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Brisket On new Bronco
Looks delicious!! Yes, there is a difference between stick burners and grills. To me and the Mrs., the smoke on the stick burner is not as pronounced as is with the grill (Weber 22" with a slow n sear). Congrats on a nice find for $125!!! -
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Pricing out Brisket - Yeesh
Costco is at the low end, then in the 5-6 dollar range for a supermarket. Been trying to catch chuck roasts when they are on sale in the 3 - 4 dollar range. -
Fatties: 1st Aniversary
Wow...those fatties are awesome!!!! Very nice job indeed!!! -
Thanksgiving in September...Bear made me do it
Looks fantastic!! I did a whole smoked turkey one time and never looked back!! You can't beat the taste of a smoked turkey...nice job!! -
Brine or not to brine whole chickens
I usually brine, if I have the time. If not, no big deal cause smoked chicken always tastes good!! -
Pricing out Brisket - Yeesh
Brisket prices he in Northeast are in the $4.50 - $7.00 range, gets to be a very expensive meal!! -
Another Failed Attempt at Pulled Pork
Oh yes...I always do the probe test and the butt is usually done when it hits at least 205 degrees and that bone slides right out!! -
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First set of Spare Ribs on the Old Smokey!
Those ribs look delicious...nice job!!! -
Pulled Pork Cook
Great looking PP! I could eat that all day long....nice job!!! -
4-Sale Backwoods Party with BBQ Guru Wifi controller
Any pictures of the inside?- sauced
- Post #4
- Forum: New Jersey Smokers
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Help! Kamado Joe Charcoal advice
Watch the smoke coming out of the vent, should be thin and blue. If you are seeing white smoke, that means fire not burning hot enough and that smoke gives off that nasty over smoked taste, it is really creosote. Try adding the wood a little at a time. The meat takes on the smoke for only a few...- sauced
- Post #4
- Forum: New Jersey Smokers
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Whole Chicken Brine
I don't brine whole birds, no room, but I do inject them and apply rub. Always come out real good. I do brine chicken pieces and the brining really makes a difference.....in my opinion. -
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Spares vs baby back vs St. Louis
I am a Spare and ST. Louis fan, more meaty and juicy. You will have to decide which Rib camp you are in, the fall off the bone or bite off the bone. That will really help you in how to smoke/cook the ribs and if you are doing babies of spares. LOL...just search the forum and you will find 100s... -
New OKJ Highland. Input on mods to firebox needed.
I have had the OK Joe Highland now for 3 years and only mods I did was seal the FB and add the convection baffle plate. The smoker does a really good job at producing some pretty good que, have not received any complaints!- sauced
- Post #3
- Forum: Charcoal Smokers
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Pizza Fatty with a New Weave
OMG!!!! You have taken the beloved fatty to a whole new level!!! WOW!!!
