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  1. jasper7

    New title?

          Don't worry, you'll be a 'meat mopper' in no time.                 Keep on smokin'.
  2. jasper7

    Newbee here with a couple questions

    Chunks in the stock pan might not catch fire.  You can also make a pouch out of tin foil for the chips, make a few slashes on top, it'll stop them from bursting into flames.  I can't tell from the picture but is there a way to move the cast iron pan closer to the burner.
  3. jasper7

    Newbee here with a couple questions

    Welcome to the site, glad you joined us.  My only thought about your question, is the cast iron pan may be the problem.   Try running it with the stock chip pan and see what happens.
  4. jasper7

    New Kettle grill

    I've been wondering about getting a fire butler, let us know what you think.
  5. jasper7

    How much do you normally spend on a Fattie?

    What is the price of a pound of bacon in Thailand?
  6. jasper7

    Need suggestion for some quick smoke meals

    So at 225* those boneless thighs should take less than 2 hrs, and bone in should be done in that length of time as well.  Thighs are a favorite of mine, but I smoke then grill for a total cook time of roughly 1 1/2 hrs.  I also like pork loin rib end chops, and pork tenderloin.  Both would be...
  7. jasper7

    What is the hardest piece of barbecue to make?

    I find getting crispy chicken skin is my greatest challenge, I've yet to cook one and be completely happy with the results.
  8. jasper7

    cooking times

    I always allow 2 hours per lb @ 225* to reach an internal temp of 205*, sometimes it may take less.  To decrease cook times, raise the cooking temp.
  9. jasper7

    New to smoking

    Most here would agree that chunks are the way to go.
  10. jasper7

    Truckload of Ash

    I never met a cord of wood  I didn't like.  Never used ash to smoke, but once it's seasoned I think it'll be fine for cooking with.  As they say, the proof is in the smoking.  When its ready, fire some up and see what kind of flavor you get.  Keep on smokin'.
  11. jasper7

    New to smoking

    Hey toneeydee welcome to the site, glad you joined us.  That' a fine looking spread, hope it all tastes as good as it looks.  Good luck and good smokin'.
  12. jasper7

    help with Smoked Atlantic - Questions on Brine time

    Two questions, is it farmed salmon?  Because they have a higher fat content.  Secondly is the brine recipe the same?  All I can think to do is slice a little bit off, and just fry it up an see if everything smells normal.  You may also want to think about serving something else to your guests.
  13. jasper7

    Best ingrediant to add heat

    When I want to spice things up my favorite is a prepared hot sauce called Salsa Huichol Picante,  It comes in two strengths, regular and habanero.  You can find it in the the grocery store with the mexican foods.
  14. jasper7

    Weber Smokey Mountain at low temp

    I have a napoleon 20" similar to the WSM, and I have briquette ash in the water pan, which is like using washed sand.  When I do mine I use 12 briquettes to reach 100* in the cooking chamber.  So I'm thinking you'll need around 14-16 to get to your 120* starting temp.  I start them in a charcoal...
  15. jasper7

    PBC thoughts

    I assume you've seen in the PBC in person and in action, which is more than I can say.  I've only read about them, and they seem very interesting.  I just can't get around two issues, first is the hanging meat thing.  Probably because I've never done it, the other is not having separation...
  16. jasper7

    Hello from northern Ontario

    Hey Chapleausmoke, welcome to the site, great place to get info.  Good luck on the build, and good smokin'.
  17. jasper7

    Vertical Gas Smoker.....what to do!?

    I have never seen a Smokey Hollow, so I can't offer a thumbs up or down.  But I have had a good look at the Smoke Vault and thought the were well made, good fit and finish.  If you can, try and get a look at the S.H. (or both) before you buy one.  A gas smoker is a good way to get started...
  18. jasper7

    Hi from KC

    What kind of issues are you having?
  19. jasper7

    No wonder I like this stuff

    What?!? No Colorado Kool-Aid, summer won't be the same.
  20. jasper7

    Another attempt at ribs and a 10lb butt

    I missed your earlier question about your ribs, how did they turn out?
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