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  1. qstick777

    Typical weight loss?

    Here's the pics of the 2 oz and 4 oz: Okay, so about 3 people per pound. Just so we're all on the same page, that's pre-smoked weight, right? So, I'll just use 3 oz as a good size for sandwich, that's 9 oz of finished meat per pound of raw meat. That's about 56% yield. My yield was a...
  2. qstick777

    Beginner from VA

    Here are the pics:
  3. qstick777

    Typical weight loss?

    I always allow people to serve themselves! Took a pic with 4oz of meat next to a bun, and a pic of 2oz sandwich with slaw. Just finished the 2oz sandwich, and I'll admit it was clean, but I could use another! Well, guess I'll have to wait on the pics - having issues getting them resized...
  4. qstick777

    Re-heating

    Agree with crewdawg52. Apple juice, or finishing sauce. If using a microwave, I used the wet paper towel trick - and add just a touch of water/liquid as well. Also, cut the power down to about 50% and cook a little longer. Microwaves are pretty bad about drying out food!
  5. qstick777

    FINISHING SAUCE (for Pulled Pork)

    Got my sauce on the stove simmering now, so figured I post it for others too try. 1 1/2 tsp crushed red pepper 1/4 tsp cayenne pepper 1/2 tsp garlic powder 1/4 tsp onion powder 1/4 cup white vinegar 1/8 cup dark corn syrup 1/4 cup pancake syrup 2 tbsp grape jelly 2 tbsp ketchup 1 tbsp mustard...
  6. qstick777

    Typical weight loss?

    Richtee- Those are my kind of sandwiches! I was just going from a controllable sandwich that didn't have a lot of fall out. Can't be too messy when eating at your desk at work! When I measured out the 4 oz serving, I really thought it looked like enough for about 1 sandwich.......and it...
  7. qstick777

    Typical weight loss?

    Just wondering if anybody has weighed their final product to see what you end up with? I just finished smoking two (almost) 5 pound butts. I think they were 4.74 and 4.96 pounds - too lazy to dig the wrappers out of the trash! After pulling out the bone and other unusable stuff (and a little...
  8. qstick777

    Basic Pulled Pork Smoke

    Good stuff! Wish I had remembered the cooler trick, as my stuff finished at 3 this morning, and I was dead tired! Wrapped it up and left it on the smoker. Had a cooler sitting right there - used it as a mini side table for holding the necessities! Think I lost a little usable meat to dry...
  9. qstick777

    Beginner from VA

    Semi-success! Sometime around 1 or so (closer to 2) I heavily debated whether to pull the stuff and finish it in the oven. One of the butts was reading close to 190 on one end, and 170-180 on the other. The other stuff had risen about 10 degrees, so 170 on the pork and 140 on the turkey. I...
  10. qstick777

    Beginner from VA

    Don't know if I'm going to make it on this smoke outing. Temp dropped down to 205, so went out and rearranged the coals to one side and dumped some more lump at the edge. Checked about 15 minutes ago and the butts are reading 160. Turkey is at 120-130. Temps at the grate were up as high as...
  11. qstick777

    Beginner from VA

    What a difference a mod makes! I had done most of the mods, save the dryer vent - I couldn't afford to lose the extra 3-4 inches of cooking space today. A while ago I went out and cleaned out the ashes, added a layer of lump to the coals, a layer of wood chunks, and about a 3/4 chimney full of...
  12. qstick777

    SnP or CGSP?

    $95, and already assembled, not a bad deal on the CGSP! I bought mine earlier this week. $129 for the grill and $60 for the side box - from Lowe's. I think it took about 3 (maybe 4) hours for the assembly. Last night I picked up some items for the mods. I found that 3.5" HVAC duct works...
  13. qstick777

    Beginner from VA

    I gotta say, I'm not really feelin' the CGSP at the moment. Started smoking this morning around 7:45. I had about 10-12 lbs of spare ribs, 2 5lb butts, a 7-8 lb picnic shoulder, 5 lbs of country style ribs, and a 5 lb beef roast. I guess I'm having a hard time keeping temperature in this...
  14. qstick777

    Char-Griller Smokin Pro with firebox- Mods

    Glad I took the time to look at this thread! Guess I have a little bit of work to do tonight before I start smoking tomorrow! I seasoned my CGSP last night. I wonder how much my temp gauge is off? Had a heck of a time getting it up to temp (according to the gauge). It wanted to hover around...
  15. qstick777

    Newbie in VA

    From one newbie and Hokie to another, welcome! Nice looking smoker. Wouldn't mind seeing some more pictures of it - like how it actually goes together. I wanted to look into making a smoker from a drum, but wasn't sure where to get the drum, how to go about cutting it and putting it together...
  16. qstick777

    Jeff's QUE Sauce Recipe

    Personally, I wasn't a big fan of the sauce. I served it with some boston butt and brisket I made for Easter. Other people didn't really seem too thrilled about it either. I didn't get any negative responses, but none of the "OMG, this is the best sauce I've ever had!" that you would expect...
  17. qstick777

    BBQ Pro Barrel Smoker Grill

    Acarbone624, let us know how it works out. I just put my Char-griller Smokin' Pro (I guess that is the CGSP that I keep seeing?) together last night, and seasoned it as well. I don't really have anything bad to say about the Silver Smoker, it was just a little too small for my liking. I...
  18. qstick777

    Jack Daniels wood chips

    I've used the pellets a couple of times. Personally, I didn't really notice if they added anything or not. I tend to use a combination of mesquite and hickory - usually alternating. I threw in a tin-foil pack of the pellets last time, just for fun. They did seem to last a fair amount of...
  19. qstick777

    BBQ Pro Barrel Smoker Grill

    Did a search and couldn't find anything. Has anybody seen/used this smoker? Found it on the kmart website here. Very nice price, and looks to be a decent size. Just wondering if anybody has any experience with it. It's about $70 cheaper than the Char-griller Pro with SFB that I just...
  20. qstick777

    FINISHING SAUCE (for Pulled Pork)

    I'll have to give this a try this weekend. I made a finishing sauce a while back that turned out pretty good. A little sweet, a little tangy, a little spicy. I tried tweaking it, but not sure which version I liked better. I wrote down everything, but I'll have to see if I can find it. Just...
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