Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. J

    Newbie 3 2 1 ribs

    I think it's hard to get an accurate read on the IT with ribs. When the meat shrinks back about a half inch from the bone, and when you pick em up in the middle and the meat starts to crack, they're done. IMO.
  2. J

    Not sure if camel meat falls under "other" ^_^

    Sure looks good! Have you smoked lamb? What kind of offset are you using?
  3. J

    Long time lurker, first time Roll Caller... NoDak checking in!

    Welcome YelojktBob. I'm new too. I've also been making sausage ham and bacon for 20 years. I'd really like to pick your brain about sous vide.
  4. J

    My first chuck

    welcome, and YAY!!!! Looks great! How long did it take?
  5. J

    New from the northwest

    Thanks for the info. I appreciate your replies. I'm going to raze the stack in an attempt to increase air flow and start with a bigger fire. For me pellet smokers and kamados were pretty easy. The stick burner is a whole different deal. Man I like a challenge!
  6. J

    New from the northwest

    Hi. I'm new to the forum from Northwest Illinois. I've been smoking sausage for about 20 years. In the last 5 years I got more involved with pellet smokers and ceramic smokers doing briskets, butts and ribs. I just picked up an Oklahoma Joe's Highland reverse flow, put gaskets on the lids...
Top Bottom
Back
Clicky