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Rib Confusion
As a very general rule the 3-2-1 method is for Spare ribs. Doing this method in my own experience will make your ribs fall off the bone tender, same for the 2-2-1 method which is for Baby Back ribs. i dont like my ribs falling apart so i do not foil at all approx 5 hours straight smoke after 4...- jcollins
- Post #6
- Forum: General Discussion
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Stupid (no such thing as a stupid) question of the day
Yeah ^^^ what he said- jcollins
- Post #19
- Forum: General Discussion
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Stupid (no such thing as a stupid) question of the day
A WSM is a great smoker i love mine the only downfall is its short on space and i cant afford a 400 dollar 22.5 so in the next couple of months when i have time im going to start building a UDS which IMO is just a home made 22.5 WSM and it can be done with less than half the cost of that WSM. As...- jcollins
- Post #16
- Forum: General Discussion
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a moment of silence for my dead BBB :(
WOW..... I would love to have that kind of weather here. -
a moment of silence for my dead BBB :(
True at least you didnt have like a prime rib or brisket or alot more bacon in there when that happened. -
120lb butterflied hog
nice simple seasonings... personally i let the smoke roll the whole time no matter what im smoking. -
a moment of silence for my dead BBB :(
i hate to hear about your loss of bacon since it is bacon the 6th food group a moment of silence is being held ............................................................................................................................................................. better luck next time -
120lb butterflied hog
Thats a nice color on that piggy how did it turn out? -
Generic question about electric smokers. Olease let me know if you agree.
Well alot of people use the AMPS Pellet smoker in an electric smoker for smoke generation so yes an electric smoker can be basically an outdoor crock pot or oven..as far as the taste solid fuel VS electric i cant comment because i haven't used both i personally am a big fan of charcoal for...- jcollins
- Post #3
- Forum: Electric Smokers
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All Beef Fatty
Looks Tasty! Thanks for posting about the beef i have been wondering how it would do im thinking of doing a pizza fattie with beef. -
BBQ Chicken (Lady’s Choice)
I also really like your gravy with the cream of chicken and milk Is that all there is to it? just add milk to desired consistency?- jcollins
- Post #3
- Forum: Grilling Chicken
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Chuckie Burnt Ends w/ Spatchy & Brief Review of John Henry's Texas Brisket Rub
looks very tasty... -
Stupid (no such thing as a stupid) question of the day
oh man your just grilling steaks and such....i bet they really wont like having the smoke rolling for 10+ hour for a butt or brisket... What kind of smoker you have?- jcollins
- Post #14
- Forum: General Discussion
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Baking bacon?
I really like to bake bacon if i am making a bunch of it just lay a sheet or two of HD Foil on a baking sheet makes clean up very easy but the pan needs a lip so the grease dont run to the bottom of the oven.. idk if my method works any better or worse than the ones above. but i put the bacon in...- jcollins
- Post #7
- Forum: Hot Smoked Bacon
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Cabelas (Weston?) Stainless Vertical Smoker Help Needed
i wouldnt think it would matter as long as the whole assembly is the same you may have to do some altering or modifications to make it work for a non OEM piece- jcollins
- Post #5
- Forum: Propane Smokers
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Cabelas (Weston?) Stainless Vertical Smoker Help Needed
I Believe the burner/regulator is to blame for this but the burner may be clogged you could try cleaning it but i would just replace the whole assembly....- jcollins
- Post #2
- Forum: Propane Smokers
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Why so few Oven/Range conversions?
Well unless you turn them into charcoal fueled then your gonna need that 220v plug for the elements and if your not careful alot of older stoves pull alot of amps so your likely to flip a breaker unless the circuit has proper amperage and wiring. not to mention they are really big and usually...- jcollins
- Post #4
- Forum: Other Builds
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chuckie assistance needed please.....
The last time i smoked a chuckie i did it just like a pork butt, of course it didnt take as long and similar to what Joe said i foiled at 160 and took it to 205 for pulled beef sammies and i like it better than pork butts but thats just my taste...BUT my next one i will be trying the Faux Burnt... -
My New Work Station!!!
LOL This thread is 5 years old- jcollins
- Post #43
- Forum: Blowing Smoke Around the Smoker.
