Recent content by race_ready

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. race_ready

    Camp Oven White Bread recipe

    What is the approximate cooking time?
  2. race_ready

    20 lb shoulder

    If your pressed for time cut it in half. Did a 20 lb'er that way 2 weeks ago, can't tell the difference in the finished product.
  3. race_ready

    Easter weekend, smoking or ???

    Had planned on doing a butt for pulled pork for our easter gathering on Saturday but the wife decided it would just be easier to do burgers and brats on the grill. Oh well there is always next weekend. I've only done ribs once before, our local Kroger has spares on sale for $1.79 a lb, is that a...
  4. race_ready

    Wood chunks catching on fire

    I soaked my chips on my first couple of smokes but quit doing it after I found this site because the common consensus was that it just delayed the smoking because the chips had to dry out first. I just bought the wood but who knows how long they've been on the shelf. I guess I'll try soaking...
  5. race_ready

    Wood chunks catching on fire

    I tried turning my wood box rack upside down, which spaces it up an inch to an inch and a half further from the flame and it still ignited the chips. Like I said I'm at a loss as to why its doing this all of a sudden.
  6. race_ready

    Wood chunks catching on fire

    Thought my problem was running the burner hotter to maintain temp due to cold outside temp. Last 2 smokes went off without a flare up. This weekend I decided to do a chuck roast, outside temp was about the same as my last 2 smokes, 60-65° but I had a flare up with my chunks. I switched to chips...
  7. race_ready

    Happy Birthday race ready and taz6317

    Thanks, nothing big planned maybe a few beers at the Moose Lodge this evening.
  8. race_ready

    Pork Butt Question

    When pressed for time and craving some pulled pork I have cut the butt in half to reduce the cook time with no ill effects.
  9. race_ready

    Wood chunks catching on fire

    I had the bottom vents closed as far as they would go and even tried the foil and they still caught fire. I did have to run the burner at a higher setting to maintain temps so I guess that's whats making the difference.
  10. race_ready

    Wood chunks catching on fire

    I've had a GOSM since last spring and have used it quite a bit with no problems. I live in Ohio and its been pretty cold so I haven't used it much this winter. The other day I decided to smoke a pork loin and my wood chunks kept catching on fire instead of just smoking. I thought maybe it was...
  11. race_ready

    Hello from Ohio

    They like some of it. The youngest 2 (ages 3 & 4) will try about anything as long as you tell them it is chicken. The older 2 (7 & 10) no longer fall for that, but they aren't as picky most of the time.
  12. race_ready

    Chips vs Chunks

    Already made the swap to cake pans, makes changing out chips quick and easy. They seem to produce smoke quicker also. I guess I just try chunks on my next smoke and see how it goes.
  13. race_ready

    Hello from Ohio

    I guess its time I introduced myself. I've been lurking here for about a month and have learned a lot. Thanks to all for the great info. I got a GOSM for fathers day and it's been kind of addicting ever since. I've got a couple of butt's, a chicken, some ribs, salmon, and a brisket, and a corned...
  14. race_ready

    Chips vs Chunks

    I am new to the smoking habit, got a GOSM for fathers day and I think I've used it every weekend since. My poor grill is collecting dust though. Anyway the instructions recommend using wood chips and not chunks. I'm having trouble finding hickory chips in my area but the local Menards carries...
Clicky