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  1. dmack

    Gosm Modifications

    I have done all the mods I could find (except the stack-still thinking about that one). Mainly because I like to tinker. However, one of the best has been to add wheels. That makes it handy. I wheel mine out back when smoking and then wheel it into the garage for storage. I love my wide body...
  2. dmack

    Pork loin ribeye roast

    Quick question, I was wondering how long a pork loin ribeye roast would take to smoke? It weighs a pound and a half. I would take it to slice tenderness. I suppose about 170. I know there are so many variables but I always do the traditional smokes:ribs, chicken, butts, brisket, I haven't ever...
  3. dmack

    Butt prices

    Quick question, One of our local grocery chains has Boston Butt roasts at $.99/lb. How good is that deal? I can't remember what I paid for my last couple butts. dmack
  4. dmack

    4.5 lb pork loin

    Krusher, I've been wanting to do a loin roast. How big was your roast? How long would you say it took in the smoker? dmack
  5. dmack

    GOSM temp problem

    How new is your propane tank? Was it ever purged when you filled it the first time? It sounds like you have more than enough pressure but not a lot of propane. You can have your tank purged by anybody that fills tanks. It is just a matter of putting some pressure on the contents of the tank and...
  6. dmack

    First 2 meat smoke

    I thought of that later Dude. I had to go to the 4th page to find it. That makes sense. dmack
  7. dmack

    First 2 meat smoke

    Bubba, I don't know that this thread is worth anything even with the pictures. Not sure its worth the effort. One reply......ouch! dmack
  8. dmack

    "I Smell Smoke" - For those who love the blues!

    Thanks for the tip. I am big blues fan. Some how blues and good ole' Q goes together so well. dmack
  9. dmack

    First 2 meat smoke

    Well in an attempt to have enough meat for an upcoming fishing trip I am in another smoke today (yesterday did 10# of hindquarters). Today I am doing a brisket (looks small) and pulled pork. Yes I will have Q View today, Bubba. Here is the first shot. Just put it in the smoker. Anyway I will...
  10. dmack

    Meat thermometer

    I know, I know this post is worthless without Q View. Anyway. I did let my hindquarters go all afternoon. After reading some of the posts I was concerned about them drying out. They weren't. They were fabulous. I don't know if it was the brining, but I am sold on that. I did a whole 10# bag of...
  11. dmack

    Meat thermometer

    I guess I didn't know how long hind quarters would take. Second, if I can't get my probe totally covered by meat is it most important that the tip is? dmack
  12. dmack

    Meat thermometer

    Hey folks just wondering if anybody else has a hard time getting a good reading on their meat thermometer with chicken hindquarters. I am only a couple hours into the smoke and am reading high already. I am looking for 165 and I'm beyond that already. I do trust this thermometer. I have checked...
  13. dmack

    Advice request on hindquarters and another smoke

    Heading out on a fishing trip later this week. I plan on bringing plenty of meat.Tomorrow I want to do a bunch of chicken hindquarters. I'm planning on brining tonight and then smoking tomorrow. Anything I need to know about smoking hindquarters-do you recommend skinning them? Should I flip them...
  14. dmack

    My first ribs

    Well, I did my first ribs late last week. I'm sorry to be tardy in getting Q-view posted. I still struggle getting quality pictures but the meat is smokin' well. I used hickory and a Memphis rub I found here on the site. I did use the 3-2-1 method. My temp really rose quickly but I did get all 3...
  15. dmack

    spare ribs

    Question: I still have an hour to go on my "2" stage and I'm at 169. Jeff says 172 for a target temp. What should I do if I get to 172 before I'm even done with this stage. dmack
  16. dmack

    spare ribs

    Say guys, since I didn't trim will I be looking at a longer smoke? I would really like to stay with the 3-2-1 if at all possible. By the way I did find that youtube video on trimming spares after I had already started my smoke. Awesome! What do you think about some minor trimming when I foil at...
  17. dmack

    spare ribs

    I guess I had planned to go Memphis style without mopping and just have sauce available. What do you think? Do I need to mop to keep from drying out? I am going 3-2-1. 2nd issue. Being my first rib smoke, I didn't know what I had bought. I had 2 full racks, out of concern of fitting everything...
  18. dmack

    spare ribs

    I am about ready to start my first rack of ribs. I plan on going 3-2-1. They are spare ribs. So I will rub them and lay them bone side down? I bought them at Costco and was told the fell was already removed. Any other trimming necessary? Any quick help would be appreciated. dmack
  19. dmack

    Nice Butt!

    Well, my daughter told me at noon yesterday that her boyfriend was coming for a visit. Because he was such a fan of my last butt I wanted to have some ready for him. As it turns out I had already begun thawing 2 butts. Yesterday at noon I did the trickling water thaw method for an hour and a...
    • dmack
    • Thread
    • Replies: 5
    • Forum: Pork
  20. dmack

    injecting

    I wonder if I could get a little information on injecting the meats you smoke. What meats really benefit from injecting? What kinds of mixtures do people use with the injections? Any other information that I need to know would be appreciated. dmack
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