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  1. tj's_corner

    Baby backs, fatties and DA CLOD!

    After I read that, I had to educate myself on the aging beef process. Article says fridge can't doit. needs temps of 30/40 to age. Please tell me you r doing this right. I still read lots here. can't break the habbit. Capt. Dan is most respected. TJ
  2. tj's_corner

    Online metal supplies

    hey teeotee; try your local scrap yard. I bought *** the 1/4" steel sheets (4x12) from goshmans in ft worth. TJ
  3. tj's_corner

    briskets, beef ribs, & pork ribs

    coyote; its totally homemade. had a horizontal brinkman but wasn't happy with results. a friend suggested some modifacations, didthat and really helped and got the bug baddddddd. another friend was working at a scrap yard so I found 1/4" sheets of steel 4 x ??. bought enough to build what u see...
  4. tj's_corner

    briskets, beef ribs, & pork ribs

    I was actually trying to pic the tbs. dosen't show up. storm came thru 3 am april 11. if neighbors tree hadnt been there to stop my trailer, it might be in canada. Thanks again pig TJ
  5. tj's_corner

    briskets, beef ribs, & pork ribs

    TKS pig I'll do better next time
  6. tj's_corner

    Hilarious!

    Made my day!! almost woak the wifee up laughin. and the redneck says WATCH THIS I think I would too
  7. tj's_corner

    briskets, beef ribs, & pork ribs

    sorry guys, just don't get it bout uploading qview, go advanced, brouse, pic, upload, error. ??????? load photobucket uploaded pics, don't know how to access them to upload to smf. anyway 1st fattys (3) were excellent as stated here (can't miss) abts were excellant (according to wife who scarfed...
  8. tj's_corner

    briskets, beef ribs, & pork ribs

    reached 190 in 8 1/2 hrs, wraped and put in cooler. 8 hrs was my last effort. ribs all wraped in cooler. 1st fatty (3) on smoker right now with ABTS. sorry, cant seem to get qview to load. got pics & noplace to putem, will keep trying TJ
  9. tj's_corner

    briskets, beef ribs, & pork ribs

    Hi all, started this am. briskets (3) went on at 5 am., pork ribs on at 8 am., beef ribs on at 8:45. qview at 10:30 got et-73 and some cheep-o's from wally world. temps holding at 210. don't seem to want to go up much more. Brisket is at 150 so something is a little off temp wise. will try to...
  10. tj's_corner

    Today's smoke with Q-view

    Hey CUBBY! I also tried a cross rib chuck roast bout a mo. ago. Tasted fine but 2 2 dry. I've done some investigating anddddddd. All beef roast (except brisket) needs to be cooked at highert temps. and shorter time than pork or brisket. We dont have the fat to rebaste or slow the cooking...
  11. tj's_corner

    smoker mods

    about the water tight fitting. I must be missing something. Does it leave a hole to leak smoke and heat thru? Maby put your gum in after the wires thru.
  12. tj's_corner

    Question about roasts

    Hi TURF; I also asked about a cross rib roast, didn't5 get much reply. I cooked mine 12# with brisket. came out good but dry. Done some lookin, seems we need to cook at higher temps. shorter time. Maby 400 deg. if u can get it. to about 160 deg. Cooked mine to 180 deg. Cut good, looked good...
  13. tj's_corner

    Help finding thermometer 73

    Couldn't locate a -73 locally either. wound up gettin online.
  14. tj's_corner

    Heavy Metal.....Scores......

    Andy, .050 thickness is too light for a stick smoker. 1/16" = .062. sooo what u have is less than 1/16" thick. I bought 1/4" (.250 thick) scrap material to build mine. had to use 3/16" (.1875 thick) for fire box. Most stick burners are made from 1/4" material. Probably will work for the...
  15. tj's_corner

    Us vs. Them

    My son arrived in Kuwait yesterday, called me this am. Thanks for the perspective on dealing with this time. TJ
  16. tj's_corner

    5 day course

    Hi Jeff and all; completed the 5 day course. Good info for beginners and old timers alike. Really get good info from reading forums. still learning home built smoker, This place has saved me sooo many goofups. Thamks all TJ
  17. tj's_corner

    hickory nuts?

    was giver 5 gal bucket of black wallnuts long time ago. they were so hard and small u destroyed them gettin the meat out. sooooo I tried them in my ecb with chicken and it was great. just a hand full after the meat was put on tho. good luck_____try it at least once.
  18. tj's_corner

    Advice/tips for shoulder clod?

    Hi Rich; THIS IS WHAT i ASKED ABOUT IN MY ROLL CALL 3-9-08. I cooked mine last friday with 2 briskets. all done about the same time. I don't own a remote internal thermometer (will next cook). cooked about 13.5 hrs. The clod is more the shoulder than neck, ITS ALL CHUCK. One I cooked was labled...
  19. tj's_corner

    newby sorta

    got them pics
  20. tj's_corner

    newby sorta

    Hi all. Been stumbling around in here for a couple of weeks. Finally located some pics to post so here goes. been smokin bout 20 sum yrs. NOT!! thought i was. using a round brinkman with water pan. all I did was put 3 chickens over a pan of water over a pan holding 10 lbs. of charcole brikets...
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