Recent content by jbee-smokin

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  1. jbee-smokin

    Tonights Chickens w/Q-view

    Just got back from beach camping. As far as the butcher splitting them, yes all I have to do is ask. A friend of mine was a meat cutter for ten years, and tells me they will even ground meat if you ask them. Haven't tried that one yet. JB
  2. jbee-smokin

    Smoking Chicken

    I leave mine on. I usually split mine in half when I'm doing whole birds. When I use splits I first put them on with the breast side down for the first hour then I flip them and leave them until done. I do this mainly for presentation because I like the grill marks I get on the skin side. Whole...
  3. jbee-smokin

    Input please -- sausage stuffer on Craigslist

    I got mine from Northern, but I will tell you if I purchased another one from them I would spend the few extra bucks to get the one with metal gears. I have already had to replace my gears, and bought an extra set just in case. I don't see any reason to buy the mega buck stuffers unless you are...
  4. jbee-smokin

    GOSM - "big block"?? UPDATE!! :-)

    For what I know you paid for that smoker I would send it back on their money, and have it replaced. JB
  5. jbee-smokin

    Tonights Chickens w/Q-view

    Sorry I didn't reply sooner. I used a commercial rub since I didn't have but two birds. I used hickory wood for the smoke, but next time I want to try some apple wood I have had seasoning for about a year. I smoked them at between 275 - 290 for around 2 1/2 hours, and basted them on the hour...
  6. jbee-smokin

    Tonights Chickens w/Q-view

    Well after a stormy rainy start I was able to finally put on a couple of chickens I had the butcher split. Used a rub, Basted with olive oil every hour for 2 1/2 hrs. between 275 - 290 degrees over hickory. Pulled them just a little while ago. JB
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  8. jbee-smokin

    Back to Smokin

    I just finished adding a needle valve to my GOSM, and have been trying to smoke up some fryers. Bad thing is It keeps raining, clearing up, and raining again. My smoker sits outside so no cover. The other bad is I went to to the butcher asked for two split fryers, and happily took them home...
  9. jbee-smokin

    Hello from the East Coast

    Welcome Brian, One of the many things I have learned from this group the past three years is they like a lot of Q-View so if you have access to a digital camera be prepared to use it, and posting the pix. As you can see from my limited postings I am a watcher more then a poster, but that...
  10. jbee-smokin

    GOSM - "big block"?? UPDATE!! :-)

    Congratulations on a good choice. I picked my BB up at the BPS in Concord, NC about four years ago. I purchased a cover for it through Amazon, but they quit selling them. If your interested here is a link to a guy that sells them. They are a bit pricey, but after four years of standing out in...
  11. jbee-smokin

    Maryland state goverment now regulating BBQ pits

    Thanks for the information. I wonder if the same type of regulations apply in my state of South Cariolina.? Guess I will do some checkin. As for not living in Maryland. the last time I checked  I live is a small part of this great country. "Do you run a commercial BBQ?  If not, then you need...
  12. jbee-smokin

    Questions for smoking a turkey...

       I just read the USDA web site concerning internal temps, and it says 165 degress.
  13. jbee-smokin

    Hey from Torrance (So. Cal.)

    Hey Scotty from Torrance CA. I was raised in Redondo, and Hermosa, was a deck hand in Redondo, now living in SC. Welcome to the group. Great bunch of people, and they like Q-view. I'm writing this as I smoke a butt. Oops shouldn't said that. No q-view. JB from SC
  14. jbee-smokin

    How did you come up with your screen name?

    Mine was a no brainer. My initials ar JB, I've been keeping bees for the past 25 years, and of course I like the obvious.
  15. jbee-smokin

    GOSM Mod

    Can you add a picture of the valve on your GOSM? This seems to have less parts to buy, amd install. What I would really like to be able to do is bring the temps down far enough to smoke cheeses, but will figure out a way later.
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