Recent content by bahfotl

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  1. bahfotl

    Texas Is BACK!!

    Remember people, Just breathe. Abbott did not say "NOT to wear a mask" Again, please stop listening with half an ear. What he said was that due to the efficacy of the vaccine, the lowering number of affected people and the lowering death toll, he was only removing the "MANDATE to ear masks, and...
  2. bahfotl

    Making Lox a picture guide.

    I too am wondering why the original images on the op aren't coming through. Could it be the Photo bucket fiasco?
  3. bahfotl

    Venison Smoker Wannabee

    ^ What he said! ^
  4. bahfotl

    Question on pressed Jerky and results

    I think I'd use parchment paper rather than wax. It's made to cook on and will not transfer any undesirable flavor/wax to your meat.
  5. bahfotl

    Should Smoked meat be bloody?

    Not sure what your friend gave you, but unless it was killed within 24 hours of you getting it, it wasn't "blood" you were seeing. Here's a little primer on the proteins that make up what we call meat - Muscle cells. Muscle cells are more frequently called muscle fibers because they are shaped...
  6. bahfotl

    EGG SMOKER WITH EXTRAS

    location for pick up?
  7. bahfotl

    Lang 36 Stretch Runabout for Sale

    I'm sure this has sold, but I have to ask, Is it still available?
  8. bahfotl

    Making jerky

    So..... your recipe and method please. That's what makes this forum so wonderful, sharing info and techniques. so, elaborate and wow us my friend!
  9. bahfotl

    Time to split some hickory..

    Give George Dickell #12 a try. Can't beat it for the price.
  10. bahfotl

    Time to split some hickory..

    Grate looking meat load!( pun intended, lol) How long did the crown roast take? I always do a rib roast for New years day but this year I'm splitting 20 lbs between a roaster and my smoker. 10 on the smoke and 10 in the roaster. I did a 5-6 lb one last February that took 4 hours to get to 135 at...
  11. bahfotl

    Modded Dyna Glo smoker

    I have the dyna-glo also and am thinking about enclosing it in a frame along with my charbroil infra red grill to make an "outdoor kitchen" I am thinking about using fire brick but I like the idea of the insulation better. Less weight. I don't think the steel tubing is necessary though, just...
  12. bahfotl

    Outdoor kitchen

    So I have a side burning, Vertical offset smoker and a charbroil propane grill that I want to frame in and brick up for an outdoor kitchen. my questions are, has anyone enclosed either of these units and if so how? I'm thinking of insulating them on the outside with 1 inch thick fire brick then...
  13. bahfotl

    Basic Pulled Pork Smoke

    Ok, final update. The butt finally came up to temp at 1 am, I hit 196 IT and decided to take her off the smoke and place in my igloo. I double wrapped her in a blanket and an old terry cloth robe, placed her in a smaller igloo and placed the top on for the long awaited rest. went to bed and got...
  14. bahfotl

    Basic Pulled Pork Smoke

    The cuppa idea, even though it was great to see the In Law's after them being away for the winter, was not a good idea! When I got home (an hour and a half later) the CC temp was way down, 165 and falling and they only had a little bit of lump charcoal left. so, I dumped the remainder of the...
  15. bahfotl

    Basic Pulled Pork Smoke

    I've done perhaps a hundred "butts" over the years and have used many techniques. I've smoked 50 at a time over a brick pit with 14in. sheet steel covers  and used green pecan. I've used many different HOG (horizontal offset grills) and used dry Oak. I've used UDS (Ugly Drum Smokers) and...
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