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  1. johnnie2130

    3-2-1 Question

    I'm getting ready to smoke some spare ribs in an hour or so on my MES 40. After the first 3 hours of smoking, can the ribs be put in aluminum pans and covered for the next two hours in the smoker instead of wrapping each rack individually?
  2. johnnie2130

    Wanted – Lang 48" or 60" on trailer

    I'm looking for a Lang smoker that isn't too old or used and in good condition. Please post any info you might have on something like this. Thanks, Johnnie
  3. johnnie2130

    Rust removal for smokers

    My firebox and a few other areas have some rust I need to remove. What rust remover would you all suggest that I use to remove the rust with?
  4. johnnie2130

    Need help with keeping quarters overnight

    I'm doing 24 chicken quarters to take to a family after a funeral tomorrow. Their 3-year old died from cancer. I'm cooking them now because we'll be at the funeral in the morning. They'll be done in about 2 hours. What's the best way to make sure these are warm and moist when we take them to the...
  5. johnnie2130

    Confused by yesterday's Rib and Chicken smoke

    Yesterday we did 4 racks of baby backs and 16 chicken quarters. The quarters were on the small to medium size. We put the ribs on first and two door thermometers were showing about 225*. In an hour we did the bend test and the baby backs bent very easy and they had some pullback on the bones...
  6. johnnie2130

    Need help with Rib and Chicken cook

    I'm smoking ribs and chicken tomorrow. My ribs will be baby backs and the chicken will be quarters and whole chickens. Most say that chicken should cook at higher temps to eliminate the rubbery skin. The ribs are more low and slow - around 225 degrees. How do I cook both the ribs and chicken...
  7. johnnie2130

    Can I smoke a boneless rump roast?

    It's not listed on the time and temp chart and I've never even smoked beef before. I like pork. My neighbor brought this as we're preparing for the hurricane. If I can smoke this rump roast, what are the times, temp, steps, etc to do it? Thanks.
  8. johnnie2130

    Problems with my fire in my first stickburn

    I'm hoping you guys can help here. Yesterday was my first burn with a stickburner and I don't think it went like it should. Started with three splits of oak in the firebox with propane assistance. Added a 4th when the temp was still around 150 about an hour later. It still didn't go up much...
  9. johnnie2130

    How long for the fire to burn before cooking?

    How long does it take for you all to get your fire where you want it before you start cooking and how will I know? Just watch the thermo temps? On the flavored wood, do you add that as soon as you put the meat on? Sorry for the newbie questions, but I'm still learning. Got wood started in the...
  10. johnnie2130

    My new (used) smoker pictures

    Click the link for a slideshow of pictures to the DP Model 50 we just got. See what you think. We're gonna smoke on it today. http://s18.photobucket.com/albums/b1...t=66037289.pbw
  11. johnnie2130

    Where to get good flavored wood for a smoke?

    I'm doing my first smoke soon on my new smoker. I got the DP Model 50. I've never built a fire to cook with before. Should I order the hickory, apple, mesquite wood from an online site? I don't think I'll find much locally besides oak. What do you guys do to get the flavored wood?
  12. johnnie2130

    Question on baby backs and chicken

    I want to do some BBs and whole chickens. Is this hard to do because of the different temp settings. I usually do chicken at a higher temp than the ribs. Is there a trick to this? Should I choose a better combo of meats?
  13. johnnie2130

    Need advice on looking for thermometers

    I'm looking for a few meat thermometers that I can put in the meat and leave for the entire smoke. I want the kind with a big face and not remote digital. I've had some problems with remote digitals and thought these others would be more accurate and consistent. Where can I find these types of...
  14. johnnie2130

    Check out this smoker

    This Diamond Plate Model 50 is three years old, garage kept and for sale for $2500. It would cost me about $200 in delivery and I'd need two propane tanks. It's pretty loaded with options and I'll list them below. Do you think this is a good deal that I should take? I'd like opinions from...
  15. johnnie2130

    Lang or Diamond Plate?

    Which smoker would you guys recommend? I'm waiting on someone from Lang to call me back with info. I wanted to get opinions here too. I know a lot here use Lang with a few DPP here too. A few facts: I don't have a big family and haven't cooked for a lot of people. I doubt I'd cook for a huge...
  16. johnnie2130

    Looking for smoker on trailer

    I'm looking for a smoker that's already on a trailer that can be pulled behind a truck. I don't know a lot about them, so please bear with me if I say something that doesn't make sense. I don't need a really big one. A smaller unit would do fine. If it cooked enough for 50 that would easily be...
  17. johnnie2130

    Help-Looking for another smoker

    I currently have a MES that does a decent job with smoking. It's the first real smoker we've had, so I've learned a good bit by using it and from this forum. I want to get something bigger and better now without breaking the bank. I have a friend who has one that he made and put on a trailer...
  18. johnnie2130

    Question about chicken quarters

    I used the search feature and think I found the answer I'm looking for but wanted to be sure. I'm cooking chicken quarters for the first time. After I prepare them for my MES, do I turn the smoker temp as high as it will go (275)? Is approximate cook time 3 hours? I have a thermometer, but it...
  19. johnnie2130

    Problems with Maverick thermometer

    I have a Maverick 73 remote thermometer. It seemed to work great the first few times we used it. That was in December and early January. Then it began to be way off on the temps. Maverick sent two new probes recently. After using them they are even more off than the other probes. The smoker temp...
  20. johnnie2130

    Ribs and more ribs-Q-view

    Here's pics of ribs I had last weekend. They didn't turn out real pretty, but the sure were good - especially the St. Louis style. They tasted like baby backs. Yum! These are country style and St. Louis.
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