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  1. JIMSMOKES

    The sound of a generator

    Had my Coleman 6250 for over 5 years and never needed it. Then Helene hit hit us and didn't have power for 10 days. Dang thing is loud as can be but kept me going.
  2. JIMSMOKES

    Featured March Madness Throwdown Winners

    Congratulations guys! I struggled for three days trying to decide.
  3. JIMSMOKES

    First whole chickens, beer can and pineapple

    Curious about that pineapple chicken
  4. JIMSMOKES

    PitBoss App Review

    Tried the app when I first got my 1150. It made my grill do stupid chit. Every time I would check temps with app while I was away from home. The temps would run away and I'd have to run back home or get my wife to turn grill off. Sometimes the temps would change even though I hadn't opened the...
  5. JIMSMOKES

    Why Ham Steaks?

    Of saw. It's over 80 years old.
  6. JIMSMOKES

    Why Ham Steaks?

    You just gave me a reason to use what I believe is a meat saw from my grandaddy! Never seen him use it but have it. I'll get pics.
  7. JIMSMOKES

    No more carousel pics

    Whoop there it is!
  8. JIMSMOKES

    Inexpensive sealer advice please

    I've had my Inkbird sealer going on 4 years now. Bought both my kids one when they went on sale. Inkbird is a sponser here. @Inkbirdbbq
  9. JIMSMOKES

    1st cook. Spritz or no spritz

    No sauce. My rub is just salt and pepper. Wrap varies. I mainly spritz because the forced air through my pellet grill starts drying things out.
  10. JIMSMOKES

    1st cook. Spritz or no spritz

    I use bourbon and water for beef ribs.
  11. JIMSMOKES

    Hey from Florida

    Welcome from upstate SC.
  12. JIMSMOKES

    Fat guy smokin' in WNC

    Welcome from upstate SC.
  13. JIMSMOKES

    Back for more

    Welcome from upstate SC!
  14. JIMSMOKES

    Belly and loin

    To me it was. Thanks! I'll search it out. I did it right along side of the belly. I use a fan to keep smoke moving through chamber. That along with the forced air from pellet grill drys things out. Worked good on the belly though. LoL
  15. JIMSMOKES

    Bacon salt content question

    Sorry I fergot to add the last batch was 1% sugar. These were my numbers. PB=belly PL=loin
  16. JIMSMOKES

    Bacon salt content question

    I haven't done 1% yet. MIL thought my 1.5 was to salty.
  17. JIMSMOKES

    Bacon salt content question

    I used 1% on this last batch. Any suggestions on a better/another way? I haven't tried a wet cure yet. @JC in GB Sorry for hijacking your thread Jeff
  18. JIMSMOKES

    Bacon salt content question

    So I could safley go down to 1% salt using the DD calculator? Still searching for a less salty taste for. I always cure for 14 plus days.
  19. JIMSMOKES

    Belly and loin

    Thanks all! My test frys all went and tasted grate. Had family over for burgers today. Learned quick don't cook home fatty bacon weber grill direct. LoL Things got really dark fast. LoL Everybody liked the taste but it wasn't pretty. Things went so fast this afternoon I never had time for the...
  20. JIMSMOKES

    Belly and loin

    Meh? It's good but it got dried out to much to me. It was totally trimmed of any fat or silver. I'll change my trim and smoke time in next.
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