El Toro Joe

I'll probably be there...usually meet up with a few other FJR folks, for lunch at Fat Heads.

1 hour ago, Howabusa said:

It is! I have a 2009 with 59000 miles. Great bike.

Before getting my 16Es, I had an 06...put 102k miles on that bike, in 9 years...the FJR is definitely a keeper.

I'll be riding SEO tomorrow. Meeting a couple other riders at the Fuel Mart in New Concord at 11:00 am

Well, in that case...there are lots of great restaurants in Miami. Also some great cigar shops, and be sure to get some cuban coffee.

South Beach has nice scenery...

Montgomery Inn is pretty good, I also think Stubbs Spicy is pretty good, straight out of the bottle. I do prefer making my own sauce.

...BBQ sauces are very subjective to personal taste.

More riding days, and less work days...because you know, this work thing really is cutting into my riding time.

1 minute ago, Wojo72 said:

ET Joe apparently  has a Nicholas Cage Fetish.    

2 minutes ago, Wojo72 said:

There wouldn't have been any because Trump supporters have a job to go to in the morning.   Were there large-scale riots when Obama won?  I didn't like it but I got up the next morning and went to work.  Funny how that works.

 

12 minutes ago, whaler said:

I realize this may be a troll post but...

When was the last time the Right or center for that matter destroyed their city and homes after being beaten in an election or not getting their way?

Nothing like a presidential election to divide a country, or forum...can you imagine the protesting (by Trump supporters) if he hadn't won?

Subscribed...is anyone camping for this event?

I use the smoker in the garage, and leave the door up about a foot. I've used it down into the lower 30's...usually don't use the smoker during the really cold spells.

Let me know how it turns out, for ya.

Or around 200

Turn the temp down and let it go. You should be good.

2 to 3 hours of smoke, should be enough...after that, it's just finishing the cooking process. 

I'll check on the chips after two hours, and add if needed. After that I'll let it go till the morning...this ain't my first rodeo. I'll post a pic in the morning 

I woulld not count on the door thermometer...stick the meat probe in there after about 10 hours, and see where you're at. The door thermometer is only gonna tell you the temp inside the smoker, not the internal temp of the meat. I threw a 7.5 lb pork shoulder on at 8:00 pm, and will let it go till 8:00 am tomorrow. 

48 minutes ago, max power said:

So, this thread is not about the weed?

10 hours ago, M_Quick said:

 

Is that a decent price from wal*mart? Also wondering if this dual probe remote thermometer looks decent enough?

 

https://www.walmart.com/ip/Maverick-ET73-Digital-Wireless-Remote-BBQ-Meat-Thermometer-Monitors-Meat-Barbecue-Grill-Smoker-Temperature-Includes-1-extra-6-Foot-Meat-Probe-1-extra/179985175#about

The price of the chips at walmart is around the same price that I get them for, that bag will usually last  3-4 times. As far as thermometers go I do have one of the fancy wireless remote ones that I rarely use. The type I like best is just the simple kitchen thermometer. similar to the one that I have linked...

 https://www.happychefuniforms.com/thermometer-red-one-size.html?gclid=Cj0KEQjw4_DABRC1tuPSpqXjxZwBEiQAhMIp6-oz0CtzUmhSjaNNYA6fo5DRBEjeu5x_fxAY9_m_lLkaAm5I8P8HAQ

Theses are the chips I use, didn't know Walmart carries them.

https://www.walmart.com/ip/16877981?wmlspartner=wlpa&selectedSellerId=0&adid=22222222227017275102&wl0=&wl1=g&wl2=t&wl3=42972492992&wl4=pla-81464775872&wl5=9015335&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=16877981&wl13=&veh=sem

16 minutes ago, M_Quick said:

Thanks for info. Also wondering where's a good/cheap place to buy the wood chips?

Wood chips are pretty inexpensive everywhere. I get mine at The Rodmakers Shop in Strongsville. I'll check the brand when I get home...probably can find them online.

The tray in my smoker will hold enough chips for about 2 hrs of smoke. Depending on what I'm smoking, I'll add some chips after 2 hrs. But 2-3 hrs of smoke is usually enough, to get the smoky flavor.

25 minutes ago, Bad324 said:

Seasoning it is a one time deal and as you smoke more it will season more

ive done chips with no soak, an hour soak and several hours and really don't see the difference 

Agreed. I have soaked them, and have used them without soaking. And the smoke comes on quicker, without.