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  1. smokeyj121

    Selling my BBQs. I need advice!

    I cooked the foods, then let them cool, then vacuum sealed, then refrigerated. Normally I sell them all within a day two; customers reheat the food themselves. I dont think Im able to deliver anything internationally. I ship locally actually, within my city. Im from Asia by the way.
  2. smokeyj121

    Selling my BBQs. I need advice!

    Welp. Okay then. Thanks anyway :D
  3. smokeyj121

    Selling my BBQs. I need advice!

    Thank you for all the words. I will do my research for everything. For now, I deliver cooked foods to their doors, so yes they will be reheating themselves. However, Im also asking on how to manage cooked meats when having a restaurant. Because I would love to open one one day. I dont know why...
  4. smokeyj121

    Selling my BBQs. I need advice!

    Hi there, Thank you so much for understanding. I really appreciate it! I do take responsibilities for my post; and I understand people really concern about food safety. I do too! It was my fault that I didn't inform this earlier, but I've added this : "I live in a different country...
  5. smokeyj121

    Selling my BBQs. I need advice!

    t Thank you for helping me out with everything. I would pay more attention next time I post something similar. I appreciate your help a lot!
  6. smokeyj121

    Selling my BBQs. I need advice!

    It's my number 1 option when thinking of reheating. Thank you so much!
  7. smokeyj121

    Selling my BBQs. I need advice!

    Thank you so much. I've added more infos about me and I just want to clarify that I did pass the inspections and everything, where I'm from. Thanks for your compliment on my foods and I'll keep on improving it.
  8. smokeyj121

    Selling my BBQs. I need advice!

    I am very aware of that. Thank you Al!
  9. smokeyj121

    Selling my BBQs. I need advice!

    Hi there, I've been practicing BBQ, and I've learned a lot of lessons. I am starting thinking of opening a small place to sell my BBQs. I often smoke chicken, pork spare ribs and some beef short ribs. I have a few questions that I would love to hear the answers from you pitmasters: 1. I am...
  10. smokeyj121

    QUESTIONS! NEED ADVICE!

    I always wanted to smoke ribs at higher temp. 250-275F. But prolly that's why I didn't have a good feel for when it was done or should be wrapped, etc. My ribs always turned out either undercooked or overcooked, even though the flavor profile was on point. I will strictly try this next time...
  11. smokeyj121

    QUESTIONS! NEED ADVICE!

    I re-grilled the wings over hot charcoal before eating that's why they looked charred. When I pulled them off I did think they needed a little more time but I probed them with my Thermapen so I thought it was just me. It's strange that this was maybe my 5-6th time cooking ribs and I never...
  12. smokeyj121

    QUESTIONS! NEED ADVICE!

    I did use my Thermapen but it freaked me out that day. Sometimes it showed 203F pretty early and I probed the meat and i was like: Nah, it can't be done by now. Probably I probed too close to the bone? Then I came back and probed, and it showed 175F, then I left, came back after and hour, it...
  13. smokeyj121

    QUESTIONS! NEED ADVICE!

    Normally, my smoker maintains pretty good temp range from one end to another( about 10 degree different ). But it was strange that day that it has this much difference. I also have a Tel-true therm placed right in the middle of the cooking chamber, which usually stayed in between the temp range...
  14. smokeyj121

    QUESTIONS! NEED ADVICE!

    . Thanks a lot. I appreciate the advice!
  15. smokeyj121

    QUESTIONS! NEED ADVICE!

    Hi everyone, After a long break from smoking, I decided to give my family a big treat. My smoker gave me a hard time as temperatures were jumping wild. Probably because my smoker was mad at me??? for not touching her for sooo long? Or maybe it was just me - a bad cook that needs more practice...
  16. smokeyj121

    TEmp zone within the CC

    Hey everyone, I've had my tuning plates cut up; now Im wondering how should I place them. I heard some people try to have as even as possible temp throughout the CC. However, some pitmasters prefer to have their "hotter zones" and "cooler zones" for some purposes. If you have...
  17. smokeyj121

    Final 4 Apple Jalapeno Baby backs

    Those ribs are sexyyy!!!
  18. smokeyj121

    SMOKED OSTRICH!

     OOooh I would love to save you some !!!  Thanks Al!
  19. smokeyj121

    8 racks of St. Louis ribs w/QVIEW

     They looking great. Good luck to you sir !
  20. smokeyj121

    SMOKED OSTRICH!

      Thank you sir!   Thank you my friend. Next time if you happen to have a piece of ostrich in hand, give it a try. It tastes real good!   Thank you DB!!! I appreciate it!!!   Thank you CM! and yeah sure I'll leave you a plate with extra meat on it !!!! HAHA
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