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  1. flyinlizard

    First cook on the Akorn

    Kept it simple, used Jeffs rub and around 25 charcoal briquettes, ran temp at around 375 to an I.T . of 150. Came out juicy and flavorful.
  2. flyinlizard

    Time per pound question for brining hog jowls

      Seen a lot of info for pork belly and butts  but none for jowls.  So how long per pound using Pop"s  Brine.  Jowls are about 1.5 pounds apiece and I have 4 of them.
  3. flyinlizard

    Anyone ever use the jowls for bacon ?

     Never made bacon before and have an opportunity to obtain  4  jowls.    Any  input
  4. flyinlizard

    Adding fat to a lean trimmed brisket.

    I was recently given a very trimmed, rolled and tied brisket flat of about 5 lbs.  It has no flat cap at all.  Could I get some beef fat from a butcher and lay it on top of the meat so it melts during smoking or should I just use that other cooking utensil called a,,   crock pot,  I know blasphemy.
  5. flyinlizard

    Prayers needed for my Niece's husband,, thanks

     He was diagnosed with a lymphoma type cancer early this year and treatment went well and he was in remission, but this week it came back again with vengeance.  Doing lots of treatments, maybe surgery but right now he is in the 25% survival range. They have a 17 month old son only married for 3...
  6. flyinlizard

    Venison Ribs

    I have never tried venison ribs. Thought that the fat would be real nasty. Does it cook out?  We do love venison loins on the bbq  and have smoked a couple and did a brine soak then smoke for ham.  It came out great.   Any special needs to do venison ribs besides the deer?
  7. flyinlizard

    Next year she can have some..

     Did a pork loin and some ABT,s today.   First time for the ABT's.  They went over well.  Oh and meet my new granddaughter.
  8. flyinlizard

    How long will it hold

      Just got an s.o.s. call from my son.  He and his in-laws have planned a party for this Saturday and the main course was SUPPOSE to be a 100 lb roasted on site pig, well the pig guy/cook backed out.  So I offered to do some butts in my smoker, a master forge dual door propane.  I think I can...
  9. flyinlizard

    Rump roast ?

      Going to try a rump roast smoke this weekend.  The meat weighs 5.5 lbs, if I run a temp around 230-240  and want to pull it at an I.T. of 140 then rest it a hour or so , can anyone give me a ball park of time in the smoker.
  10. flyinlizard

    Ribs done 2-2-0.5 first attempt.

     So this is my 1st shot at ribs on my MF duel door.  Used "Jeff's Rub" and cooked at about 235- 245 for 2 hrs.in smoke,2 hrs. foiled and 30 min. back on the rack.  These ribs came from the package with very little fat on them so that's why I pulled them after 30.  The meat came off the bones...
  11. flyinlizard

    1st spatchcock chicken with grilled vegis

     Smoker temp around 260,brined and covered in "Jeff's Rub"  I.T. to 167*.  It came out very moist and tasted great.   Wife even took some for lunch the next day,, lol  that means she liked it. Vegis done on the grill wrapped in foil.
  12. flyinlizard

    My 1st chicken thighs

    Hello all , so here is my first attempt at smoked anything.  Used chicken thighs so a mess up would not be too costly. Specs.  Master Forge Dual door,  brined for about an hour and a half, smoker at 250ish, rubbed with a local spice mix,  just got Jeff's book so I will be trying  his rub and...
  13. flyinlizard

    Air Vent questions

      Ok another newbie ?  Lets says my chamber temp is 250 and my vents are at 50%  and I want less smoke do I open or close them.  Do I need to adjust the burner to maintain the temp? Running a MasterForge dual door and I did the gasket mods.
  14. flyinlizard

    Propane question

      I am brand new to this and wondering how long "approx." will  20lbs of propane  last on a master forge 50.15 unit cooking at temps around 225 for brisket and butts.   Getting my smoker from Lowes next week ,can't hardly wait..
  15. flyinlizard

    Harvesting my own wood for smoker use questions.

      I have available to me storm damaged cherry, hickory, apple trees and maple, can we use maple?  I can get planer shavings to whatever size chunks I want to cut.  Can the wood be used green or should it be seasoned first? 
  16. flyinlizard

    Greetings all.

      Its another noob here .  I live in NYS about half way between NYC and Albany, I know stuck between a rock and a hard place. Looking forward to learning how to make smoked products.  Really enjoy the favor so I am going to try my hand at it.
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