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  1. bigfoot21075

    MAK 2 Star or REC TEC 700?

    Hi Everyone, I THINK I have my selection down to two - the MAK 2 Star and the REC TEC 700. Both are stellar, both made in the USA, both have upgraded igniters, both seem to have excellent PID controllers. Am i missing something that elevates one above the other?
  2. bigfoot21075

    Standing Rib Roast

    I remember reading somewhere that a member did not think the smokin it electric smoker would be that great for a beef roast. I can tell you for sure, they were dead wrong! I started with a 3 bone bone-in Choice Standing Rib Roast from Costco. I got it home, cut the bones off, slathered it in a...
  3. bigfoot21075

    A Quick Jerky Lessons Learned.

    Over the years, I have made Beef Jerky off and on, I have tried the "Jerky Maker" Gizmo that goes in the oven, I tried the box fan and filter method - eh. Last Year I got a nice Excalibur Food Dehydrator, OK This thing rocks, yes it dries at 155 degrees, but I am fine with that. This year, I got...
  4. bigfoot21075

    WHAT is that special ingrediant or flavoring - Ostrowski's Polish Sausage, Baltimore

    Hi Everyone, I am VERY new to sausage making. I grew up in Maryland next door to some wonderful Polish neighbors. Once a year thier family would get together, butcher a pig and make sausage. Every year, they would give use some. It is fresh sausage, made with pork. It was amazingly good. Years...
  5. bigfoot21075

    Meteor Curlys Chuckwagon Charcoal Grill

    Hi Everyone, In a classic example of project scope creep, I am building and outdoor wood fired pizza oven on a new stamped concrete patio. I got to thinking that it really would not be all that much more work/money to add a built in Santa Maria type grill next to the Pizza oven. I was thinking...
  6. bigfoot21075

    My smoker setup...

    Hi Everyone, Here are a few pics of my smoker setup. I am using my Superior SS2 cabinet smoker to generate the smoke, some metal laundry vent and a plastic tote for cold smoke....
  7. bigfoot21075

    Hi From Maryland!

    HI Everyone! GREAT community you folks have here, there is a LOT of GREAT info! I have been smoking meats for a long time, but have always limited it to hot smoke/BBQ for yummy things like Ribs, Brisket, Butt, Chicken and so on. I just recently landed into the world of cured and smoked. I have...
  8. bigfoot21075

    Slicer or Knife

    Hi Bacon Maniacs! I just finished smoking my second attempt at bacon (pics to follow on a different post). My first was simply cured with salt, sugar and spices - no pink salt. This time around I used the Hi Mountain BBB mix on a belly and cold smoked it with Apple. When all said and done, do...
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