Recent content by okiefisher

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  1. okiefisher

    Pellet Smoker question

    I had a Kenmore which is the exact same as a Z-Grills, even has a zpg model number. I got rid of mine only because I moved. I smoked between 10 and 15 pounds of jerky every weekend for about 6 months and never had a problem. I do however have a recommendation for you. Do lots of research before...
  2. okiefisher

    Thickness for my new smoker?

    I've had two reverse flow smoker's and loved them both but the first one just wasn't big enough. The first was a 16" x 30" 1/4" thick steel. The second I just recently bought and is 20" x 36" 3/8" steel double rack. Even tho the weather is hot here in Oklahoma I can tell the difference between...
  3. okiefisher

    Bacon, Bacon, And More Bacon...Almost 40# (W / Pics)

    I like you think it looks really good but also wondering what kind of smoker that is?
  4. okiefisher

    First Time Burnt Ends

    Looks really good! Smoked a lot of meat and Dutch's Wicked Baked Beans but never the Smoked Mac n Cheese. I guess that's one of the next things I'll have to try.
  5. okiefisher

    Perfect point but flat is really tough

    You are probably correct by assuming you didn't cook it long enough. The point has enough fat that it would have taken care of itself and not dried out but the flat wasn't cooked long enough hence the reason it was tough. I normally start probing my briskets at 200 IT and probe it each degree of...
  6. okiefisher

    First time jerky and need some help

    I make a lot of jerky and the eye of round is what I use. Nole4L is correct in the fact that your 4 lb eye should yield you 2 lb of jerky. I use a pellet smoker and a dehydrator when making jerky. Depending on my marinade I normally smoke in the pellet grill for 2 or 3 hours then finish it in...
  7. okiefisher

    Good meal.

    Looks good and to me. After being vacuum sealed seems to me that it's just as good as the day it was smoked..I vacuum seal everything that's left and the wife and I use for sandwiches and pork nachos. If you haven't tried the nachos you'll have to.
  8. okiefisher

    Tonight's Supper

    I understand some may say they're bad for diabetes but I opt to follow this phrase from the health zone. Carrot. Diabetics can opt for carrots in their daily diet despite its sweet flavour as it can help manage blood glucose levels. Carrot juice may still contain sugar and carbohydrates, it...
  9. okiefisher

    Tonight's Supper

    I've never had any steelhead but I can eat my weight in crab cakes and steamed veggies. Looks good!
  10. okiefisher

    Dinner tonight was excellent

    About a week ago I was able to pick up a tenderloin worth the money so decided today would be the day. Put a little kosher salt and some Montreal seasoning on it last night, wrapped it in cellophane and put in the fridge overnight. Since I had to work today I asked my wife to get the tenderloin...
  11. okiefisher

    How would you cook this piece?

    I'm like Phil. It looks like a rolled prime rib they've tied to hold it together uniformly from where the ribs were removed. Take to 130 then let it rest a bit.
  12. okiefisher

    Red's Sunday Brisket

    Well since I'm probably the closest, do you have any left? I live in Chouteau. Looks really moist and delicious!
  13. okiefisher

    Thin Fajita Steaks

    They're only going to take smoke for so long anyway. Being that thin @175 I would think that's all the time that would be needed.
  14. okiefisher

    Tender Jerky Question

    It should be safe with cure but I always like to lean towards being safe, especially since I'm selling so much.
  15. okiefisher

    Tender Jerky Question

    For the more tender jerky I slice mine 3/8" thick which helps then put it in my smoker on stackable racks for 2 hours. After it's smoked for 1 1/2 hours on the smoke cycle I turn the smoker up to 180 for 30 minutes just to make sure any bacteria has been killed. After the smoker I place in my...
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