Recent content by bigboysmokehous

Good morning folks. Question for you guys that do whole hogs. I have an upcoming party here in Wisconsin which is getting cold quicker then usual. I ordered two 100 lb hogs that I planned to put in my reverse flow smoker but with wind, rain and cold weather for Thursday. I have a ole hickory...

You ribs look good and your chicken sizing looks great. Biggest thing we have found in competition is the color after you get it in the box. The really want to get that mahogany color to everything and you would be set. Secret to the crispy skin on the chicken; take the skin off the bird and...

Hi fellow smokers. I am in the process of building a food trailer and trying to decide what smoker to use. Being used to stick burners only and any restaurant I have gone to that have ole hickory or southern prides never seem to have a real smoker flavor. Has anyone had any experience with the...

Hello fellow smokers- I am planning to build a brick bottoms and cedar top smokehouse. My question is the size of a house I should build. What I plan to smoke will be brats, summer sausage, bacon, hams and whatever else that might be made in side there. The last time I made bacon I did 90 pounds...

Welcome, I am from La Crosse myself. Watch out smoking is highly addictive.

They were in five gallon buckets, laid on top of each other, filled and then shaking each day. Most of the ones with color were on one side of the smoker and when I wiped it with a paper towel it did have a brownish, almost dirty color on the towel.

The black spots are from the rack above it and yes there some moisture which must have dripped from the ceiling. Maybe I should take a knife and trim it off before slicing and packaging?

I do add pepper on these so while there is some black pieces on these it happened when I slammed the rack in when it got stuck.

So I cured 9 bellies using the same pops recipe I always have. Started smoking them 22 hours ago in the smoker and a while I know some of my unit gets more smoke then others I have some that have that great color I look for and some of them have a grey color to the top. It mostly happened if...

Nice job! Glad it turned out awesome! Keep it the good work and believe me your friends will be so glad haha

I would keep it wrapped up and bump the temp to 250. The key is going to be is keeping that door closed. I know you are going to want to check the temp but I would wait two hours before hand. That big bone is not helping the temp but it will help the flavor so keep at it and good luck!

I paid $1.84 a pound on a case at Sam's Club here in La Crosse. That was actually down from $2.04 two weeks prior, the twin packs not in a case were $2.50. Last year at this time I was still paying right around a dollar a pound.

Thank you all for the great feedback. I will do this again sometime and I am thinking of deep frying a turkey this way. From what I have read this was the old school way of doing it when they didn't have oils available like we do now.

I know this isn't a smoked meat but I thought I would share it. A couple years ago I seen an episode on Diners, Drive-in's and Dive's on the Foodnetwork. They were in a restaurant in D.C. which did fried chicken in beef fat. It has been a rainy, cold weak and this was comfort one oh one. The...

This thread will help you out tremendously! On different wood types and the way they should smoke. http://www.smokingmeatforums.com/t/50439/woods-for-smoking