Recent content by theyankeesmoker

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. theyankeesmoker

    Debating between smokers opinions wanted

    So how do you like the Yoder? It's been some time. Worth it?
  2. theyankeesmoker

    Ready for an upgrade!

    Yes been researching them this morning. Have to put in an inquiry on freight and if they can upgrade the firebox.
  3. theyankeesmoker

    Ready for an upgrade!

    I would hate to have to get into welding/modifying. I'm not the most handy of fellas out there. Thanks for the insight on Horizon smokers! Have you used them? The vertical smoker is going to be ideal for my next adventure of sausage making and lox. I get it about airflow and the...
  4. theyankeesmoker

    Ready for an upgrade!

    Always open to other suggestions. Thanks for sharing this. Seems to be same price point as a yoder so may be a good alternative.
  5. theyankeesmoker

    Ready for an upgrade!

    It's been a while since I've been here. So I've mastered smoking sea, air, and land (salmon, trout, chicken, duck, beef, and pork). I've been using a OKJ dual fuel for about 5 years now, and it's starting to show age. I'm ready to drop some dough within reason. Debating on old country brazos...
  6. theyankeesmoker

    New oklahoma joe smoker/grill combo (dual fuel)

    Thank you. I think someone said that before. I ordered the sealant but forgot why I got it lol. Will try this weekend
  7. theyankeesmoker

    New oklahoma joe smoker/grill combo (dual fuel)

    poking in here and seeing other peoples experience with Oklahoma joes. Got the dual fuel for those nights I work late and don't want to wait for charcoal to be ready. When I smoke, I use logs. The issue I get is it gets way too hot in the chamber for the meat. I've had to split my.logs further...
  8. theyankeesmoker

    3.3ib Whole chicken ideas?.

    Brine helps cook the chicken faster. If possible, get some royal oak charcoal. I smoke my chicken until about 140 in breast, and finish off on the grill to help crisp the chicken skin up. Or you could always move to the oven when IT is 100 (usually about an hour). Before popping into oven rub...
  9. theyankeesmoker

    Bacon turned slimy?

    Eh no issues. Soaked and smoked today. I got distracted and it went up to 160 before being pulled out (given circumstances may not be the worst). Thanks for the feedback
  10. theyankeesmoker

    Bacon turned slimy?

    Thank you. Meant cure #1. It was the under 30 day one. Will soak and smoke and have some bacon for tomorrow :) In the past when I have done Pancetta and bacon it has usually firmed up. What threw me off is usually with a slime there has been a smell. This time no smell.
  11. theyankeesmoker

    Bacon turned slimy?

    so I have a 5 pound pork belly. Cured with a usual quarter cup salt sugar and two teaspoons of curing salt #2. After two weeks it was not getting firm. Figured I'd take out of vac seal. Well it was slimy. But no smell. I rinsed it off and threw on another layer of cure. Anyone have any...
  12. theyankeesmoker

    Intake issues with Oklahoma Joe's Highland

    That looks good. I should have checked this before. Doing my first smoke on the highlander and was having that issue. I'll need to follow your lead here. Thanks for posting these. I can now show my wife my aspirations so she wont be too mad at me :)
  13. theyankeesmoker

    Intake issues with Oklahoma Joe's Highland

  14. theyankeesmoker

    Looking to get an offset

    I started with an offset smoker, dirt cheap one from home depot for $99. Since it was my first time smoking, it was great for a newbie. After grilling almost every weekend and smoking at least once a month, it was time to retire it after two and a half years. I got a stingy electric one which is...
  15. theyankeesmoker

    LET'S TALK BRISKET!!

    @Preacher Man , looks like you nailed it. To @oldsmokerdude point, you only cut what you need. My first brisket was nice and juicy, I sliced the whole thing, and it got as dry as the Sahara after a few hours. Never did that again and it's been juicy even after a few days. Never heard of a...
See more
Top Bottom
Back
Clicky