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  1. culpepersmoke

    My offset smoker project 12/07 - 03/08

    Vey nice. Having a great smoker is one thing, knowing you built it yourself has to give you a tremendous amount of pride.
  2. culpepersmoke

    Hello from Fenton MI!

    Hello from Alpena
  3. culpepersmoke

    Friday Tacos

    Made a quick and easy tacos with some left over smoked chuckie. Started off with some shredded chuckie, about a cup of beef stock, petite tomatoes, about 2 teaspoons of cumin and chili powder. Let that simmer down till liquid about gone. Served it up with some onions, lettuce, sour cream, a...
  4. culpepersmoke

    Hello All!

    Welcome from a former VA resident.
  5. culpepersmoke

    Things I learned this weekend

    Saturday was clean out the freezer day. I had 4 chickens, 1 Chuckie, 1 pork butt, 3 racks of baby backs and one 3 bone rack of plate ribs. Now I understand the Unwritten rule that without pics it didn’t happen but …. A couple of things I learned was even though I can easily fit all that into...
  6. culpepersmoke

    Quality Budget Friendly Trailer Smokers

    I sent you a private message about the HBT. Bottom line is I love mine and the folks there at HBT were great to work with. i no longer have a Facebook account but they used to have a popular FB page where you can talk with other owners.
  7. culpepersmoke

    End Of Season Prime Rib Feast (Tons Of Pics)

    That is one nice looking spread. Thanks for sharing
  8. culpepersmoke

    New To This

    Personally I cook with what grows locally, never looked into the cost of importing wood. If you have cherry, apple, oak, hickory all available to you locally then IMO you have some of the best woods available. Gonnasmoke has good advice for getting started.
  9. culpepersmoke

    Please critique my salmon cold smoker design

    That really looks great. Job well done. Let’s go fishing. 😁
  10. culpepersmoke

    Is pork safe to eat being wrapped raw?

    Looks and sounds great
  11. culpepersmoke

    Canada Goose breast

    So yesterday was opening day for goose here in Michigan. A friend called and said he’s bringing over some goose breast for me to smoke this weekend. Having never done a goose breast I started searching. It seems they are either done medium (140ish) or well (170 internal). I was going to do them...
  12. culpepersmoke

    Holding Brisket

    It’s a long thread but check out https://www.smokingmeatforums.com/threads/brisket-dialed-in-finally.315072/#post-2348989 im going to try this on my next brisket , keeping it warm in a Sous vide bath until I serve it the next day
  13. culpepersmoke

    New member from Michigan

    Welcome from Alpena
  14. culpepersmoke

    Thermometer for my smoking chamber.

    I’m a big fan of Thermoworks smoke. Not real ”hi tech” but very well built and accurate.
  15. culpepersmoke

    Deconstructed Chicken Pot Pie

    Man, that looks awesome.
  16. culpepersmoke

    Old school OKJ offset or new OKJ reverse flow?

    I would go with thicker steel every time. Good luck
  17. culpepersmoke

    Beef ribs

    Great looking Ribs.
  18. culpepersmoke

    Beef bombs or pasties

    Our quick Sunday dinner. My has named them beef bombs. Sweated down some chopped cabbage and onions with a little au jus. Mixed in some chopped up smoked chuckie into a puff pastry Baked up about 20 minutes Served up with some loaded sautéed pierogies and some Au Jus on the side. Thanks...
  19. culpepersmoke

    Question about pork loin

    I like to wet brine (like Pops https://www.smokingmeatforums.com/threads/pops6927s-wet-curing-brine.110799/ ) Then smoke to 145. After they cool down slice some for chops, thin slice for a buck board style bacon.