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  1. smokerjoe

    Smoked Trout

    That looks tasty! I have a big chief and i love it. So, how long did you smoke the trout? Sent from my iPhone using Tapatalk
  2. smokerjoe

    Smoke stack size

    (I didn't finish writing)--to reduce the total length of smoke stack recommended by feldon
  3. smokerjoe

    Smoke stack size

    Hey guys- I have a reverse flow smoker that I had made. I had it made before I ever heard of feldon's calculator. I ran my dimensions through calculator--my present smoke stack is 2" square tubing that is 7" long , which is grossly undersized according to feldon. Here is my question: is it ok...
  4. smokerjoe

    damaged Big green egg, would you buy

    I think if it sustained a hit from something hard, like ice, it would have fracture lines, I think dcarch is correct. Get a new lid for it and enjoy.
  5. smokerjoe

    Ribs and chicken question

    Thanks for the quick response! That's what I needed to know!! Sent from my iPhone using Tapatalk
  6. smokerjoe

    Ribs and chicken question

    I plan on smoking some ribs and chicken thighs for supper tonight--I just lit my kamado joe. I have never smoked thighs before. I understand they need a higher temp around 275 for crispier skin. I plan on a temp of around 225 for my ribs. Should I smoke the thighs for a few hrs then finish them...
  7. smokerjoe

    First Boston Butt

    Looks yummy! Sent from my iPhone using Tapatalk
  8. smokerjoe

    Temp Probe Placement

    Well said Sent from my iPhone using Tapatalk
  9. smokerjoe

    Rubs

    Thanks for the rub recipe! I'm gonna have to try the first one on some ribs !! Sent from my iPhone using Tapatalk
  10. smokerjoe

    Rubs

    Lol-that's true...so what else should be in it? Sent from my iPhone using Tapatalk
  11. smokerjoe

    When and when not to use a cure?

    I forgot to mention: I believe actual wood smoke is antibacterial in nature. This helps in the curing process, at least for the exterior of the meat. Sent from my iPhone using Tapatalk
  12. smokerjoe

    When and when not to use a cure?

    I haven't rechecked the temp in the big chief lately,(I believe it's in the 140+ range)--for 4hrs. Then I keep the finished product in a ziplock bag in the fridge. Should I be using the pink salt?? (Cure #1) --Probably-I need to do some research- Will adding cure change the flavor profile...
  13. smokerjoe

    When and when not to use a cure?

    I also never use a cure on jerky. My technique is marinating in a soy based liquid followed by placing it in the big chief smoker. Best jerky ever made. Sent from my iPhone using Tapatalk
  14. smokerjoe

    Types of wood

    How about a Bradford pear tree wood for smoking?ive never used it or heard of anybody using it. We see them all over the place here in MS. They don't produce fruit, more of an ornamental tree..... Sent from my iPhone using Tapatalk
  15. smokerjoe

    HELP FOR PIZZA PROBLEM !!!!!

    I am not a pizza guru-those other guys are--that being said, I had the exact problems you did with the sticking to the peel. I found the best/easiest solution was using parchment paper. I use a kamado joe with a pizza stone. Pizza slides right off the peel onto the pizza stone. Sent from my...
  16. smokerjoe

    cheap jerky racks

    Looks like a great idea-I will have to check my local dollar tree! Sent from my iPhone using Tapatalk
  17. smokerjoe

    Need a digital timer

    I like that idea of the rotary timer! I'll have to look into that
  18. smokerjoe

    Need a digital timer

    Now that is a great idea! Thanks a bunch!!
  19. smokerjoe

    Need a digital timer

    Hey ya'll-- I need help finding a simple,no-frills timer for my dehydrator--mainly so I don't have to wake up in the middle if the night to cut off that dang dehydrator---
  20. smokerjoe

    Just purchased a Big Chief

    The bacon is a great idea!!!  I have never done that before...  To show my ignorance, i must ask, what would i buy to "make bacon"? pork belly?
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