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Recent content by c8h10n4o2x2

  1. Sausage stuffed Pork Loin

    Sausage stuffed Pork Loin

  2. c8h10n4o2x2

    Sausage stuffed Pork Loin

    Got the recipe from here http://www.smokingmeatforums.com/t/50137/sausage-stuffed-pork-loin Special thanks goes to Dutch 1 pound of country sausage(Jimmy Deans Maple) 1/2 onion diced 4 oz of mushroom (canned) 1 spoon minced garlic mozzarella, parmesan and Romano cheese cotton twine Rub...
  3. IMG_1424.JPG

    IMG_1424.JPG

  4. IMG_1425.JPG

    IMG_1425.JPG

  5. c8h10n4o2x2

    My Smoker

    Ok, thanks Dave
  6. c8h10n4o2x2

    My Smoker

    Hey Dave, I am not building a second smoker, just thinking of modifying my existing one. I did use Feldon's on it and I did follow what he suggested. If I remember correctly the cooking chamber is 16"x21", the fire box is 12"x12", the smoke stack is 10"x 3" and the opening from fire box to...
  7. c8h10n4o2x2

    My Smoker

    I used Feldon's calculator to get my measurments, that is why there are none on the drawing. Dave - that is the one I am referring to.
  8. c8h10n4o2x2

    My Smoker

    A while back I finished my first smoker, and I am running into issues that it takes a long time and fuel to get up to temp. My welding instructor suggested that I lower the fire box. Allowing heat to escape from the top instead of the side. The top one is the way my smoker is setup now and...
  9. My Smoker

    My Smoker

  10. grill.jpg

    grill.jpg

  11. IMG_1410.JPG

    IMG_1410.JPG

  12. IMG_1411.JPG

    IMG_1411.JPG

  13. c8h10n4o2x2

    Nuts Nuts Nuts!!!

    SmokingOhioButcher - Tried the Smokehouse, used Liquid Smoke Hickory instead of Hickory Salt, and The Parmesan Garlic, both turned out great. Thanks for the recipes.
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