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Smoke for two
X2, and with the leftovers I make sandwiches the next day for lunch.- jasper7
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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bvz12 (Qvestion on the Mackerel)
I've never smoked mackerel, but I smoke my salmon to an IT of 145*F. Is 160* a food safety issue or is it more for texture? -
New to the pellet grill world
Hey Reel Dr. welcome to the site. Congrats on the new smoker, good luck on the ribs, and good smokin'. -
Cuisinart 18" vertical smoker
The water pan should be in place as you bring the smoker up to temp.- jasper7
- Post #7
- Forum: Charcoal Smokers
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Webber SMC temp question
If you have water in your water pan, then it will lower the temp of the lower cooking grate by a few degrees.- jasper7
- Post #3
- Forum: Report Issues
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New Kettle grill
No I don't soak wood chips, you just produce more steam, not more smoke. I prefer to use chunks, but the tin foil method is the best way I know of to use chips with charcoal.- jasper7
- Post #35
- Forum: Charcoal Smokers
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Inaugural Smoke W/Q-View
Those ribs look great Lance, that Open Range is one mean barbecue machine. You're makin me jealous; but if I try to park another smoker in the backyard, I think I'll be sleepin with the hounds. -
New to forum and pellet grill world
Welcome to the site, this is a great place to learn. Lots of pellet heads here to ask for help. Its been a while, but a few years back I spent some time camping in Waterton, nice country around there, good luck and good smokin'. -
New Kettle grill
I set things up with the charcoal (I prefer briquette) on one side of the grate, and a drip pan on the other. Over the fire I place a water pan , and the food over the drip pan, both on the cooking grate level. That way I can baste the meat with its own drippings. As far as wood goes I use...- jasper7
- Post #32
- Forum: Charcoal Smokers
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Cast iron dutch oven for the campfire
One advantage of Lodge over Camp Chef, is the season that Lodge puts on their pans. If you're new to seasoning cast iron that might be an asset. I've used cast iron cookware for over 40 years, I might be bragging, but I've grabbed pans out of the scrap bin and cleaned them up, seasoned them...- jasper7
- Post #9
- Forum: General Cast Iron Information
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Down to Bidness
Everything looks good from here. Gotta like a smoker you can grill on, or is it a grill you can smoke on? Anyway, so far so good, hope your weather dries out. That way you can get outside and have some fun.- jasper7
- Post #7
- Forum: General Discussion
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Cast iron dutch oven for the campfire
Lodge is the gold standard, but I have some Camp Chef as well. They are standing up to a lot of use, for less money.- jasper7
- Post #5
- Forum: General Cast Iron Information
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Ready to keep learning
Hey Chris, welcome to the site. Sounds like you've got a good start on the wonderful world of barbecue. Keep on smokin'. -
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Meat Thermometer
I use a Thermoworks RT600B, its an instant read digital probe meat thermometer, they cost about $20.- jasper7
- Post #2
- Forum: Electric Smokers
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New member, Pulled Pork smoking question
Wrapping in foil will help shorten the 'stall", it will keep moisture in the meat, and by that point the food is no longer taking on much smoke flavor. What rack isn't a huge deal, but putting it in the middle will allow good air/smoke circulation around the food. Top vent open to keep proper...
