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  1. skooter

    Venison Summer Sausage Curing Question

    I use the same LEM kit. I begin smoking as soon as it’s stuffed in the casing. It usually takes about six hours to get up to Temp. For what it’s worth I don’t add any fat to my venison when I make summer sausage. I like it a lot better that way.
  2. skooter

    Anybody use a A-maz-N smoker in a closed gas grill?

    I use mine in my grill often. I put it below the grate on the unlit side. I have found that it really needs to have a well established burn going so it stays lit. Works great for small batch meals for 1-4 people.
  3. skooter

    Smoker Chip Test Market

    I bought some of these locally and did not taste any flavor of bourbon in my smoked meat.
  4. skooter

    New Sous Vide cooker

    Here are a few pictures of my Hybrid Brisket and altered cooler that I use for large pcs of meat. Finished product SousVide cooler Brisket before being vacuum bagged. Vacuum bagged.
  5. New Sous Vide cooker

    New Sous Vide cooker

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    • Album: New Sous Vide cooker
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    • skooter
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    • Album: New Sous Vide cooker
  10. skooter

    New Sous Vide cooker

    I Smoked/Sous Vide a 15 lb Brisket a month ago and it turned out amazing. I prepared and smoked it as usual for six hours in the smoker at 250 degrees. Then vacuum bagged it and placed it in the water bath at 185 for 30 hours. Opened it up, saved all the delicious juices, and put the brisket...
  11. skooter

    Smoker Chip Test Market

    I would be glad to give it a try, I even live just outside of Cleveland. How does this work? Should I PM you my address?
  12. skooter

    Smoking my second brisket this weekend and want to learn from my first smoke. Questions inside.

    As far as the slicing part of your question goes. Jeff suggests looking closely at the grain before putting the rub on and sticking a wooden skewer through perpendicular to the grain and leaving it in until your ready to slice. Then your first cut should be parallel to the skewer. Hope that...
  13. skooter

    Smoking Elk Meat

    I often do venison roasts, I wrap them with Bacon during smoking. Very good! I'm sure Elk would be very much the same.
  14. skooter

    Going propane on the OKJ

    No. 316 Stainless.
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  16. skooter

    Going propane on the OKJ

    So you burn from the outside and it pulls the smoke in? Yes. It pulls right in.
  17. skooter

    Going propane on the OKJ

    It worked so well I made the final version today. 316 Stainless.
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    • Album: Going propane on the OKJ
  19. skooter

    Going propane on the OKJ

    In pursuit of perfect smoke I tried a lot of different combinations and I think I've finally got it. Using my H burner for heat and my A-Maze-N Products 12" smoke tube mounted outside the firebox I can get a solid 4 hours of perfect Thin Blue Smoke. A little foil over the end of the intake on...
  20. skooter

    Sous vide brisket?

    Well, I hadn't read this thread till I did a brisket myself. I got an 11 lb. Packer applied a basic SPOG rub, wrapped and refrigerated overnight, and smoked at 250 for 4 hours. Then double vacuum sealed and into the Sous Vide for 36 hours at 170 degrees, then back into the smoker at 275. I...
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