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  1. Joetee

    Left in car

    Were they vacuum sealed from the butcher? They are probably fine. But smell them. Wrench with fresh cold water. We Americans waist more good food than anywhere in the world.
  2. Joetee

    2nd brisket on the offset (and some fresh albacore)

    Very nice
  3. Joetee

    Paint peeling on inside of smoker

    Looks like creosote from wood smoke. Scrap it off. Spray with Pam cooking spray after each cook I believe could fix the problem. Pam would help prevent rust and help season the grill.
  4. Joetee

    FAIL: 17-pound brisket - what did I do wrong?

    I just did a brisket fat cap down. It came out the best I've ever done. They say put the fat cap toward your heat source. Mine is below. I couldn't tell if had a fat cap when done. The meat on the bottom is usually a little tough from over heating. The heat coming from the lid is no match to...
  5. Joetee

    New to smoking in the "LOU" . MO

    I think you might have to close your exhaust vent down about 1/2 way. Then check your fire and air inlet. If I read correctly, your vents are wide open. If so your airflow is to fast and letting to much heat out. Try adjusting your exhaust vent. Again I don't know your smoker. Also are you...
  6. Joetee

    New to smoking in the "LOU" . MO

    I don't know your smoker but at what temp are you able to maintain? If it's to hot your adding to much fuel. Have you thought about running wood?
  7. Joetee

    Spare rib help

    Spritzing won't change the internal moisture. It only helps prevent external burning or drying. Choose your pit temp. Somewhere between 225 and 270. Check for doneness with the bend test. When it cracks they are done.
  8. Joetee

    New to smoking have no idea

    This sounds great. I'll have to give this one a try.
  9. Joetee

    Spare rib help

    I finally mastered my ribs. I've learned to stop wraping during the cook. Sure it takes longer. Maybe 7 hrs. I also don't worry about inside temp. I start doing the bend test at about 5 hrs. When the bark cracks, they are bite off the bone cleanly done. Sometimes I'll flip them over a couple...
  10. Joetee

    Lonestar offset

    Dang that thang is hugh. Nice
  11. Joetee

    What's the point of an offset smoker?

    Now that would be a fun night. Brisket over an open fire. Sipping some bourbon with your friends. Every now and then slicing off a little crusted piece and eating as it cooks.
  12. Joetee

    St Louis cut ribs, my best ever

    I can't wait to get my LSG probably Dec. The 275° cook I think will be very good for most of my meats. I'm having a little heat issue with my set up now. A little hot on the bottom of my meat if I run a long cook at 275°. Thank you for you commits.
  13. Joetee

    St Louis cut ribs, my best ever

    Best I have ever made.
  14. Joetee

    Are my spareribs taking too long to cook?

    Well.... I use a Weber kettle with a smoke attachment and a rotisserie attachment together on it. Basically it's like a smoky mountain. Waiting on a new smoker. Lonestar offset.
  15. Joetee

    Are my spareribs taking too long to cook?

    Yes. I've read above someone recommend not using one. I'm have to try this.
  16. Joetee

    Are my spareribs taking too long to cook?

    I no longer use a meat probe in ribs. I use the bend test. Probe temps in pork ribs give a false since of when there done. Always use great temp probe. I don't wrap until they are done to rest them. My st louis cut take about 7 hrs at 225°.
  17. Joetee

    FAIL: 17-pound brisket - what did I do wrong?

    Never mind. I read through some more of your posts and found you you said.
  18. Joetee

    FAIL: 17-pound brisket - what did I do wrong?

    I don't know your smoker. Is your fire below your meat? If so, do you have a heat shield between the fire and your meat? How are you getting grill temp? Wireless probe or mounted thermometer on the door?
  19. Joetee

    Pork Butt

    Looks awesome. Good job.
  20. Joetee

    St Louis cut ribs, my best ever

    Well I smoked 3 racks of st louis ribs 3 week ends in a row trying to master them. I have not been crazy about my ribs so I thought I would make it a point to master. I think I achieved it. They are the best I've ever eaten. I smoked at 225° with fogo and apple wood. Did not wrap until they...
    • Joetee
    • Thread
    • Replies: 14
    • Forum: Pork
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