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  1. OldSmoke

    Finally made a decision

    Way too clean!
  2. OldSmoke

    Where's Halfsmoked

    Amen. I’m learning to be very thankful for health and a warm home. Way too many friends are struggling with both.
  3. OldSmoke

    Smoker Withdrawl

    Thank you. These are very old and close friends. I am glad I can provide a distraction, even if for a short time.
  4. OldSmoke

    Smoker Withdrawl

    Thank you everyone for the likes and welcome back!
  5. OldSmoke

    Chili brisket

    Getting ready for chili night with old friends. I just pulled the brisket I will be using. It is a bit more done than I was shooting for, but wow, it tastes so good! It is a shame to put it in the chili! Nibble, nibble, nibble. While the smoker was running, I had time, so I made spaghetti...
  6. OldSmoke

    Smoker Withdrawl

    We have been traveling since August and just got back. Home for two days and smoked a ham to work out the cobwebs! I used an apple-honey basting sauce, smoking over apple. So good! Most of it is being given away to friends going through hard times. I have a bit of brisket rubbed and ready...
  7. OldSmoke

    Smoked Chuck with a braise finish

    I’ll be doing this for shredded beef tacos Wednesday! I generously dust with taco seasoning and smoke for about four hours then into a Dutch oven with a pepper sauce for another four to five hours. I run the braising liquid through a blender and use it for the tacos.
  8. OldSmoke

    Where's Halfsmoked

    30 days of hospital food? The blood poisoning must have been minor in comparison. So glad you are back!
  9. OldSmoke

    To skewer, or not to skewer

    I have flat and round stainless skewers. I like the flat for kabobs so the meat does not spin. I like the veggies and taters to absorb juice from the meat. For the grill at home, I have a rack that allows me to easily spin them. On the little kettle on the boat, I just toss them on the grill...
  10. OldSmoke

    waking up the kitchenaid mixer thread

    We have a tilt head that seems to run non-stop. I have the pasta attachment and love it. I have replaced the plastic knobs with metal ones. Also, if you start seeing a light brown residue around the shaft, it is time to get some food grade grease, disassemble it, clean it, and repack with new...
  11. OldSmoke

    Rec Teq Deck Boss first smoke

    Sounds like great customer service. Hope you have better luck with the new one!
  12. OldSmoke

    Smoking meats or WWII history... Here I am.

    Welcome! I have a Masterbuilt propane cabinet similar to yours and have made many of modifications you mentioned. Windskirt, wheels, vents, smoke generator, PID controller, and a convection fan. Plus a few more! It’s an affliction. I think I need help. It is a very controllable, repeatable...
  13. OldSmoke

    Time for a long absence.

    We had the same problem with the Columbia. It looks wide, but is shallow outside of the channel. We love the Puget Sound and San Juans. So much space. You just have to keep an eye out for ferries and shipping. Some of them move over 20 knots! AIS and radar are a big help.
  14. OldSmoke

    Time for a long absence.

    She is beautiful! Graceful and capable.
  15. OldSmoke

    Time for a long absence.

    Have a great time! Look me up when you get to Washington. We sail the San Juan’s and Puget Sound!
  16. OldSmoke

    Jerky

    All the time! Love it. Open up all of the vents to get plenty of air moving through the smoker. My setup takes about 3.5-4 hours. I vacuum pack it and freeze it.
  17. OldSmoke

    Back in the saddle…

    It was a fun day cooking again, thanks for the likes!
  18. OldSmoke

    Back in the saddle…

    It’s a variety of pickled Dutch vegetables and spice. A little like relish, but a bit more tart. Really good. Our next trip in October, I’m stocking up!
  19. OldSmoke

    Back in the saddle…

    I’m still around and annoying folks. Been on the road a bunch visiting our daughter in the Netherlands and a month long road trip to Montana. Our son in law is visiting from the Netherlands Wednesday so we decided to make ribs which are uncommon there. It is nice to be cooking again! I think...
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