the skin and throwing it away. Put a god rub on skinless breasts and thighs and you'll find them quite tasty, I think.
  6. hungryjohn

    Beginner

    Welcome, Bill. I'm almost your neighbor -- just up the road in Ellijay. You'll learn a lot here.
  7. hungryjohn

    Bar Stool Economics

    Great post. Sadly, I fear that the final line applies to too many American voters.
  8. hungryjohn

    Super Beef Rib question

    My favorite way to cook steak (and the only method approved by wife) has been to cook them in the oven to about 115 for mine and 125 for hers, then finish them by searing in a hot-hot-hot cast iron skillet. Never thought about steak in a smoker, but makes sense to do the initial cook in the...
  9. hungryjohn

    2-1-1 or whatever it is

    If I read your post right, you're talkin' about a butt and the 2-2-2 and 3-2-1 methods are for ribs (the shorter time for baby backs). You can do something similar with butts, or course, but your cook time is going to be a lot longer than 5 or 6 hours, probably more like 10 (figure 1.5 hours a...
  10. hungryjohn

    smoking back ribs first, then finishing next day on grill?

    I'd finish the ribs but not give them a final glaze, refrigerate overnight, heat them in the oven and transport in a cooler, wrapped in foil and towels. Then glaze 'em and put 'em on the park grills just long enough crisp up a bit. Haven't worked with chicken thighs that much, so I'm hesitant...
  11. hungryjohn

    Cedar Planks

    Here's a pretty good how-to article: http://bbq.about.com/od/fishandseafood/a/aa100204a.htm
  12. hungryjohn

    new GOSM smokes for about 30 minutes

    This is how I do it, too. No way the chunks are gone in 30 minutes at anywhere near 225-250.
  13. hungryjohn

    Moinkers.... I love em!

    Looks great, and the ones with stuffed jalapenos sound even more tempting.
  14. hungryjohn

    GOSM...Lump coal...wood chips????

    I don't soak my wood; think that's true of a lot of the folks here. Use a few chips to get things started, but rely on chunks for most of the smoke. Take a couple of chunks that almost fill the smoker box, then sprinkle chips around them.
  15. hungryjohn

    Maverick Et 7 ? W/Qview

    I know some folks here use the ET-7; they stick one of the probes through a potato and use that one for smoker temp. I have the ET-73, which has one probe for the meat and another that attaches to the grill for smoker temp. It works great, and I'm sure the same is true of the ET-7.
  16. hungryjohn

    what kind of bread/rolls/buns do you use

    Dear Deer (sorry, just couldn't resist): Buns look great; have to try them. How many buns does this recipe make?
  17. hungryjohn

    quick question

    Use the rack. Then when you foil 'em, stick 'em in the oven cause they're not getting any smoke after they're foiled anyway.
  18. hungryjohn

    Ham what am

    I'm sure it is smoked, but not enough that you'd notice. I've never really looked that close at the label; just that it says to cook to 148. Sorry to be so long responding to your question. My wife had surgery (very minor, out patient, but we were at the hospital for 8 hours) and I was away...
  19. hungryjohn

    Ham what am

    It's because of a ham that I bought my GOSM. A friend of my brother-in-law smoked a ham for him, and when he served it to us, my wife exclaimed, "This is the best thing I ever ate." Brother in law pulled out a catalog showing GOSM and said, "This is what he cooked it in; you ought to get one."...
  20. hungryjohn

    1st Q Baby BACKS

    Hope the brisket turns out even better than the last one for your granddad.
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