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  1. jtn1965

    Need Advice

    Will have the turkey on the upper level and the ribs on the lower level.
  2. jtn1965

    Need Advice

    There are 7 boneless chuck ribs and 1 whole turkey breast. Each one is 4 lbs. My smoker does not have a numerical thermometer on it. Only a guide saying warm good or hot. Dual level up right smoker. Planning on wrapping the ribs after about 3 hours.
  3. jtn1965

    Need Advice

    I only have one smoker so I will have to cook them together. I thank you for your advice.
  4. jtn1965

    Need Advice

    Almost forgot I will be using a water smoker so it will be indirect heat.
  5. jtn1965

    Need Advice

    I have both meats seasoned and will be putting them on tomorrow morning. If I don't get anymore tips I guess I will smoke them both fpr 4 hours and see how the come out.
  6. jtn1965

    Need Advice

    I am going to smoke boneless beef chuck ribs and a whole turkey breast at the same time. Any advice on cooking time and a good temperature to smoke at? Thank you very much.
  7. jtn1965

    Beef RIbs

    I have 4 lbs of boneless beef chuck ribs. I am also going to smoke a 4 lb whole turkey breast at the same time.
  8. jtn1965

    Beef RIbs

    Hi Can anyone give me any suggestions as to a temperature as well as length of time for smoking beef ribs not on the bone? Thank you very much.
  9. jtn1965

    Pork Brisket Strips

    Can anyone give me an idea of how long to smoke Pork Brisket Strips for? They look like pork tenders with bones in them to me.  Is wrapping them in bacon like I would do to a pork tender or loin a good idea?  Thank you for any and all information.
  10. jtn1965

    Bone In Turkey Breast

    Thank you for the information. What do you use in your brine if I can ask? Thank you very much, Johnny New
  11. jtn1965

    Bone In Turkey Breast

    Richie, Thank you for the advice. I looked at your post and your mini looks similar to the smoker that I will be using. I have only the turkey breast but I am going to brine it tonight and smoke it tomorrow. Thank you very much, Johnny New
  12. jtn1965

    Bone In Turkey Breast

    Hi Richie, I am using a Southern Country charcoal and wood smoker. I live near Houston, Texas.
  13. jtn1965

    Bone In Turkey Breast

    Hi I am going to be smoking a bone in turkey breast. Can anyone give me advice on time and temperature? Thank you very much. jtn1965
  14. jtn1965

    Bone In Turkey Breast

    Hi I am going to smoke a bone in turkey breast. Can anyone give me advice on time and temperature? Thank you very much, jtn1965
  15. jtn1965

    Trying to find out about a wood burning Dyna-glo smoker.

    Thank you.
  16. jtn1965

    Trying to find out about a wood burning Dyna-glo smoker.

    Has anyone used a Dyna-Glo wood smoker? I am going to get a back yard smoker since the MES 30 has not given me the results that I am looking for. Is there another brand that anyone cvan suggest? I am familiar with the brinkmann and weber smokers. Thank you very much.
  17. jtn1965

    Venison Backstrap

    That looks very good. What else is in the rub besides coffee? Thanks. jtn1965
  18. jtn1965

    Venison Backstrap

    Thank you for the reply. When I tried Allegro in the past on wild game it cam out to salty. But maybe the dijon and the honey would counteract the salty flavor. 
  19. jtn1965

    Venison Backstrap

    Can anyone give me ideas on what to marinate a venison back strap in? I am planning on wrapping it in bacon like a pork tender when I smoke it? Thank s. jtn1965
  20. jtn1965

    jtn1965 smoking in tx

    I live in Houston and am using a Master Built Electric Smoker. I have competed in competitions using my trailer smoker in the past. I got my electric smoker to use at my house on my porch. I am smoking my briskets at 230 alternating hickory, oak, and pecan chips but am not getting any smoke...
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