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  1. bearswoodshop

    long time reader...first time poster

    Buzzard, a long time ago, a friend of mine told me (Bear, it only costs a nickel more to go first class) and in a round about way, he was right. But, like Jeff said, it also pays to shop around. Get the biggest and best you can afford, and then move up. It never hurts to have 5 or 6 smokers...
  2. bearswoodshop

    New smoker cant get it hot enough

    I had a temp problem with my GOSMS, was inside a small building, moved it outside and the temp sailed right up. Guess it just needed more air. Hope this helps. BEAR
  3. bearswoodshop

    Smoked and Stuffed Pork Chops

    Thanks Florida Bill, I would post some more pictures from last night, but empty plates are all that is left. The stuffing was made by first cooking chopped up bacon, while cooking add some season all, chopped garlic (fresh) Tony Chachere's creole season, cayenne (to taste) some paprika for...
  4. bearswoodshop

    how do you serve pork shoulder?

    Brett, for me, it does not seem to matter, it's just how fast you can get it on the table. Pulled, on sandwich, we have used it plain, finish sauce, smothered in BBQ sauce, or on the side, topped with slaw, I also make a Horsey sauce (mayo and horseradish, few drops of lemon) every body seems...
  5. bearswoodshop

    Meat Mixer

    A friend of mine has a SS mixer and it does the same thing, just not quite what he expected. I still mix by hand, using really thick rubber gloves, helps with the cold. BEAR
  6. bearswoodshop

    Smoked Beer Can Chicken

    Burk, sometimes I turn the heat up for the last 20 min. or so and it seems to help without drying out the rest of the meat. BEAR
  7. bearswoodshop

    Venison Roast

    Heidi, sounds good, I will have to try the overnight soak in dressing. We have smoked them before, and then the wife puts them in the oven with potatoes, carrots, onions, mushrooms and 2 cans of mushroom soup. If it's venision, it's good. BEAR
  8. bearswoodshop

    Smoked and Stuffed Pork Chops

    The wife came home with 6- 1" thick no bone pork chops yesterday, at a cost of about 20 bucks. Being the risk taker, I decided to, first smoke them with apple wood, and at the end some msqt wood. I first made the pocket cuts from the non fat side, and smoked at 225 to 250 to an internal of...
  9. bearswoodshop

    "OTBS"

    Earl D- , I Thank you and the other loyal members of the OTBS for this great honor. BEAR
  10. bearswoodshop

    smoke and beer or beer and a smoke

    Cheech, mixing beer and smoke is not a good idea. I was having a beer the other night and decided to try this, so I crawled in the smoker (beer in hand) and shut the lid, and man that likend to choked me to death in just a few seconds. I guess it don't take long to smoke a beer, can't say as I...
  11. bearswoodshop

    "OTBS"

    Although new to this forum, and new to the GOSMS magic, I have always enjoyed the Thin Blue Smoke created by this type of cooking. I therefore humbly request and hope that you would bestow me the honor of the coveted "OTBS" Seal. Forever blowing smoke, BEAR
  12. bearswoodshop

    Salmon in new Smoker

    I don't Tim8557, leave it skin side down the whole time and it should come out great. I always filet the skin off, and try and remove all the dark colored flesh as well, seems to taste better. When it starts to show some white stuff on top, or starts to flake, it's done. Seems to be a short...
  13. bearswoodshop

    Now smoking 2 butts

    14 hrs later, perfect results, the GOSMS held a steady 235 all day. Our temp here yesterday was about 26 to 32 during the 14 hrs cook time, and man it's really nice to know you don't have to worry about the cooker, just settle it down, and walk away. The Creole season was OK, but the troops...
  14. bearswoodshop

    Now smoking 2 butts

    Well, I got an earlier start compared to my first butt. The first was put on at 9 am and not done until 11:30 at night. I had these 2 on a 5:30 this morning. I decided to try 2 butts, with 2 different rubs. One with my southwest spicy mustard and BBQ spice rub, and the other with only Tony...
  15. bearswoodshop

    site problem???

    Mine only works when I am (logged in).
  16. bearswoodshop

    cure shelf life

    I had the same question when I bought the big bucket of cure. Called Sausage Maker and was told it would last a couple years or longer if sealed. I divided out the amount of cure it would take for 5lb, 25lb and 50lb batches of summer sausage, and put them in vacuum sealed bags. After getting...
  17. bearswoodshop

    Emulsify

    Well, my first emulsified or as I call it (meat paste) came about when trying to stuff slim jim type casing right off the grinder (after spraying silicone on everything inside the grinder), what a mess. I think if you run the meat through about 3 times ( 4.5 mm plate) it should come out...
  18. bearswoodshop

    My very first smoked chicken

    Glad to hear the chicken turned out OK Y2, the hail thing, well, that's got to do with karma. See, if you hadn't made such good chicken, then, well, it might not have stopped hailing. Try and get the pics posted, we would love to see your work. BEAR
  19. bearswoodshop

    Smoked Beer Can Chicken

    Man Crazyhorse, your fast, as I was typing a reply, you snuck one in between. I will try the cornish hens that way, they sure look good. I normally just lay em down, and stuff em full of bacon. BEAR
  20. bearswoodshop

    Smoked Beer Can Chicken

    Man that sure looks good Deserttoad, they always look almost to good to eat, (I said almost). I have an excuse for my pics being in reverse, I'm OLD. BEAR
Great deal on LEM Grinders!
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