Recent content by zosick

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  1. zosick

    MUSHROOM JACK FATTIE

    Your bacon weave skill are killer I just looked down and saw the massive wood I've been splitting. To smoke with. Awesome job guy
  2. zosick

    Wild boar bacon?

    I have 5 good size slabs and now that it's staying cool in my deep freeze I figured I would do my normal cure for pork belly and season with lots of pepper brown sugar and maple syrup. The thing that has me questioning is that they are more lean than what I've done before and well the meat is...
  3. zosick

    Anyone on here make Kombucha?

    Once you start drinking that you realize you will buy a VW and have dreadlocks. And smell all strange.
  4. zosick

    ( smoking Pork shoulder and a Brisket ) help needed

    Ok so here is what you do figure out the smoke profile you like. Rub the meat put it on the fridge for 24 hours take it out and let get close to room temperature I keep my house @ 68f put it on the smoker at 235 until you hit 200 meat temp put it in butcher paper with a towel wrapped around and...
  5. zosick

    What is with the forum page...I have to scroll down 5 times to get to the actual forum. Watch...

    What is with the forum page...I have to scroll down 5 times to get to the actual forum. Watch with all the numbers and BS that I have to get to something worth while. Anyway to get rid of that so when I click on forum I go to that area. Thanks.
  6. zosick

    Pear and apple wood

    Thanks for the info all. I'm just waiting for all the leafs to fall before fire up the chain saw. I'm planning to cut them into six inch pieces and split them. I have a buddy that can dry them out pretty fast as he has a a powder coating shop and does fire wood/drying in one oven that's not...
  7. zosick

    Pear and apple wood

    I was planning on using it on an old yoder offset that I bought before Joining this site so she is old but has held up well
  8. zosick

    Smoker Cover Question

    Look into jet ski covers. They are easy to find waterproof and come with rope to since it down
  9. zosick

    Pear and apple wood

    I have one of each that are well over grown. I'm planning on cutting 2 branches from each around 3inches at the cutting point. My question is if this is worth drying for smoking and how to go about that. I live in Nebraska so winter is very dry and cold. Any help is appreciated
  10. zosick

    Not really new. But I figured I'd stop bye

    I got stuck in my ways of smoking and I'm really looking for new ideas and ways of of cooking/smoking Wanna try some new things out.
  11. zosick

    Smart chickens VS dumb chickens

    I picked up both around the same size and just started brining them. My question is the smart chicken was 1.75 more than the dumb one. That being said the smart chicken seems to have a more over all conforming body, as the the dumb one has a lot of Brest meat and no leg or thigh meat. Anyone...
  12. zosick

    First Pork Butt!

    Look nice and there is no need to go fancy how ever like you said you pulled it off earlier than you would have liked to. If it tasted good. No harm no foul. Good on you for not covering in foil or paper.
  13. zosick

    Not really new. But I figured I'd stop bye

    So I stoped by atbbq.com and will never buy from them.. why is there a banner that follows me when I scroll . Up or down poor marketing. I was looking for some knifes and a good wood cutting board. Is there a way to stop that?
  14. zosick

    Not really new. But I figured I'd stop bye

    Been using a treager for the last few years when life gets in the way and I can't spend to much time tending to the fire however I still have my yoder offset when I I can sit back and relax with a few beer and the old lady is away.. . Not sure when I originally joined this forum. But man things...
  15. zosick

    Hello All

    I did sign up for the E-course and would like thank you all for the warm welcome.
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