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  1. smoke-n-fire

    Preping the Night Before

    At home I inject, heavy rub, then mustard slather. Wrap tightly in plastic wrap and put back in the refridgerator overnight. When i wake up i take it out of the fridge and let it sit out while i'm getting the smoker up to temperature and preped. I like to warm the smoker up probably 20-50...
  2. smoke-n-fire

    Idea for Friday's Q-view, need opinions.

    I've seen quite a few threads discussing gas vs wood vs electric but most is all opinions. Friday here in East Tn will be about 62 with a possibility of a shower. Pretty good temp to be out cooking and we can get past the rain(if it even happens, weather changes daily in east tn). Anyhow my...
  3. smoke-n-fire

    Spares w qview

    good even bark, but what kind of smoker are you using?
  4. smoke-n-fire

    What temperature should I use on the smoker

    225 is a good tempt but that loin can be cooked hot if you inject it and cook with care. good luck, expiriment and learn what suits your style. IF there is a hot end in your smoker i'd put the loin there and the ribs on the far side. just my opinion.
  5. smoke-n-fire

    Pulled pork bark questions

    if you have the time do NOT foil! Constant even temperature and keep that lid closed! I only foil if i am pushed for time
  6. smoke-n-fire

    Pulled Pork w/ Q-View

    Just had a battle like this a couple weeks ago, i wrapped my smoker with a blanket and put some stuff around it to block the wind. Its hard and a pain but doable
  7. smoke-n-fire

    Finally got a Foodsaver!

    good buy i love mine, no complaints
  8. smoke-n-fire

    You know you have a good butcher when.................

  9. smoke-n-fire

    A Newbie with a couple ?

    Let it dry!!!
  10. smoke-n-fire

    My first smoke on the new MES 40

    sounds like you are on the right track! Be Pateint and POST SOME Q-VIEW!
  11. smoke-n-fire

    What does everyone think of Sam's club meats?

    2 Sams clubs locally here in knoxville, i've had all good experiences with them but just keep an eye out because sometimes the grocery store has better prices for equal meat. just compare between supermarket, butcher and sams before making an hour drive
  12. smoke-n-fire

    Wanting to smoke some butts this weekend need advice

    just make sure you let the rub set up in the meat many hours before the cook, some people may disagree with me but i believe in letting that rub do some magic before you put it in. I do the mustard slather as mentioned about and an injection overnight. just cover that thing good with rub and...
  13. smoke-n-fire

    Knoxville, TN Smoker

    thank you all very much! i'm going to do some competition style st. louis styles next week with a LOT of q-view. I may even let some people in on some tricks to get the blue ribbon!
  14. smoke-n-fire

    Not enough smoke taste

    wetter wood will put off more smoke but it looks like you are pumping out some raw white smoke. i'd cut down the stack to where it needs to be to get the draft/pull right and play with your wood. every wood has its own characteristics.
  15. smoke-n-fire

    Cook it before it goes bad! Q-VIEW!

    and yes i know i am terrible for not taking a finished product picture but of course since it was in the over it looked the exact same. Stay tuned my next Q-View thread is going to be St. Louis style competition ribs probably done on the junk-griller.
  16. smoke-n-fire

    Cook it before it goes bad! Q-VIEW!

    After it was all pulled about 730 Since i had hungry people waiting to eat i decided to wrap and put in the dreaded oven(being as i was using the MGS its the same thing). I let it get to 195 then pulled it and let it cook itself up to 202-203 and unwrapped. I cut out the money muscle to make a...
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  19. smoke-n-fire

    Cook it before it goes bad! Q-VIEW!

    The dreaded Plataue about 1 pm Right before covering up with foil- shortly before 5 Its not 5:55 i'm at 171 degrees in the foil. My plan is to get it to about 195 and open the foil to make an attempt at drying the bark back up. either way it will be a good dinner, just wished i didn't reset...
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