Recent content by Landon Ferster

It went great!! Next time I’m going to add a bit bigger chunks of cheese, the small ones I had got a bit lost in it. And the casings I bought were recommended from a Cabelas employee, they’re collagen-no soaking required. However I did soak them for a few minutes and it helped put...

Wow! Thanks so much for the info. I’ve only got a small batch that I’m going to to since it’s my first time. Just one jerky tube worth of meat. But I’m going to follow your method and I’ll let you know how it goes! Again, thanks so much!

What’s the downside to letting it go over 170? I’ve seen some places saying 200F

Hey everyone. I’m a newbie Canadian to the beautiful art of making smokies. I’ve got probably 15lbs of ground moose meat I’d like to make smokies with. Does anyone have any tips, techniques, recipes anything? I bought a jerky blaster from cabelas to fill them. Also, I bought a ‘Hi...

I sure did lol! Turned out great! Only thing I’d change is getting a piece of meat that was consistent in its thickness. The thinner parts were a little bit dry but still delicious. The bark was beautifullll haha

Haha I will! When I wrapped it in foil it had such a beautiful crust on it. I wanted to eat it right there haha.

I definitely appreciate all the tips! Last time I did ribs, I did 3 hours of smoke and 1 hour in sweet baby rays (cheating I know) and they were the best ribs I’ve ever had! I’ll give that a shot and next time I’ll do the 3-2-1.

Good to know. Speaking of ribs. Just put mine in. 3 hours smoke 1 hour in foil with homemade bbq sauce? How’s that sound. Also. Is there such a thing as overcooking your brisket? It’s been in foil for a few hours now. But it’s sitting at 190 and I’m planning on letting it rest for 2...

Gotcha. You’re a guru! Haha thanks

This things gonna be done hours before I expected! Damn haha

More like 24 beer haha ;)

Thanks Al. It’s just a flat. But I don’t think I can fit the pan that I have in the smoker. So the rack it is. And here we go haha. Wish me luck o_O

Wicked! And just to be sure, fat side up?

Oh wow ok. Thanks for all the help! I’ll keep it dry and start looking at it when it’s around 200!

Oh wow that’s crazy. I have a 9 lb brisket so I thinking it’s going to be in the neighbourhood of 10 hours or so. Do you think anything in the drip tray would extend that? I have the exact same smoker as you.