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  1. harleysmoker93

    First chuck roast

    I am smoking my first chuck roast. I was planning on wrapping at around 160 then taking it to 200* but after reading some threads I'm thinking 205 or maybe even a little higher. I want to make pulled beef. What temp do you guys think? I was going to wrap it in peach paper like I do my briskets...
  2. harleysmoker93

    Attempt at first belly bacon...Please Help... Which smoker should I use?

    I have been reading a lot of posts on bacon and I sure have gotten a craving. I have never made bacon and didn't think I would elver have the urge to try it but the more post I read the more excited I am getting about trying it. I can already taste breakfasts and BLT's using my own bacon. I am...
  3. harleysmoker93

    New Toy.......Err....I mean Tool

    Check out this slicer I scored today. It a Berkel model 825E Plus. I have been looking for a while on Craigslist and eBay all over the country and also checking out all the local want ads. I hadn't been able to any really good deals. They were either to big, too heavy duty, too expensive or too...
  4. harleysmoker93

    Please Help ASAP... Need to Avoid dry Pork Loin

    My mom brought me over a 7 pound pork loin and asked me to cook it for her for dinner. I only have about 6 hours so I don't think low and slow is an option. I'm not sure if that's would be the best method anyway. I have only smoked 1 pork loin and it had good flavor but was a little dry. I don't...
  5. harleysmoker93

    Finally received my New Peoria Custom cooker....Man what a difference

    My new Smojer was delivered on Thursday:yahoo: Man that was a long 5 1/2 weeks LOL. I have to say PCC is a great company to deal with. I would recommend them to anyone.i can't compare them to any other smoker manufactures since this is the first smoker I have ever ordered but I do deal with a...
  6. harleysmoker93

    Need advice on maintaining temp in offset stick burner

    Sorry if this has been discussed before. I did a search and couldn't find an exact question. I'm sure I just didn't look hard enough. Anyway I have an OK Joes offset that I bought at Home Depot a couple years ago. I use it regularly and have turned out some pretty good Q. My question is I feel...
  7. harleysmoker93

    Need some advice on New PCC Backyard Model (Please Help)

    Peoria Cistom Cookers is almost ready to ship my new smoker. I was wondering if I should have them drill some holes for temp probes? If so where? In the center below the door or off to one side or the other? Or should I go through the door? I was just curious what everyone else does. Right now...
  8. harleysmoker93

    Update on my new Peoria Custom Cooker W/ pics

    Sarah Beth from PCC sent me an update on my new48" Backyard model. Fabrication is complete just waiting for paint. She said they are waiting for some warmer weather to paint. Hopefully next week then ready to ship week after. :yahoo: Boy I am so excited these next couple weeks of waiting are...
  9. harleysmoker93

    First Time Beef Short Ribs with Q view

    I decided to try my hand at beef short ribs for the game today. Fired up the OK Joes this morning using some Kingsfod charcoal with some oak and hickory splits. I coated the ribs with so e mustard then rubbed the ribs first with a layer od salt pepper and some New Mexico Hatch red chile powder...
  10. harleysmoker93

    First Smoke with Q view

    So I'm breaking in the new OK Joes. No mods yet except lowering chimany to cooking level. I decide to try out on a chicken. No time to brine so just rub and baste as I cook. Smoker is doing good. I'm useing a combo of Kingsford charcoal, apple wood and a little oak. It is leaking around doors...
  11. harleysmoker93

    New Toy

    So I just picked up my new smoker. It's an Oklahoma Joe's Lonkhorn. It was previously owed but never used, not even had a fire built in it. This will be my first stick burner. Any suggestion on some basic mods I should do to tune it up would be greatly appreciated. Also I have gotten fairly...
  12. harleysmoker93

    Smoked pork loin

    I smoked a pork loin last night. I used my MES 40 at around 240* with hickory and apple. I rubbed the pork loin with Jeff's rub and smoked it to an IT of 145* then let it rest for 30 min. I didn't keep good track of the time but it took around 1-1.5 hours. I add chips the whole time and did not...
  13. harleysmoker93

    First Brisket on my own

    I have an MES 40 and have mostly smoked pork spare ribs and baby backs. I have also done a couple tri-tips and a lot of chicken. Anyway my experience has mostly been with these meats which I have gotten pretty good at. So this weekend I was invited to a big potluck/ cookout. I wanted to try...
  14. harleysmoker93

    Good morning from Albuquerque NM

    Good morning all. My name is Carlos Montano and I am from Albuquerque NM. I currently have an MBE 40 that I have been using for about a year. I have mostly done ribs, chicken and turkeys. I have done one prime rib that was ok and one brisket that was a complete failure. I just ordered a Oklahoma...
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