Recent content by jnstrom

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  1. jnstrom

    ABT Input please

    Cook but you don't need to overlook sausage. My favorite cheese mix is one pack reg cream cheese, one neuchizele(sp?) low fat cream cheese, sharp shredded cheddar and crumbled feta. The feta causes a puffing up of the cheese mix and when smoked gets that wonderful taste brown color. Yum! I...
  2. ABT Input please

    ABT Input please

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  5. jnstrom

    Smoke Vault chip pan advise needed!

    So Im use to having a Chip Box not just a pan. Does the Pan work alright? Im thinking it may flare up. Any advise (wrap it in foil is my first instinct). Any help would be appreciated! Thanks
  6. jnstrom

    Smoke Vault Racks (Where the heck to I get more???)

    I finally pulled the trigger to get a 24 inch Smoke Vault. The problem is it only comes with two normal racks and one jerkey rack. Does anyone know where I can get a few more normal racks? I can find the jerkey racks but not the normal. Any help would be great!! PS Im seasoning the vault when...
  7. jnstrom

    What to buy after GOSM smoker

    Alright! My bbqs are getting bigger and my space in my smoker is getting smaller! What should I be looking at for a new smoker. The main thing Im looking for is a stable temp and a bigger box. (That's what he said!) Any recomendations?
  8. jnstrom

    bbq guru/pitmaster iq question

    Ok I need some advise here. Im contemplating getting a taeger (sp?) little one. OR the thought of a bbq guru or pitmaster iq for my weber. Right now I have a Old Smokey Mountain (I think that is the name of the cheap gas smoker). I have learned a bunch from cooking on it and thank you for...
  9. jnstrom

    Which works better.

    I go length wise straight on a greased grill shelf. Going length wise doubles the amount of ABTs and makes the cheese (or whatever you put inside) get smoked a bit. Of course this depends on your bacon wrap too. Straight on the grill gives the bacon an even cook. Just be ready for the oozing...
  10. jnstrom

    Crispy ABT's?

    I put them in the smoker at 310-315. I know it is not officially smoking but it still gets the smoke flavor. I also make sure they are straight on the grill with no foil underneth them (water pan on the bottom). It takes about 1 to 1.5 hours anyway and comes out crispy.
  11. jnstrom

    What's Your Favorite Stuffing?

    Cream Cheese, Feta, Sharp Chedder and Summer Sausage. LOVE IT. I love bringing ABTs to potlucks because people (that dont know what they are) always look at them with their nose up. Then someone with enough balls tries one. After that they are all gone in 15 minutes tops. John
  12. jnstrom

    You gotta do what you gotta do

    Well, first off sorry I havent been back on this forum for a bit. Being a school teacher takes a lot out of you at the end of the school year. Anyway back to my post. Im smoking a couple shoulders right now and am planning on pulling them and finishing them in the oven. What is a good temp to...
  13. jnstrom

    Help with first rib smoke

    I was told by another member to try this and it will help you know when your ribs are ready. Place a few toothpicks in the meaty part of the rib. When you can pull one out nice and easy with a bit of seperation of meat. Then they are done. I have cooked them 2-2-1 several times and they came...
  14. jnstrom

    2-2-1 w/foil pan?

    Over the liquid for steaming. I put a bit of apple juice in the pan for the second 2 hours.
  15. jnstrom

    Experimenting with Ribs

    Wow what a great idea!!! I had an interesting smoke over the weekend. Started out with the weber indirect heat at 275 then moved it to 230 in the GOSM then foiled it in a pan. I then Accedently cooked it at 330 (temp when I went back out to check) Believe it or not they were perfect. I will try...
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