Toggle sidebar

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

    Pig on a split!

    I have looked at doing this. I just don't know where I could bury it in my yard. Plus, I want to smoke a cigar and drink whisky while watching the pig slowly go round the fire pit. :-)
  2. theyankeesmoker

    Pig on a split!

    Alright, I am throwing my annual BBQ, which usually comes with a "wow" centerpiece. This year, I am leaning towards to pig roast. Looking for recipes/ideas, and notes from your experiences in doing one. I will have about 30-40 people, in and out, so not all at once. Mostly friends and...
  3. theyankeesmoker

    Wood with rodent droppings

    Guess it's just the wife rubbing off on me 🤣🤣🤣
  4. theyankeesmoker

    Wood with rodent droppings

    That's what I did. Used the clean wood. And let the ones with the turds sit in the sun next to my fire pit for a while. Can't say I'm knowledgeable on digestive systems of rodents, but I imagine where there is poop there is urine
  5. theyankeesmoker

    Wood with rodent droppings

    Flat tops are not grills. Just griddles. And I wouldn't cook on. If anything, I'll get a pellet smoker first.
  6. theyankeesmoker

    Wood with rodent droppings

    Alright. Gut says just use them in firepit. I took tarp off my wood pile, and discovered some wood with rodent droppings (maybe chipmunks, or squirrels, or maybe rats, who knows). Can i still use the wood to smoke with? I would imagine the fire kills germs, but I can't say with certainty...
  7. theyankeesmoker

    Pork loin - to brine or not to brine?

    Smoking pork loin this weekend. Should I brine it?
  8. theyankeesmoker

    Belly curing

    I might just let the thicker piece go longer. My belly is craving some pork belly 😋
  9. theyankeesmoker

    Belly curing

    Great question. About 1.5inch. Thickest part slightly over that. I've always done a day each 1/4". By that measurement I'm good to go as of today. But wanted to hear everyone else's thoughts
  10. theyankeesmoker

    Belly curing

    I'm curing two belly slabs for bacon, dry curing. Been flipping each day. Normally, I do 5 or 6 lbs, and it's ready after day 5 or 6.. but I'm curing a 13lb one and an 8lb one. In the past, the belly would be firm. But im on day 9 now and the belly has firmed up, but not as firm as in the...
  11. theyankeesmoker

    Debating between smokers opinions wanted

    So how do you like the Yoder? It's been some time. Worth it?
  12. 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.
  13. 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...
  14. 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.
  15. 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...
See more
Top Bottom
Back
Clicky