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  1. jasper7

    New to the Group

    Hey Tim welcome to the site, no good barbecue places round here either, thats why I make my own.  Good luck on the build, and good smokin'.
  2. jasper7

    New Albertan

    Good luck with your bacon let us know how it turns out.
  3. jasper7

    Just took pork butt out of smoker

    Sounds good.
  4. jasper7

    Just took pork butt out of smoker

    If you want to pull it you should keep going.  At this point it won't matter a lot whether it goes in the oven or back in the smoker, so what ever is easiest.  I go to 205* but anything north of 190* should pull.  If your not pulling it 165* is done, but I like mine closer to 185*.  Hope this helps.
  5. jasper7

    Passing Wind Estates Hot Dogs

    They look great, is that French's mustard?
  6. jasper7

    AMNPS in Canada?

    If you're in the west Barbeque Country in Edmonton carries them, and they ship too.
  7. jasper7

    New Albertan

    Oh no you didn't just say that out loud did you?  People here will foil their ribs, some might broil their ribs, but we never boil our ribs.  You can find the Boiled Meat Forum on the dark web, if you wish to remain here please place your left hand over the Smoking Meat Forums logo, and your...
  8. jasper7

    Rolling coal and smoking gold.

    Hey oldsmokker49 welcome to the site.  You keep on smokin' now.
  9. jasper7

    Newbie

    First off welcome to the site, this is a good place to learn.  Congrats on the new smoker, over smoking is a pretty common rookie mistake, but sounds like you're getting a handle on that.  As to your first question, the pile of charcoal isn't the issue, but how hot the fire is. You control that...
  10. jasper7

    A good grill smoker combo? Does it exist?

    I think you're right to be looking at pellet a grill/smoker, I don't own one but have looked at buying one in the past.  If you got the money they are easy to run.  I'll just add that I do a lot of smoking on my weber charcoal kettle, and they are a great grill as well.
  11. jasper7

    New in Boise, ID

    Hey b welcome to the site, lots of folks here to help you get a handle on your pellet grill.  If you don't get the help your looking for here, try posting a question over in the bacon section of the forum.  Or try using the search bar at the top of the page, I've never cured and smoked pork...
  12. jasper7

    Smoking in STL

    Hi berm welcome to the site.  I use kingsford briquettes for smoking, as for wood hickory goes well with pork.  The water pan is a matter of preference, I use one most of the time, especially on a long smoke like a butt.  Hope this helps, and keep on smokin'.
  13. jasper7

    Trouble producing smoke

    I'd suggest opening at least one of those bottom vents, part way to start.  Try using the factory chip pan for low temp smokes.  No need to soak chips.  Try running your smoker empty for a while, fiddle with the vents, until you see the right amount of smoke coming out the top vent.  Let us know...
  14. jasper7

    I will never fear brisket again (Q-View)

    Looks good...                    ...what are leftovers?                                                  Just kidding, keep on smokin'.
  15. jasper7

    Hi from the Apple Capital of the World

    Hey loveipabeer welcome to the site, nice lookin rig.  Probably looks even better with smoke comin out the stack.  I love ipa beer too, usually pick up some Bridgeport when I'm down your way.  Looks like its getting hot down there this week, better stock up, don't want to get dehydrated.  Good...
  16. jasper7

    Pizza on the Weber

    Looks like a good idea to me, haven't tried pizza on my kettle yet, but gonna try it soon.  Let us know if you go ahead how it turned out.
  17. jasper7

    Smok'n

    Aloha, welcome to the site, this is a good place to learn.  Take your time shop around, ask questions, and get the one you want.  That's a good list you've got there, I'll just mention Memphis Grills, they're made in the US.  Good luck on your search, and good smokin'.
  18. jasper7

    Spontaneous Combustion

    Thanks for clearing that one up.  I buy charcoal in bulk, but not enough to fill a house.
  19. jasper7

    Spontaneous Combustion

    I believe they were talking about charcoal that had absorbed moisture from the air or ground.  I left a bag on the floor of my shed that has cement slab, and over the winter it got damp. I dried it in the sun and burn it.  But I was just reading the other thread about storing charcoal, and...
  20. jasper7

    Spontaneous Combustion

    A while back I read that damp charcoal briquettes can be a fire hazard, has anyone else heard anything along those lines?  Or did I get some bad info, doesn't make sense that damp briquettes are any more of a hazard than dry.  Just curious.
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