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  1. john c

    Whole Hog Info Please.

    Hello everybody, I would like some good info on doing a whole pig, or at least where I can get some. Also does anybody got any info on what pig roaster with electric spit works best ? I have a Brinkmann Cimmeron now but Iam sure its only good for a suckling pig size. Thanks in advance. John C.
    • john c
    • Thread
    • Replies: 2
    • Forum: Pork
  2. john c

    What went wrong ??

    I receive Jeffs news letter monthly and look forward to getting some great tips. This last month I got all fired up about his beef ribs smoking recipe. So I got 3 massive racks of beautiful beef ribs and rub them down with spices. I got the Brinkmann humming at 225 degrees and I put the ribs in...
    • john c
    • Thread
    • Replies: 9
    • Forum: Beef
  3. john c

    Brinkmann Cimarron Mods.

    I first took temp readings with the smoker out of the box. I was only cooking, not smoking and got lid gauge up to 405 F. Meat level temp was 340 F with seperate probe. The two temps never got closer than 50F throughout the heat up. I then had the custom chimmney extension made up (see pics). I...
  4. john c

    Brinkmann Cimarron Mods.

    I first took temp readings with the smoker out of the box. I was only cooking, not smoking and got lid gauge up to 405 F. Meat level temp was 340 F with seperate probe. The two temps never got closer than 50F throughout the heat up. I then had the custom chimmney extension made up (see pics). I...
  5. john c

    Woody VS Lump Question ??

    A ? about wood, If I use straight wood for my heat source in firebox, whats stopping the meat from getting over smoked ? Iam using lump now, but I'd like too try wood. Gettin colder up here now! Great for beer but not the rear. John C.
  6. john c

    BIG Pork Butt Story and Pics

    Well Thursday night at 10 pm I had this monster sized butt defrosted sitting on my counter, it must of been over 12 lbs, with bone in. I covered it in mustard first and then sprinkled on the rub, lots of mixed spices and brown sugar. It sat in fridge till 6:30 am. With a hot cup of coffee and...
    • john c
    • Thread
    • Replies: 11
    • Forum: Pork
  7. john c

    I need a new truck yesterday

    I hope Iam in the right place on SMF. I know SMF is a large family, so I might as well give them the bussiness. Somebody must work at GM sales. I am looking to buy a new 2008 Chevy Silverado, crew cab 4X4 in the U.S. Any info would be greatly appreciated.
  8. john c

    Do chickens Bark ?

    I know that putting yellow mustard on butt makes a good bark. Does anybody know if it works on chicken
  9. john c

    3 2 1 Killer Ribs with Taste O Pics "U Wish"

    Last night I rubbed down 4 racks of back ribs and let em sit in fridge all night. I fired up the Brinkmann at noon today and she kept steady at 225. I followed the 3 2 1 recipe up until I had too remove the foil for the last 1 hr. The ribs were way over the specified 172 F doneness. They were...
  10. john c

    Sun. Family Smoke Am I tired or what ?

    Thanks to everybody that I got advise from. 2 PICS TOO SEE I was outside this morning at 5 am with a very lite rain and hot coffee. I got the Cimarron up to 240 F and got a 12 lb. turkey going. Then I put a boned out 8 lb. butt in my Brinkman electric, both with hickory chunks. Butt had been...
  11. john c

    Thermometer Probs

    I have a Maverick remote, is it normal for this darn thing too just stop reading temp. I am in the house only 10 yards away and it stops. I then take it close to the transmitter and it takes its own sweet time to read again. Is this normal ? John C.
  12. john c

    Fat Cap Up or Down ?

    On a pork butt I see lots of guys are putting the meat fat cap down. Am I wrong in thinking that if its up the fat will keep dripping into the butt and keeping it juicey ? John C.
    • john c
    • Thread
    • Replies: 19
    • Forum: Pork
  13. john c

    Volume VS. Time ?

    I am doing 2 turkeys tomorrow morning, 1 is 12 lbs and other is a boned out 10 lbs. Will my time be extended longer because of the second bird. John C.
  14. john c

    Wood Chunks $$

    Any one know where's the best deal going on bags of wood chunks, next to having a friend with a forest covered property ? John C.
  15. john c

    Knights of the order of the thin blue smoke

    How does one as myself become a member of such a illustrious and distinguished order ? I humbily submit too you that I have over 20 years of drying out, burning and flare ups galore, over and under salting expensive meats, fish and poultry. Sat humiliated at the dinner table and heard all the...
  16. john c

    Aluminum Pots

    Does anybody know if its OK too use aluminum pots for brining? in this case a turkey. The wife seems to think its a NO No. Your friend from the north John C.
  17. john c

    Dazed and Confused

    The more I read and hear,the more I get more questions. One guy says to spray juices on meat, some say to mop it. Then somebody will say not to mop as you will wash off your rub. Some say not to do either because A- your letting out heat from smoker and B- your cooling down the outside of the...
  18. john c

    Brinkmann Cimarron Deluxe

    Anyone know anything about this unit, good or bad. I have a pic on my page. Your Northern Friend John C.
  19. john c

    Need Help with Ribs

    I just smoked some back ribs and they came out pretty dry. I tried a new recipe, I coated the ribs with hot dog mustard and let them sit in fridge over night. I then sprinkled them with an assortment of spices. They were smoked at 225 until they hit 170. One recipie said to coat them with...
  20. john c

    Real Excited about the new Brinkman

    I am brand new too SMF but have been smoking for 20 years off and on. I just got my new baby, a Brinkmann Cimarron Deluxe and have nt shut it down since. I am still very much learning off this site and you guys have been a great help. I am waiting for the thermo. alarm too sound for a pile of...
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