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Type: Posts; User: Idaho Jjoh

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  1. Replies
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    I would cut the net off but would tie it with...

    I would cut the net off but would tie it with butcher twine keeping it in more or less the same roll. If you leave the net on, the crust and seasoning will pull off with the net. If you don't tie it...
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    All a whole ribeye is, is a boneless prime rib....

    All a whole ribeye is, is a boneless prime rib. You are better off buying a prime rib with the bone in. it costs less and the bone will give it more flavor and will help keep moisture in. I have...
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    The only thing I would worry about is getting a...

    The only thing I would worry about is getting a fish taste transferred to the other meat/poultry that I was smoking.
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    That's the beauty of Smokin Tex. What ever you...

    That's the beauty of Smokin Tex. What ever you smoke will take on all the smoke flavor you need in the first couple of hours. You don't need to put a lot of wood in the box. If you put too much wood...
  5. Hey Joe, I as well have used the jerky dryer and...

    Hey Joe, I as well have used the jerky dryer and I agree, it works great. I tried it without using it and didn't like the results. The dryer is a little expensive but is well worth the money, if you...
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    120 Big chicken halves in my 1500 CXLD

    Friday I smoked 120 chicken halves in my 1500 CXLD and my 1400. Took all day but we got er done. Cooked 40 at a time in the 1500 and 9 in the 1400. Held them in bbqs and right before service we fired...
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    I would opt for the 1500

    I own both a 1400 Pro and 1500CXLD. I make a lot of sausage. I found the 1500 gives me a more even cook as the product is further away from the burners. With the 1400 the links closest to the burner...
  8. Thanks for the reply. I am using the knob setting...

    Thanks for the reply. I am using the knob setting of 225 as a rule. Sometimes I will start out @ 200 and raise up to 225 depending on what I am smoking. I use quite a bit of wood because I am...
  9. I haven't taken a reading of the temp inside the...

    I haven't taken a reading of the temp inside the box, but I have monitored the meat. That would make sense though. I bought a PID but haven't used it yet. Maybe its time. Thanks for the help. John.
  10. No color on my ribs or chicken smoked in my 1500 CXLD.

    I have had my 1500 CXLD for a year. I haven't used it that much (I use my 1400 a lot) but when I have smoked chicken or ribs they look like they were steamed. No smoke color. The taste is good and...
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    I think one of the biggest mistakes made with...

    I think one of the biggest mistakes made with brisket is not getting the packer cut. If you just get the flat, it will dry out real easy. Make sure you are getting a packer cut (usually runs about 12...
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    Any time BillyBob.

    Any time BillyBob.
  13. Thread: Grease?

    by Idaho Jjoh
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    I would still check the level of the smoker....

    I would still check the level of the smoker. After you get the smoker level (using a level) check the floor of the smoker to see if it is level as well. You may have to put the rear wheels down a bit...
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    My name is John. I live in Idaho. I work in the...

    My name is John. I live in Idaho. I work in the service dept for an RV dealership. I bought a 1400 about 5 years ago. I've rode er hard and put er away wet. She's still goin. I bought a 1500...
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    Pretty simple. I hav rewired my 1400 a couple of...

    Pretty simple. I hav rewired my 1400 a couple of times over the years. Take one wire from the power cord and connect it to one side of the heating element. take the other wire and run it up to one...
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    The two things i know of that turn meat grey are...

    The two things i know of that turn meat grey are - not enough curing salt (Prague) or using to much ascorbic acid (Preservitive). The smoke flavor is a tough one. Sausage needs to be cured low, slow...
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