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  1. jond36

    Gas line clogged?

    Good afternoon all, I have a Smoke Vault 24 with a natural gas line connected. I normally have a nice firm hiss of gas before a large wooshing flame upon startup. I noticed today my flame was less than steller on high. I had very little gas coming into the smoker judging by the shear hiss of the...
  2. jond36

    Smokin it smoker #1

    Smokin it smoker #1 available. It is used but in perfect condition. Freshly cleaned. Comes with 2 racks. MSRP is 350. Looking for 200 OBO. Riverside County, California - pick up only
  3. jond36

    Beef problems

    I am positive I know the answer, but I will ask anyhow. I smoked 4 prime beef ribs I bought at Costco that weighed a pound each. I smoked them for about 4 hours at 225 (I know they were probably done at this point), THEN decided to wrap them for about 45 mins to an hour at 290. After they...
    • jond36
    • Thread
    • Replies: 2
    • Forum: Beef
  4. jond36

    Hot Sauce + Smoked Protein = ?

    Now for years I have been using mustard, but most use oil, water, and different sauces, to essentially hold the rub on to meat. I know mustard does not change the flavor of whatever I am smoking and doesn't burn due to its low sugar content. My question is if use a hot sauce to hold on a rub...
  5. jond36

    Smoke Vault 24" Q VIEW

    I have been using my Smoke Vault 24" for a year or so but have never posted about. I converted it to natural gas using the manufacturer's instructions. Enjoy
    • jond36
    • Thread
    • Replies: 5
    • Forum: Pork
  6. jond36

    Lodge Sportsman Cast Iron Grill

    I always talk about my grill, but never show it. I figured I would show it tonight with a few turkey burgers. Burgers overcooked while I was photographing but were saved by some cheddar and gouda cheese.
  7. jond36

    Vertical Smoker Temperature Control

    I tried to search. I know for a fact this has been brought up but what is the temperature differential between my bottom rack and my top rack on a Camp Chef 24"? Hot air rises right? So I assume that the top rack will be hot and bottom will be cooler. All this to say I am drilling a hole for a...
  8. jond36

    This video hack is a game changer

    This video is J Kenji Lopez Alt showing how to vaccum seal foods without a food saver. Brilliant! Not sure if its been seen or posted yet but here ya go. Happy Smoking! :grilling_smilie:
  9. jond36

    Smokin it #1 baby back ribs - 250

    My smoker pre smoke Full size 3lb Baby Back. I found the meatier rack from Aldi's. $2.89/lb. Never frozen. Wood size of Sugar Maple chunk. Double boiled KC Masterpiece sauce. Yes, it's bottled but I was lazy today. I did grind my own spices and rub though. More pics and full belly to...
    • jond36
    • Thread
    • Replies: 4
    • Forum: Pork
  10. jond36

    Hot smoking at lower temperature

    I have noticed my best TBS comes out when my heating element is at approximately 200 degrees. Anyone have suggestions or times for ribs, briskets, or pork shoulder at those lower temps? Humidity is not a problem as I live in the desert and own a smokin it smoker which tends keep my cuts from...
  11. jond36

    GOSM vs Masterbuilt XL vs SH 44

    I am trying to find the best wide propane smoker. I have been cooking for a few years on a smokin it smoker and love it but am now looking for some size. I am looking for two answers here. 1. The best smoker with no mods. 2. Best smoker with mods. Any help is really appreciated. Jon D.
  12. jond36

    Thermal mass article

    http://www.genuineideas.com/ArticlesIndex/bakingStone.html Interesting article showing how a baking stone barely helps control temperature in an oven as a thermal mass. Jon D
  13. jond36

    Beef Short Ribs

    Cooked up some beef short ribs in socal in my smokin it #1. Ribs are currently 4.99 a pound so I figured why not try them at least once. I overcooked them and they literally fell off the bone while I took a bite. The ribs cooked for 4 hours at 250 using the 2-1-1. I will definitely make short...
    • jond36
    • Thread
    • Replies: 2
    • Forum: Beef
  14. jond36

    foiling armatics?

    I was contemplating adding aromatics and some other veggies to my rib foiling process. The thought came to me when i was about to make some brown sugar and whiskey carrots. Light bulb! Why not just throw the carrots in the syrup goodness under ribs in the foil. A "rib - roast" if you will. :P I...
    • jond36
    • Thread
    • Replies: 10
    • Forum: Pork
  15. jond36

    Foiling your meats with soda

    I am thinking of making some babybacks with some rootbeer. Anyone use sodas such as cherry dr. pepper, coke, rootbeer in the foiling process of ribs or any other meat? if so, do you use any rubs with it? - JD
  16. jond36

    Helpful BBQ tips

    Oven use aside, Alton Brown gives some helpful tips on ribs, foiling, rubs, sauces, and more. edit: another interesting video about Q. Even shows DIY ceramic bbq some have tried on SMF - other builds. -Jon D
  17. jond36

    T.G.I. Fridays Original Jack Daniels Sauce

    http://www.food.com/recipe/tgi-fridays-original-jack-daniels-sauce-179488 Apparently this is the original recipe and not a copy cat that came from the chef of TGI itself. Trying it on some pulled pork and brisket tomorrow, but am fairly certain it wont go with brisket. - JD
  18. jond36

    Fast Food Sauces

    I was wondering if anyone has any idea what is in the BBQ sauce for Carl's Jr. / Hardees. That stuff is addicting. Can't find a recipe or a place to buy anywhere. - Jon
  19. jond36

    The New Guy from So Cal

    I live in the Coachella Valley / Palm Springs / 29 Palms area in Southern California two hours north of San Diego. I am new to smoking and am a experienced griller that grills everything I touch. I am debating what smoker I want to buy and am on the fence between a smokin' it smoker or a MES...
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