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  1. lsmoguy

    Pork belly

    Hi all, I am thinking about making my own bacon. I have done a bunch of reading on the various ways, and I have started buying the ingredients. The only problem is, I cannot find a store that sells pork belly. The closest thing that I have found is a local grocery store's butcher says that...
  2. lsmoguy

    Using chunk charcoal or Kingsford

    If I understand your post, you are asking about lump charcoal and if you should break the larger pieces down. I would not break them down, unless they do not fit into your smoker/coal basket. I have used the Cowboy lump in the past and found that it burned quickly. I switched to Red Oak a...
  3. lsmoguy

    when do I brush sauce on?

    Typically when I do the 3-2-1 method with ribs, I put the sauce on during the last hour, when the ribs come out of the foil. I will also put more sauce on about 15 minutes before I pull them off the smoker. Good luck!
  4. lsmoguy

    Rib smell?

    The final verdict .... I smoked the ribs using the 3-2-1 method with cherry wood. Everything turned out good and everyone loved the ribs! I assume Bearcarver was correct, just some gas build up in the packaging. Thanks for the replies!
  5. lsmoguy

    Rib smell?

    Hello, I was shopping at a local grocery store the other day and as always, I was perusing the meat selection to see what looked good to smoke this weekend.  They had some decent cuts of pork shoulder and some ok ribs and of course the standard whole chickens.  Then I stumbled upon some...
  6. lsmoguy

    Thanksgiving meats

    Thank you for the replies! When I smoke meats I try to maintain a cooking temp around 230. I use lump coal, so it is not a problem to maintain the temp. I feel pretty confident about the turkey breast, but would like more input on the ham as I have never smoked a ham before. Should I brine...
  7. lsmoguy

    Thanksgiving meats

    Hi all, I was wondering if anyone could help out and provide some information for my post. Thanks!
  8. lsmoguy

    Thanksgiving meats

    Hi all, With Thanksgiving coming up, I have just reserved an eight pound turkey breast and an eight pound spiral ham. Both uncooked meat. My plan is to smoke both and serve for Thanksgiving dinner. I welcome any and all suggestions for smoking these hunks of meat! I am curious, should I brine...
  9. lsmoguy

    Thanksgiving meats

    Hi all, With Thanksgiving coming up, I have just reserved an eight pound turkey breast and an eight pound spiral ham. Both uncooked meat. My plan is to smoke both and serve for Thanksgiving dinner. I welcome any and all suggestions for smoking these hunks of meat! I am curious, should I brine...
  10. lsmoguy

    How much weight will pork butt lose?

    I was wondering the same thing this past weekend. I smoked a 7.5# pork shoulder on Saturday. As I was preparing it for the brine, I noticed that it had a pretty decent layer of fat on top of it.  As I decided to trim that layer of fat off, I noticed that it was not fat, but rather skin.  I did...
  11. lsmoguy

    Rocks?

    As promised, here is a picture of the final product.
  12. Rocks?

    Rocks?

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  13. smoked meatloaf updt.jpg

    smoked meatloaf updt.jpg

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    • Album: Rocks?
  14. lsmoguy

    Rocks?

    Thanks for the replies! No, I thought about the bacon weave, but trying to stay healthy (ironically enough with the sides we eat with the meat I smoke), I decided against the bacon weave.  I mixed jalapenos, onion, green pepper, garlic, and the other standard ingredients in with the ground...
  15. lsmoguy

    Rocks?

    Hello all, This morning when I was cleaning the firebox out, I noticed a couple of solid items of what looked like rock among the pile of ash in the firebox.  I recently switched brands of lump charcoal, but have never noticed this before. Has anyone else noticed rocks among their ash when...
  16. lsmoguy

    Official Kansas Member Roster

    Hello everyone, My name is Will and I live in southern Overland Park, KS. I previously lived in Lee's Summit, MO (about 20 miles east of my current location) for 10 years. I have been smoking for a few years now, and with a recently acquired, larger smoker, I am almost re-learning everything...
  17. lsmoguy

    Smoked butt fail

    Thanks for the reply! That is what I thought, the ash was choking out the coals. I guess I need to find a way to raise the grate that the coals sit on so they have a place to go. Any suggestions? As promised, here are the pics.
  18. 20130825_164451.jpg

    20130825_164451.jpg

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    • Album: Smoked butt fail
  19. 20130825_164445.jpg

    20130825_164445.jpg

    • lsmoguy
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    • Album: Smoked butt fail
  20. 20130825_164522.jpg

    20130825_164522.jpg

    • lsmoguy
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    • Album: Smoked butt fail
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