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  1. jeromeking

    Buckboard Bacon (Step by Step)

    Thank you all, will try a few ways to get rid of salt flavor. I will eat it all myself before i throw it away regardless!!!!
  2. jeromeking

    Buckboard Bacon (Step by Step)

    Made this recipe, smoked last weekend. I forgot to rinse of the meat and soak after the cure. Meat is excellent but is very salted. Do you think i could salvage this by soaking in water prior to cooking, and/or will i kill my smoke and flavor?? Cant believe i messed this up after 10 days of...
  3. jeromeking

    M7's build thread. Reverse Flow trailer mounted with storage compartments.

    I know this is a dumb question, but what is the metal called you are building your grates with - Ive been looking at my local hardware store, and cant find it, and cant ask by name since i dont know it?  Thanks all - Took 30 minutes at work reading this thread - It was awesome. 2nd question...
  4. jeromeking

    Adding Baffles to Offset Smoker

    I have a cheap offset, and want to make some baffles. Im not a great metal worker, but was thinking to use lead, as it is maluable and I can just form it. Is the lead dangerous to have in near the food, cold or heated??? Wanted to check before i kill myself. Thanks all.
  5. jeromeking

    All Wood as the fuel source???

    Just switched from a vertical propane to a COS.  I have an abundance of Oak on my property, and want to be an all wood smoker.  Having trouble keeping a good fire going, kind of dies off. Been using smaller logs, under larger logs, then starting with a propane weed torch. Saw some posts and...
  6. jeromeking

    New maverick or igrill?

    Got my Mav in the mail and set it all up - The probe wires are only about 3.5' feet long.  Is this normal for the Mav?  Also, I have an upright gas smoker, where could I put the transmitter with wires this short - HELP Thanks all
  7. jeromeking

    New maverick or igrill?

    With the IGrill, most come with 2 probes.  If you buy the ambient air probe, can you run all 3 at the same time??
  8. Jerry from Batavia IL

    Jerry from Batavia IL

  9. jeromeking

    Jerry from Batavia IL

    T. Little qview
  10. IMAG0537.jpg

    IMAG0537.jpg

    • jeromeking
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  11. jeromeking

    Jerry from Batavia IL

    Hi all, Jerry from Batavia, IL about 50 miles outside Chicago.  Love barbeque meat and love being outdoors.  Have been a serious griller for about 10 years (chicken breast, hamburgers, vegetables and seafood).  Thought it was time to step up to BBQ and smoking. Have young children, so have...
  12. jeromeking

    1st Time Smoking Complete - Need Advice on Tenderness

    Hi all, I have a Smoke Hollow vertical propane smoker, and did my first session on Saturday - Baby Back Ribs and Pork Shoulder.  I set the temperature to 250 degrees, and at 3.5 hours I checked the temperature of the meat and the shoulder was at 175 and ribs about 180. Everything turned out...
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