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  1. jtr

    2-2-10 mins for baby backs

    Had some people over for the Pats game yesterday and did 6 racks of baby backs and 10lbs of wings. I used Jeff's dry rub and sauce for three racks and Jeff's dry rub and Billbo's BBQ sauce http://www.smokingmeatforums.com/t/77564/billbos-world-famous-dry-rub-bbq-sauce-recipes  for the other...
    • jtr
    • Thread
    • Replies: 6
    • Forum: Pork
  2. jtr

    Venison cooking tips

    I am smoking a venison shoulder roast and have noticed some people say cook till 165 and some say 135. I am worried about the venison being tough and dry if i cook it till 165. I have brined it overnight and wrapped it in bacon. I prefer my venison medium rare but i know roasts are different...
  3. jtr

    Best BBQ in Georgia

    I am flying into Atlanta, Georgia in October and driving out to Athens, GA to watch University of Georgia play Vanderbilt.  I wanted to see if people had any places they suggest for some good southern BBQ.  Looking for a good place to stop along the way to enjoy some southern smoke!  Any...
  4. jtr

    BBQ Sauce expiration?

    I made Billbo's BBQ sauce. How long can I keep the sauce before it expires? I have it in a mason jar and vacuum sealed. Thanks!
  5. jtr

    More burn for your buck

    I did a 8 pound pork butt this weekend in my new GOSM and noticed that the first round of chips (apple and hickory dry not soaked) lasted about 3 hours before I had to change them. I added more chips about 5 times through the course of 12 hours. I would take the chip box out and empty the old...
    • jtr
    • Thread
    • Replies: 10
    • Forum: Pork
  6. jtr

    Delicious Smoke

    I completed my first smoke and it was a big success.. I did a 8.5 pound pork butt and a 5 pound chicken..Couldn't have been more delicious and tender. Flavors and smokiness were a big hit among the superbowl party. I have definitely caught the smokin fever!! I will post photos tomorrow...
    • jtr
    • Thread
    • Replies: 10
    • Forum: Pork
  7. jtr

    When to add more chips?

    I have been doing my seasoning of my GOSM, hickory/mesquite chips filled the entire box and have been cooking for just under two hours. The chips still have a structure but they are all black. When/how do I know when to refresh with new chips?
  8. jtr

    Goin for it...!

    I've setup my new GOSM... I got my 8 pound pork butt I'm ready for my first smoke..After reading many expert posts and tips/advice I am going to do a smoke for the Superbowl.. Here are the steps I am going to take...let me know if you have any suggestions/tips Night before: Going to rub the...
    • jtr
    • Thread
    • Replies: 12
    • Forum: Pork
  9. jtr

    GOSM Cover?

    Just picked up my new GOSM from Bass Pro Shop... I was looking for a good cover for it...The GOSM dimentions 24x16x36...Any suggestions would be great...Any pointers about seasoning the smoker...I was going to do everything I would normally do for a smoke but just not add any meat...2 or 3 hours...
  10. jtr

    GOSM or Smoke Vault 24 or this one....

    This is my first post and I am lookin forward to more to come. I have read through many forums and love it all! I am in the market to buy a propane smoker. It seems that the GOSM is the favorite among entry to mid-level smokers and for the price its tough to beat. I have heard good things...
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