Recent content by foxhunter59

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  1. foxhunter59

    Need advice "mounting" my chamber probe thermometer

    I used a cork from captain morgan special blend rum bottle. The cork has a fancy wood cap so I drilled through the centre of wood and all the way through the cork. Slid the probe through the cork hole that I drilled (slightly less than the diamter of the probe) and was very tight fitting and no...
  2. foxhunter59

    Easy, tasty chicken breasts with Q-view

    I am looking for an easy chicken recipe and was glad to find your post. I am new to smoking forum so it would have been a shame if you didn't post. Trust me, all q-views are of interest Looks delicious 
  3. foxhunter59

    Brisket Pastrami

    Looks fantastic, Earlier in the post you mentioned a starting temp of 225 then later in the post you said 250. How long at what temp? Do you add smoke and what kind of wood and for how long?
  4. foxhunter59

    first smoke bearcarvers dried beef

    ya, I saw Dans smoker on youtube (camo paint job and all) and happened to have the fridge in the basement of the acreage we bought in June. The fridge had already been stripped down of compressor and electrical so the conversion was easy. The design is pretty much identical to Dans but he did a...
  5. foxhunter59

    first smoke bearcarvers dried beef

    Thanks 2 Geaux, Half of it was gone as of yesterday. When I brought the moose and deer to work they dove right in! I am already wondering how soon I will have to run another batch, might be sooner than later but I also have other things to try. Too many choices never enough bacon...I mean...
  6. foxhunter59

    first smoke bearcarvers dried beef

    The moose tastes fantastic but stronger smoke flavor came through and also seemed to hold more of the cure (a bit salty compared to the deer and beef) I am sure I measured correctly when adding the TQ but who knows. Some of us thought it has to do with the grain of the meat. Moose is not as fine...
  7. foxhunter59

    first smoke bearcarvers dried beef

    I followed bearcarvers instructions for cure. Prepared two eye of rounds that were over 3 lbs each, cut them in half for two inch max thickness so I didn't have to inject with cure (TQ). I ended up with 4 pieces of beef, I also prepared 4 deer roasts and a moose roast Threw in a pizza after it...
  8. sliced and ready to eat.jpg

    sliced and ready to eat.jpg

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  9. dried beef.jpg

    dried beef.jpg

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  10. smoker.jpg

    smoker.jpg

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  11. ready to go.jpg

    ready to go.jpg

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  12. pizza.jpg

    pizza.jpg

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  13. ready to go.jpg

    ready to go.jpg

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  14. pizza.jpg

    pizza.jpg

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  15. ready to go.jpg

    ready to go.jpg

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