Recent content by trkyhntr

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  1. trkyhntr

    Turkey Too Big?

    I did a 31 pounder Memorial Day weekend. Brined and rubbed and cooked in about 12 hours at 250 to 275 degrees. It came out great! IMHO there is more concern in how long it sits out in the preparation as opposed to the cooking time as long as your temps are steady and in the 250 to 300 degree...
  2. trkyhntr

    Boneless pork loin back ribs

    I'm not able to do the pics. I don't think they are from the shoulder because of the loin meat attached to the rib meat. Two very different looking pieces of meat attached which makes me think it is the cut where the ribs meet the loin.
  3. trkyhntr

    Boneless pork loin back ribs

    Having some guys over Monday for an annual golf outing and cookout. They picked up some "boneless pork loin backribs" and I said I'd throw them on the smoker Sunday and just heat them up after golf Monday. When they brought them over, they look like about one third rib meat and two thirds loin...
  4. trkyhntr

    Deer Ham

    I have used a pre-mixed package for deer ham from a company located in Ohio. Our Gander Mountain stores carry the product. It is a whole kit with injection mix the ham soaks in for about 5 days, a mesh bag to hang in the smoker and all the instructions. Turned out pretty good.
  5. trkyhntr

    Big, Big, Turkey Questions

    Not sure that it will look like that, but it is a big bird. The drumsticks are about the size of a cornish hen. Thanks for all the advice and keep it coming. I'm looking at an October get-together and I'll try to get some pics for you. WIth the high temp cooking would I still get ome smoke...
  6. trkyhntr

    Big, Big, Turkey Questions

    I went to the local fair and bought a 4-H turkey project. It's for a great cause. I knew it was a big bird and it dressed out at a touch over 31 pounds! I've read in many posts the concern over poultry being in the "danger zone" while cooking in a smoker. I would love to smoke this thing but...
  7. trkyhntr

    Wood Chunks in Columbus, OH

    Mkatts, If you can find a fruit orchard nearby, they usually prune their trees early in the spring or late winter (limbwood). You might be lucky enough to find a place that will give you a few pieces. If you really get desparate, I have a very good supply of apple, peach and cherry. Maybe we...
  8. trkyhntr

    Deer hindquarter, How to smoke??????

    Another thing to try with a deer hindquarter that I recently did was using a commercial brine and flavoring to make a deer ham. After injecting and brining for about 4 days, smoked it in the smoker. I was pleasantly surprised at the results. Used some today with some greens and the...
  9. trkyhntr

    goose sausage

    Gremlin, I finally got around to making a batch of the goose sausage. What an awesome taste. Although I had some trouble finding some of the exact ingredients, I improvised on a few and even used some wild boar I recently shot in Florida for the pork. My wife loved it and she is not a big fan...
  10. trkyhntr

    First smoke & a few questions

    Sorry no pics. Actually there wasn't much left after for pics either! It was a success though and I'm ready for another smoke for some Christmas Eve Q. I also think santa is bringing a shipment of sausage seasonings and the makings for a few deer hams. The GOSM really made the first time a...
  11. trkyhntr

    First smoke & a few questions

    Well, my first smoke was a success :D thanks to all the help I got from everyone on the forum. I have read many posts and asked a few questions and took the plunge Sunday. Had a few minor problems that I was ready for due to the info from you all. Had about a 9# butt that took 16 hours in...
  12. trkyhntr

    Cool weather smoking

    Started a butt, a fatty, and a round of venison sausage today at 5:45AM. It was a balmy 31 degrees and about 2 inches of snow left on the ground. The gasser GOSM is holding steady at 225 just a shade below the medium setting as I write this. So far.... so good.
  13. trkyhntr

    First smoke & a few questions

    Thanks for the help Carl and Meowey! I'm planning a 5AM start tomorrow so that I have plenty of time and hopefully won't have to rush it. Hoping everyones help makes my first one a success.
  14. trkyhntr

    First smoke & a few questions

    Going to smoke my first butt Sunday in my GOSM big block. You guys have been great answering many of my questions as I have spent a good deal of time reading a ton of posts. I can't seem to find info on 2 probably very basic questions. Does the water pan need to be refilled or does it usually...
  15. trkyhntr

    Where do you buy your pork?

    Up in smoke, Thanks again. You've been a big help tonight. Ran out of time before I could get to Sam's but plan on checking there tomorrow. Planning on smoking a butt next weekend. Hope yours turns out great Sunday.
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