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  1. javin007

    Smoked Pork Chowder

    Hey, look!  I just found out what we're having for dinner tonight!  :D Edit: Also, what do you use as a vacuum sealer?  I've got a "FoodSaver," which works well enough, but am always looking for the next thing for when I burn this one out.  
  2. javin007

    Brisket Overload!

    Neither, actually.  The harder part will be GETTING it to holding temp.  But once at holding temp, and if you can keep it there, your cook times should be the same.  Physics would suggest that for as long as the air around an individual brisket is at the appropriate temperature, it doesn't care...
  3. javin007

    Bacterial Food Poisoning... Very informative short bulletin... Save it for future reference....

    Yes, what Wade says.   And let's not forget that thermometer probe as a potential vector.  No matter how clean it is, you're pressing bacteria from the surface deep into the meat. In the vast majority of cases, it's a non-issue, as you'll get stabby just before putting the meat into the...
  4. javin007

    the good one smoker

    Might I suggest a shameless plug that'll run you about $300 and a weekend? http://www.instructables.com/id/The-No-Weld-Double-Barrel-Smoker-and-how-to-use-i/ (As a side-note, for $1500 I would SO take time off from work to make you one of these)
  5. javin007

    Bitter Skin on Smoked Chicken

    I've come to prefer my chicken cooked lower (225) for longer (10 hrs) and with a very, VERY light smoke.  Dunno if you have time constraints here, but one time I did a chicken with a high temp, heavy smoke, and while it LOOKED good, I ended up tossing the whole thing.  (Wasn't smart enough to...
  6. javin007

    First smoke was also my first fatty with Q-pics

    It's...  It's just so... BEAUTIFUL!
  7. javin007

    Bacterial Food Poisoning... Very informative short bulletin... Save it for future reference....

    Really wish I could edit posts... :( In other news, you have remarkably little to worry about if the CENTER of the cut of meat doesn't hit temperature for an extended period of time.  DEPENDING ON WHERE YOU GET IT, Generally speaking, if the center of the meat had these bacteria in it, the...
  8. javin007

    Bacterial Food Poisoning... Very informative short bulletin... Save it for future reference....

    Bit of a qualifier here:  I was a 91T in the U.S. Army stationed in Cairo Egypt (Naval Medical Research Unit #3 - NAMRU3) doing medical research. The vast majority of bacteria that we're typically afflicted by are those we're all familiar with (Staph, Salmonella, Clostridium, Campy, E.Coli...
  9. javin007

    Dimensions of a rack spare ribs

    Gr.  Can't figure out how to edit... Keep in mind that this is going to depend greatly on the pig and the cut you get from the store.  I'd give it 2-3 inches leeway on both measurements for your smoker. Edit:  I figured out how to edit.
  10. javin007

    Dimensions of a rack spare ribs

    Oy... I just reread.  My rack is a rack of Spare Ribs.  If they were cut down to St. Louis style, you'd lose about 3 inches from the width, and an inch or two from the length.
  11. javin007

    Dimensions of a rack spare ribs

    Just so happens I've decided to throw a rack of spare ribs on this weekend... The rack I have thawing is 8" by 18".
  12. javin007

    Newbie(ish) here.

    Thank you for the welcome!  The smoker I use can be seen here in all it's detailed minutia: http://www.instructables.com/id/The-No-Weld-Double-Barrel-Smoker-and-how-to-use-i/ Eventually, if I was smart, I'd get around to making the video on how I use it.  I've actually taken some video and...
  13. javin007

    Smoked Pork Chowder

    One of the problems the wife and I have found with my newly-acquired habit is that we end up with a LOT of smoked pork and eating it with BBQ sauce can get old after a time (I know... I blaspheme...).  One thing I do is to try and come up with recipes that use up the extra smoked meats, and this...
  14. javin007

    Newbie(ish) here.

    Hello, all! Some might recognize my name as the guy that made the "No-Weld Double Barrel Smoker" instructable, but prior to that build, my experience with smoking had been limited.  So despite having now gotten a year of smoking under my belt, this has only been done using my own first-time...
  15. javin007

    To much smoke with the minion method

    I love this picture.  I've tried explaining the difference between "good smoke" and "bad smoke" to my wife for when I can't be there to monitor, but this picture describes it so much better than words ever could.
  16. javin007

    Things I found out I can do with my smoker: Bartering

    Hi, all!  Though technically a "newbie" to smoking, I've got about a year of experience under my belt now, and have found that there's actually money to be saved with a smoker! This fall, our sewer got clogged by roots in the pipes, and we had to call in a plumber (on a Sunday) to run a snake...
  17. javin007

    The No-Weld Double-Barrel Smoker

    "I saw that too... great instructable. He had a few good ideas on design change too. Not sure I'm sold on using aluminum where he did though. Wish he was on here so we could get a report after a few smokes." Heya!  It's me.  :) So I stumbled across this forum just trying to see what kind of...
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