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  1. thadoc

    Advice on building small smoke house/box

    I used the 3/4" plywood to build my upright smoker, I use a propane burner off of an old grill. I initially wanted to use the hot plate too but, I was only able to get the temps to about 140 max with a 1,000 watt hot plate. That does not include the water pan or any of the meat, which is why I...
  2. thadoc

    Smokin salt info...

    Thanks everyone for all the great info!!! I knew I could count on you all! I will be using my vertical propane smoker and the smoke daddy, should I keep the temp as low as possible or should I crank it up to a hotter temp like 250-300 degrees? What is the difference if I use high heat or low...
  3. thadoc

    Smokin salt info...

    I will be using my vertical propane smoker so, should I set the tin of salt around the middle of the smoker since that is where my most stable temps are? what temp do you usually run and for about how long to do a couple cups of salt?
  4. thadoc

    Smokin salt info...

    I am going to try smoking some salt for a friend of mine and was wondering if anyone had any tips or tricks for doing so. I was planning on unsing kosher salt since the salt will be used for cooking purposes mostly. Should I use the kosher salt or should I use some other kind of salt? Any help...
  5. thadoc

    Turkey Brining Oops...?

    Thanks everyone for the support and the reassurance! The bird just hit 161 degrees and into the cooler until 10:30 to go to the folks! Now for the ABT's! I did end up takin some pics so I will have to post them later since this morning was quite busy! HAPPY HOLIDAYS AND MERRY CHRISTMAS TO ALL!!!
  6. thadoc

    Turkey Brining Oops...?

    I put the turkey and brine in two oven bags and then into the cooler with tons of ice all around and over the bird! Hope it gets some flavor, I guess I did inject it as well. I hope that makes up for the brine mistake!? Thanks.
  7. thadoc

    Turkey Brining Oops...?

    Well its 6:30 on Christmas morning and the turkey is in the smoker and takin in some TBS. I did realize one mistake I might have made, being so busy yesterday with all of the family functions and preparing the turkey and 30 ABT's I just now realized I did not Simmer down my brine and just mixed...
  8. thadoc

    Turkey Smoking suggestions...

    COOL! I will note that, and will smoke it around 300-325 tops! It's only a 6lb bird so it shouldn't take more than 4 to 5 hours! Right! Do you think that brining the bird for 10 hours or so will be good enough? Thanks!
  9. thadoc

    Turkey Smoking suggestions...

    Yup, I always go by temp and not time! It's done when it's done! I just want to be able to time it accordingly so it will be nice and hot to serve. I will probe it the entire cook time. Thanks for all of your advice and input, I knew I could count on you guys for the proper info. Thats why I...
  10. thadoc

    Turkey Smoking suggestions...

    So, If I want to have more of a smoke flavor and smoke it at 275 or so, about how long would the 6lb bird take?
  11. thadoc

    Turkey Smoking suggestions...

    Thanks for the info! I will be using Slaughterhouses' brine the night before and will be transporting it in a cooler. My parents only live about a mile away from me so it should be just fine! What temp do you suggest I pull it at?
  12. thadoc

    Turkey Smoking suggestions...

    I will be smoking an 6lb turkey for christamas, I assume I will be smoking the turkey around 325 to 375 degrees, please correct me if I'm wrong. I am wondering how long I should prepare to smoke it for and around what temp I should pull it off? I have to be at the parents house around 11:00 AM...
  13. thadoc

    Deer Sausage

    NICE!! I have been looking into investing in one of those vertical stuffers, last time I made sausage I only made 8 pounds and it took me over 2 hours just to stuff them. I think I could really cut down the time with a nice stuffer like that! "More power to the Sheepdogs, keepin the family safe."
  14. thadoc

    UPDATED-Party Pork Butt W/Q-View

    So, I was so busy last night with the party and the ABT's I couldn't help but to start drinkin and enjoy some good food so I am posting the final pics of the smoke today! After 7 hours in the smoker and internal temp is 120 degrees After 12 hours in the smoker and interal temp reached 165...
    • thadoc
    • Thread
    • Replies: 3
    • Forum: Pork
  15. thadoc

    Deer Sausage

    That sure is some nice lookin sausage! Is that an LEM vertical stuffer? How long did it take you to stuff with that setup? Love the side arm, I was thinkin it was a Glock, Springfield XD- nice piece! Is your state an open carry state? Here in MN it is but, I choose to conceal most of the time...
  16. thadoc

    Todays party Pork Butt W/Q-Views

    Thanks, the rub consists of paprika, black pepper, garlic powder, onion powder, and a little bit of each of the spices I have showing for the salt! No camera in the smoker, just a close up pic when I opened it to spray it down! I thought about turning my wireless IP camera into a smoker camera...
  17. thadoc

    New to smoking in New York

    Zach, Welcome to the SMF! Glad to have you aboard, you will find all the info you need right here, I did!!!! I see your in the Ithaca area, a friend of mines mother lives about 15 min outside of Ithaca. It sure is a nice place to be, only been out there twice but enjoyed every min of it! Happy...
  18. thadoc

    Who adds what to their water pan/bowl??

    Everyone is different, I use water and some apple juice or even water with some good beer! Smokin a butt right now and I have the pan filled with water and apple juice! Not sure it makes a whole lot of difference but, I usually inject the butts with apple juice and a little spice to give it a...
  19. thadoc

    Todays party Pork Butt W/Q-Views

    Well it's now 6:30AM and I am smokin away. My neighbor is having a holiday party today "The Ugliest Christmas Sweater Party"! He asked me If I could smoke a 8lb pork butt for the party so, here we are. Got it all rubbed up last night and up at 4:30AM this morning to start the smoker so it will...
    • thadoc
    • Thread
    • Replies: 7
    • Forum: Pork
  20. thadoc

    Newbie in Military

    Glad to have you Rick, welcome to the SMF! Thanks for your service! Looking forward to some of your Q-views in the near future, keep it up...
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