Recent content by JCAP
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Bringing meat and Seafood to room temp before cooking. Your take:
Bringing meat to room temp really does not much of anything. https://www.seriouseats.com/old-wives-tales-about-cooking-steak#toc-myth-1-you-should-let-a-thick-steak-rest-at-room-temperature-before-you-cook-it https://amazingribs.com/technique-and-science/myths/let-meat-come-to-room-temp/- JCAP
- Post #13
- Forum: General Discussion
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Pulled Pork a little dry - overcooked?
Plenty of great advice here already. Lately, I've been taking them to the stall and then putting them in a dutch oven with some liquid to finish in the kitchen oven. Works like a charm. Unlike most here, though, I never rest the butt very long. It's never dry and always delicious (except that...- JCAP
- Post #13
- Forum: For New Members
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Should I pull the trigger on a PBC?
As a former PBC owner, that seems like a great price. You would probably love the thing, it's really a great set and forget cooker. My big issue with is was that it ran at whatever temp it wanted to and I had to use magnets or foil to close the holes to bring it down. I sold it and went with...- JCAP
- Post #4
- Forum: Charcoal Smokers
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This brisket raised temp way to fast
IDK, sounds like the probes are not right. I'd pull them and see what they read in ice water and boiling water. What temp are you cooking at?- JCAP
- Post #8
- Forum: For New Members
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Just a simple pulled pork
Nothing fancy here folks. Picnic shoulder seasoned with Heath Riles Comp BBQ blend and cooked on the OK Joe Bronco before moving into the oven. It's was like butter at the end. Porky bliss. -
Recteq or Grilla?
I have the RecTeq Bullseye. I am very happy with it as a pellet smoker. Great customer service and the only issue I have is the ignitor rod just went after 3 years. I do not use it as a grill....just doesn't work as well in my opinion even though it can go to about 700F- JCAP
- Post #25
- Forum: Pellet Smokers
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First smoke on the Cuisinart planned
The ring helps to keep the charcoal contained. Without it, the coals might start spreading out and might be harder to keep lit. -
First smoke on the Cuisinart planned
Not really sure, but at least an hour or two. My biggest takeaway from that smoker is whatever amount of wood you think you need...it's too much lol. -
First smoke on the Cuisinart planned
Is this the Cuisinart that is like the WSM- barrel shaped? I started on that. I always did the minion method with 8-10 hot coals on the top. Worked well. You'll need to refuel a few times but I eventually bought a larger charcoal ring to limit that. -
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Interesting budget pellet
https://www.samsclub.com/p/members-mark-36-inch-pellet-smoker-with-induction-burner-and-smoke-tray/P03030174?pid=PS_Google_Mot_AP_df_FISB_FY25FebruaryISB_df&wl0=&wl1=g&wl15=72146692553&wl17=&wl2=m&wl3=350522976688&wl4=pla-1039845324899&wl5=9006933&wl6=&wl7= A camp chef like pellet grill. Anyone...- JCAP
- Thread
- Replies: 7
- Forum: Blowing Smoke Around the Smoker.
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Picture size limits?
Late to this thread, but tbh this is why I rarely post pics anymore here. My android saves photos too big to post and it's too much of a hassle to convert them to a smaller size. Never had that issue with my old iPhone.- JCAP
- Post #30
- Forum: Blowing Smoke Around the Smoker.
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Okie Joe Bronco
The cap that hangs off of the intake at the center bottom of the smoker is the air intake cap. Functionally, it's where the grease collects! It's not bad removing it after a cook but it's a tight fit between the bottom of the drum and the ground. But people do take the air intake cap off if...- JCAP
- Post #13
- Forum: Blowing Smoke Around the Smoker.
