Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. jasper7

    Hello from sunny So Cal!

    Hey Keyos welcome to the site.  I'm a fan of the IPA too.  There a forum for home brewing here, just click on "smoking meat and other things" and scroll down,  near the bottom of the list you'll find it.  Good luck with your new smoker, and good smokin'.
  2. jasper7

    Tucson bbq joints

    You know Arizona means good oak in the Basque language, a regional variation of spanish.  I was camping south of Tucson, in an area called Madeira Canyon, and I was cooking with some good oak.  Don't know exactly what kind of oak, but it produce a great bed of coals, and made me wish I had a...
  3. jasper7

    Graduation Pulled Pork

    Looks good glad it all turned out for you!
  4. jasper7

    Question for Hasty Bake owners

    I don't own a hasty bake but most charcoal cooker aren't made of a heavy enough gauge of metal to withstand the heat produced burning wood down to coals.  I burn hardwood down in a fire pit and then shovel the coals into my smoker, put a chunk of wood on top of that and let'er smoke.  That's my...
  5. jasper7

    Newbie from Indiana

    Hey head welcome to the site, its great place to learn.  Good luck on the search for a new smoker, you can never have too many.  Keep on smokin'.
  6. jasper7

    Graduation Pulled Pork

    That's right 225* was what I meant.
  7. jasper7

    Graduation Pulled Pork

    Sounds good, I allow 2 hours per lb, so about 17 hours.  If its done early, wrap in towels and let rest in a cooler.  Just my 2 cents.  Good luck and good smokin'.
  8. jasper7

    Real new to smoking

    First off take a deep breath, congrats on the new smoker.  You need to be able to read the internal temp of what your cooking. Either a good instant read digital thermo like a thermoworks, or a dual probe leave in thermo like a maverick.  The maverick will allow you to monitor the temp that you...
  9. jasper7

    First time using WSM this weekend

    I'll give you my estimates because I don't have an 18.5, if anything these are over estimates, hopefully someone who owns one can correct me if I'm too far off.  I'd say about 2/3's full on the charcoal ring, and about 1/2 full on your chimney.  I use water in the bowl for the first few hours of...
  10. jasper7

    Hunsaker Vortex Drum Smoker

    Look forward to hearing how the vortex does once you get a chance to do a few cooks on it.  Post pics too, good luck with the new smoker.  Thanks.
  11. jasper7

    Hello Everyone

    Hey Boss welcome to the site, its a great place to talk about cue.  Good luck on your up coming comps, keep on smokin'.
  12. jasper7

    good rubs for lamb?

    I like crushed garlic, oregano, and olive oil.
  13. jasper7

    Greetings from San Diego

    Congrats on the new smoker, heard lots of of good stuff about PBC's.  Points to your wife she's a keeper.  Have a great fathers day, and keep on smokin'.
  14. jasper7

    Hiya!

    Welcome to the site rich, this is a great place to learn.  Hope everything goes well with your shoulder smoke tomorrow.  Good luck staying sober, we want to see those pictures.  Keep on smokin'.
  15. jasper7

    Hunsaker Vortex Drum Smoker

    Hey Gomez that's exactly the kind of feed back I was looking for.  You've actually seen this smoker and have talked to someone who's used it.  I'm still trying to track down vendors  out my way, so I can take a look at it for myself.  But it is encouraging to hear a positive opinion on them, so...
  16. jasper7

    Olive Oil questions

    I brush it on while I cook, using a silicone pastry brush.  Helps make chicken skin crispy.
  17. jasper7

    Butter on the counter....

    I'm sure if its out long enough it will, but mine doesn't stick around that long.  Always  have a 1/4lb in the dish on the counter.  Course its not as hot around here as Arizona, it was a sweltering 68* on the weekend.
  18. jasper7

    Advise

    What do you want to know                        
  19. jasper7

    First weekend with my new Lang!

    You know you've got yourself a whole lot of smoker, when it comes with its own VIN number.  Great looking chow, keep on smokin'.
  20. jasper7

    Greetings from San Diego

    Hey masonjar welcome to the site, sounds like you've got your feet wet.  As far as looking for a new smoker I suggest taking a look at the weber smokey mountain.  They have a great track record, ready to go straight out of the box, no mods required.  Good luck with the search, and good smokin'.
Top Bottom
Back
Clicky