Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. jstanford

    Foiling Juice...Chef JimmyJ

    Glad I could help!
  2. jstanford

    Foiling Juice...Chef JimmyJ

    Glad I found this post :)
  3. jstanford

    packer wont fit in my smoker. What are my options?

    Just cut it in half and send a half to me :) just sayin'
  4. jstanford

    So, Do I get the Green Egg?? I think I should

    I should have added that I have made a patio area with a nice cement pad for the grill, it will not have to be moved so weight is not the issue and it needs to look good sitting there too. I do not have a suitable grill for searing steaks and what not. Money is a factor but not the main...
  5. jstanford

    So, Do I get the Green Egg?? I think I should

    I am really considering a Big Green Egg or a knock-off Komoda version. Can I have some pros and cons on them. I have used off-set barrel smokers till now
  6. jstanford

    OK, First competition coming up... What the heck is the best "filler" for the display box???

    Thanks! that helped, knew I would get a quick response. This forum rocks!!
  7. jstanford

    Lowes Dual-door Master Forge Smoker to natural gas

    I gotta try that one, The perfect solution. Never messed with gas lines but if I check for leaks hard enough it should be fine... Thanks
  8. jstanford

    OK, First competition coming up... What the heck is the best "filler" for the display box???

    I have heard Parsley, Lettuce, Etc... Can Y'all help me on this one Thanks in advance
  9. avatar.jpg

    avatar.jpg

    • jstanford
    • Media item
    • Comments: 0
    • Album: Default
  10. Final_draft.jpg

    Final_draft.jpg

    • jstanford
    • Media item
    • Comments: 0
    • Album: Default
  11. BBQ_desktop_2.jpg

    BBQ_desktop_2.jpg

    • jstanford
    • Media item
    • Comments: 0
    • Album: Default
  12. Final_draft.jpg

    Final_draft.jpg

    • jstanford
    • Media item
    • Comments: 0
    • Album: Default
  13. jstanford

    So what's the big deal with peeling the membrane off ribs?? does it make a difference??

    I have a nice slab of Spares that I cut and trimmed and the membrane came off pretty easily actually, got them sitting in the fridge rubbed and ready to smoke, qview to follow
  14. jstanford

    So what's the big deal with peeling the membrane off ribs?? does it make a difference??

    it's beef-pork forum friendly! It goes with both spares and baby's.... I am going to try another rack today... I promise Q-views now that I understand my computer a little better
  15. jstanford

    So what's the big deal with peeling the membrane off ribs?? does it make a difference??

    I guess practice makes perfect.... I will keep trying to take that sucker off... would beer help, not the ribs.....Me! a few beers should make it come off a little better!!!!
  16. jstanford

    So what's the big deal with peeling the membrane off ribs?? does it make a difference??

    I finally made some ribs that didn't make it to the garbage basket right out of the smoker, they were actually good! Anyway... you guys and gals have never steered me wrong so here it goes.... I know everyone says to peel the membrane off ribs and it's very important... I believe it is but when...
  17. jstanford

    Gonna give ribs ONE MORE TRY then i'm giving up... end up with shoe leather every time! :(

    By the way, I could not get all of the membrane off the ribs! I really couldnt notice what difference it made? what should it have done?
  18. jstanford

    Gonna give ribs ONE MORE TRY then i'm giving up... end up with shoe leather every time! :(

    If I had to point a finger at something, I would say temp was my biggest culprit! The importance of maintaining a constant temp makes all the difference. If I relied on my guage on the smoker, it says 225 when actually its 195, I rigged a probe to stay in there semi-perminant and alert me if the...
  19. jstanford

    Gonna give ribs ONE MORE TRY then i'm giving up... end up with shoe leather every time! :(

    I did it! I did it! Finally made edible ribs thanks to you guys and gals! All the tips and tricks worked like a champ, smoker spiked a little in temp so I pulled them off the first 3 hours a little early (2.5 hrs) and wrapped in foil, added a little beer to me and the ribs, out of the foil...
  20. jstanford

    What's in your smoker....RIGHT NOW?? If it's empty, just say empty (shame on you, you know who you a

    THIS I GOTTA SEE, PICS??  
Top Bottom
Back
Clicky