Recent content by josh

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  1. josh

    What cut to use for sliced pork?

    I have used pork sirloin roasts for sliced pork and they turned out great. I got them at Costco in a three pack for about $12. I think each roast was about three pounds. They worked out great because they took about the same time as the ribs I was smoking. I took them off the smoker at 170...
  2. josh

    $0.99 ribs??

    Thanks for the heads up Steve. I just got off the phone with my mom and she told me Meijer has chicken on sale real cheap too. I'll be going there tomorrow for sure. Just in case the one by me doesn't have the ribs on sale, what Meijer did you get those? I work in Macomb on 23 mile so I...
  3. josh

    Smoked Hotdogs (W/Q-View)

    A few weeks ago I made some smoked hot dogs. I had just finished some ABT's and was throwing some burgers and dogs on the grill so we decided to throw some dogs in the smoker. They were the best dogs I have ever had and everyone loved them.
  4. josh

    Arrrg! What to do!

    I have read that the bar-b-chef is made from heavier material than the char griller. I am not sure so you should check into that yourself. I also saw online last week that you can buy the bar-b-chef as a package with charcoal an some other goodies for $299. It looks like a good deal.
  5. josh

    Which smoker would be best?

    Does anyone have a gravity fed charcoal smoker like a Stumps or similar? I am thinking of building a smoker and I am torn between this design and a reverse flow offset (like a Lang). I would appreciate any opinion that I can get. I have found a lot of pictures online outlining the build of a...
  6. josh

    Smoking Pork Ribs first set gone bad

    Jason, I donâ€8482t know about the smoker you are using. It sounds like it is probably a charcoal smoker like the El Cheapo Brinkmann or “ECB†as it is referred to here. I use a propane water smoker (GOSM). It sounds like you may need to modify your smoker to get more airflow, or possibly...
  7. josh

    Gravity Feed Smoker

    Does anyone have a gravity fed charcoal smoker like a Stumps or similar? I am thinking of building a smoker and I am torn between this design and a reverse flow offset (like a Lang). I would appreciate any opinion that I can get. I have found a lot of pictures online outlining the build of a...
  8. josh

    Pellet Users NOT Stick or Charcoal

    Before we officially kill this thread I would like to apologize to SmokyOkie for calling him out for “criticizing†people. I see now that he was just pointing out better ways to cook, and that is the reason we are all here anyway isnâ€8482t it? Thank you Tim for all the information that you...
  9. josh

    Fatty was different when I was young...

    Rich, I just checked out your website. Do you sell anything in local stores?
  10. josh

    Recipe's to share?

    Terry, I believe she means to cut the tips of the wings off an save the other two sections. I was also confused. Both recipes sound great. Thank you for posting them!
  11. josh

    Ebay Junkie!

    This could be a good deal on a smoke vault http://cgi.ebay.com/Camp-Chef-SMOKE-...QQcmdZViewItem
  12. josh

    Look at this product!

    I used to work at a butcher shop that had one of these. It worked really well. You could marinade a lot of meat without using a lot of marinade because of the way it tumbles the meat in the marinade. If I remember correct it only took about 15 minutes to marinade things like boneless chicken...
  13. josh

    I'm thinking it's time to leave.....

    Cascadedad, I could not agree more. Well said!
  14. josh

    Pellet Users NOT Stick or Charcoal

    Hey GrumpyOky, Are you here to criticize people?
  15. josh

    Why deos a hot grate damage a thermometer probe?

    Thanks for the information. I did not think about the grate maintaining temp. for a while after the ait temp. changes. But wouldn't the potato also do the same? I guess the best thing to do would be to haing the probe so it doesn't touch anything but air.
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