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Koch smoker help
Well in that case, no it would not be a steal. My thoughts are that he is not doing something right- smokingcrocop
- Post #6
- Forum: Smoke Houses
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Koch smoker help
I’m about to purchase this Koch smoker from FB marketplace. It’s going to be a steal at the price. I haven’t gone out to see it yet but the owner who seems very trustworthy is telling me that it is VERY inefficient. it runs on propane.He says that he can only put about 30 pounds of sausage in it...- smokingcrocop
- Thread
- Replies: 7
- Forum: Smoke Houses
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Kulen - Serbian / Slovenian style
Looks really nice. I speak read and write serbian so that's not a prob for me. Thanks- smokingcrocop
- Post #7
- Forum: Pork
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Kulen - Serbian / Slovenian style
Very cool. Will you share your recipe?- smokingcrocop
- Post #5
- Forum: Pork
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Kulen - Serbian / Slovenian style
Did you have any luck? How did it turn out? I'm Croatian and make almost everything from there. It must be done with a cold smoke and takes about a year- smokingcrocop
- Post #3
- Forum: Pork
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brisket help please
Yeah you are right. But I would love to have that. I'm a bit of a perfectionist and it bothers me lol- smokingcrocop
- Post #24
- Forum: Beef
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brisket help please
Well the brisket turned out great. It wasn't dry or crumbly. Great flavor. WOW very impressed. Sorry didn't get a picture of it as I was cutting. My question is though that although it had a great smoky flavor, I didn't have a smoke ring. Any ideas?- smokingcrocop
- Post #22
- Forum: Beef
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brisket help please
Dad and I with 70 lbs of fresh kabasi. Next they go into the smokehouse Here we have the spek which at the time was new on the smokehouse along with the pork loins in the background. All these meats literally take months to make. The longest part of the process is air drying in the cold...- smokingcrocop
- Post #18
- Forum: Beef
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- Album: brisket help please
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- smokingcrocop
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brisket help please
That's an idea mtime7 I think I will put my heating pad in the cooler. At a medium setting I keeps stuff at 105 to 110- smokingcrocop
- Post #17
- Forum: Beef
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brisket help please
By the way did I mention that it is -4 degrees farenheit outside? The master built 40 worked great- smokingcrocop
- Post #15
- Forum: Beef
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brisket help please
I will post some pics of the smoked and dried kabasi that I do. Along with spek (European smoked bacon that is eaten without frying) and some pork loins that are smoked and dried for months. I'm a first generation Croatian and like to keep the traditions alive.- smokingcrocop
- Post #14
- Forum: Beef
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brisket help please
Company will be coming at 2pm. So hopefully it will be warm until then. I filled my cooler with hot water to warm it up, dumped the water and added the meat which is quadruple wrapped in foil, then towel. Also added a towel to the bottom of the cooler and one on top of the wrapped brisket.- smokingcrocop
- Post #13
- Forum: Beef
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- smokingcrocop
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- Album: brisket help please
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brisket help please
Well I awoke and went downstairs to such a clammer. The alarm on my thermometer was ringing away. The brisket peaked at 207f. Yikes. It will be in the cooler now all wrapped up. How bad do you all think it will be. I did do the poke test. It was very soft throughout. Hopefully the BBQ trolls...- smokingcrocop
- Post #9
- Forum: Beef
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brisket help please
Thanks PapaDon. I usually do "sacrifice" when I do pork butts but I'm just not able to this time. It's good to know that it can be in the cooler so long. Thank you- smokingcrocop
- Post #8
- Forum: Beef
