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  1. beerivore

    Spare ribs? trim or no trim??

    Last Saturday I cooked 5 lbs spare ribs for friends using the 3-2-1 method @ 230º and they came out perfect. I trimmed the loose meat and ate that as a snack when it got cooked. I also pulled off the membrane. Everyone raved about them. When I wrapped them in foil I poured alittle jd and apple...
  2. beerivore

    Butt

    There was this man who lost one of his arms in an accident. He became very depressed because he had loved to play guitar and a lot of things that took two arms. One day he could not stand it anymore. He decided to commit suicide. He got on an elevator and went to the top of a tall building to...
  3. beerivore

    New Smokin Member

    Welcome. From this newbie to you, search the forum and you will find the answer. I have read threads here for hours and hours and never had a bad meal off my smoker. Everyone is very helpful. For the ribs (I know this is alittle late) use Jeff's rub and the 3-2-1 method for your ribs and...
  4. beerivore

    Smoke time?

    I just ate some pulled pork, but seeing that I am hungry again. Looks real good!
  5. beerivore

    New Rooster

    A farmer has about 500 hens, but no rooster, and he wants chicks. So, he goes down the road to the next farmer, explains his problem and asks if he has a rooster that he would sell. The other farmer says, "Yep, I've got this great rooster, named Ralph. He'll service every chicken you got, no...
  6. beerivore

    Storing Pulled Pork

    Never thought about that. I just figure eat it till its gone. I know i will never get sick of smoked meat. I should invest in one of those vacuum sealing thingamagigs. Maybe this question is for another thread but, any brand better than the otherof those vacuum sealers?
  7. beerivore

    pork shoulder

    It's done and it was worth the wait. Such a good piggie. Here are some pics of dinner. It took about 5.5 hours I then let it sit for an hour. The bone fell right out and the pork just came apart with a fork. Alittle too hot to use the fingers
  8. beerivore

    Any Char Broil ECB Tips?

    Another newbie here, but I can speak from the few things I have smoked. So far Jeff's rub is what I have been using on all my pork, it's great. I did spare ribs yesterday for some friends using the 3-2-1 method. Everyone raved about the ribs. I have a pork shoulder, I just pulled off the...
  9. beerivore

    pork shoulder

    It's @ 160º after 3 1/2 hours. I think i will wrap it in foil now. Thanks for the help Flash. Here's how it looks so far
  10. beerivore

    pork shoulder

    Thanks meowey. I have a thermometer in the pork and one on the grate. At 2 1/2 hours it has a internal temp of 147º. The smoker has been around 230º the whole time. I can't wait till this thing is done.
  11. beerivore

    pork shoulder

    i have a 4# pork shoulder roast sittin, waiting to jump on the smoker. I was going to cook it yesterday, but I had spare ribs, fatties, and a pork top loin roast hoggin the grill. The ribs turned out awesome using jeff's rub and the 3-2-1 method and some apple juice w/ JD. Everything I have...
  12. beerivore

    char-griller question

    I have one and here is the mod of making the stack come down to the grate level on the Char-griller. Just buy a 3 1/2" flex dyer tub and attach it to the lids stack with a hose clamp. You won't have to remove your warming rack if you don't want to. I did see somewhere a pic of someone who...
  13. beerivore

    Charcoal Smoker Modifications

    Thanks for the link. I have done one of the mods to my Char-griller but not the others. The pictures help too. Thanks
  14. beerivore

    Quick question about wood chunks

    This has been my experience so far (2 smoke sessions). I start with RO and get it up to temp then I throw the wood chunks on top of the RO coals. I add more chunks when I hardly see any smoke come out of the stack. The first smoke I did was with 2 x 1.5# pork tenderloins. I used alot of wood...
  15. beerivore

    Char-Griller Smokin Pro 830 with side firebox

    Where do you find that? I tried googling "furnace sealer" and came up short.
  16. beerivore

    Maverick ET-7

    i would recommend this to anyone. With smoking, i think it has been more helpful when having 1 probe @ grate level. Mom got this one for Mother's Day. She doesn't smoke, but she has the habit of slicing into the meat (cringe) to see if it is done while grilling. Hopefully this will stop...
  17. beerivore

    Char-Griller Smokin Pro 830 with side firebox

    This is not meant to be a bump but whatever. Here is the mod of making the stack come down to the grate level on a Char-griller. Just buy a 3 1/2" flex dyer tub and attach it to the lids stack with a clamp. You won't have to remove your warming rack if you don't want to.
  18. beerivore

    Wood Smoker Modifications

    here's a quick pic of a char-griller with a stack mod. It's just some 3 1/2" flexible dryer hose attached to the main stack with a clamp. It's up and out of the way
  19. beerivore

    Pork Tenderloin

    Deejay------ Manteno is about 100 miles south of me. I am 50 mile NW of downtown Chicago. As for the Dijon mustard, i have read people using mustard to help a dry rub stick. All I had was dijon so what the heck. You can only learn by making mistakes right. I DO NOT like mustard, but it...
  20. beerivore

    quantity of wood needed?

    I have an offset smoker. Char griller w/ sfb. My temps for the 1st hour were pretty constant @ 230º w/ opening and closing the damper by the fire little by little. I started with a pile of RO and started it with newspaper under it. After about 25 minutes i added about 6-8 chunks of hickory for...
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