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  1. jc03

    Smoking 2 Turkey Breasts then Traveling the Next Day?

    Hello. I saw several threads about smoking turkeys then traveling to eat them later in the day but I'm tasked with smoking 2(6.5#) breasts tomorrow (Tuesday) then traveling back home Wednesday to eat them Thursday. Can anyone give me advice? I don't want to overcook or dry them out and I want to...
  2. jc03

    Adding Smoke to Current Pig Rotisserie

    Hello. I got lucky enough to find a propane fired pit rotisserie. It's all stainless and fully enclosed. How could I add some smoke to the chamber? I have a Masterbuilt cold smoker but don't really want to drill the stainless. I could also add some wood to the top of one of the burners? What do...
  3. jc03

    Traeger for grilling?

    Hello. For Christmas I’m thinking about getting my Dad a Traeger. My concern is he’s more of a griller than a smoker. He bbqs a lot of chicken, steak and burgers. Would he traeger still serve the purpose?
  4. jc03

    Burnt Ends with less fat?

    Hello. I've done the pork belly burnt ends a couple times and they turn out great. That said a friend said he really like the "hard" part but didn't care for the "soft" part. Is there another cut that can be used to just keep the "hard" part like a pork loin or something with less fat? Thanks in...
    • jc03
    • Thread
    • Replies: 5
    • Forum: Pork
  5. jc03

    Tough Question! Best Snack Stick Recipe?

    I've been reading through all of these threads and there are some really great recipes for snack sticks. That said I don't know which one to choose. A local butcher shop sells homemade landjaegers that I'm a huge fan of but when I read the recipes on the forums they seemed a little complicated...
  6. jc03

    Snack Stick Dilemna

    I just received a Cabelas 5# stuffer for a gift. I've wanted to make snack sticks forever so I'm excited to get started. I fear my setup my not be ideal though. Firstly, how do you feel about this stuffer? I haven't used it yet and could return it for the LEM 5# model, they're the same price...
  7. jc03

    Bacon Questions/concerns

    Hello, I apologize in advance for the scattered thoughts here. I've made bacon a couple time using Pops brine and the fast is great I've just been unable to get that "dark smoked" look I see here on the forum or at my local butcher shop. I've tried cold smoking in my 40" gas grill with nothing...
  8. jc03

    Hang jerky or use racks?

    What does everyone think?
  9. jc03

    Smoke house out of Cement Board?

    Hello, I just finished up building an outdoor bar using galvanized steel studs, sided with cement board and faced with cultured stone. I have a bunch of stone left and am considering making a smoke house. Does anyone see why this wouldn't work? I guess I'm wondering if galvanized steel and...
  10. jc03

    Jerky Rods?

    Hello, I have a Cookshack Smokette Elite and am interested in jerky rods. That said, I don't want to spend the big money from the Cookshack site. Has anyone made them out of rolled steel? I see Lowes has a few different 1/4" steel rods. Would they be food safe? Thanks.
  11. jc03

    Best Place for Sawdust with Shipping?

    Hello, I live in Ohio and am looking for some hickory sawdust. It seems like I'll pay as much for shipping as for the dust from most sites. Does anyone have a recommendation? Thanks.
  12. jc03

    Thin Sliced Jerky?

    My favorite meat market sells jerky that's so thin it's almost transparent. I'm going to try and duplicate it this weekend so I sliced some eye or round about 1/8" thick. I don't want to dry it out. I'll be using my Cookshack Smokette and skewers on the racks. Does anyone have any advice as far...
  13. jc03

    Advice on Budget Cold Smoker Build

    Hello, I've cold smoked bacon a couple times on my grill using only an AMNPS. I'm hooked! I am looking for a better setup though. My grill has a ton of open areas and the AMNPS either stays lit or completely blows out. I'd like to build a small portable unit that can handle around 20# of pork...
  14. jc03

    Cold Smoke on Blaze 40" Grill-too much venting?

    I have 18# of Pop's recipe bacon I'm going to be cold smoking this weekend after a 14 day cure. I planned on using my AMZN in my grill and just not turn the grill on, it's supposed to be in the mid 60s here in Ohio Saturday so I figure I'll be good. That said there is a whole row of louvered...
  15. jc03

    12# shoulder-slice in 2?

    Hi everybody. I'm going to smoke a 12# shoulder for my daughter's birthday. The party is Saturday afternoon so to make sure it's done I think I'm going to smoke it Friday and then reheat it Saturday. That said, would you cut it in half to help with smoking time? Would you pull it the day...
    • jc03
    • Thread
    • Replies: 2
    • Forum: Pork
  16. jc03

    Cook Shack Elite SM025 built in: Exhaust Fan Needed

    Hello, I have a bit of an odd question. I just built an outdoor kitchen and have an area where I can slide my new smoker in. I would prefer to be able to just use it under the counter instead of wheeling it out (my wife want me to trim around the opening). I'm looking for a way to vent the small...
  17. jc03

    How Long My Smoked Turkey Breast Last?

    We're headed back home for Thanksgiving and I was thinking about smoking an 8# turkey breast the Sunday before we leave (Thanksgiving being Thursday). Would it keep until then? If so, how would you go about smoking then reheating it several days later? Thanks in advance.
  18. jc03

    2012 Masterbuilt 40 and AMNPS

    Hello, sorry if this is a duplicate but I can't seem to get my AMNPS to stay smoking. I let the pellets dry during the preheating, remove the smoker and hit it with a torch for 45 seconds, let it sit for about 10minutes and put the AMNPS back in the smoker. I position it on the bottom left under...
  19. jc03

    9# Shoulder cut in half to reduce smoking time?

    I have a 9# shoulder that I need to finish by 2:00 on Sunday. I really don't look forward to staying up all night watching it. Would it hurt if I cut it half to reduce the smoke time and just start early in the morning? I would just put the two 4.5#ers in separately. It seems like I should allow...
    • jc03
    • Thread
    • Replies: 7
    • Forum: Pork
  20. jc03

    Smoking a Pork Shoulder Saturday to pull on Sunday?

    Hi everyone. I'd like to do a pork shoulder for our Memorial Day cookout on Sunday afternoon. I'll be doing wings leading up to the cookout on Sunday though so the MES 30 will be full. Is it possible for me to smoke the shoulder on Saturday and somehow finish/reheat it and pull it late afternoon...
    • jc03
    • Thread
    • Replies: 12
    • Forum: Pork
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