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  1. johnd49455

    Basic Pulled Pork Smoke

    I have had butts in the cooler for over 6 hours & they were getting close to he 140* mark butt still hot enough. For my daughters open house I cooked them Tuesday for the open house on Saturday. I pulled them on Tuesday & put the pulled pork in vacuum bags. 1 gallon was perfect for each butt...
  2. johnd49455

    Basic Pulled Pork Smoke

    I think getting that butt up to 200* then putting it in a cooler wrapped in towels to keep it hot is better. It will keep hot for a long time & I think keeps the moisture in the meat for pulling when you are ready.
  3. johnd49455

    Dutch's "Wicked Baked Beans"

    I did 6 double batches for my daughters graduation party & didn't drain. I used my gas grill for a warmer. If you are going to keep them warm for a while they will need the extra moisture. Even if you are not Dutch talks about adding extra ketchup if they seem to dry. Why not use the juice from...
  4. johnd49455

    I was suppose to get some help from another SMF member

    I did get a part time job for Jeff Clark (organizer of the Silver Lake comp.) at his restaurant. At least for now it will supplement the unemployment. I so wanted to make it to Taste of Grand Rapids.. now with a car that gets 12 MPG ($.35 per mile & 150 mile round trip) no can go with no income...
  5. johnd49455

    I was suppose to get some help from another SMF member

    WOW what a week... The day before my vacation to start prep for the open house I lost my job In spite of that the smoke went great & the butt was great. I was on an emotional roller coaster & didn't think to get q-view. sorry Thanks for all the help.
  6. johnd49455

    I was suppose to get some help from another SMF member

    What is the best way to find out when all the butts are done I am putting on 8 butts of different sizes (66.8# total) & I have 3 temp probes. I will be using both of my CG's. I don't want to keep moving the probe & sticking holes in the butts. Do I put them in the smallest & shen they get done...
  7. johnd49455

    A "New Guy" has questions..

    Welcome to the SMF Family You have found the best smokin site on the net. The best type of smoker is what you prefer. There are many different variables when it comes to smokers. I like to tend to the fire (the primal nature of man). Look around & you will find that every smoker has +'s &...
  8. johnd49455

    I was suppose to get some help from another SMF member

    I wish you were closer too, butt I think I can do it with the equipment I have. It would be nice to have company doing 50 to 100# of meat & 6 or more batches of Dutches wicked baked beans.
  9. johnd49455

    GOSM regulator problem..

    I am not familiar with the GOSM so I am not sure what controls the gas flow. Most gas grill regulators are set up for 14" WC (water column) which is about 1/2 psi. You should be able to get a new regulator for close to the $15 mentioned (we sell them for $11). If the QCC fitting is what is...
  10. johnd49455

    I'm Back

    Same deal here I was gone for a while butt wasn't smokin for the winter. Way overwhelmed with all the new members & OTBS members. Welcome back cajun
  11. johnd49455

    I was suppose to get some help from another SMF member

    I am planning on smoking some butt for a graduation party for my daughter June 28 & I was suppose to get some help from another SMF member with a Lang 60 butt something else came up for them. I have 2 CG pro's with a side fire box butt I will be doing 50 to 100# of butt & probably 6 batches of...
  12. johnd49455

    Stalled still?

    Stalled butt is no fun check out my celebration BUTT for incuction into the OTBS http://www.smokingmeatforums.com/for...ead.php?t=9175 I actually had a double plateau butt when that bugger was done it was well worth the wait
  13. johnd49455

    Guideline Ratios for Making Your Own Rubs

    What I meant was to use Jeff's rub as a place to start for the ratio's. I have done exactly as you said. That is what I meant by tweaks for different types of meat.
  14. johnd49455

    Guideline Ratios for Making Your Own Rubs

    May I recommend Jeff's Rib rub as a good place to start. I fell in love with it & use it on almost everything I smoke, with minor variations based on what kind of meat I am smoking.
  15. johnd49455

    new to the forum...already problems!

    So much good advice so far. I use a similar unit, Chargriller. Keep to stack open wide is on thing I didn't see mentioned. You want the smoke to be TBS & pass over & kiss the meat, not hanging all over it & turning to creosote. Oh ya Welcome to the SMF Family Great place to learn
  16. johnd49455

    Dutch's "Wicked Baked Beans"

    I also tried the beans 1st time memorial day with 5 beercan birds on my CG. I doubled the recipe cause it calls for 1/2 this @ 1/2 that. We downed 1 whole batch with 6 people. The family we had over said they were the best they ever had & I agree. I too am mad it took me over a year to try. I...
  17. johnd49455

    Taste of Grand Rapids SMF gathering

    have you checked out http://www.ksbs.us to see if you can find something there?
  18. johnd49455

    Taste of Grand Rapids SMF gathering

    have you checked out http://www.ksbs.us to see if you can find something there?
  19. johnd49455

    Boiling of the Ribs?.....I Think Not!!!!!!!

    When we foil them they already have the Smoke & the foil braises them in their own juices, Smoke flavor & a little added spritz (moisture for the braise). Pre-boiling boils all the meat flavor out before the smoke. When I go into a restaurant that has BBQ Ribs on the menu I embarrass my family...
  20. johnd49455

    This weekends smoke with ongoing Qview

    Looks OOhHHHH sooooooo gooood
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