Helmutt Posted July 12, 2012 Report Share Posted July 12, 2012 You all are making me hungry! Oldschool, you better let me know when your operation is up and running, my uncle owns Davis Meats in Sidney so I can get yummy cuts at good prices - then we can all get our fill of smoked delicousness together some evening! Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 12, 2012 Author Report Share Posted July 12, 2012 Sounds like we need to take a ride to sidney!! Quote Link to comment Share on other sites More sharing options...
snot Posted July 12, 2012 Report Share Posted July 12, 2012 We have some Jack Daniels Bbq sauce...not the kroger crap. But the real stuff from TN...it has the actual whiskey not just the flavorings.... makes a huge difference. Let us know when you need us to taste test for you. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 13, 2012 Author Report Share Posted July 13, 2012 Soon! I bit the bullet today... Seasoning Quote Link to comment Share on other sites More sharing options...
Bad324 Posted July 13, 2012 Report Share Posted July 13, 2012 2 door Masterbuilt? That and the 40" Masterbuilt are what I'm debating betweenWhat did you use to season it? Quote Link to comment Share on other sites More sharing options...
Bad324 Posted July 13, 2012 Report Share Posted July 13, 2012 2 door Masterbuilt? That and the 40" Masterbuilt are what I'm debating betweenWhat did you use to season it? Quote Link to comment Share on other sites More sharing options...
Pokey Posted July 13, 2012 Report Share Posted July 13, 2012 Where you get that propane smoker and how much? Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 13, 2012 Author Report Share Posted July 13, 2012 Home depot, 179. I really liked this one because you can use propane or charcoal.Bad, I followed the directions. It said to fill the wood tray with chips or charcoal and then rub the doors and racks down with cooking oil and heat to 400 for 30 minutes. Let cool, rub down again and go another 20. Quote Link to comment Share on other sites More sharing options...
J.W. Posted July 13, 2012 Report Share Posted July 13, 2012 Nice find man! should get some good use out of that one. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 13, 2012 Author Report Share Posted July 13, 2012 I sure hope. I'm going to do some chicken breasts tomorrow and two racks of ribs Sunday. I'm pretty excited. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 14, 2012 Author Report Share Posted July 14, 2012 I have a feeling I'm going have to seal the door, but aside from that I'll keep you guys posted Quote Link to comment Share on other sites More sharing options...
Bad324 Posted July 14, 2012 Report Share Posted July 14, 2012 I've read that's the biggest complaint on those but a pretty easy fix Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 14, 2012 Author Report Share Posted July 14, 2012 (edited) smoking some chicken breast right now, to make some pulled chicken! Ribs are rubbed and prepped for tomorrowone thing I find rather wild is the difference in temps from different thermometers. Is there any way to get one exactly right? or are they all just "ballpark" I literally have three different ones, and they are all reading different temps, differing by 50-100 degrees.said chicken breasts Edited July 14, 2012 by oldschoolsdime92 Quote Link to comment Share on other sites More sharing options...
ohdaho Posted July 15, 2012 Report Share Posted July 15, 2012 I didnt read all 12 pages. But being raised in Texas, we have some of the best beef brisket you will ever taste in your life. Us southern folks appreciate the simpler things in life. Good mesquite and salt/pepper should be everything you need if you pick a good piece of meat. Most of the brisket sold around here are too lean and not the best for smoking. You want atleast a good 1/4 layer of fat on your brisket. Smoke at 225 for about an 1.5 per pound. 1 Quote Link to comment Share on other sites More sharing options...
Anden Posted July 15, 2012 Report Share Posted July 15, 2012 Check the accuracy of a thermometer. Buy one and toss it in a pot of water and boil. Unfortunately waters boiling point escapes me. But it will let you know how close your thermometer. Is. 1 Quote Link to comment Share on other sites More sharing options...
VanDy Posted July 15, 2012 Report Share Posted July 15, 2012 Check the accuracy of a thermometer. Buy one and toss it in a pot of water and boil. Unfortunately waters boiling point escapes me. But it will let you know how close your thermometer. Is.212 Fahrenheit -VanDy Quote Link to comment Share on other sites More sharing options...
Pokey Posted July 15, 2012 Report Share Posted July 15, 2012 I have found the cheap analog thermometers on my grill and smokers to be pretty accurate. I have a yearly calibrated Fluke DVM which I use to check accuracy with. The cheap thermometers are actually pretty spot on in most cases. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 15, 2012 Author Report Share Posted July 15, 2012 Baby backs using the 2-2-1 method, with a light rub. Smoked with applewood and Apple juice/Apple cider vinegar in the water pan. Quote Link to comment Share on other sites More sharing options...
Pokey Posted July 15, 2012 Report Share Posted July 15, 2012 Looks real yummy, give pure maple syrup a try for basting next time. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 15, 2012 Author Report Share Posted July 15, 2012 Mm I bet that'd be amazing. I should have let them go alittle while longer. they were done, but the bone didn't 100% release. Quote Link to comment Share on other sites More sharing options...
speedytriple Posted July 15, 2012 Report Share Posted July 15, 2012 I tried to grill fish today for the first time. Went well till my grill shelf came off dropping the fish and breaking it apart. Still tastes good just kinda smashed up from falling. Quote Link to comment Share on other sites More sharing options...
snot Posted July 15, 2012 Report Share Posted July 15, 2012 Use foil under the fish. Only flip it once and use olive oil. I make salmon on the grill weekly, its the best. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 16, 2012 Author Report Share Posted July 16, 2012 Foil or a good cedar plank. Quote Link to comment Share on other sites More sharing options...
Lilbit Posted July 18, 2012 Report Share Posted July 18, 2012 Have you guys ever checked out thesmokering.com? Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 18, 2012 Author Report Share Posted July 18, 2012 I have! I'm also on a bbq forum called bbq-brethren.com Quote Link to comment Share on other sites More sharing options...
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