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Recent content by smokingcrocop

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  1. smokingcrocop

    Koch smoker help

    Well in that case, no it would not be a steal. My thoughts are that he is not doing something right
  2. smokingcrocop

    Koch smoker help

    I’m about to purchase this Koch smoker from FB marketplace. It’s going to be a steal at the price. I haven’t gone out to see it yet but the owner who seems very trustworthy is telling me that it is VERY inefficient. it runs on propane.He says that he can only put about 30 pounds of sausage in it...
  3. smokingcrocop

    Kulen - Serbian / Slovenian style

    Thanks
  4. smokingcrocop

    Kulen - Serbian / Slovenian style

    Looks really nice. I speak read and write serbian so that's not a prob for me. Thanks
  5. smokingcrocop

    Kulen - Serbian / Slovenian style

    Very cool. Will you share your recipe?
  6. smokingcrocop

    Kulen - Serbian / Slovenian style

    Did you have any luck? How did it turn out? I'm Croatian and make almost everything from there. It must be done with a cold smoke and takes about a year
  7. smokingcrocop

    brisket help please

    Yeah you are right. But I would love to have that. I'm a bit of a perfectionist and it bothers me lol
  8. smokingcrocop

    brisket help please

    Well the brisket turned out great. It wasn't dry or crumbly. Great flavor. WOW very impressed. Sorry didn't get a picture of it as I was cutting. My question is though that although it had a great smoky flavor, I didn't have a smoke ring. Any ideas?
  9. smokingcrocop

    brisket help please

    Dad and I with 70 lbs of fresh kabasi. Next they go into the smokehouse Here we have the spek which at the time was new on the smokehouse along with the pork loins in the background. All these meats literally take months to make. The longest part of the process is air drying in the cold...
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  13. smokingcrocop

    brisket help please

    That's an idea mtime7 I think I will put my heating pad in the cooler. At a medium setting I keeps stuff at 105 to 110
  14. smokingcrocop

    brisket help please

    By the way did I mention that it is -4 degrees farenheit outside? The master built 40 worked great
  15. smokingcrocop

    brisket help please

    I will post some pics of the smoked and dried kabasi that I do. Along with spek (European smoked bacon that is eaten without frying) and some pork loins that are smoked and dried for months. I'm a first generation Croatian and like to keep the traditions alive.
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