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  1. jfish63

    2 custom cookers-never used

    I assume the price is 800 per smoker not for both.  
  2. jfish63

    40° - 140° in 4 hours discussion

    Not sure if this helps your concerns regarding this site but it clearly states in the guidelines for this topic and I quote. " Some Guidelines are Standard on SMF...It is important for your Safety, that any Meats that have been Punctured, Probed, Injected or Ground be cooked or smoked at a...
  3. jfish63

    Picked up a used lang 84 deluxe with char griller

    Thanks for the replies. Now that it's not raining I will try to post some pics. I find the hottest part on mine is the main grate near the fire box. Has anyone lowered the smoke stack on a lang?  
  4. jfish63

    Picked up a used lang 84 deluxe with char griller

    Just made the big jump from a chargriller pro to the lang 84 deluxe with chargriller. I tis around an 2004 model in great shape. I have cooked on it ounce and love it. My first question of probably many is how do you guys prefer to load it? I did my smoke with  meats on the top rack and sides...
  5. jfish63

    Hello from Connecticut

    If you are thinking about a klose consider a gator also. they are both rumored to be great pits.
  6. jfish63

    Food-Grade plastics

    you could also go to sams or walmart and ask for their empty 5 gal frosting buckets that they throw away!
  7. jfish63

    evil shortcut

    Paul Kirk says in his book that saran wrap is good up to 265*. That being said I have not tried it.
  8. jfish63

    Brisket for a baby shower

    Here is a link to a good thread about the C Gers. http://www.smokingmeatforums.com/for...ead.php?t=9774 It is the same smoker I have. I do not mop my briskets. I used to but gave it up.
  9. jfish63

    grinding black peppercorns

    The only pre ground pepper I can find is too small for my tastes. I have access to a grain mill so maybe that is my next try.
  10. jfish63

    grinding black peppercorns

    I have a good pepper mill but it is still a pain to grind enough for a batch of rub. I tried the coffee grinder and as someone posted it turns too much of it to powder. I might try a grain mill next.
  11. jfish63

    grinding black peppercorns

    Has anyone found a way to grind black peppercorns. i have found this to be the worst part of making my own rubs.
  12. jfish63

    Hello from HV NY

    The pork recipe is a sticky on this site in the pork recipe section.
  13. jfish63

    Hello from HV NY

    Hello everyone I have enjoyed reading many posts on this forum. I have been grillin for almost 30 years and smokin for about 15 years. I started smoking on a brinkman bullet type actually had 2 of those. Right now I am using a modded char griller. I love cookin brisket and butts usually in...
  14. jfish63

    Char-Griller Smokin Pro with firebox- Mods

    You could do the same thing with tuning plates. i just lay mine in they are not fastened in place. Just increase the gap on the firebox end. I wanted to be able to remove mine for use as a large grill.
  15. jfish63

    Char-Griller Smokin Pro with firebox- Mods

    This sticky was a great find. I made a new baffle for mine it fits real tight and the first cook with it the temps were well within 10* from end to end. I also use a thick rug to cover the smoker in cold weather. Here are some pics. http://www.kodakgallery.com/Slidesho...Uy=8tv1rq&Ux=0
  16. jfish63

    Well it's that time of day! ☺

    I am about 2 hours from a nice cold dunkel weizen
  17. jfish63

    German Rauch (smoked)Beer

    Rodney Is the bar right near the soccer fields in Bamberg. didn't really care for the beer but I bought a 2 door Fiat off of the owner back in 1984 or 5. They used to have a witch burning in that town years ago also
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