Recent content by goliath
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LIVED TO TELL ABOUT IT
Yesterday i asked for advice from the group about a pulled pork i was doing and the smoker didnt seem to hit proper temp overnight .... well as it worked out it was in the smoker for18 hours and I LIVED TO TELL ABOUT IT !!! advice from the group was basically it wasnt injected and was gonna be...- goliath
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- Replies: 6
- Forum: General Discussion
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SMOKER NOT HOT ENOUGH !!!!!
its the element that was always recommended on the forum for home built smokers.. and its a pretty big smoker -
SMOKER NOT HOT ENOUGH !!!!!
home built freezer conversion smoker .,.. i usually bring it up to temp with an auxillary burner then switch to just the Auber controler so i guess the 1 heating element wasnt keeping up as it is very warm here right now i thought i could get away with it ... so it shows what i get FOR THINKING !!! -
SMOKER NOT HOT ENOUGH !!!!!
thermometer is all that is in meat .. 2 actually .. 1 for my Auburns controller and 1 for my Maveric so i can read it from the house -
SMOKER NOT HOT ENOUGH !!!!!
DRY RUB only ... damn its a nice piece of meat and no motherinlaw to test it on LMAO thanks for your input .. smoker is climbing nicely now !! -
SMOKER NOT HOT ENOUGH !!!!!
CROSS POSTED TO FOOD SAFETY ... HELLO i have a serious situation..... put a pulled pork in my electric smoker and it never reached 225 degrees....... sat at 180 for 6 hours until i figured it out . internal temp was 140 at that time BUT i dont know how long it took to get there . Have it at... -
SMOKER DIDNT GET HOT
HELLO i have a serious situation..... put a pulled pork in my electric smoker and it never reached 225 degrees....... sat at 180 for 6 hours until i figured it out . internal temp was 140 at that time BUT i dont know how long it took to get there . Have it at 225 now where it should be ... IS...- goliath
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- Replies: 1
- Forum: Food Safety
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utilidor panels for smoker build ...
utidor high temp polyurethane .... can it be safely used for a smoker THANKS FOR ANY HELP- goliath
- Thread
- Replies: 1
- Forum: Fridge/Freezer Builds
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smoked chorrizzo no colour ??
live and learn ... o_O it will still roast good on the fire or bbq .. but just doesnt look as nice ! -
smoked chorrizzo no colour ??
1st time for me .... the weird thing is he uses a much smaller casing, also cubes the meat, not grind like i did, and seems to get colour. he wipes his sausage down ...not spray and bath to cool !!!! its that i had good colour and it washed off ... LOL maybe im onto something here ... -
smoked chorrizzo no colour ??
hello i have ben smoking sausage for quite a few years now and ALWAYS get great advice from this group.. SOOOO my question is WTF happened to my Chorrizzo. i made a Portugese recipe from a friend that uses alot of citrus juice. smoked with hickory for 8 hrs and all looked good. when i gave it a... -
River Bank Smokies
EH ... ha ha ha spoken like a true Canadian :) and yes we do have some large fish up here in some of the rivers, BEST part is they all come by me on the Skeena !!! -
River Bank Smokies
it is a recipe i THINK i found on here a few years ago or another site ... be damned if i have a link but here is the recipe and sorry i cant give credit to the originator ! Smokie Recipe: use 10 lbs of meat - any combination Grind meat in 3/16 grinder plate once Mix up - 2 C Soya... -
River Bank Smokies
Its fishing season again here in North West British Columbia and i do alot of bank fishing on the Skeena River. Out and about in the river boat and set out the rods, build a fire and roast some "dogs" ... the beginning, pork loin. i make a lean sausage but the milk powder and milk keep it...
