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  1. jds22

    Paint bubbling and peeling around fire box

    Hey all. I just got a pellet grill. I've done the initial burn in and then 3 cooks at temps from 250-325. Yesterday when cleaning it out I noticed paint bubbling and peeling around the outside of the firebox. Is this cause for concern? I did a google search and have seen it mentioned before...
  2. jds22

    Baby Backs on my Kamado

    Hey all. I cooked some BBs the other day on my Kamado. Came out pretty well, a little more pull than we like but the flavor and moisture was really good. I used Stubbs briqs and burried some hickory chunks in there. I kept the temp right around 240 for about 4.5 hrs and didn't foil. I used...
    • jds22
    • Thread
    • Replies: 9
    • Forum: Pork
  3. jds22

    Baby Back questions from a newbie

    Hey all. I've only been smoking for a few months and have done ribs 5 times. Everytime I've done them I've foiled and kind of followed the 3-2-1 for spares, or the 2-2-1 for BBs. I'm wanting to do some BBs this weekend only I want to try them without foiling. I'm looking for some tips. I'm...
    • jds22
    • Thread
    • Replies: 4
    • Forum: Pork
  4. jds22

    Question about wrapping meat after applying rub

    I am going to rub down 2 butts tonight, , and let them sit in the fridge over night. Is it necessary to wrap them tightly in plastic wrap or can I just set them in a pan or dish and cover that with plastic wrap? The only downside I can see is maybe the rub kind of running or sliding off if...
    • jds22
    • Thread
    • Replies: 7
    • Forum: Pork
  5. jds22

    Plastic door on MES 30, any problems?

    I had a Masterforge electric smoker from Lowes for a few months. It worked well until the plastic door started to melt. I took it back and got a charcoal kamado cooker that I love but am thinking about getting another electric smoker. So I finally went and looked at the MES 30 and saw that the...
  6. jds22

    could I use a thick sauce instead of a dry rub on a butt?

    I'm new to smoking and have only done a few Boston butts. Each time using a dry rub. The other day I made some ribs and used ChefJimmy's foiling sauce. That got me thinking, could I just use a sauce like that instead of a dry rub for my next butt cook? Is there a reason dry rubs are used...
    • jds22
    • Thread
    • Replies: 14
    • Forum: Pork
  7. jds22

    First Low-n-Slow with a Kamado style cooker

    This is my first low-n-slow attempt with my Chargriller Akorn kamado cooker. I bought 2 racks of spares trimmed St. Louis style.  I rubbed them down with a mix of turbinado sugar, paprika, kosher salt, and black pepper. I don't measure these out, I just mix them up until I like the flavor. I...
    • jds22
    • Thread
    • Replies: 4
    • Forum: Pork
  8. jds22

    MES 30, how well do they hold cooking temps?

    Sorry if this has been answered before. I'm looking at an MES30 and was wondering how well they maintain cooking temps in the 250-275 range? Thanks again, Jerry
  9. jds22

    MES 30 with window or without?

    I'm pretty sure I've decided on an MES 30 but am wondering if it's worth it to pay extra for the model with the window. Is there any reason to buy one over the other? Are there any reliability concerns with these? Thanks Jerry
  10. jds22

    WSM and cold weather

    Hey all. I'm considering getting a charcoal smoker and was wondering how well the WSM does in cold weather say down to around 30 degrees outside? Thanks
  11. jds22

    Question about when to apply rub for ribs

    I'm smoking some baby backs tomorrow and will start around noon. Tomorrow morning is really hectic for me so I was thinking of applying the rub tonight but that's about 15 hours before I start to cook them. Is that to far ahead of time or will it matter?
    • jds22
    • Thread
    • Replies: 7
    • Forum: Pork
  12. jds22

    Butt questions after watching BBQ Pitmaster show

    I'm new to this and still learning so bear with me. I was watching an episode where they were cooking butts. If I understood them correctly, they rubbed and foiled the butts at the start of the cook. Once IT had reached 190 or so, they then pulled back the foil and mopped the butts to create...
    • jds22
    • Thread
    • Replies: 5
    • Forum: Pork
  13. jds22

    Pulled pork gyros with pics

    I got this idea after reading the Greek flavor profile thread. Thanks for all of the advice. I smoked 2 butts using the following rub Salt Pepper Oregano Garlic powder Paprika Turbinado sugar All parts mixed equally. I oiled and rubbed the pork and let it sit over night. They were cooked...
    • jds22
    • Thread
    • Replies: 5
    • Forum: Pork
  14. jds22

    3rd attempt at ribs this time cooking at 275

    And they were incredible. I'm new to smoking so I've still got a ton to learn. This is my 3rd rib attempt. The first 2 were with baby backs, this time I went with spares. I was going to trim them up St. Louis style but when I unrolled them I found out most of the work had already been done. I...
    • jds22
    • Thread
    • Replies: 3
    • Forum: Pork
  15. jds22

    2nd time smokin butts with Qview

    This is my 2nd attempt at PP. I'm using an electric MasterForge smoker btw. I smoked these yesterday for my wife's Bday dinner tonight. I decided to try these naked, no rub. I used a 50/50 combination of mesquite and apple and spritzed them every hour starting at about the 4 hour mark with a...
    • jds22
    • Thread
    • Replies: 9
    • Forum: Pork
  16. jds22

    Another pork shoulder question.

    Should the roast go straight from the fridge to the smoker or should it set out for a while to come up to room temp? This will be my 2nd PP attempt. The first time the roast went from the fridge to the smoker, within about 10 mins of being removed from the fridge. This of course dropped the...
    • jds22
    • Thread
    • Replies: 15
    • Forum: Pork
  17. jds22

    2nd Pulled pork attempt. To rub or not to rub? To foil not to foil? These are the questions.

    For my first PP I rubbed it and then foiled it once it hit an internal temp of 165. I let it finish in the foil and removed it at about 195 IT. For this attempt I was thinking of no rub and no foil.  My sons are not big on rub flavor which is why I'm thinking of not rubbing the meat although...
    • jds22
    • Thread
    • Replies: 3
    • Forum: Pork
  18. jds22

    Tips for baby backs

    This will be my 2nd time doing BBs. The first time I did them at 225 for about 5 hours, no foiling, no spritzing, added sauce the last hour. They were ok but to me seemed a bit dry and not as tender as I would have liked. For this time I am going to foil and was thinking of doing the 2-2-1...
    • jds22
    • Thread
    • Replies: 10
    • Forum: Pork
  19. jds22

    Should I clean my smoker?

    I've used my electric smoker twice. It has quite a bit of gunk, for lack of a better word, on the smoke box and around the water pan. Should I clean that off as best as I can or leave it alone? 
  20. jds22

    What type of thermometer for measuring ambient temp?

    What kind of thermometer do I use for measuring the air temp in my smoker or oven? Do I just use a digital meat thermometer and suspend the probe so it's not touching anything? Thanks.
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