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  1. pwillie

    I need help with Turkey and safety

    I am going to brine two turkeys for Thanksgiving and will be using two different brine solutions. My question is....can I air dry one of them after the brine for 48 hours, in the refrigerator of course? I am trying to use one brine bucket and brine each bird separately at different times. Is...
  2. pwillie

    just ordered a Yoder YS 640S, it's my second yoder 640

    I bought a Yoder YS 640 several years ago and loved it. I sold it and just ordered the new YS 640S. With the new improvements, I am expecting it to be a dream. I live in south Mississippi and was wondering if there are any happy pellet smokers near me. I have some BBQ Delight pellets that I...
  3. pwillie

    Lang 48 Original on trailer frame for sale

    Like new Lang 48 Original. Only 8-10 cooks on it and Less than 700 miles on trailer. I am located in south Mississippi at Hattiesburg. I have also got several hundred dollars worth of seasoned Hickory, pecan, and some cherry that I will include if you can haul it. No rust and near perfect...
  4. pwillie

    Lang 48 Original on trailer frame for sale

    Appx. 2 years old and garage kept. In like new condition. It is trailer mounted with way less than 1,000 miles on it. I am in South Mississippi. If interested call or text 601 434 6161. I also have a couple of cords of dried wood...Hickory and Pecan with some cherry. Pick up only.
  5. pwillie

    Looking for opinions on The Perfect Draft Reglator

    I happen to have a Lang 48 Runabout and ran across some information on a type of guru called The Perfect Draft that is recommended for use on larger offset smokers. I am a bit skeptical and was wondering if anybody has experience in its use or if you know of others that have used this piece of...
  6. pwillie

    smoking with offset reverse flow

    I tried to do a search but to no avail.  I just ordered a lang 48 inch offset and my only experience is using a Yoder YS 640.  I can buy split wood in my area but I have not been able to find anyone that sells dry or cured wood.  The local bbq restaurants seem to be using from the same source...
  7. pwillie

    types of wood for smoking meat

    I have a persimmon tree in my yard that is on it's last leg.  I was wondering if persimmon wood would be suitable for use on a reverse flow Lang.  I have never used it before and was wondering if anyone could advise me about it?
  8. pwillie

    Questions about beef back ribs

    I live in Mississippi and really haven't been able to find any beef back ribs with meat on them.  I bought two racks yesterday and the way that they were packaged I couldn't tell that most of the meat was dug out between the bones as well as not much left on the side either.  They were 3.99 a...
  9. pwillie

    My way of roasting peppers with pics

    I lived in Colorado for thirty years and got myself hooked on chili rellinois and other dishes made using poblano peppers.  It became necessary for me to learn how to roast and clean my own peppers.  Of course there are many ways to do this but I use so many peppers that I have special equipment...
  10. pwillie

    My way of roasting peppers

  11. pwillie

    Yoder 640 and smoke

    I have a Yoder 640 that I have only used only 6-7 times and I am not getting the smoke flavor that I am looking for.  I also have one of Tod's 20 inch tubes that I have been filling and using.  This past weekend I smoked about 50 pounds of pork butt using apple in the hopper and a full 20 inch...
  12. pwillie

    When do you do it on a PB

    I am just wondering how many of you put a rub on a PB and let it sit over night before you put it in the smoker versus putting the rub on just before you put it in the smoker.  I have been doing it and letting it sit overnight and the rub always seems to melt and be a bit and become a little...
  13. pwillie

    Getting more smoke taste in a 640

    I have a Yoder 640 and I did my first smoke on two 5 lb PB's.  Everything was great except the smoke taste was a bit light.  I know that some of you are using Tod's gismo to achieve more smoke flavor.  I have an amaznps 5X6 but I did not use it during my first smoke.  For those of you who do use...
  14. pwillie

    Help with 10 pound PB on a new pellet

    Good Morning to all.  I have a new Yoder 640 coming today and would like to do a Boston butt tomorrow.  This will be my first cook on a pellet.  If my butt is at 10.5 pounds how much time would you plan on.  Some  say 2 hours per pound.  That seems a bit long.  I will be taking it to an IT of...
  15. pwillie

    Does anybody ever do this with ribs

    I was just wondering if anyone on here has ever tried BBQing more ribs than needed and then vacuum sealing and freezing?  I have never tried this and was wondering what might be the results if done in this manner.  Basiclly, I never vac seal anything that has been smoked other than pulled pork...
  16. pwillie

    I finally saw the light on the YS 640

    There may be some here that are as slow as I have been, so I thought this might be an informative thread for some of us.  I have been chomping at the bit to order a Yoder YS640 and have researched it until I am blue in the face.  I have found nothing but rave reviews about this pellet smoker.  I...
  17. pwillie

    Pronto help with fresh ham in brine

    I sent a private message asking for help with this but they must not be on line.  I have a sixteen pound fresh ham in the brine for 30 days now.  When I took it out I noticed a problem that I didn't plan on.  I covered the ham with a soup bowl and placed water in a baggie on top of the bowl to...
  18. pwillie

    Four pork loins for apple cured Canadian Bacon. Second try.

    A couple of weeks ago I took a look at a thread that was started by Smokey Dokey where he was making some canadian bacon that was apple cured.  I liked his recipe and so I took the liberty of following it almost exactly with two of my pork loins and I will be doing the other two loins a bit...
  19. pwillie

    Canadian Bacon a bit tough, Help Please!

    I made some canadian bacon from a pork loin and used Pop's brine for about a week and hot smoked it at 225 to an internal temp of about 145.  It's been a couple of weeks and I may have taken it to 160, not certain but I think 145 is correct.  Flavors are great and it is beautiful however, it...
  20. pwillie

    Question about boneing pork butt

    A couple of days ago, I removed a bone from a pork butt and got it out pretty good however, I was wondering if anyone has tried a different technique.  How would it work if you asked your butcher to use his band saw and turn the butt on it's side and cut it perfectly in half right through the...
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