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  1. zachd

    Venison Snack Sticks-Oven

    I usually start at 145 bump to 160 then go up to 175 180 So I would do 170 then bump to 175 then to 180 in oven
  2. zachd

    Finally got to try smoking Cheese

    91 today but suppose to get down to 58 tomorrow night though too bad I work 3rd shift and wont be around when the cooler temps are here :(
  3. zachd

    Difficulty getting sawdust or chips to smoulder

    what is a half side?
  4. zachd

    Difficulty getting sawdust or chips to smoulder

    If drying them out in the oven worked your wood probably is holding some moisture... Instead of the oven you can zap them in the microwave for 60 seconds
  5. zachd

    Lets smoke a brisket boys Q view

    I didn't spray this one with anything... I would try with wrapping with peach butcher paper instead of tinfoil that should get you the good bark plus keep in moisture I don't know if it makes a difference or not but I use a AMPS in the pellet smoker as well You can always inject with beef...
  6. zachd

    Difficulty getting sawdust or chips to smoulder

    Hips wont work in it only pellets or dust Your links dont work but some things do you have airflow in the tower? You may need some more airlow on the bottom of it? Another thing that helps my maze burn is dont have it lay flat on the ground i have it elevated on a couple small metal blocks If...
  7. zachd

    Finally got to try smoking Cheese

    Looks good like said before if you thought it was good right away just wait for it to age
  8. zachd

    Seeing all those long time members no longer posting makes you wonder.

    I have not been a long time poster but I tend to rotate my postings Summer I try to post here a lot then fall comes and I am busy refreshing my dog then duck pheasant and deer hunting. I tend to post more on a bow hunting forum and a Minnesota hunting and fishing forum I am a moderator for. Well...
  9. zachd

    Busy Busy Busy

    You as well never had fluke but assuming it taste similar to Halibut? So many good ways to cook it On the grill with onion and butter Fish and chips Olympia Italian Style mmmm mmm mmmm nothing better than fish
  10. zachd

    Busy Busy Busy

    Heck ya! Love it I've been busy recently too! Hope you don't mind me sharing here as well
  11. zachd

    Camp Chef SmokePro vs. RecTec RT-590 Stampede

    CC woodwind with sear box would be my choice.. I love my CC I hardly ever adjust my temp either so the wifi would be useless to me
  12. zachd

    rectec 300

    Found this you tube video here is a screen shot of someone cooking a 7.5lb brisket
  13. zachd

    USDA butcher paper..Lightening deal tomorrow 3:45 PM... Amazon.. $12.72..

    Brisket in Butcher Paper Butcher paper is the Goldilocks of brisket wraps. You get most of the benefits that come with wrapping the meat in foil without making some of the sacrifices. Like foil, wrapping the meat in butcher paper helps decrease the cook time compared to a naked brisket. As you...
  14. zachd

    Need ideas for Saturday smoke. What's your go to recipe?

    atomic buffalo turds go really well with it too, If you make some be sure to double your raspberry glaze as ABT are good to dip in it.
  15. zachd

    Need ideas for Saturday smoke. What's your go to recipe?

    1 Pork Tenderloin For Marinade 1/2c Apple Juice 1/2c Italian Dressing 1/2 can Sprite 1/4c Brown Sugar Salt & Pepper Let marinade overnight For Raspberry Glaze 1 tbn butter 1/2 cup of chopped roasted peppers 2 tsp chili powder 1 tsp salt 1 tbs apple cider vinegar 2 1/2 tbs raspberry preserves 1...
  16. zachd

    Haunted refrigerator pickels

    When they are done I am going to make inferno burgers too
  17. zachd

    Babyback on a tuesday

  18. zachd

    Babyback on a tuesday

    Unwrapped and back to the smoker it goes on the final stretch now
  19. zachd

    Babyback on a tuesday

    Well i woke up to my alarm and fell back asleep (I work 3rd shift so was sleeping during the smoke). Luckily I woke up 30 mins after So after 3 1/2 hours on the smoke I took off added a little bit of butter honey and brown sugar put meat side down and put a bit of water ontop the ribs and...
  20. zachd

    Haunted refrigerator pickels

    haha no I didnt see that I like that They shouldnt be too bad I feel pickling brine cuts down the hotness Of course ive never added carolina reaper powder to it before
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