Recent content by millerbuilds

Welcome to SMF from North Texas. I do not have experience with that smoker, but it looks as though other do. Good luck and Smoke ON! - Jason

Happy Thanksgiving to you and the rest of the SMF members! Smoke ON! - Jason

Sounds really good! I steep my aromatics before putting them in the cavity. I feel like I get more flavor that way....or I could just be wasting time. Smoke ON! - Jason

Thanks for sharing Dave. - Jason

Cool set up! Can't wait to see the finished product. Smoke ON! - Jason

Looking good! Smoke ON! - Jason

Just saw this... I hope you figured out a brine recipe for your Ham Steaks. Here is the brine that I use (for average 7lbs ham): - 2 1/4 Cups Kosher Salt - 2 Cups Brown Sugar (Dark not light) - 2 1/2 Tablespoons Prague Powder #2 - 1 Tablespoon Pickling Spice - 1/3 Cup Molasses - Dozen dried...

What SmokinVOLfan said! Smoke ON and Happy Thanksgiving! - Jason+

Welcome to SMF from North Texas. Smoke ON! - Jason

Tinamvial, Welcome to SMF from North Texas. Since you are doing ham steaks, If you have all the necessary ingredients you can do overnight wet brine to get the signature ham flavor, rinse and add to the smoker. Watch your IT temp though, a ham steak will dry out well before the bird is done...

I spatchcock both whole turkeys and just the breasts along with chickens. I then add the backbone and neck to the smoker. I use the smoked Backbone, the Neck and Carcass to make Turkey/Chicken Stock, the smoke adds an additional flavor profile to the stock. The Stock makes a great substitute...

Good looking fatty, when I use turkey sausage, I add additional spice to it. Smoke ON! - Jason

Thanks much!

My mom used to make them when I was a kid, but always over cooked them and always dried them out. It has been great to find out how good chops can be when cooked properly! - Jason

Thanks much!