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  1. justsmoke2

    Back 2 Back Grands!!

    Congrats on the back to back wins.
  2. justsmoke2

    Help, very confused (time sensitive!)

    The hardest part is waiting. Meat will be done when its ready. Your next 8lb'er may take less time or even worse more time. If your worried you can pull an finish in your oven.
  3. justsmoke2

    Long Time Listener, Frist Time Caller

    welcome to the forums we can never have enough Meeeeeeeeeeechiganders.
  4. justsmoke2

    Wow

    That reminds me when I was just young'n we used to raid the neighbors garden. About 2 am in the morning was checking it out found what we thought was green peppers. We got in the wrong row. Took a bite a stood there and cried but made sure everyone knew they was good a sweet tasteing. Now ya...
  5. justsmoke2

    Obama and the kittens

    Deleted as not to offend anyone.
  6. justsmoke2

    Turkey Question

    If ya don't have any 5 gallon buckets for brining in. Depending on how big the bird and your fridge. I have 2 drawers on the bottom that I will put whole chickens in a plastic bag. A few towels around it to take up dead space and then close up the drawer. I probably could put a 12 lb turkey...
  7. justsmoke2

    Holy Crap!!!!

    Congrats Meat man. We need more future addicted smokers. I have 3 they was a real joy til they turned 18 then I wished I could have traded them in for 3 more young ones. lol
  8. justsmoke2

    beef rib roast w/QVIEW

    Erain awhile back in another smoker forum a guy wanted to have med ends with med rare in the middle. If I remember right he smoked it at a higher temp making the end pieces come to temp quicker then middle of the roast. He used 2 probes to watch the meat as the internal temps rose. I did that...
  9. justsmoke2

    Canadian... eh!!!

    welcome to the SMF from the west side of the big ditch.
  10. justsmoke2

    Meat sticking to Porcelain Cooking Grates

    Also when I didn't allow my grill to warm up I had troubles holding temps also. Meat didn't cook as well. So warming up greats works to fold.
  11. justsmoke2

    Meat sticking to Porcelain Cooking Grates

    Try letting your grates heat up first. Mine I have to or my meat sticks. Plus I oil them also after they are warmed to.
  12. justsmoke2

    Brand New to Smoking

    Welcome to SMF
  13. justsmoke2

    Late Sunday q-view: Mini-meatloaf smoke fest!

    I really like the mini meat loafs. I purchased a mini bread pan for making my mini meat loafs. Each one weighs about a 1lb a piece. Great looking meat loafs to.
  14. justsmoke2

    Hello from MI

    welcome to the SMF from the great thumb of michigan. always good to see another fellow michigander to the forums. Any thing you wanna know someone will answer.
  15. justsmoke2

    First Drumsticks

    Nice looking drums at what temps did ya pull the ice cream drumsticks. The chicken legs looked good to. Bought me some legs to do tomorrow but I think I will soak mine in butter milk for an hour. I also went to Lowes at got the leg racks came home with 3 of them.
  16. justsmoke2

    Hi from Michigan

    Welcome to the SMF Keith from greater thumb area of Michigan. You will not be disappointed with your time here.
  17. justsmoke2

    Apple Flavored Jerky Recipe

    When I was researching what I wanted to put in this one of the recipes I borrowed from had that in there about being perishable. Mine never lasted very long to where I needed to worry about it. This recipe actually comes from a whole bunch of recipes. I just looked for common ingrediates and...
  18. justsmoke2

    Apple Flavored Jerky Recipe

    Well I was asked to post this recipe. This recipe will work with beef, venison, or elk. Those are the only 3 meats I have used it for. It took over a year to tweak it where I was close to satisfied and still change it up now then. Its a sweet jerky and for your first time I would follow it...
  19. justsmoke2

    peanut oil

    Lets not forget the Soy Bean Oil. Works well also.
  20. justsmoke2

    Save Your Cobs

    I will post the jerky recipe I have to dig it out. White Cloud I have ate at Pennsfield a couple of times but haven't gone back. There broasted chicken had no flavor. They used to own the Cove down by the school and had good food. But when they bought the Pennsfield seems there food has gone...
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