KevinJ's picture



Member since 27 January 2013 | Blog

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Comment 17 Aug 2016

The question was meant for 7/10 since he's having issues with blowouts, just wanted to see if he's running something like a 23mm at high psi or if he's running something similar to what you're running like 25mm or even 28mm. I started using 25mm and the've worked out quite well for me, I like your 25/28 combo.

Comment 14 Aug 2016

Next time I'll do that, when the chicken halves were done I pulled the wings, separated the quarters and pulled the breast bone/ribs from the breast meat before serving. 

Nothing wrong with chicken and dumplings. 

Comment 14 Aug 2016

Back to our regularly scheduled program, smoked a couple of racks of full slabs I dressed into St Louis cuts a few weeks ago. I usually don't glaze because I like dry ribs but I gazed one rack with Swamp Boys BBQ sauce (highly recommended). 

Comment 14 Aug 2016

Duly noted Mr McQuade, I have to admit writing, grammar, spelling and punctuations have never been one of my strong suits, I'm more of a math guy and my BBQ isn't bad either.  ¯\_(ツ)_/¯ 

I'll work on it, I kind of figured too much is better than too little guess I was wrong, after all there is only one way and that's the right way. Appreciate the constructive criticism.

Comment 11 Aug 2016
Gave my MES to a good friend after going down the rabbit hole and started smoking on my Weber Kettle, even though it was more work I liked the results on the Kettle much better. When I get the Backwoods I'm supposed to sell the WSM, but I just added a hanging rack, hung some chicken halves Pit Barrel Cooker style last weekend and I have to say it was by far the best chicken I've ever cooked, so moist and tender, like it was Rotisserie.  

Going to hang some Ribs the weekend after this and see how they turn out if they're good I'm keeping the WSM regardless. My wife asked me why I need so many different Surfboards and I tell her they are like Golf Clubs each has it's own purpose for different conditions. You don't want to putt with a Driver, smokers/grills are the same way, at least thats my perception and I'm sticking to it. 

Comment 10 Aug 2016

Personally I don't consider those high temps, those are the temps I like to smoke at, no 225 for me been there done that. I was looking for probe tender just like a Butt, when I can take a probe and run it though without any resistance it's done, think of probing a stick of butter at room temperature. 

I was really surprised it took as long as it did but they're done when they're done, I was worried about it being too fatty but a lot of the fat renders out, it was moist and fall apart tender. Not all pork bellies are sold with the skin still intact but this one was so I left it on, I know some people like to remove it and make crackling and others just don't like it. I found the the skin a bit chewy but really flavorful if I had to do it again I'd do it the same way. 

I was thinking since this was my first go if it was too fatty I would slice it thick and grill for later cooks but it wasn't when I tried to slice it, it pretty much just fell apart other than the skin. 

Comment 10 Aug 2016

Glad you like the hot sauce and S&P 

Thanks for the feedback on the PG, I'm going to get one but I have my eye on a Backwoods G2 Chubby right now because I really like smoking with wood and charcoal. I have a wedding to go to up in VA in Oct (I know, I know) the bonus is we're staying pretty close to a dealer so I'm pretty sure I'm bringing one home. I think I'm going to ask the wife for a Rectec Mini or a MAK Grills Mini-Mak for x-mas, then I think I'll be done until I have room for a stick burner. 

G2 Chubby

Comment 30 Jun 2016

I'm a big fan of Wild Turkey Bourbons, WT 101, Single Barrel, Rare Breed, and Russell's Reserve 6 &10. Sometimes for fun a couple of friends and I will do a blind tasting on some of the mid and higher end Bourbons and I have slipped in some WT 101 a few times just to see how it would fare, it never finishes last. For those that like Rye, WT 101 Rye is very good for the price and RR Single Barrel Rye is good to. 

I have absolutely no problem enjoying a pour WT 101 neat, best bang for the buck bourbon out there imo.