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  1. chaze215

    Has anyone used a commissary for BBQ or other foods?

    If so, I was wondering what your experience was with this and what the going rates are for use of a commercial kitchen. Thanks in advance! Chaz
  2. chaze215

    Any smoking teams have any competitions set-up for the summer?

    I just received email confirmation of our official entrance into the NJ State BBQ Championship. Anyone else?
  3. chaze215

    St. Louis Style Ribs AND Boneless Short Ribs: Qview, BearView, Drooling etc...

    Meat: St. Louis Style Ribs and Boneless Short Ribs. My 1st time smoking both of these cuts. Rub: Thin layer of yellow mustard and Jeff's rub + 4 additional spices applied the night before and into the fridge to rest for the night. Wood: Cherry Technique: Ribs 3-1.5-1 Short Ribs 3-2-1 Smoker...
  4. chaze215

    Beef brisket with Q-VIEW. Drool warning :-))

    Meat: Beef brisket flat Rub: Jeff's with some extra seasoning. Wood: Hickory Smoker. CCSV Temperature: Steady in the 240's Cook time: Start time 930am and ran into a stall around 140-150 for approx. 2hours. After hitting 160 IT, foiled and back into the smoker til IT reached 195 which was...
  5. chaze215

    Have you ever or can I smoke ribs the day before and finish them in the oven the following day?

    My parents would like me to smoke some babybacks for Sunday. However, im going to be busy on Sunday and not able to tend to the smoker. So is it possible to smoke them for 2 hours on Saturday and then carry thru on Sunday with 2 hours foil wrapped in the oven and then the last hour in the oven...
  6. chaze215

    Question: Is there a reason (scientific or not) that we foil PP @ IT of 160?

    I am just wondering how 160 was the temp to foil (if you choose to do so). Why not 150 or 180? Just curious if there is in fact a reason why 160 is the chosen # as I sit thru a PP stall in the 140s. Thanks in advance!
  7. chaze215

    Sliced hickory smoked pork butt with a Mexican flare....QVIEW!

    Meat: 2.5# pork butt Wood: Hickory chunks Rub: Salt, pepper, cumin, cayenne, chili powder, paprika and brown sugar. Smoke time/temp: 240-250 in a disposable aluminum pan til IT 195. A few squirts of SoFlaQuer's finishing sauce after being sliced up. These tasted AWESOME! It was my...
  8. chaze215

    Have any forum members thought about starting a business with their smoked BBQ?

    I have been kickin around the idea of starting a business with smoked bbq. Do any members have their own business or thought about starting one? Food truck? Catering? Restaurant? Looking for any feedback, info or possible pitfalls with such a thought. Thanks in advance! Chaz
  9. chaze215

    Beef brisket dinner with Qview!

    This was my 1st smoke in about a month and 2nd flat so far. The taste seems to get better and better each time. Here are the details of the smoke on a beautiful sunny day here in NJ. Size: 3.44# Flat Rub: Pepper, garlic salt, onion powder, cumin, chili powder, brown sugar and a touch of...
  10. chaze215

    When moving around meat or pulling etc, what kind of gloves do you guys use?

    Do you use different gloves for pulling etc and to move meat around inside the smoker? I also have run into some problems with the pan that holds the wood in the CCSV, That thing is SCREAMING HOT!! What gloves are good for handling that thing? Thanks in advance guys!
  11. chaze215

    Boston Butt with QVIEW!

    This was my 1st attempt at PP and it came out AWESOME! Heres the lowdown guys. Rubbed up the 10.45# Butt on Thursday with Jeffs rub and a few seasonings that I added to it. Spent the night in the fridge wrapped in plastic wrap. Friday when I got home from work, I fired up the smoker and she was...
  12. chaze215

    Its 68 degress here in NJ, so I decided to smoke my 1st chicken! QVIEW!

    I got out of work a lil early and decided to fire up my CCSV. Im about 90 mins in and the IT is at 118 as we speak. The bird is just under 5#, so it shouldnt take that long. Oh yeah.....also doin some ABTs as well :-) QVIEW to follow. Stay tuned...
  13. chaze215

    Its my birthday today so.........

    guess what I received from my co-workers? An 11# Boston pork butt!.....lol I guess they heard I was looking to smoke some butt for pulled pork. Now here is my question......its 11#, can I cut it in half and freeze? Or is it advised that I leave it in one piece? Just curious. Chaz
  14. chaze215

    Question about 1st brisket smoke.....Qview & money shot!

    I have the brisket in the smoker as we speak, but on average, how much does the internal temp increase per hour? Im running a CCSV @ around 240-250. So, a little over an hour in, the internal temp is at 110. Thanks for any feedback! Chaz
  15. chaze215

    4.86# Flat all rubbed up and ready for a smoke on Saturday. Pic enclosed...

    This will be my 1st brisket. I have been doing a lot of reading on the dos and donts. Anyone else care to chime in and give some advice? Thanks in advance!
  16. chaze215

    First Smoke complete: 2 racks of ribs with Q View

    I finally got my 1st smoke under my belt. I did 2 racks of babybacks with hickory and a combo of water/apple juice in the water pan. Of course I followed the 2-2-1 method with delicious results. After the first 2 hours of smoke, I foil wrapped them with some honey,brown sugar and apple juice on...
  17. chaze215

    CCSV: Does this flame seem right? Pics inside...

    I put together my CCSV last night and figured I would fire it up a little while ago just for kicks before I seasoned it. I put it on low for about 10 mins and the temp on the outside therm said 180. When I opened it up, I saw the following: On Low with a little breeze:  On Medium same...
  18. chaze215

    Seasoning my CCSV

    I understand I need to spray it down with some Pam or similar and fire it up and run it for a few hours. What temp is optimal for this? Do I need to use chips/chunks during the seasoning? Thanks in advance!
  19. chaze215

    New guy on the block from NJ awaiting delivery of 1st smoker.

    I have been looking into getting a smoker for years, but never had the means to pull the trigger on one. So, with my birthday coming up next month, my gf was generous enough to make the purchase for me. I am awaiting delivery on the Camp Chef 24" Smoke Vault. I did a lot of homework/reading on...
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