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  1. DSC05194.JPG

    DSC05194.JPG

    • farmerchad
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  2. DSC05191.JPG

    DSC05191.JPG

    • farmerchad
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  3. farmerchad

    First packer, with qview..

    Me to! Currently the smoker is holding at approx 225.. Current temp. of the flat is 134. I forgot to mention that I have a pan of apple cider in the smoker for moisture. And, as if the brisket wasn't enough, I have spare ribs in the fridge.. Those will go on in the AM.
  4. farmerchad

    Cherry Smoked Burgers (Qview)

    Apple wood is also a nice compliment to burgers. It just gives a hint.. but nothing you can easily put your finger on.
  5. farmerchad

    First packer, with qview..

    Hey guys, Im back, I think the last time I posted was way back around 2009. Life got hairy so I haven't been paying my respects to the smoker. But I will say things are looking up. Last Sunday I smoked a small brisket, really just a point. I think it was maybe 3 pounds. Never had done one and...
  6. DSC05190.JPG

    DSC05190.JPG

    • farmerchad
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  7. farmerchad

    Sausage on the smoke now..

    After I got home today.. yeah I could have eaten the entire batch. I love man vs. food! I especially like the "meterwurst" episode. To me, that didn't seem like much of a challenge?
  8. farmerchad

    Smokies - know what I mean?

    I may be on to something! Need to test a 1 lb batch..... does anyone remember whether or not mustard seed was visible? I seem to think it was. I also dont think they were smoked... cured yes.. smoked no.
  9. farmerchad

    Smokies - know what I mean?

    Is it poosible that its some sort of smoked brat? I was hunting round on the internet and that came up as a possibilty.. just throwing out some ideas.
  10. farmerchad

    Sausage on the smoke now..

    Macgyver uses Duct Tape... Farmer uses clothes pins! The snack stix rock.. just ate a couple.. waiting for the polish to finish. Will get some pix up soon!
  11. farmerchad

    Sausage on the smoke now..

    2 lbs of snack stix, and 3 lbs of polish sausage. Can't wait to taste the fruits! I think the big polish sausage in the pic is around 3 ft long! Made everything last night.. got it on right 3 pm.
  12. farmerchad

    Qview Butt in progess..

    The pork turned out great. Heres what I did. After shredding, I added in some pan drippings, some of my bbq sauce and a healthy dose of mustard, the twang came to it... nothing to complain about here. Bout time to go have a sandwich I do believe!
  13. farmerchad

    Cure interchangability?

    To be honest, it is your recipe im using! I simply add what i feel is an appropriate amount of salt, then add in the correct amount of cure. I did a test run yesterday with a 1 lb link... im still alive! Thanks for all the help everybody.
  14. farmerchad

    Qview Butt in progess..

    Dinners DONE! Bet the pilgrims didnt get smoked corn!
  15. farmerchad

    Qview Butt in progess..

    Technical reasons of course, I ran out of foil! We had a boat load of those pans left over from the family reunion, they just happen to fit nicely in my smoker. Those cam from Sams, I think 30 pans in a bag for around $14. The meat is still holding at aound 196 degrees.
  16. farmerchad

    Qview Butt in progess..

    6lb butt, started last night at 8 PM. Pictures taken at 7 AM this morn.
  17. farmerchad

    Cure interchangability?

    Funny thing, I dont know how many stores I called, not one had tender quick. I found The LEM brand cure at Gander Mtn. Just to be clear, that store is about 40 miles from where I live! While I was there I picked up some casings and snack mix kits... why not right? I took the recipe, removed...
  18. farmerchad

    Cure interchangability?

    Searched thru several pages, and I can't seem to find the answer too 2 questions. 1. In a recipe, is cure interchangable? Let me give an example. I picked up LEM cure from Gander Mtn. I want to use it in a recipe thats calls for Morton TQ. Other then the salt issue, I should just follow the...
  19. farmerchad

    Wednesday Ribs and Chicken

    Thanks for the compliments everyone. Sand is in the pan. I find that the unit heats up faster, and recovery time is far better. I also moved the smoke pan down, sitting directly on the element. Trust me, you will get smoke! The heat retention from the sand helps to keep the wood chunks going...
  20. farmerchad

    Wednesday Ribs and Chicken

    Wednesday turned out to be quite a productive day on the smoker for me. I learned a few things, tried a new rub, and overall, dried out some fine meat.. oh well. Well, dried out according to me. I prefer a wetter rib, but thats ok. Once you peeled back the crust the meat wasn't bad at all. So...
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