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  1. spoolinaz

    Need help: 7 lb pork butt been in smoker for 16 hours...

    Thanks JJ. Another thing I have learned is that you won't find another place like SMF that will keep you as encouraged to keep smoking!
  2. spoolinaz

    Need help: 7 lb pork butt been in smoker for 16 hours...

    In a pinch, once its foiled you can use your oven to finish. I've had to do that on occasion when a problem popped up in my smoker. Also, most people here use and endorse the Maverick ET732. It's a dual probe therm that does chamber and meat temps at the same time. Has set points and alarms for...
  3. spoolinaz

    Rejetting Masrerbuilt XL for Natual Gas

    Just saw this. Save the effort, don't bother re-jetting. I drilled mine to 1/16" and it holds 250 on low. Tops out at 600+ with an empty smoker! The range on the burner is good enough with the propane orifice. If I had to do it again, I wouldn't!
  4. spoolinaz

    Science behind a stall

    Actually, It's the origin of you linked article. All very good info nonetheless. This article is the reason I decided to mod my smoker in it's most recent configuration.
  5. spoolinaz

    'Nothing special' ABT's

    Nice! Would've figured you would have done something similar. Was actually thinking of mixing the cheese with cream cheese to keep the consistency a little more solid. On the steaks- yeah, was only to Pats once though. Talking about a nerve racking ordering experience! I was well practiced...
  6. spoolinaz

    'Nothing special' ABT's

    Thanks for all the comments! Sqwib- Your cheesesteak fatty has inspired me to make something special. Gonna do ABT's 'wit wiz'
  7. spoolinaz

    Overnight smoking

    Thats pretty wicked! Maybe I'll try that for my next culinary venture, after I satisfy my smoking obsession...
  8. spoolinaz

    Smoked Pork Loin - Qview

    IT is the key to juicy pork roasts. Let it peak at 150-155 and you will always suceed!
  9. spoolinaz

    Stuffed boneless pork loin with Qview

    Decided to finally do a pork loin. Cut a slit in the center and stuffed it with sautee'd onions, mushrroms and spinach along with cubed provolone. Injected it with a butter and apple juice combo. Blasted it with my standard rub, then wrapped it with 1/2 lb of maple bacon and set it in the smoker...
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    2012-06-24 18.13.01.jpg

    • spoolinaz
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  11. 2012-06-24 14.39.37.jpg

    2012-06-24 14.39.37.jpg

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  12. 2012-06-24 14.36.32.jpg

    2012-06-24 14.36.32.jpg

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  13. spoolinaz

    'Nothing special' ABT's

    Did these up last weekend. cream cheese, turkey lil smokies, maple bacon. Hit with a bit of standard rub and BBQ sauce. After 2 hours or so at 250, the peppers were dead soft, just how the wife and I like them. The BBQ sauce really adds just the last bit of flavor they need. The maple bacon was...
  14. 2012-06-24 18.10.55.jpg

    2012-06-24 18.10.55.jpg

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    2012-06-24 14.29.27.jpg

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  16. spoolinaz

    Overnight smoking

     Wow, you do them whole? I am imagining a huge tub to sous vide that big of a piece of meat
  17. spoolinaz

    What type of smoker?

    Even better yet on gas, hook it into your home gas supply and never have to refill a tank! And after all of my research, you dont even really need to change out orifices with such a small burner. Just remove the regulator. Unless you want 400 degree plus fire. I've gotten mine to go off the...
  18. spoolinaz

    So what's all this fuss about ABTs?

    Can nuke them with success. Just get them warm, not much further...
  19. spoolinaz

    About ABTs

    I've frozen whole japs before with no problem. The longer they stay in the freezer, the more texture they will lose, but hold all of their flavor. Dont prep them, just freeze them whole...
  20. spoolinaz

    Hog Maw Sausage (pork, potatoes and onion)

    Well, I had some leftover stuffing from my hog maw fatty experiment. Decided to mix it with some leftover loose country sausage and stuff it in some natural casings. The sausage was just a generic country seasoning. I also mixed in some ground dark turkey for good measure. The potatoes and...
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