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  1. jasper7

    WSM 18-22?

    We all learn from experimentation.  I'm happy with my fire management, but I would be glad to hear if this technique works for you.  I had heard about Harry Soo's technique, but have never tried it.  I still have concerns about creosote, but they may be unfounded.  Good luck and good smoking.
  2. jasper7

    WSM 18-22?

    I wouldn't run mine with the top vent closed, you need to maintain air flow in your smoker to prevent creosote build up on your food.
  3. jasper7

    New member could use some advice after upgrade from ecb

    Can you provide a credible source for this info?  Seem more like an internet rumor than fact.
  4. jasper7

    Newbie from Phoenix

    Hey Batman welcome to the site, this is a great place to learn.  I think a pellet grill is a good way to ease into smoking.  If you don't get much response here, try making a post over in the pellet section of the forum.  Good luck on the search and good smokin'.
  5. jasper7

    New member. Never smoked a thing in my life

    Welcome to the site, congrats on the new smoker.  Good luck on your first smoke.
  6. jasper7

    Hello! Rich from Ohio here.

    Hey Cpt Caveman welcome to the site, sounds like you'll fit right in around here.  Good luck on your search for a new pit, you've got a good list to choose from.  Keep on smokin'.
  7. jasper7

    Country Style Ribs, and a few questions

    I'd do them more like a chop than a shoulder, 205* is too high.  Somewhere north of 145* is what I'd aim for.
  8. jasper7

    General firebrick use and bacteria question

    Do you know where you read that?  If possible post a link.  The only issue I can think of is hot fat and meat juices seeping between the bricks, and pooling on the bottom.  It is possible that the cool side of the brick may not get hot enough to kill off the nasties.  I'm not a food safety guy...
  9. jasper7

    Early 4th Spit Roasted Pig with Q-view! *Now with video!!....

    That's some good living right there.  Points to you and your son.
  10. jasper7

    New to SMF wanted to say hello to all

    Hey Johnathan welcome to the site, its a great place to hang out and talk bbq, keep on smokin'.
  11. jasper7

    Newb question

    Foiling is a personal choice, I haven't done it with pulled pork.  I just used foil on ribs for the first time this weekend, and I'll do it again.  All I've heard is with a picnic you may soften the bark, but other than that there is no reason not to.  Good luck and good smokin'.
  12. jasper7

    Newb question

    Depending on what temp you're going to smoke at, you should allow up to 2 hours per lb.  At 225* it will take you about  four hours to reach 205* internal temp, which is where you need to be for pulled pork.
  13. jasper7

    Hi from canada

    Are you sure the wood you're burning is fully dried?  As well, if it doesn't mess with your temps too much, open up the vents when adding wood.  BTW  how did today's cook turn out?
  14. jasper7

    Hi from canada

    Hey covanant welcome to the site, congrats on the new smoker.  I have a charcoal smoker, so I haven't run one like yours.  How do you have the intake and exhaust vents adjusted? 
  15. jasper7

    CODE RED

    12 lb biscuit?  Darned auto correct.  Anyway if its a 12 lb brisket that's getting a little crispy on one end, you can wrap tinfoil (shiny side out) around the end that's cooking too fast.
  16. jasper7

    I started smoking my pork butt too low

    As long as you haven't injected the meat, you're good
  17. jasper7

    Temps on Weber Smokey Mountain

    Do you have water in the water pan?  If you do, that can reduce the temp of the lower cooking grate.
  18. jasper7

    Smoked up window

    I don't know that you can prevent it from happening, but if you coat the window with liquid dish soap, it is easier to clean.  Unfortunately it will fog over quicker.  The other solution is to dip a damp cloth in wood ash, and use that to clean the window.  The water and wood ash make a weak...
  19. jasper7

    2.5 lb pork sirloin roast with 48 hour brine. How do I grill it?

    What are you using to cook it on?  I'd try to cook it indirectly, if that's possible.  You can finish it by grilling it, to add a little sear to it.  Internal temp should be north of 145*, when you're done.  Hope this helps.
  20. jasper7

    Lump coal vs briquette

    I use lump for grilling and briquette for smoking.
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