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  1. justsmoke2

    GOSM 9X9 cake pan mod ..HELP!

    I use 9 X 9 cake pan with foil only on temps around 250 and lower. I will only polk 9 tooth pick holes. More often then not I have wood left over. I use like a small chunk maybe 1/2 to 1 inch square sections I can get them pretty much anywhere. Now for temps 250 and up I will foil my cast...
  2. justsmoke2

    Jerky cure length question?

    Well first of all what he was talking about smoking did have some cure time. Maybe not the 24 hours Hi Mountain recommends. Now most jerky recipes minus the cure are a marinades. As for no cure in a dry rub I would not recommend it. Most marinade recipes have either Soy Sauce, Teriyaki, or...
  3. justsmoke2

    Jerky cure length question?

    Okay here I go again inserting blurb in mouth. I do my jerky at 165 degree range. I have a dehydrater that runs at 165 and takes about an hour a pound of meat. I never used cure until I switched to Hi Mountain kits. I had googled jerky recipes and came across some that required to be...
  4. justsmoke2

    How to generate smoke at low temps

    You could try about 4 pieces of charcoal lit. Then make a foil pack and put a few holes in the foil pack. The heat from the charcoal should make your element run less or will help in maintaining your heat. A win win either way.
  5. justsmoke2

    Meatball question...

    I run my smoker a little hotter for meat balls so I can get a good crust on them. I have had them done in 20 minutes to an hour. I usually do 3 to 5 lbs at a time. I'll find a center spot and put 2 to 3 meat balls on my meat thermometer and cook by temp. Now if I am going to put them in...
  6. justsmoke2

    Babyback Spareribs for Sunday

    If you have a spare rack underneath you could put a drip pan. I think you shouldn't need one. Are you using the 3-2-1 method? Or a variation of this method?
  7. justsmoke2

    Help with a new Great Outdoors Smokey Mountain smoker.

    With my first GOSM smoker the only time I had that problem was when I lent it out. The difference between us was I used sand as heat sink and he used water. Not saying that this could be your problem but I never had issues with that.
  8. justsmoke2

    Perfect Flame LP Smoker

    Like a lot folks around her I have dumped my wood pan from my GOSM Big Block. I went to 9 X 9 cake pan. Wife wasn't to happy but is she wants to eat then she complied. I use wood chips, med wood chips and even chunk with this method. Cover pan with foil and punch a few holes in the foil with...
  9. justsmoke2

    Wendy's Deviled Pterodactyl Eggs

    One thing about smoked eggs is they will make believers out of non believers. I have done them both in the egg and with out the shell. If you hard boil them first don't cut them in half until after you have smoked them. they will get tuff as heck. Another is I find whipped horseradish mayo...
  10. justsmoke2

    new GOSM smokes for about 30 minutes

    I also use 9 X 9 cake pan with foil. I use chunks, mini chunks and chips. I just did some fish and after 5 hours I still had wood left. the fish had an excellent wood flavor. I also go by if I can smell smoke or wood burning even though theres no smoke exiting then I happy. there used to be...
  11. justsmoke2

    where to buy masterbuilt smokehouse electric?

    I sent Sams headquarters an email and complained. After a nasty email about there custormer service they finally replied. They asked what store I needed it at and send them the info. They said they would oblige me with no shipping cost. So after all my hard work I decided to purchase a 10 X...
  12. justsmoke2

    sausage-stuffer .com

    I emailed Sams' Club about the MES smoker and heard nothing back from them. I sent another and asked why have email if you don't answer or reply. Added 5 smoking meat forums addys and said look there is like 50,000 people who will see this here email I have sent you. I am sure you will lose...
  13. justsmoke2

    Lesson Learned

    As a start you can replace your water with sand. You can get play sand at any local lumber yard. Cover with foil and you will have a better heat sink imo. As for wood replacement I have 2 9X9 cake pans for wood chips or chunks what ever I am using. Cover them with foil and a few pin holes...
  14. justsmoke2

    butt rubs

    Bad Byron's Butt Rub is it what I use. You can google it and do a check to see where you can get it locally. http://www.buttrub.com/distribs.html This should get ya there
  15. justsmoke2

    biscuit recipes for sausage gravy or fatties

    Well I just made my first attempt at Reb Lobsters Chedder Friday and it was a failure. Now I will be trying another recipe and if this one turns out I will post it. Oh heck here is the site I will be trying next. http://www.joyfulabode.com/blog/2008...p-easy-recipe/ It has pictures as they...
  16. justsmoke2

    your help wanted

    Not knowing what type of smoker your using I can offer this. I have a GOSM Big Block gasser. I have done many a meat loaf. I will spray a bread loaf pan with some kinda of oil. Then put the meat mixture in it. Turn upside down tap til it comes free. Myself I put mine on parchment paper...
  17. justsmoke2

    German Sausage

    Heres a web site with a lot sausage recipes I am sure one of them will fit your needs. http://web.archive.org/web/200102140...e/Sausage1.htm
  18. justsmoke2

    Smoked eggs

    I have been doing smoked eggs now for 7 years. They are one of the most requested side items I do. Most I have done at one time is 9 dozen. IMO you would be better off boiling first then peeling then smoke'm. When doing them this method you don't have to worry about otbs. Rolling smokes...
  19. justsmoke2

    Thermometer Websites

    Heres a better one for the Nu Temp. I just ordered a a set for a friend the prices are still good for a good savings. http://www.nu-temp.com/tvwb/ I highly recommend these/
  20. justsmoke2

    Hey all, back for the moment. Do you ever wonder if...

    Hey 4 I feel your pain. Mine was with making venison brats for a recently disabled friend. Both batches turned out salty so I gave on the brats after great success with breakfast sausage. So next was a Pennslyvania type balogna was leary about another salty product. So I left out the salt...
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