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  1. mowin

    Semi boneless leg of lamb tips....

    Haven't had lamb in yrs, so I figured I'd smoke this on the pellet grill. It's just a tad over 6lbs. Do I marinate or just rub it, and with what? What pit temp, and IT? What seasonings complement lamb? Thanks in advance...
  2. mowin

    Wild turkey

    Brined overnight. Stuffed with cream cheese, wild leeks, green peppers, and garlic. All wrapped up in a bacon weave and of course some rub on the outside. Came out fantastic. Tender and juicy.
  3. mowin

    Ceramic style cookers flavor profile vrs stick burner.

    So, I've got a chance to purchase a Kamando Joe XL brand new in the box, for half the cost, but no warranty. I've read countless threads. Some great others not so great about flavor profile. Some that have and love the traditional stick burner, say the flavor is "off" due to the main fuel...
  4. mowin

    Whole hog question...

    I've done many whole hogs on my pit. 250 gal reverse flow.... Some skin up, some skin down. Always fantastic. Either way I protect the belly with heads of cabage. However, I've have a request to do skin side down. Here's the part I've never done before. They want the belly filled with...
  5. mowin

    Garlic bacon....

    Went to my local smokehouse to pick up some pork bellies I ordered. He makes his own bacons, but some speciality stuff is outsourced. He was vac packing This 10 clove garlic bacon he got in, and gave me a pack to try. You can notice in the pic the slice of the whole clove. I cut a slice...
  6. mowin

    Note to self....

    Don't forget to close all dampers, chimney, drain valve ECT. Left my draft dampers open on my stick burner after it's last cook few weeks ago. Opened it up today to get some smoke therapy, and there had to be a couple hundred acorns stored in there. Definitely ticked off some critter today.
  7. mowin

    Miss piggy. And some pork shots...

    Smoked my first hog, 80#, today. Picked it up yesterday and injected it. With apple juice, Worcestershire sauce, onion and garlic powder, and a pinch of cayenne pepper. Started the frre at 6:30 this morning, pig went on at 7:30. 5 hrs in. Nice color, and smells soooo good. Pork...
  8. mowin

    What NOT to do with your igrill2/ maverick..

    Oops. Doing a whole hog over to my neighbors. Only my 2 nd cook on my new pit and I put the box of therms in the rib box. Well about a hr into the cook, I remembered. Good news is I checked the probes on my neighbors igrill2 ( didn't know he had one) and the still work. Expensive...
  9. mowin

    Whole hog questions.

    Doing a 80 ish pound hog on my 250 RF this Saturday . My first one :icon_eek:. Well, did several on a open spit, but never smoked one. This is for a neighbor's 50th bday party. So, the hog will be butterflied. Planning on skin down. Q: 1.. Planning on injecting. Need a good injection...
  10. mowin

    First smoke with new pit.

    Elizabeth Ann (named after my mom) was delivered and seasoned on Friday. Today's going to be wet and can't do any lawn/landscaping, so figured what a better day to fire up the pit and try different fire management techniques, and temp control as this is my first stick burner So i dug...
  11. mowin

    New pit arrived today.

    My bubba grills RF 250 ribbox was delivered today. What a great looking cooker. Got her seasoning now. Temps left to right are within a couple*. Top grate is higher by about 30*. This is my first stick burner, so I've got a lot to learn. Door therms are closer to the actual temp then I...
  12. mowin

    New pit ordered.

    I went back and forth between 4 pit maker's. Factored in pit costs, delivery cost, and what features i wanted. The winner is Bubba grills. Ordered the 250 rib box on a 5x8 trailer. Little bigger than I was originally looking at, but why not. The wait begins.... Here's a pic from Lonnie's...
  13. mowin

    Help me spend some money.... New pit purchase.

    Well, i love my pellet grill, but ive got a itch for a stick burner. Ive been reading about RF, and offset smokers. Which one and why? I'm in upstate New York, so im definitely not going to pick one up, so delivery is a must. Looking for a small to midsized backyard smoker. Probably a 36"...
  14. mowin

    aluminum ok for a smoker?

    So I have access to a 24" diameter 6' long tank. Not sure if it SS or aluminum. It looks to be around 1/8 thick maybe more. I really didn't look at it very well because the thought of a smoker didn't cross my mind. I know I could get it for free too. I know SS would be ok, but what about...
  15. mowin

    Bacon ends

    Does anyone else wish the whole slab was like bacon ends? Gosh I love bacon ends. :drool
  16. mowin

    Pork belly in freezer for a yr...

    I cleaned out my chest freezer today, and found a 15# pork belly. It's been vac sealed and the bag has not lost its seal. It's been in there for 13 months. Is it still good, or do I have some very lucky dogs...
  17. mowin

    2nd guessing amount of cure #1

    I started dry brining my bellies today. Only my 2nd time doing bacon, and I don't remember the amount of cure being so little. I weighed each piece, and used DiggingDogs calculator to convert #'s to grams. My heaviest piece was 4.56 lbs, or 2068.3708 g. I weighed out 6.51g of cure #1 @...
  18. mowin

    Bacon cheese burgers onion rings. Lots of q-view.

    My brother kinda gets credit for these. Guess he seen these online somewhere. Stuff needed to build these. Large onion 1 lb ground beef. I used 85% 1lb bacon - thin sliced worked well. 8oz shredded cheese. I grated up a block of x-sharp cheddar Favorite rub, and salt/pepper if desired. I...
  19. mowin

    Cooking brisket 3 days in advance?

    Every yr bunch of us go ice fishing in Maine. Theres no power in this camp. Everything is run on propane. There is a stove with a oven. Cant bring a smoker, as its a 10 mi trip on sleds So, if i smoke a packer 3 days in advance, cool and either vac seal or wrap in foil, whats the best way...
  20. mowin

    Big batch of venison pastrami...

    I opened my last package of venison pastrami a few weeks ago. :icon_eek: Had to remedy the situation, so i dug out 18# of venison roasts. Mixed up a few batches of pops brine. To each gal of water, 1/3c sea salt and sugar. 1 tbsp cure #1 Simmered 2 tbsp(for each container) pickling spices...
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