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  1. DSCN5242.JPG

    DSCN5242.JPG

    • jayj123
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    • Album: Smoke/Fried Wings??
  2. DSCN5242.JPG

    DSCN5242.JPG

    • jayj123
    • Media item
    • Comments: 0
    • Album: Smoke/Fried Wings??
  3. Smoke/Fried Wings??

    Smoke/Fried Wings??

    • jayj123
    • Album
    • Comments: 0
  4. jayj123

    Smoke/Fried Wings?? Updated with Wing-View.

    Here is my plan for this afternoon. Season and smoke wings at 250* fror ~1.5 hours, Then into the fryer until crisp. I'm going to do this for 1/2 the wings, the other half, I'm going to Vac Seal and into the freezer after the smoke. I figured this way, I can defrost when ready for more wings and...
  5. jayj123

    Cooking Butt and Briskett ahead of time...?? Thoughts?

    Can't speak to the brisket, but I go with keeping the butt whole and reheat, then pull. Wrap it in foil after cooling from the initial cook. Refrigerate. Reheat in oven, still in foil, at 250 for ~2 to 3 hours. It will be like you just smoked it. That is assuming you have time to do this after...
  6. jayj123

    Smoking and vacuum sealing meals for later

    Can you fit a Whole Butt in the chamber of this small one? I like to seal and freeze my butts whole for reheat at larger gatherings, seems to taste fresher that way than PP.
  7. jayj123

    Looking to keep smoked Pork Butt as fresh as possible for an extended period of time..

    I do this all the time. Cook the butts ahead of time, let them cool, then wrap in foil and refrigerate up to three days ahead. Day of the event, put the foiled butts into the oven @250* for two to three hours and they come out as if you had just pulled them from the smoker. You can go higher...
  8. jayj123

    Overnight Butt Smoke

    That was at 4:00 AM. My wife already thinks I'm crazy. I start flashing pictures of butts at 4:00 AM, I may end up put away. Here they are at 7:35. IT is 190*. These are going way to fast, may have to foil and cooler for noon.
  9. DSCN5190.JPG

    DSCN5190.JPG

    • jayj123
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    • Album: Default
  10. jayj123

    Overnight Butt Smoke

    Just got hit by the Maverick Alarm @ 275*. Needed water after putting on at 8:00 PM, 2 butts going overnight. Smells great and looking good. IT at 180*, opened the vents, these are moving quick.... TBC....
  11. jayj123

    Sunday Butts

    Had 4 - 8 lbs butts to smoke for a funeral gathering and upcoming fishing weekend. Here they are salted and onto the racks. Late start at 8:30 am. After 9 hrs at ~250* probed bottum butt and had IT of 160* Pulled bottom two after 13 hours of 250 - 275*. IT was 185* because we will be...
  12. DSCN5155.JPG

    DSCN5155.JPG

    • jayj123
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    • Album: Default
  13. DSCN5154.JPG

    DSCN5154.JPG

    • jayj123
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    • Album: Default
  14. DSCN5153.JPG

    DSCN5153.JPG

    • jayj123
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    • Album: Default
  15. DSCN5152.JPG

    DSCN5152.JPG

    • jayj123
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    • Album: Default
  16. DSCN5151.JPG

    DSCN5151.JPG

    • jayj123
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    • Album: Default
  17. DSCN5152.JPG

    DSCN5152.JPG

    • jayj123
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    • Album: Default
  18. DSCN5152.JPG

    DSCN5152.JPG

    • jayj123
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    • Album: Default
  19. DSCN5151.JPG

    DSCN5151.JPG

    • jayj123
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    • Album: Default
  20. jayj123

    GRILLING ribs (not smoking) question

    Before I bought my smoker, I would wrap the ribs in foil with some liquid (in my case, hamemade vinegar based sauce). Put on a medium heat grill for about an hour to hour and a half, then unwrap (trying to keep them from falling apart) and finish on the grill for about 30 minutes applying sauce...
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