Recent content by konk

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  1. konk

    Venison/Hot Italian Sausage Meatloaf

    I used 1.5# of ground venison/ground bacon and 1# of hot Italian sausage. Mixed in 2 eggs, 2 slices bread mixed with 1/2 cup milk, 3 TBS of garlic butter spice, and 1/2 cup bbq sauce, sautéed onions and celery . This was my first attempt at meatloaf on the smoker. Cooked at around 300° for about...
  2. konk

    Meatloaf Anyone?

    39Buick that looks really good. I will be doing a venison/hot Italian sausage meatloaf tomorrow. The ground venison has ground bacon mix in it. Going to use Jeff's "Smoked Meatloaf - Better than Ever" recipe I will post the results. Can't wait to try this.
    • konk
    • Post #17
    • Forum: Beef
  3. konk

    GMG Daniel Boone issues

    Are there any positive reviews on this grill?
  4. konk

    Smoked Wild Turkey Breast Help

    For Mothers Day I'm going to smoke a couple of wild turkey breasts. At what temp would you more experienced smokers keep the smoker at? What about the internal temp of the turkey, where should that be? Also I've read that a buttermilk brine is awesome for poultry, anyone have or can recommend a...
  5. konk

    Charcoal storage

    Kingsford markets a charcoal storage bin that will hold better than a 40# bag of charcoal. Has a plastic snap on cover with a snap open door for pouring out the charcoal. Very convenient. I got mine at Lowe's.
  6. konk

    Stuffed Pork Loin (Apple)

    It's posts like this is why I joined this great site. I gotta stop lurking and get smokin. Bear that loin looks absolutely delicious, I had wipe the drool off my phone.
    • konk
    • Post #68
    • Forum: Pork
  7. konk

    Smokenator for Weber Kettle Grill

    Anyone ever use a Smokenator for your Weber grill? Looks like an ideal way to get multi use out of my Weber on my deck that has limited space. http://www.smokenator.com/
  8. konk

    Charcoal VS Electric

    I've been dabbling in smoking meats for a few years. I built an extension out of stainless steel for my Smokey Joe grill and mainly used charcoal. The bottom of the grill rusted out, I bought a new one and I'm thinking of using an electric hot plate in the bottom instead of charcoal just to...
  9. konk

    Thanks for joining!

    Hello my fellow Wisconsinites. Looking forward to learning a ton from this site. Hey Dillenburger I have a son and daughter in law that live in Appleton.
  10. konk

    Smoked Rump Roast .....it came out ........MMmmmmm!!!!!

    Glad I found this post, looking to do a roast too. Spuds those roasts look real tasty and just the way I would like to cook them. How ever my better half would never eat anything that rare. When you do a 3-4# roast how would you prep it before cooking.....by that I mean right from the fridge to...
    • konk
    • Post #17
    • Forum: Beef
  11. konk

    Wild Turkey

    Thanks for the replies. After posting this I scrolled down the forum and found a thread on using a butter milk brine on turkey, that sounds simple enough. I will do some more research here, I think I've come to the right place. Smoking B that breast sure looks tasty and juicy. I hope I'm not...
  12. konk

    Wild Turkey

    Sorry not the booze, but looking for some help to smoke some wild turkey breast. I tried it once and it was awful, dried out. Any pointers or receipes would be greatly appreciated. I will be using my new Weber Smokey Joe grill that I fabricated a stainless steel extension for with two extra...
  13. konk

    Smoker Advice

    I have a Weber Smokey Joe grill that I manufactured a stainless steel extension for along with 2 extra racks. I'm wondering if I should use charcoal or put an electric burner in the bottom. I know the electric burner would be more consistant heat.
  14. konk

    Hello from Northeast Wisconsin

    I stumbled onto this site while looking for some onfo on smokers. I'm a novice when it comes to smoking meats. I look forward to learning a lot here.:grilling_smilie:
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