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  1. johnnie2130

    mules pulled pork

    We smoked one last week that took about 16 hours. It weighed about 6 pounds. It was worth the wait.  
  2. johnnie2130

    3-2-1 Question

    I've heard of the Slap Ya Mama products! The ribs turned out really good. We ended up cooking them longer than I'm used to, but I didn't think they were ready after 6 hours of 230 degrees. Not much pullback and the outer "texture" didn't look finished. After about 45 more minutes they looked...
  3. johnnie2130

    3-2-1 Question

    Old Bay is a new one for me!  
  4. johnnie2130

    3-2-1 Question

    What is Old Bay?
  5. johnnie2130

    3-2-1 Question

    In the aluminum tray, should I fill it up with apple juice/liquids as much as half way? Seems like a lot, but I've never tried this.
  6. johnnie2130

    3-2-1 Question

    Thanks for this info. I tried to reply sooner but my computer was acting up. I'm going to read up on what to put in the aluminum pan now for the 2 hours.  
  7. johnnie2130

    3-2-1 Question

    I'm getting ready to smoke some spare ribs in an hour or so on my MES 40. After the first 3 hours of smoking, can the ribs be put in aluminum pans and covered for the next two hours in the smoker instead of wrapping each rack individually?
  8. johnnie2130

    DPP Fat 50 for sale in Dallas

    I had a DPP and they are great units. Sold mine b/c I just didn't have the time to use it, but sure do  miss having it.
  9. johnnie2130

    Wanted – Lang 48" or 60" on trailer

    I'm looking for a Lang smoker that isn't too old or used and in good condition. Please post any info you might have on something like this. Thanks, Johnnie
  10. johnnie2130

    Rust removal for smokers

    My firebox and a few other areas have some rust I need to remove. What rust remover would you all suggest that I use to remove the rust with?
  11. johnnie2130

    *Official* Easter ham thread

    The ham he's smoking looks much larger than mine and he only smokes it for 2 1/2 hours. That's why I'm wondering about the time. Is 160* when it should be pulled?
  12. johnnie2130

    *Official* Easter ham thread

    I have a cooked, spiral cut ham with no bone and it's small - only 4 pounds. How do I know how long to smoke it so it doesn't dry out? Any ideas or suggestions?
  13. johnnie2130

    Need help with keeping quarters overnight

    I put the chicken in the fridge overnight and then heated at 275 in the oven the next morning for about two hours in a covered pan. The chicken turned out great and it was appreciated. Thanks for the help and for the thoughts and well-wishes to the family of this child. It has been a very tough...
  14. johnnie2130

    Need help with keeping quarters overnight

    Thanks for all the well-wishes. She went this for 10 months hoping to beat it. She went into remission but it came back a few months later and there was no treatment. Regarding the chicken, are you guys meaning to put it in the fridge overnight and then in the oven tomorrow morning? It would...
  15. johnnie2130

    Need help with keeping quarters overnight

    I'm doing 24 chicken quarters to take to a family after a funeral tomorrow. Their 3-year old died from cancer. I'm cooking them now because we'll be at the funeral in the morning. They'll be done in about 2 hours. What's the best way to make sure these are warm and moist when we take them to the...
  16. johnnie2130

    Confused by yesterday's Rib and Chicken smoke

    I used a big stickburner yesterday and we usually use an electric smoker. I'm not sure if that made that much different. The ribs bent a lot after an hour and looked done then. I was just afraid they weren't. We probably left both the chicken and ribs in longer than thery needed to be, but I...
  17. johnnie2130

    Confused by yesterday's Rib and Chicken smoke

    Yesterday we did 4 racks of baby backs and 16 chicken quarters. The quarters were on the small to medium size. We put the ribs on first and two door thermometers were showing about 225*. In an hour we did the bend test and the baby backs bent very easy and they had some pullback on the bones...
  18. johnnie2130

    New to site from Louisiana

    Welcome. Great people with lots of good advice here. Where in Louisiana? I'm just north of New Orleans.
  19. johnnie2130

    Need help with Rib and Chicken cook

    Thanks for the info. How hot does the grill need to be for the chickens after they come off the smoker, how long to leave on grill and do you put them meat side down or up? Do you all marinate chicken quarters overnight?
  20. johnnie2130

    Need help with Rib and Chicken cook

    I'm smoking ribs and chicken tomorrow. My ribs will be baby backs and the chicken will be quarters and whole chickens. Most say that chicken should cook at higher temps to eliminate the rubbery skin. The ribs are more low and slow - around 225 degrees. How do I cook both the ribs and chicken...
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