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Post a photo you've taken. Any photo.

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1M views 13K replies 2K participants last post by  98ZJ 
#1 ·
Let's see what y'all got for photographicalness.

Photos by YOU. It doesnt have to be some artsy thing either. Seen a thread like this on another forum and it was really cool.

I'll start with one of my favorites

 
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#10,014 ·
Bald Eagles are a rare sight in my parts, but I saw this today:









Those are about 50% crops.

 
#10,020 ·
dougiee said:
Lol who the hell thinks about doing that haha
Tons of people, I think its kinda awesome. There are hundreds of videos of people doing stuff like this on YouTube.
 
#10,024 ·
Ok my foodie jeep friends: bought brisket, wanted to smoke it, but it was such an ugly storm that made me stay in, so I crock potted the whole thing...here it is... The summac, white cardamom, and Aleppo pepper gave it some nice flavor, heat but nt overpowering, the meat is super soft and tender, the carrots and onions flavored the juice nicely... Very yummi
 
#10,032 ·
Ouch sorry o hear, hope you feel better soon, I wished they could do mine too, but they were just sayin' it's arthritis not to worry...

Here I actually am using my smoker today for the first time...

Preheated coals using propane


Smokes pretty nice


Temp in food chamber


My chicken in food chamber....

Used mesquite charcoal and applewood and mesquite wood chips. Posted chicken in brine for 48 hours, then made a sauce, brushing ton regularity...
Yummi
 
#10,035 ·
Update...

Actually came out really nice. A bunch of work but really wonderfull. So now i am hooked to smoking meat too...lol
Looks good, what temp does your thermometer say during the smoke? What temp was the chicken when you considered it done?

I do some smoking. When I first started, I had a thermometer similar to the one you have on the smoker.

When I check the chamber with a much more accurate digital thermometer, I discovered the chamber was really about 30-40 degrees hotter than the thermometer said it was.

Just something to check on!
 
#10,036 ·
Jeff88 said:
Looks good, what temp does your thermometer say during the smoke? What temp was the chicken when you considered it done?

I do some smoking. When I first started, I had a thermometer similar to the one you have on the smoker.

When I check the chamber with a much more accurate digital thermometer, I discovered the chamber was really about 30-40 degrees hotter than the thermometer said it was.

Just something to check on!
That's a good tip. I drilled two holesso I have a thermometer in each chamber. The smaller " burn chamber" I had during firing up times( after I out wood chips, spices and garlic cloves ) up to about 450 degrees.

However, the meat chamber ( the larger chamber ) I had only to about 160-slightly under 200, like 190 or 195 or so.
I ended up removing the meat and putting all the coals on the meat side on the bottom, again spices and applewood chips and mesquite chips and fire it up. Then it held about constant 200 degrees in there....it's a little tricky and the meat tent I had up to 165. At first the big chicken was still bloody in where the wing bone connects into the breast socket, so I decided to move the coals over.

Constant pasting and also a metal tray with I put coca cola, lime slices in there for elevated humidity did do a good gob...

It came out exceptional nice after cooking it all day...and this being my first time...
 
#10,038 ·
I don't know if this will work, but this is Matt last night doing a staff form in front of two Masters and several Black Belts. He was nervous....

 
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