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Posts by Midnight

I am selling my well used Cookshack SM150 electric smoker. I had this unit in my restaurant and used it about 4 days a week. Everything works but the digital display is getting harder to read (it still works fine though). I am including 3 rib racks, 2 open bags of wood chips, and a stainless steel lighted vent hood that can be used to run the smoker indoors or in a trailer. I am asking $1500.00 O.B.O. for everything, only catch is that I don't want to mess with shipping...
Best tip I ever got was to pre-heat my wood. Place the log that will be going into the firebox next, on top of the fire box. Watch it so it doesn't catch fire or start to smolder. When you add warm wood to the firebox it will ignight almost instantly and cut down on the amount of smoke generated. This also works great if the outside temps are getting cold and it is taking your wood longer to catch fire.
Up here in the North alot of people will soak their game birds in salt water over night (myself included). But we don't do it to get rid of any "gamey" flavor, the reason we soak is to pull out the small pin feathers or hairs and any large blood clots that may be in the birds after hand picking them and rinsing them. We don't soak deer becuse most of the hairs are large and on the outside of the meat. A good rinse is all it usually takes. You can soak a deer roast for days...
Try to leave the skin on if possible. If no skin then coat with olive oil. Cut one small apple and one small orange into qtrs. rub the cut orange over the duck. stuff cavity with orange and apple qtrs. Rub with your favorite bird rub and smoke like you would chicken. Watch the temps realy close you don't want to dry it out, or you could baste with some olive oil, worchestershire sauce, and a squeeze of orange. Throw away the apple and orange qtrs when your done. I like to...
I was born and raised in Aberdeen. I live in leola but work in Aberdeen.
Most ribs I have ever done at one time was about 150lbs that I did for an Easter Seals Ribfest. I do 150lbs of brisket, 120 lbs of pork butts, and 8 chickens, with alot of room leftover, about every three days. I can also do three whole hogs at 140lbs each, on it at one time.
I would use a mix of the two. Using all cherry will make for a darker skin if that is what you want. Here is a pic of two ducks I did last xmas. p.s. only time I ever had a grease fire in my bandera smoker was when I did ducks. you realy have to watch that duck fat!
Thanks for the warm welcome. Here are a few pics of my custom built smoker.
only a test....
This sauce goes great on leftover turkey sandwiches. 2 cans whole berry crannberry sauce 1 cup orange marmalade 1 jalapeno pepper put pepper (seeds and all) and orange marmalade into a food processor or blender. Puree untill pepper is chopped fine. Stir into cranberry sauce. Spread on Turkey or Chicken sandwiches.
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