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  1. grimm5577

    Need recommendations for thawing ribeyes quickly!

    This is what I do as well.
  2. grimm5577

    Pulled pork chili

    I made chili this past sunday with a bunch of leftover bbq I had frozen. I didn't use any pork but used brisket, beef rib meat, and a chuck steak. I started out cooking 1 onion, and about 6 cloves of garlic with a little butter. Once the onions were nearly done I dumped in a bottle of beer, 1...
  3. grimm5577

    To spatch or not to spatch?

    mMMM... I'm craving some chicken now.
  4. grimm5577

    TenderQuick to Cure Jerkey?

    Thanks bear thats good to know, I'll have to give it another try as I have a lot of it. The first time i made jerky I used it, haven't really noticed a difference not using it except for less salt. But I might not had rinsed the first batch well enough.
  5. grimm5577

    Got my WSM yesterday....Dry run tonight with Bacon ( and I am new to charcoal)

    Could be that you started a fire that is requiring more air, and having only 1 vent open 10% is suffocating the fire. It's taken me a lot of time and patience but eventually you will learn how much coals to light depending on what general temp you are aiming for. I'm still relatively new to the...
  6. grimm5577

    Would this be a better option than a MES 40?

    I wasn't trying to knock the stand it is a $200 purpose built stand just for this smoker, and i'm sure the build quality is top notch, personally I knew I would get more use out of a $100 table that I could use all year round,  as well as to also use it to elevate my smokin-it when needed. I...
  7. grimm5577

    100th post karma Giveaway

    i'm in
  8. grimm5577

    SMOKIN-IT SMOKER

    I use the A-Maze-N Pellet smoker in my #2, I just put it on the floor of the smoker, but thats usually because all of my racks are full. I too had a problem with the wood igniting and solved it the same way as rajones mentions.
  9. grimm5577

    Anyone have any luck smoking in cold temperatures (30s)?

     I haven't used any insulation yet, I usually start a bigger fire to get the temps to where they need to be for such cold weather. summer time I would only need a 1/2 chimney, winter i need a full chimney.
  10. grimm5577

    First Cheese Smoke

    the first time i smoked cheese i tried a piece before sealing and letting them sit, man i was disappointed, the cheese was way bitter, but i sealed it up and hoped for the best. 2 weeks went by and i opened one package up, I ate the whole thing that night it was sooo good. just gonna wait till...
  11. grimm5577

    Would this be a better option than a MES 40?

    that would work as well. I picked up a used stainless steel table from a closed restaurant and put mine on that when i need to use it, and then store it under it when it's not in use, this way i can still use the table as a table when i'm not using the smokin-it.
  12. grimm5577

    TenderQuick to Cure Jerkey?

    i've stopped using tender quick in whole meat jerky (which is sad since i have like 6lbs of the stuff). I just marinate with my spices and some teryaki or soy sauce overnight and then smoke/dehydrate. I go thru the jerky quick enough that I don't need it to last for months.
  13. grimm5577

    amnps issues

    my only advice, being that i was also frustrated with the A-maze-n pellet smoker the first times i've used it, is to get the pellets lit and going very hot and good before putting it in the smoker. I always had a problem of mine going out. I find it takes just as long to get the A-maze-n going...
  14. grimm5577

    Would this be a better option than a MES 40?

    i was going to suggest the smokin-it as well. And I would also suggest getting the #3, ditch the smokin-it stand, and just pick up a stainless steel table online for like $100, it will be of more value then the stand and cheaper. I have had my #2 for just over a year and have loved owning it.
  15. grimm5577

    low and slow for chicken?

    it's works but there is arguably no real benefits from cooking them low and slow, they will still be juicy and moist cooked hot and fast. The down side to low and slow for chicken is the skin won't be as crisp as hot and fast, but that can be achieved by quickly grilling it right before it's...
  16. grimm5577

    To spatch or not to spatch?

    Spatchcocking, removing the back bone of a chicken and flattening the bird.
  17. grimm5577

    To spatch or not to spatch?

    I haven't, if you want good crispy skin just cook at like 350 or so. or you could thru it skin side down on a hot grill for a few after smoking it.
  18. grimm5577

    General questions

    Not sure what smoker you are using but on my WSM i would use the top rack, On a horizontal stick burner I would put it furthest from the fire box. The only real difference is going to be your cooking temp, which would just mean it could be done sooner. I also generally foil it or wrap it in...
  19. grimm5577

    General questions

    Start probing the meat around 195 IT. you want it to probe tender, like a warm knife thru butter. Don't really rely on the internal temp, rely on the probe. It could probe tender at 195, or it could probe tender at 210. Definitely let it rest at least an hour after pulling from the smoker. Slice...
  20. grimm5577

    To spatch or not to spatch?

    once i spatched i never looked back, it also presents really well once done.
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