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  1. smokeyjman

    Cheese steak fattie

    Subscribed for future use
  2. smokeyjman

    Masterbuilt propane smokers

    Anyone put bricks in theirs to hold heat? I use a few above the meat with the sand underneath in the pan
  3. smokeyjman

    Easter Hasty Bake Bone in Lamb Leg

    Whats the minimum safe IT for lamb? I thought it was 145?
  4. smokeyjman

    Electric or Propane

    I was in the same boat as you. I decided on a gas smoker. Reasin being is i buy things that i will br able to work on and get parts easily. Propane smoker is not high tech and it takes hlthe same replacement parts as a grill. Hoses and knobs. Its really easy to adjust heat. Just like an oven...
  5. smokeyjman

    Pepper Stout Beef (Q-view)

    Im curiius if this is the only beef cut as well
  6. front quarter sugestions. HOG

    front quarter sugestions. HOG

  7. smokeyjman

    front quarter sugestions. HOG

    I forgot out of the smoker pics. I have another quarter in the freezer. I pulled at 196. Did only worchestire and pepper. Added some baby ray to my pulled pork. We decided to pull it as it was falling aprt so easily. More to come
  8. 20140420_123540.jpg

    20140420_123540.jpg

    • smokeyjman
    • Media item
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    • Album: front quarter sugestions. HOG
  9. smokeyjman

    front quarter sugestions. HOG

    Thanks a lot. Im not sure of the weight. I was hoping to start this morning but i will probably start it tonight. I figure to get up to 190 it would take quite a bit of time... 12 plus hours
  10. smokeyjman

    front quarter sugestions. HOG

    Ive got a front hog quarter thawing out. I plan on smoking it sunday. Can i cook this like a brisket to an IT of 200? Or should i pull it at 165? Can you only succesfully cook certain cuts of certain meat brisket temperatures? With pork loin from the grocery store i cook til 145. But ive...
  11. smokeyjman

    mmaddoggy

    Thumbs up for raising kids not your own. We are a rare breed nowdays. Power to us
  12. smokeyjman

    What did I do wrong - pork loin wouldn't get to IT?

    I did mine to 165 as the meat was cut and rolled.... and not a fresh slab
  13. smokeyjman

    turkey breast issue bone in 7#

    Thanks for the replies fellows. Still learning this site and whats a pm?
  14. smokeyjman

    turkey breast issue bone in 7#

    I have one of the grate suspenders that came with the maverick. Its hovered about an inch above the grate. The maverick is spot on. I thoufht about being on a bone too, when i pulled the bird inside i probed in multiple spots and it was within 8 degrees. Is it safe to eat?
  15. smokeyjman

    turkey breast issue bone in 7#

    I started at around 325 at 530pm to get through the danger zone then i kicked back to 225 once i hit 140it at 3 hours in. I went to bed about 9 woke up at 130 amd IT was 149 @235 chamber temp steady, seems awfully slow.Im testing my maverick for calibration now All is good with bioling test at...
  16. smokeyjman

    7.5 lbs. turkey breast

    I started at around 325 to get through the danger zone then i kicked back to 225 once i hit 140. But 10 degrees in 4,5 hours seems awfully slow. Im testing my maverick for calibration now All is good with bioling test at 212 and ice water test is at 36 and 34
  17. smokeyjman

    7.5 lbs. turkey breast

    Started this at 530. I hit 140 at 830. I went to bed at 9. It is now 145am and im only at 149 and 8 hours in. I used tony chaceries injectible marinade. Im sketchy i feel like something is way wrong. I moved the probe from the top breat to the bottom breast and to other spots and the temperature...
  18. smokeyjman

    first tri tip

    Im new to smoking too. Ive done multiple meats. All have turned out great seems hard to mess anything up on a smoker in my newbie opinion. You dont need a fancy digital thermometer. They are a big plus if you have one. It will keep you from opening the door or having to cut into the meat to...
  19. smokeyjman

    first tri tip

    I ran 225 to 250. I dont know how long. I pulled it at 140 internal temp. Was great
  20. smokeyjman

    wood chip dispenser theory

    Thats too funny.
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