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Perfect grilled chicken? I need help!
Ok, so I have been smoking for about 7 years (Thanks to this site for all the help). My question is about grilling chicken. I have made decent grilled chicken whether on a charcoal, gas/ propane or even open fire. BUT when I eat grilled chicken at a decent resturant, it is always pretty darn...- jimpam
- Thread
- Replies: 18
- Forum: Grilling Chicken
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Reverse Flow Smokers and east texas smoker company
I am looking at the 250 model and will probably purchase in late January. My dad lives in Tyler and this company has a great reputation around town. I had looked at Gator pits but they were way overpriced in my opinion (nothing against their quality they make a fine product). I plan to add a...- jimpam
- Post #5
- Forum: Wood Smokers
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Brisket for vacation
Came out great! 12 hrs using hickory and lump. Tender and moist. -
Pulled pork, ribs and firebox monitoring
I really appreciate this post! Inspires me to log my steps, temps etc next big smoke! -
Smokers, Whats your age and how long have you been smoking???
Sorry as this is an old thread. I'm 45 and got hooked on this 7 yrs ago. Besides the meat my favorite aspect is the relaxation it brings!- jimpam
- Post #94
- Forum: General Discussion
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Preseason cast iron grates
When I did mine someone told me to get a few lbs of bacon and cover them, and then light it up. I have an okie Joe and it worked fantastic, and yes I ate all the bacon- jimpam
- Post #4
- Forum: General Discussion
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Wood Chunks -- where do you put them??
It may depend on what type of smoker you use - I have a large offset Oklahoma Joe smoker, so I typically use a mixture of lump and logs. I have used chunks before and I set them near the fire where they would smoke, and then eventually catch fire. I kept them far away from the inlet to the...- jimpam
- Post #2
- Forum: General Discussion
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Why dry rub? Why not just season the pulled pork after it's cooked?
Timberjet - Hatch is also our favorite. Next week here in Fort Worth, Central Market will have their HAtch Chili fest where they roast them onsite. We usually buy a whole box and freeze them for use throughout the year. Absolutely fantastic! -
Why dry rub? Why not just season the pulled pork after it's cooked?
IF it is, sign me up haha :) one method I have done for kicks with my pork butts is to inject them with Hatch green enchilada sauce - a whole can, and then rub with a green chili seasoning I got in new mexico that is salt free. comes out fantastic for pulled pork tacos. I usually add some of... -
Brisket for vacation
- jimpam
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- Comments: 0
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Brisket for vacation
Smoking a 12lb'er for vacation in Florida tomorrow. Lookin good so far! -
Offset smoker with vertical and horizontal smoking chamber
Great question as I am wondering the same thing as I am thinking of getting a larger smoker. Hopefully someone has one and can help out!- jimpam
- Post #2
- Forum: General Discussion
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Prime rib!
Total cook time as a little over 4 hours, and I had my smoker (Oklahoma Joe Offset wood smoker) running about 225-235 on average. -
Prime rib!
Thanks Bearcarver- I pulled it at 132 knowing the temp would rise about 5 degrees during rest. I gotta say it was so good - everyone loved it - nice to be the cool that everyone is complimenting! -
Prime rib!
- jimpam
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Prime rib!
(Second try from phone) Thanks to all who have posted prime rib recipes, especially chef Jimmy - smoked my first one yesterday and it was awesome! -
Lump Charcoal???
I use lump mostly in my smokes - I too like the fact that it seems to burn hotter and leaves less ashes. I have used "BB" or Better Burning and had good results with bags of Stubs that Costco sold this summer (I bought 4 bags). I agree with someone else's comments on the Cowboy, it seemed a...- jimpam
- Post #7
- Forum: General Discussion
