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I recently bought an Oklahome Joe Smoker and want to put a baffle in it. I already have one made but the way the smoker is made the baffle will sit directly under the food grate with little to no gap. There is a heat shield right where the fire box comes into the smoker but even if I cut that...
Thanks guys, I didn't think a loin could be pulled but I figured i'd ask if anyone ever had luck trying it. I need to have them ready by 10:30 am so I was thinking I would smoke it hot til the internal was around 130 then let them cool to slice thin. Then throw the slices into a roaster with a...
Has anyone pulled a pork loin? If so how do you keep it moist and what temp do you cook it to? I've been asked to smoke pork loins for a local bar which I thought sure no big deal but after they bought the meat they told me they wanted to pull them. I've pulled a bunch of butts but never even...
Tomorrow is my daughter's confirmation and I am having an open house for family. My plan is to make pulled french dips and am looking through the adds for meat sales. The cheapest chucks I found are $2.99 lb. which is what I would normally use. Bag and save has top round roasts for 2.48 lb., I...
I had some buddies roast a pig yesterday and they stuck 2 or 3 uncooked chickens in the chest cavity, this seemed like a really bad idea too me but they did it because someone told them to. As far as I know nobody is sick today, so maybe they got lucky or maybe this is ok. What do you guys...
My brother is on his way back from a hog hunt in Oklahoma. He killed about a 10 pound giant. I'm going to smoke it for him and was wondering about cooking this beast. After it was field dressed it drops down to a whopping 4 1/2 lbs, I figured I would inject it where I can and baste it while it's...
I'm going to take it to 155 and in the little time I have posted this the temp in the meat has gone up 4 degree's stall is over. HOPEFULLY! Or I'm gonna have to go Suh on it's A$$.
I am smoking a 9 lb pork loin for the husker game tonight and it's sitting at 140 right now and for the last hour and a half. i didn't expect a stall because the lack of fat and marbling in the meat so I am a little nervous of the meat drying out. I am going to slice it thin with a slicer and...
I guess it's not technically new, It's being built out of an old power generater, and the grates are made out of rebar. It's gonna be pretty bad a$$ when it's all done. (This Weekend) hopefully, but i am wondering what to do to it to season it properly so that it is safe to put food in. The...
I have a buddy that smoked a brisket on the Huskers opening game. I was with him when he bought the brisket the afternoon before. If it was me I would have been putting it on at about 6 or 7 pm that night in hopes it would be ready by game time the next day. ( 6 pm ) I told him that and he...
Just did some corn last weekend. I pulled out all the silk strands, then wrapped it back up in the husk, soaked it in water for about 30 minutes, tied the tops up the best I could, and threw them on. Turned out great!!
I plan on taking the fattiest ground burger that I can find, seasoning it like I would a burger, add some cheddar cheese, and precooked bacon all chopped up, and stuff it into a sausage casing. Bacon cheddar burger brats. Thumbs up, or thumbs down?
The only way I have had good goose is to marinate it like it is a steak, worstershire (I probably butchered that word) A1, cooking wine, a little lemon juice, basically a little of everything in the fridge. Then throw the meat on the grill and cook it to about medium. By the way cut the meat...
Welcome Arrow this sight kicks a$$, don't be afraid to ask questions someone here can answer them. I am not familiar with that smoker but I'm sure someone can help you when you post. Anyway welcome again and good smokin.