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  1. mountbaldy

    2023 Hunting Trip in the Books pre QView Included :D

    Thank you for taking the time to post an explanation of things. This helps. Not knowing that TX has zero public land is helpful here. Coming from a State that has an abundance of public land, we often think of places like TX to just be a place where the trophy buck is king and meat is second...
  2. mountbaldy

    Venison Sausage Ideas

    I had some smoked venison sausages a couple years back while I was ice fishing. I have made lots and lots of brats over the years and this smoked sausage was far superior. My best guess for what they used are; 40% corn fed venison, 60% pork shoulder, dried garlic, onion powder, marjoram...
  3. mountbaldy

    What can I make out of a Antelope??

    I hope you have gotten to feast on some of that antelope. I have never had an antelope I did not care for. A lot has to do with how it was treated in the field and how quickly it gets processed. I prefer not to age my antelope and prefer to only allow it to rest for a couple days on ice, if...
  4. A-MAZE-N Pellet Smoker pellets dont stay lit.

    A-MAZE-N Pellet Smoker pellets dont stay lit.

  5. mountbaldy

    A-MAZE-N Pellet Smoker pellets dont stay lit.

    Thanks for the advice! My issue was resolved by moving the AMNPS's offset to my baffle. This resolved the issue! It burned steady for about 10 hours until I took the bird out for the oven. In fact it was burning so well it flared up. I'm still going to do the leg mod. I can't wait to get a...
  6. 20161224_104651.jpg

    20161224_104651.jpg

    • mountbaldy
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  7. mountbaldy

    A-MAZE-N Pellet Smoker pellets dont stay lit.

    Hi all!! It's been a coons age since I posted anything on this forum!  I've made lots of great stuff in my self built smoker.  I am using a home built off set smoker.  You can find pics of it in this post -- http://www.smokingmeatforums.com/t/173546/smoker-design-advice/20.  The only changes...
  8. mountbaldy

    Honey Buckboard Bacon (Also tried Maple) Qview aplenty

    Hi Disco! I know this is an older thread but...  Nice looking bacon!  I've got a batch of buckboard bacon curing right now with molasses in it.  I just used Bearcarver's recipe and added molasses to it.  We'll see how it goes!  I'm hoping to smoke it this weekend but we'll see.  I might leave...
  9. mountbaldy

    Smoker Design Advice

    Well the turkey smoke day was for the most part a success! I put the bird on yesterday at 4:45PM in a pre-heated smokehouse.  This morning at 10 AM I ran out of charcoal (2.5 bags of Kingsford), and a 2.5 cft bag of hickory pieces...  Yeah I went through a lot of fuel...  Ultimately I ended up...
  10. 2015-04-05_13-31-49_172.jpg

    2015-04-05_13-31-49_172.jpg

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  11. 2015-04-04_17-29-38_783.jpg

    2015-04-04_17-29-38_783.jpg

    • mountbaldy
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  12. 2015-04-04_17-28-10_190.jpg

    2015-04-04_17-28-10_190.jpg

    • mountbaldy
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  13. mountbaldy

    Smoker Design Advice

    Thanks Dave! The damper between the firebox and smoke house really helps.  I may have to take your advice and put a stack on the firebox before the smoker though.  I've been debating on doing that too.  So I'm glad you mentioned it.  I've also put a baffle in the bottom of the house.  I noticed...
  14. Smoker_View_Inside_Smoke.jpg

    Smoker_View_Inside_Smoke.jpg

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  15. Smoker_View_Inside.jpg

    Smoker_View_Inside.jpg

    • mountbaldy
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  16. Smoker_View2.jpg

    Smoker_View2.jpg

    • mountbaldy
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  17. Smoker_View.jpg

    Smoker_View.jpg

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  18. Smoke_Day.jpg

    Smoke_Day.jpg

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  19. Venison_Summer_Sausage5.jpg

    Venison_Summer_Sausage5.jpg

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  20. Venison_Summer_Sausage4.jpg

    Venison_Summer_Sausage4.jpg

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