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  1. stickyfingers

    Newbie needing HELP!

    What was the temp of the meat? I think that would be important for me to know before throwing out considering it was only a couple of hours with the smoker off. 
  2. stickyfingers

    Smoked burnt pellets stinking up the house

    Seems like using a foil pan and the oven at 100 degrees or so would work better. 
  3. stickyfingers

    Smoke on the Meat at the end?

    Think you have misread that recommendation. The usual recommendation is that after 4 hours of smoking or 160 degrees the meat, supposedly, can no longer absorb additional smoke flavor. Personally, I don't buy it. 
  4. stickyfingers

    Smoked burnt pellets stinking up the house

    Why not just leave the bag of pellets open to dry out?
  5. stickyfingers

    stomach cramps?

    Are you eating it alone or with sides, etc ?
  6. stickyfingers

    stomach cramps?

    Does it happen when you eat other cuts of pork? Chops, ribs, etc?
  7. stickyfingers

    Serving gloves? Basic?

    I would. They're great! They are thicker more durable than most. Myron Mixon used these gloves when I went to his cooking school. 
  8. stickyfingers

    Beef Belly...??

    I saw an instagram post about smoked Beef Belly. Anyone have any experience with this?
  9. stickyfingers

    Serving gloves? Basic?

    These.
  10. stickyfingers

    Beef Ribs for a Saturday

    That makes my mouth water! Nice job!
  11. stickyfingers

    Smoking a Turkey15

    I respect that. We all have our own style. Just wondering why you would that 15 hours for a turkey. I do 22 lbers in 5 hours.
  12. stickyfingers

    Jacks Old South Class

    I went in Feb. 2014. It was awesome! I learned a ton! Really helped my smokes. Look for my thread on the details. Very nice guy I would say. 
  13. stickyfingers

    Smoking a Turkey15

    Not wanting to sound like a SA, why would want to smoke a turkey that low and slow? It not like you have to for tenderness?
  14. stickyfingers

    Smoked Cajun Turkey breast (5) que view

    Thank you for all the kind comments. Just received a call from my sister-in-law and the turkeys were a big hit. Lots of praise and requests for seconds. Honestly, it's a easy process really. After trimming any loose or extra skin especially around the neck area. Rinse and drain. I injected...
  15. Smoked Cajun Turkey breast (5) que view

    Smoked Cajun Turkey breast (5) que view

  16. stickyfingers

    Smoked Cajun Turkey breast (5) que view

    sister-in-law's request for Church dinner
  17. image.jpg

    image.jpg

    • stickyfingers
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  18. stickyfingers

    St Louis style question

    In general, I think the 3-2-1- is a general starting point, it really depends on the temp and thickness of the ribs. Mostly I do a 3-1.5-1 at 250. I like the foiling method, but limiting the foil time helps insure the right bite. IMO.
  19. stickyfingers

    Tough Pork

    At 197, I would have let them rest in a cooler for a couple of hours.
  20. stickyfingers

    Heading to Ga Fri.

    Sams
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