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  1. jmastera

    First Turkey - Gobble Gobble

    Didn't take any prep pics, but here is everything finished. The turkey just came out, the cabbage still has another 20 mins or so so I will post pics on that a little bit later.
  2. jmastera

    Howdy from Atlanta

    Welcome aboard DM. This site is great, I had never smoked before and while I am still an amatuer I am doing great with all the help supplied by the other members. Smoke Away
  3. jmastera

    Onions compared to Onion Powder

    1 small onion = 1/3 cup = 1 teaspoon onion powder = 1 tablespoon dried onion flakes Hope this works out for you. I found this online. I don't have the problem wit onions myself, but don't always like usinging them whole so I will give this a try as well.
  4. jmastera

    Chips, Chuncks or Pellets?

    I currently use chips which I bought for my Smoke Hollow, but now that I am almost finished with the WOPR I was wondering if I should use something different. Waht are the benefits \ downfalls to each? I have had good burns with the chips so far but would chunks or pellets work better in a...
  5. jmastera

    The WOPR

    So I am thinking of 2 external additions for the WORP. 1. Since the door opens left to right, I was thinking of moutning a shelf on the left side of the fridge to set things on. Any ideas on a mount for this. I was thinking of the standard shelf mount you usually see on grills. I guess I...
  6. jmastera

    Chocolate rub for jerky

    I thought about using a little cocoa ni my rub but have not experimented yet since I like the one I make currently. Here is a link to the shop in Denver where I get my spices. They have great prices and a huge selection. savoryspiceshop.com http://savoryspiceshop.com/spices/cocoa.html...
  7. jmastera

    Anyone seen the Viking version of the BGE?

    That is one beatiful looking rig. The wife would kill me if she came home to that.
  8. jmastera

    Fridge smoker - pics

    That spread looks beautiful. I have been meaning to do a cabbage, it sounds delicious but the wife doesn't think so. Oh well, more for me I guess. Can't wait til my fridge smoker looks that "seasoned".
  9. jmastera

    Mile High Rub and Sauce

    We might have to. I am going to Europe at the end of July for 2 weeks so I will need to fill up on as much bbq prior to then as possible.
  10. jmastera

    The WOPR

    Actually I got the cast iron plate on ebay for $19 including shipping.
  11. jmastera

    Mile High Rub and Sauce

    Dillon, is that the same as the Frisco competition. I would love to be able to make a que fine enough to enter but I am def still in the amatuer stage. I'd be up for a local amatuer comp. We should work on getting this together.
  12. jmastera

    Mile High Rub and Sauce

    Used to frequent that intersection alot. When I was still in school that was the only place to go for lunch. It has changed quite a bit since then, there is a Lowes where the Walmart used to be.
  13. jmastera

    The WOPR

    I imagine once I get the vents in i'll have a better burn. I did notice that within the first hour the chips were not only burnt to almost ash but they were glowing red hot. I am sure some of this is due to the amount of heat the burner was putting outt. Once I have the vents and temp...
  14. jmastera

    The WOPR

    Getting the vents cut is my next step. I bought a 3in hole saw but once I got home I realized the attachment I have for my drill doesn't fit the blade i bought. I need to get back to home depot to get the rights peice. I have also rethought the peices i will use for the vent so i am going to...
  15. jmastera

    Mile High Rub and Sauce

    Not sure I remember a KFC at that intersection. Then again I didn't live in the area until 92 . I always forget that SHHS was built back in the 80's, or was it 70's. I'm a little younger, went to EHS from 93 - 97. Young or Old - The smell of smoke still gets us all.
  16. jmastera

    The WOPR

    So I got the wood pan for the WOPR today in the mail. Tossed it in with a bunch of mesquite and away I went for the first test run with the entire unit put back together. WOW this thing gets hot, god thing I got the temp controller. With both burners (1000 and 500) on high it was up to 270 at...
  17. jmastera

    To thaw or not to thaw. That is the question.

    I was thining the same thing, right now I have it in the fridge to thaw anyway so maybe i'll just leave it as is and brine on Friday.
  18. jmastera

    Started my New Smoker Today

    Just got a response back from the person on eBay I got my exp metal from. He is putting up more peices in different sizes tonight and said he will have more in other sizes listed for sure. Just do a search for user eureka49. I have nothign to do with this person otehr than I won an auction...
  19. jmastera

    To thaw or not to thaw. That is the question.

    Seems like a silly question, but I can't be the first to wonder. Other than the obvious, that an unthawed bird won't take as much flavor from the brine as a thawed one, is there any danger in not thawing it prior to the brine. To me it would seem that it could speed up the thaw time by...
  20. jmastera

    Mile High Rub and Sauce

    What year did you graduate. I went to Eaglecrest, just 5 miles up the road. My parents used to own the flower shop in the Albertsons shopping center at smoky and buckley.
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