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The Smoke Ring Forum Index
Author Message
  Topic: Please Help
JeremySTL

Replies: 4
Views: 1296

PostForum: General BBQ Discussion   Posted: Fri Nov 26 10 12:20 am   Subject: Please Help
Thanks so much for the quick response everyone. Guess we will go with the fry. Happy Thanksgiving!!!!
  Topic: Please Help
JeremySTL

Replies: 4
Views: 1296

PostForum: General BBQ Discussion   Posted: Fri Nov 26 10 12:05 am   Subject: Please Help
My Mother just brought over the turkey to fry. It is cut in half. Can a turkey cut in half be fried??? I'm thinking it will dry out, should we just bake this bird. Thanks.

Jeremy
  Topic: Took the plunge
JeremySTL

Replies: 4
Views: 1416

PostForum: General BBQ Discussion   Posted: Sun Jun 13 10 1:25 am   Subject: Took the plunge
What did you go with? The 18 or the 22.
  Topic: My cookers...
JeremySTL

Replies: 3
Views: 1280

PostForum: Cookers   Posted: Mon May 31 10 3:07 am   Subject: My cookers...
Love the one in the middle, nice Very Happy
  Topic: Something that bothers me
JeremySTL

Replies: 44
Views: 7383

PostForum: General BBQ Discussion   Posted: Sun May 16 10 4:43 am   Subject: Something that bothers me
Reggae Q, the only store i have found oak for sale is at the ace hardware store at the intersection of Manchester and Brentwood blvd. Chunks in a twelve pound bag.
  Topic: First High Heat Cook
JeremySTL

Replies: 15
Views: 4521

PostForum: General BBQ Discussion   Posted: Sun May 09 10 10:16 pm   Subject: First High Heat Cook
Day_trippr is correct, ET-73 dual probe. I did cut it with the grain Laughing I need to pay better attention, but even at that, nothing was going to help it out much. Is it necessary to foil with a high ...
  Topic: First High Heat Cook
JeremySTL

Replies: 15
Views: 4521

PostForum: General BBQ Discussion   Posted: Sun May 09 10 9:45 am   Subject: First High Heat Cook
Well the results are in. I pulled it after 6 and a half hours the temp was 197. Let it rest for 2 hours. It was really dry, tough, and stringy and no smoke flavor at all. I even injected it with beef ...
  Topic: First High Heat Cook
JeremySTL

Replies: 15
Views: 4521

PostForum: General BBQ Discussion   Posted: Sun May 09 10 2:25 am   Subject: First High Heat Cook
The smoker has settled to 317 and my meat is at 134 at around two and a half hours in. I'm a little worried how this going to turn out. This high heat cook has taken it's toll on the smoker. I starte ...
  Topic: First High Heat Cook
JeremySTL

Replies: 15
Views: 4521

PostForum: General BBQ Discussion   Posted: Sun May 09 10 1:46 am   Subject: First High Heat Cook
im at an hour and a half now, sure seems funny to see the temp so high on my remote

http://i875.photobucket.com/albums/ab317/Jeremystl/IMG00287-2.jpg
  Topic: First High Heat Cook
JeremySTL

Replies: 15
Views: 4521

PostForum: General BBQ Discussion   Posted: Sun May 09 10 1:36 am   Subject: First High Heat Cook
Found a 12 pound brisket on sale this morning and thought I'd give the high heat method a shot. Any tips or advice you guys can give would be great. Put it on about an hour ago. I'll post a few pics ...
  Topic: Pork holding time
JeremySTL

Replies: 4
Views: 1077

PostForum: General BBQ Discussion   Posted: Sun Apr 11 10 7:35 am   Subject: Pork holding time
Thanks for the feedback. Ended up being about two and half hours. It was still smoking hot when i unwrapped it. I did pack it in a small cooler. I was very surprised how hot it stayed wrapped up like ...
  Topic: Pork holding time
JeremySTL

Replies: 4
Views: 1077

PostForum: General BBQ Discussion   Posted: Sun Apr 11 10 1:05 am   Subject: Pork holding time
I just finished a 5 pound butt. How long can i keep it in a cooler before it would be unsafe. It finished earlier than i expected. I wrapped it in 3 sheets of heavy duty foil and two towels. Is three ...
  Topic: smoking
JeremySTL

Replies: 24
Views: 4508

PostForum: General BBQ Discussion   Posted: Tue Apr 06 10 9:43 am   Subject: smoking
Start smoking you wont smell a THING Twisted Evil

You need to use an oil based primer like kilz or zepper

It will seal the smell in all the walls and ceilings.

Then paint over. You'll be in goo ...
  Topic: water smoker for ~$100? One you can add another level to?
JeremySTL

Replies: 4
Views: 1700

PostForum: Cookers   Posted: Fri Apr 02 10 9:51 am   Subject: water smoker for ~$100? One you can add another level to?
Take a look at the charbroil double chef on amazon. its an awsome little smoker for the money. Just got mine last week shiped to door for under 80.00
  Topic: What is the difference between a smoker and a BBQ?
JeremySTL

Replies: 11
Views: 4233

PostForum: Cookers   Posted: Wed Mar 24 10 12:31 am   Subject: What is the difference between a smoker and a BBQ?
Some areas of the country people believe BBQ is whole hog only. Everything else is just "cooking" a piece of meat.
  Topic: Chair Broil Double Chef Owners
JeremySTL

Replies: 4
Views: 1523

PostForum: Cookers   Posted: Tue Mar 23 10 2:55 am   Subject: Chair Broil Double Chef Owners
I ordered one last week and it should be here tomorrow. Im curious about the cooking times for these units. I've only owned an off set and butts,briskets are around an hour and a half per pound at 25 ...
  Topic: Jambo pits
JeremySTL

Replies: 33
Views: 21825

PostForum: Cookers   Posted: Sat Jan 30 10 1:43 pm   Subject: Jambo pits
That's what was on there site. It was only a few weeks ago i read that. The fire boxes might be powder coated, the pictures on the site were not very detailed so its hard for me to say.
  Topic: Jambo pits
JeremySTL

Replies: 33
Views: 21825

PostForum: Cookers   Posted: Fri Jan 29 10 5:46 pm   Subject: Jambo pits
Sherwin Williams 1500 degree auto paint.
  Topic: Color on ribs
JeremySTL

Replies: 5
Views: 1254

PostForum: General BBQ Discussion   Posted: Sat Jan 02 10 9:37 pm   Subject: Color on ribs
Getting ready to throw some ribs on shortly, and was curious how you guys keep your ribs from getting a bark.

After looking at the turn in boxes from the competition section most of the ribs look ...
  Topic: Temperature question
JeremySTL

Replies: 2
Views: 921

PostForum: General BBQ Discussion   Posted: Fri Jul 03 09 9:15 pm   Subject: Temperature question
I've read of people going as low as 190 but I would be worried of meat spoiling at that temp.
 
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