Recent content by iamjethro

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  1. iamjethro

    Heat help

    Figured as much, just making sure I wasn't missing something.
  2. iamjethro

    Heat help

    Using a Chargriller duo with a side woodbox.  With the current weather I am having problems keeping the heat up in the cooking chamber without using a lot of lump.  Any suggestions?  Should I just move the fuel up into the main chamber and forget the sidebox?
  3. iamjethro

    I love the bags from Vacum Sealers Unlimited!!! Pics included!!

    I got a foodsaver vac thing for Christmas.  Made my first order for a roll of premium seal materials. 
  4. iamjethro

    Post a Photo Of Your Smoking / Cooking Presents Here!

    Yep.  Told everyone I wanted stuff for the cooking time.  Just got started after Father's Day this year and anything I got was going to be a good addition to the cabinet.
  5. iamjethro

    Post a Photo Of Your Smoking / Cooking Presents Here!

    No pics yet, but: King Kooker for frying fish, fries o rings, etc. Food Saver vac redi check wireless thermometer heat mitts claws spatula and tongs and a radio to listen to while I "work" so hard at the smoker/grill Very good haul.
  6. iamjethro

    Ok turkey breast roast and drums - need help

    Thanks guys.
  7. iamjethro

    Ok turkey breast roast and drums - need help

    Ok, I am going to put on some turkey drums and a breast roast (one of those small football shaped objects).. I read the brine mixtures for the drums, but the roast says up to a 10% solution has been added to the roast.  D I brine both the same?  Or do I make changes for each?  WHat kind of...
  8. iamjethro

    What are you paying for lump?

    The local Harps grocery has Ozark Oak at $5.24 for 10 lb bags.
  9. iamjethro

    shoulder roast

    Here is what I saw after they tore into it.
  10. shoulder roast

    shoulder roast

  11. 20140927 pulled beef.jpg

    20140927 pulled beef.jpg

    • iamjethro
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    • Album: shoulder roast
  12. iamjethro

    shoulder roast

    Did a boneless shoulder today.  Only pic I got was after wife and son had already tore into it. Will post whenever I send it off my phone. Mesquite smoked, Went a couple of pounds.Put it on a little before eleven a.m.  They started chewing on it after it had rested about an hour and 15...
  13. iamjethro

    question on spare rib prep

    I bought a couple of slabs of ribs to smoke.  I have never trimmed ribs before and started to look things up on the internet.  Is it necessary to trim them?  Can you just remove the membrane and have at it or will the non rib sections burn? I am just wondering what is the best way to go about...
  14. iamjethro

    Thermometer recommendation

    Looking t install a "grill level" thermometer.  The Char-griller Duo asa unit at the top of the grill, but I was going to put one  down at cooking level. What is a good one that is not too expensive? I will put at least one each side.  Maybe 2 for a hot and indirect reading at the same time...
  15. iamjethro

    Last weekend pulled pork

    Some of the ribs from today.  Pre-cut at Butcher's.  Applewood smoke.3-2-1 method, but actually cut the last hour short.  When I unwrapped and started to remove from foil, they were falling apart off the bone.  Just left on smoker long enough to cook in some sauce. 35-40 minutes maybe.
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