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  1. redneck69

    First cheese smoke - Is there any way to get rid of the stale smoke flavor?

    here is a great design for a cold smoker...they are using the amazing pallet smoker....but your shaker smoker will also work with this design... http://www.smokingmeatforums.com/t/136978/bulding-a-cardboard-box-cold-smoker
  2. redneck69

    First cheese smoke - Is there any way to get rid of the stale smoke flavor?

    it's normal if there is to much smoke with no exhaust port....you stated above about a sealed box with a removable lid.....maybe cut a few holes in the lid or towards the top of your box on the sides.....a hint of smoke is all you need for flavor
  3. redneck69

    First cheese smoke - Is there any way to get rid of the stale smoke flavor?

    i agree with Bearcarver....you should have had an exhaust port on your box...your cheese has to much heavy smoke...TBS is what you want from the exhaust port of your smoker..also know as Thin Blue Smoke...anything more than that will cause a bitter nasty taste...creosote...what you may have to...
  4. redneck69

    Full cold smoke today

    if your gonna do it...do it right...load that puppy up...looks great!!
  5. self marinating LOL

    self marinating LOL

  6. redneck69

    self marinating LOL

  7. 2009-12-28-pigs.png

    2009-12-28-pigs.png

    • redneck69
    • Media item
    • Comments: 0
    • Album: self marinating LOL
  8. redneck69

    Smoking Wild Boar

    my buddy referred to them as wild boar...but usually in Texas they are feral....i didn't shoot it..just smoked it..and it turned out pretty darn good
  9. redneck69

    Smoking Wild Boar

    here is some boar i did for a buddy...hope this helps http://www.smokingmeatforums.com/t/135530/wild-boar-back-straps-shoulders-and-a-roast
  10. redneck69

    Bacon Wrapped Salmon

    tasty looking salmon bites!
  11. redneck69

    easy chicken legs

    quick and simple is the best way sometimes
  12. redneck69

    Pulled Chicken

    that works also....Happy New Year
  13. redneck69

    Pulled Chicken

    if you smoke the chicken at a higher heat..300-350..some will even say a bit higher ....you should get a crisp skin...just keep a close eye on internal temp so you don't dry the meat out 
  14. redneck69

    1st 12lb fresh turkey done in 5 hours?

    time frame is the same as i've done in the past and yours looks awesome...congrats on your 1st turkey
  15. redneck69

    Sweet Spiral Ham

    your welcome...i'm very happy that you enjoyed this
  16. redneck69

    Sweet Spiral Ham

    was it sour or a bitter taste?  what type of smoker are you using?  i really can't see why there would be a sour flavor...every thing that is added to this is "sweet"...combining the syrup, honey and brown sugar is fine...the only thing i can really think of is you may have put "to much" smoke...
  17. redneck69

    Smoked Turkey

    nice color on the bird..i'd chow down on it ....great seeing more and more people from NE on the site
  18. redneck69

    Sweet Spiral Ham

    that does look good...making me hungry for some spiral ham...
  19. redneck69

    MES 40 blazes my chips

    does your issue happen when you open the door on the MES 40 or when you add more chips?  if its either of these, its because you are adding air in quickly and allowing the chips to flare up....which is normal and happens on my MES 40
  20. redneck69

    UPDATE - Q View - Black Friday - Smoking Friday

    if its going to be cold and windy, definitely get it sheltered from the elements, you will loose a ton of heat and burn a lot of lump or charcoal trying to keep the heat up to temp
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