Recent content by burialworm

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  1. burialworm

    Coho Salmon w/ pic Links.

    So here is a bit of Salmon that I did up last weekend. Salted it for about 45 minutes to get the juices flowin, then rubbed it down in World Market's Tequila Lime Fish rub, then cooled it over night in the fridge. Smoked it over Alder for a touch over 3 hours at 205* until the internal hit 135*...
  2. burialworm

    Top Round London Broil

    In the Marinade: http://picasaweb.google.com/chetgalv...77246561638338 Of the Smoke: http://picasaweb.google.com/chetgalv...77278690470450 Close Up: http://picasaweb.google.com/chetgalv...77278690470450 I made my own marinade, brown sugar, lemon pepper, honey, garlic, cayenne, brown sugar...
  3. burialworm

    New to gas

    You are absolutely correct. I took the liberty of trusting a wally world employee. Stoopid me. I am however perfectly content with the 20" for now. If I need to go larger I am looking at building my own.
  4. burialworm

    Top Round London Broil

    Local market, close to expiration. She bought it and tossed it in the freezer. been there for a few weeks.
  5. burialworm

    Top Round London Broil

    Wife picked up a mess of London broil for $0.28 a lb, thinking I may put the smoke to it. Planning on doing a chucky -esque smoke. Thinking possibly a garlic powder, paprika, cayenne, brown sugar, and lemon pepper rub. Anyone ever done the london broils? any other ideas for a rub? Maybe a...
  6. burialworm

    New to gas

    Went down to the local Wally world for some baby diapers, stopped in the garden section, and what do I find on clearance for $90? Dang straight a GOSMBB, talk about an ecstatic smoke head. Can't hardly wait for Saturday to do my first Fatty.
  7. burialworm

    My entry for the Spring Fattie Throwdown - a running account

    This sounds quite good, I have used grape pellets for smoking in the past (got them from the trager.) I just checked their site however and it seems they are no longer selling them. If the vines smoke the same as the pellets did it is a very mild flavor, it was quite similar in intensity with...
  8. burialworm

    Diy

    SO I am handy with the tools. I am an experienced welder. I have build 2 BBQ's and a wood burning smoker. I am curious if anyone has ever build a gas powered smoker? I have all the necessary tools and most of the metal/hardware that would be needed. I am looking at doing a dual box, one lower...
  9. burialworm

    Mutton Sausage Fatty

    My family raises sheep, every year we have several of the older field maggots ground up into breakfast sausage. I have never made a fatty before, or for that matter even heard of them before joining the forum. I just ordered my new GOSM today and am thinking of attempting one of these delectable...
  10. burialworm

    Foil on the probes

    I read a post in here a bit ago that said to make sure and wrap the probes of your ET-73 with foil. May I ask the significance of this? I assume this is just for ease of cleaning, and I do understand that the thermal dynamics of wrapping them won't significantly change the reading. I just...
  11. burialworm

    invalid avatar file

    Having the same problem. file size is 79x76 and just over 1400 bytes. Get invalid file type.
  12. burialworm

    New to Site (but not to meat prep)

    Hi all I am new to the forum, but have been smoking and bbq'n for several years. I came across the site after my electric fried 2 rehostats in 1 day and looking for advise on gas powered smokers. I am an occasional smoker from the pacific northwest I do mostly pork, ham and shoulders. Anyway...
  13. burialworm

    New to gas

    I've used wood, charcoal, and electric. I am looking at venturing into the world of a gas powered smoker. I have it narrowed down to 3 very similar units. I am not sure whether I want to go with a Smoky Hollow, a GOSM, or a Perfect flame. All seem to be very close (with the GOSM seeming to be...
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