Recent content by jacksmoke

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  1. jacksmoke

    New Gasket Time For My BGE

    Sure, here's the link: I double-checked and this is the "tape" gasket, not the "rope."  Interestingly, there are even two good reviews at the bottom of the link praising how well it worked on their BGEs.
  2. jacksmoke

    New Gasket Time For My BGE

    Update: My seal is still good and the Rutland gasket works great.  My buddy, that used the "new" BGE gasket on his X-large BGE; not so good.  He had problems with it and it ultimately failed to seal during an important cook.  He's switching to the Rutland also.  Side note: He said for the XL BGE...
  3. jacksmoke

    Wood score... anybody need some cherry?

    LOL! You have a point. Never smoked with any of those fruit woods, but there's an idea.
  4. jacksmoke

    Wood score... anybody need some cherry?

    All the good stuff never seems to be near SoCal, but that's the trade off I guess.... sigh.
  5. jacksmoke

    Brined 13-15 Monster Shrimp w/q-view

    Mouth watering already!
  6. jacksmoke

    Cajun Butter injected whole chicken w-q/view

    Damn, that's gonna be good! The bird is going to be tasty too.
  7. jacksmoke

    New Gasket Time For My BGE

    Well, I've seared steaks at very high temp and smoked on four different occasions since the gasket replacement. No issues at all.
  8. jacksmoke

    New Gasket Time For My BGE

    I read and re-read that, but I made the decision that it's not going to do me (or anybody else) any harm. My food doesn't touch the gasket anyway. The information from Rutland was a "CYA" memo. If it's okay to use as an oven gasket, it's okay to use on my egg.
  9. jacksmoke

    New Gasket Time For My BGE

    I forgot to update this thread, oops. The finished product is below. I used the Rutland brand gasket. It's 5/8" wide by 84" (7 feet) long. Fit perfectly. Here's how I did it: Scrape what you can off (the old gasket) with a putty knife or straight edge, being careful not to gouge the rim...
  10. jacksmoke

    Last night's Salted Tenderloin aka Filet Mignon steak

    Damn! I tried this technique on four boneless rib eyes tonight. Unbelievable taste! I didn't do pictures. Thought we've seen it before. But it was amazingly meaty and seasoned nicely. Packed the salt on and let sit at room temp for 30 mins, washed clean, patted completely dry with paper...
  11. jacksmoke

    Anyone ever tried asparagus?

    I'm with ya on that! Oil 'em up and kosher salt them, then grill for med high for about 8-10 minutes, turning a couple times until they begin to just brown slightly. Delicious. And I used to hate asparagus.
  12. jacksmoke

    Last weekend spit roast(Lamb)

    Holy lamb! I'm jealous.
  13. jacksmoke

    Last night's Salted Tenderloin aka Filet Mignon steak

    That is an interesting link/read. I've always just salted/seasoned generously and seared on the grill. I'll have to give that a try as well.
  14. jacksmoke

    Last night's Salted Tenderloin aka Filet Mignon steak

    There's a great place out by me in SoCal, but before I found that one I used to order my stuff online at Binny's in Chicago. They have a great selection and reasonable prices/sales. They say, "Weller is stellar." It's true.
  15. jacksmoke

    Smoked Ribeye?

    That sounds like something I might have to try myself. BTW, your pit puppy avatar is PRICELESS! I sooo miss mine.
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