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  1. jack l

    Anybody besides me PO'd about Home and Auto Insurance ?

    Just glad I am not alone in homeowners insurance going up. I filed exempt for property insurance, but there way around it is increase the value of the property. Sheesh.
  2. jack l

    Cure time in fridge

    Thanks guys, I should have looked at the next topic and my question would have been answered. I using Jeff's recipe for brining a 14.5 lb. brisket for pastrami. I usually follow his recommendation of 10 days, but was not going to smoke until 03/10/23, I started my brining process on 02/19/23...
  3. jack l

    Brisket - Corned beef and Pastrami

    I started following Jeff's recipe for smoke pastrami a few years back, and it has become a staple in our house to celebrate St. Patrick's Day (or close to that day). I started my brining process on 02/19/23. I usually go with Jeff's recommendation of 10 days, but I do not plan to smoke the...
  4. jack l

    Smokin-It 3d Problems

    I've had my Smokin-It 3D for 4 years. We turned it on to smoke a brisket for for the 4th of July, and noticed it would not power on. I was told by Steve at Smokin-It that the wiring to the cord may be fried due to excessive heat. He suggested removing the black plastic shrink wrap on both...
  5. jack l

    Found my new pit. Old country All-American Angus smoker!!!! *PICS*

    I was in San Antonio this past weekend and ran across some smokers at Buc EE's.  I finally had a chance to go to All Seasons Feeders website and saw this 24x20 model that is similar to the AA Angus: It seems to have a shorter box for grilling, so I wonder if it allows the vertical box to...
  6. Found my new pit. Old country All-American Angus smoker!!!! *PICS*

    Found my new pit. Old country All-American Angus smoker!!!! *PICS*

    • jack l
    • Album
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  7. fire_box_inside.jpg?v=1464380054

    fire_box_inside.jpg?v=1464380054

    • jack l
    • Media item
    • Comments: 0
    • Album: Found my new pit. Old country All-American Angus smoker!!!! *PICS*
  8. 24x20_w_firebox_and_smkr_inside.jpg?v=1464380054

    24x20_w_firebox_and_smkr_inside.jpg?v=1464380054

    • jack l
    • Media item
    • Comments: 0
    • Album: Found my new pit. Old country All-American Angus smoker!!!! *PICS*
  9. 24x20_wFirebox_and_smoker.jpg?v=1464380054

    24x20_wFirebox_and_smoker.jpg?v=1464380054

    • jack l
    • Media item
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    • Album: Found my new pit. Old country All-American Angus smoker!!!! *PICS*
  10. jack l

    1/4" vs. 3/8" vs. 1/2" for a stick burner?

    Jack, I know this is an old post but I am thinking about grabbing another grill made of 3/16th as well.  Since I live in Tulsa as well, I don't think we battle the coldness that some are referring to, but I would think the thinness of 3/16 would wear out fast.  Thoughts if you are still around? 
  11. jack l

    Chicken leg quarters

    I have yet to make successful smoked chicken using my electric smoker.  Like everyone the skin turns out rubbery.  I see where it is suggested to raise the temperature between 250-300 to get the chicken crisp.  Does that work for most of you?  Usually when smoking chicken with skin such as leg...
  12. jack l

    Smokin-it 3D Impression

    I've had my Smokin-It 3D since Labor Day.  I have used it to smoke salmon on several occasions, briskets, ribs, pork shoulder, turkey and chicken legs.  It's fun to use and I do look forward to my next smoke.  But I bought the smoker for specific reasons to do bulk loads of smoking during the...
  13. jack l

    Considering buying an Electric smoker

    I never wrap my meat even when using indirect fire. So the amount of bark will be relative. Besides the 3D is sealed so tight that you don't need to wrap. Technique goes out the window since there is more science than art involved. As for over smoking, I am talking about using pecan from the...
  14. jack l

    Considering buying an Electric smoker

  15. jack l

    Anyone here own a Green Mountain pellet grill?

    Thanks again Buck.
  16. jack l

    Anyone here own a Green Mountain pellet grill?

    Thanks Buck. After buying a Smokin-It last fall, I am going to weigh this decision a little more closely. Don't get me wrong the Smokin-It 3D does what it supposed to do as an electric smoker. But it comes no where near to competing with wood fire. I am always concerned about smoke flavor...
  17. jack l

    Anyone here own a Green Mountain pellet grill?

    After using wood and charcoal for decades I decided to go electric. I purchased a Smokin-It 3D last fall that is okay but that's another story. Does pellet grills give good smoke taste. Deciding on a DC, Rec Tech or some other pellet grill.
  18. jack l

    Big Easy Frying Question

    Thanks Brian.  I can't remember the one time I did use it whether I used brown sugar in my dry rub, but I agree that it will char the skin.
  19. jack l

    Big Easy Frying Question

    I know this is a smoking meats forum for the most part, but for Thanksgiving I plan to smoke a ham in my Smokin-It 3D while frying a turkey in my Char-Broil Infra Red fryer.  I purchased the fryer a year ago (maybe 2 at this point) and used it once. Since I am not using oil frying allows the...
  20. jack l

    Temperature Probe Placement

    It's discouraged from opening the door after you begin smoking or to preheat the Smokin-It units so I place the probe in while raw.
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