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Recent content by trkyhntr
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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...
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.
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...
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.
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...
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...
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...
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...
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...
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...
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...
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.
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.
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...
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.