Recent content by orville

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. orville

    the Redneck Smokehouse

    Hi, y’all. Orville here from the Redneck Smokehouse. Sorry I have not posted in awhile but some “MOOK” hacked the rednecksmokehouse.com website and I had to start over. We lost everything, even the db. If y’all find it you heart, we are trying to but the content back in. Any help would be great...
  2. orville

    Hello from Indiana

    Welcome, my Dad was from Indiana. We used to go there as kids. Boy did we eat good! I started a recipe page for smokers (http://www.rednecksmokehouse.com ). I only have 4 recipes in it right now so if you have a good one put it on. I cook all the new recipes just to try them out. By-n-by, these...
  3. orville

    More PIC from the Redneck Smokehouse

    The reason I use two fire boxes is for the heat and smoke. If I want a lot of heat (up to 275) I light both boxes with dry oak. If I want a lot of smoke and a lot of heat I put dry oak in the big one and green hickory sticks in the small one. If I want a long slow smoke I put green hickory log...
  4. orville

    Fresh Kill

    I put a light dry rub on it and a can of root beer around it. The slow smoke will kill the game taste and the root beer will keep it from drying out. Plus you get that light sweet taste. I keep it in the smokehouse for 32 hrs at 175. The smoke ring was over an inch. I like to keep the temp at...
  5. orville

    new hobby

    8 months or 80 years it’s always fun. You will never stop loving it. I am a diabetic and I have found smoking meat has kept my blood sugar down. I don’t know why, but it works. I guess that would be a great thing to talk over one day, the benefit of smoking meat. Anyway, WELCOME If you ever...
  6. orville

    Wood Primer.....

    We start the fire with dry oak and then add green hickory for the next 3 days. We always use the same wood in the big smokehouse. It takes us 3 week to season a new smokehouse. You can taste it in the meat if you mix it up. We use apple and cherry in the smaller smokehouses. We keep the green...
  7. orville

    Fresh Kill

    Just took 2 venison shoulders out of the Redneck Smokehouse. MMMMMM- Good! The other day someone asked me when hunting season starts in Arkansas. I told them that I don’t think it ended from last year.
  8. orville

    More PIC from the Redneck Smokehouse

    This is our sign out on Hwy 8 This is our fire box. We start the fire with dry oak and then add green hickory for the next 3 days. We keep the hickory under water in the tub on the left for 24 hrs before adding it to the fire. Here is were you bring your meat. Inside the smokehouse. We...
  9. orville

    Hi, from Board Camp, Ar

    This is our club smoker. We hunt alot around here. (If it's brown, it's down)
  10. orville

    Hi from Arkansas

    Where in Arkansas are you. I am out here in Board Camp 10 miles from Mena.
  11. orville

    Hello from PA

    Welcome y'all. I just found this site and I love it. I have been smoking meat over 20 years now and this site is great. Down here in Board Camp, Arkansas we smoke everything. Thanks for letting me onboard.
  12. orville

    I need some addvice on cleaning my GOSM

    Dry scrape is the best. I light my Smokehouse every Wednesday at 6 am and it burns till noon on Saturday. Around 4pm on Saturday I dry scrap it and then set a hot burn with dry oak to clean it out. The Smokehouse can hold 3000 lb of meat and that is a lot of grease. It takes a lot of time and...
See more
Top Bottom
Back
Clicky