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  1. 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...
  2. 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...
  3. 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...
  4. smokeyj121

    SMOKED OSTRICH!

      My relative somehow bought this deboned ostrich thigh. And I never smoked such thing before. So I decided to give it a try.  I marinated the thigh in ChefJJ's "shrimps fajitas marinade" overnight; and then smoked it at 250F.    After 2 hours, I pulled it out with IT at 150F. I was...
  5. smokeyj121

    Pls Help: Mods for my offset smoker

       Hey guys,    Finally I have time to do some mods for my offset smoker. I had it made pretty similar to Franklin's style. However, after a while of using it, I would love to be helped to get this bad boy fixed so he can blow smoke and cook meats even better.     1. This is how the firebox...
  6. smokeyj121

    Family BBQ...and my ribs need more advice...

     Hey everyone,  I smoked a few wings, sausages and a rack of spareribs a couple days ago.   I had dry pork ribs twice before, so this time I hoped it would turn out better.  The spareribs I had did not have a lot of meat on top. I could actually see the rib bones while seasoning the rack...
  7. smokeyj121

    Failed Ribs. Second time...

    Hey everyone, So my mom bought this rack of ribs on sale, and I decided to smoke it since my first ribs attemp was a failure. This rack weighed about 3.3lbs there was not so much fat on the surface, it was actually pretty lean and I was a bit afraid it might come out dry. I seasoned it...
  8. smokeyj121

    First rack of ribs in my life!!! Honey Mustard Ribs!!!

    So I was given this rack of ribs. It was kinda big, weighed around 3.5lbs but not so much meat attached. But you know since nothing should go to waste, I decided tthat this rack was gonna be my first smoked ribs ever! Seasoned with a simple rub and refrigerated a few hours before smoke time...
  9. smokeyj121

    Pulled Pork First Time Ever!!!

    So after trying to smoke my first batch of wings and chix thighs, I decided to go ahead and make some pulled pork. My pork shoulder was around 4.4lbs pre-trimmed. I didnt trim it so much, just a few hanging meats cut off here and there. Seasoned the pork shoulder with a simple rub while...
  10. smokeyj121

    2nd time smoking. Drumsticks today!

    Hi everyone, I practiced with my smoker again today, for the second time. The fist half an hour, i got them in the CC at around 275F, then I flipped the drumsticks over. After that, I kept the drumsticks in the smoker for another half an hour at 275-300. I was a bit surprised when IT...
  11. smokeyj121

    Cheese Sausage

     Hello everyone,  I am wondering if any of you guys tried to make cheese sausages before? Tiny cubed mozzarella mixed with ground meats maybe? If you have any cool recipes, please share, I would love to give them a try!  Have a great one yall,  Jake
  12. smokeyj121

    Newbie question

    Hello everyone,  I am very new to all of this, so I'm glad to be a member of this community. Please teach me anything!  Me and my friend we together built a stainless steel offset smoker. We didnt have any woods in hand at time so we went ahead and "season" the smoker with only charcoal (and...
  13. smokeyj121

    equipment advise

     Hey everyone,  I'm Jake and Im a new member. Im very happy to be here so I can get some help from you guys-people with a lot of experience.  I'm not from the states but I have a passion for American BBQ (!). I live in Vietnam, and bringing that American BBQ culture to my home country is what...
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