Recent content by jraiona

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  1. jraiona

    Any American BBQ Systems Users?

    I’m looking for input on the American BBQ Systems smokers, specifically the All Star. I’m in the market for a new smoker and this one really has my interest.
  2. jraiona

    I Need Of Advice

    I'm looking to upgrade to a smoker with a bit more capacity than the WSM I have. The two that I'm interested in are the Old Country Over and Under and the American Barbecue Systems Allstar. Can anyone offer some input on these? Especially th American Barbecue Systems. Thanks.
  3. jraiona

    Vortex Question

    Hey Guys. I just got a medium Vortex for my Performer and have a question. When you are doing wings or chicken parts like thighs or drums do you run your kettle with vents wide open?
  4. jraiona

    Bacon Curing Question

    I used a total of 2.25 grams of cure #1.
  5. jraiona

    Bacon Curing Question

    I have two 1 lb slabs of pork belly curing in my fridge in separate ziplock bags. They are approx 1 inch thick and I'm using Prague #1. I started them yesterday and planned to cure 7 days and after rinsing, drying, and letting sit on a rack in the fridge for a few hours was going to smoke it...
  6. jraiona

    Need a Little Help Here Gang - Smoking Sausages with Pork Butt

    I would definitely defer to Timber's advice as it is based on experience. Those sausages look amazing.
  7. jraiona

    Need a Little Help Here Gang - Smoking Sausages with Pork Butt

    I'm no expert Rabbit and I'm sure some who are will offer their usual sound advice, but from what I've researched, sausages need to be smoked at a lower temperature like around 180-200 and to an IT of 160. Higher temps with cause the fat to render out. If I'm mistaken I hope one of the veterans...
  8. jraiona

    Live-updates: setting up first smoker and smoking a pulled pork shoulder!

    I agree with Timber about taking notes on each cook. It will become a valuable resource for you to reference.
  9. jraiona

    My first smoker - 47cm (18.5") Weber Smokey Mountain unboxing

    Congratulations and welcome. You're going to love that smoker. I got an 18.5 about 6 weeks ago and love it. Be forewarned it's addicting. Right now I have a meatloaf on it with some pecan wood. This is a great site and ther are some very good and knowledgeable people here that are more than...
  10. jraiona

    Clay Saucer on WSM

    Thanks Dirt. I appreciate your advice.
  11. jraiona

    Clay Saucer on WSM

    That's a point I hadn't thought about Boat. I elected to put the saucer on the pan. I just felt it was more stable. I used it today for the first time and it worked out well. Thanks so much for your insight.
  12. jraiona

    Clay Saucer on WSM

    I'm going to try the Clay saucer in my 18.5 WSM. Do you guys/gals that use one place it in the water pan or just sit it on the water pan brackets by itself?
  13. jraiona

    Cayenne, how much?

    Depending on the quality and age of the cayenne I would start with 1/2 - 3/4 a teaspoon allowing time for the flavor to bloom.
  14. jraiona

    Mounting A Dig DX2 To WSM

    My wife surprised me with a bunch of goodies for my WSM including a DigiQ DX2. In looking through the instructions I don't see any info on how to use the mounting bracket. I have an 18.5 WSM. How do you guys that have the DX2 & a WSM mount the unit?
  15. jraiona

    Hello from Bourbon Country

    Welcome to the forum Kyle. Glad to see another Kentuckian.
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