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  1. L

    Electric ECB

    im a electric dude--- its so easy--- you can figure out a way to burn a few charcoals in the unit for bigger smoke ring
  2. L

    Royal Oak Smoker Electric

    another problem thats come up for me---- i have a chicken leg holder--holds 12-- its 15 inches long that used to fit on my char broil electricicle--- this was real space saver as i would get 10 leg quarters and 2 fatty's on it on 1 rack...there was 2 racks on ROSE it has to be jammed in on...
  3. L

    electric smokers

    i have run a electric smokers for 14 hrs--- following a safety first policy---- on the cheaper ones with no insulation--- you must devise a wind break for the winter
  4. L

    Where do you buy your sausage seasonings?

    http://www.zachspice.com/ and AlliedKenco--- both are houston area companies
  5. L

    Lamb Leg Roast-boneless

    DUDES AND DUDETTES, I fired up ROSE -SUN AM... I loaded with A FATTY-4 CHICK BREASTS--3 LB BONELESS LEG OF LAMB... i put 5 slits in roast and put small amount of powdered garlic in slits i took the lamb out of rose at 138-142f and put in covered tupperware bowl for a hour... when i...
  6. L

    Today's mail...

    where do you buy this item ????
  7. L

    smoke vault christmas present!

    is it called a smoke VAULT if its vertical with 4 corners??? in stead of round like a ECB?????
  8. L

    Lamb Leg Roast-boneless

    its out of the freezer and will be sunday dinner... i purchased at aldi's ----its 3 lbs... i have been reading many posts in lamb section... i havent found any calling it a roast... is this normal leg of lamb thats boneless??? do you think its half of a boneless leg of lamb??? i will take...
  9. L

    Royal Oak Smoker Electric

    as it seems that there are a few Royal Oak Smokers/Electric users here.. and as it seems this is a fairly new retail product.... i would like to have a thread concerning the pro's and the con's of this unit.... i propose that this unit be designated ROSE-- thats Royal Oak Smoker Electric...
  10. L

    Kielbasa time

    how are you going to cook them for dinner????
  11. L

    I used 1tblsp per pound with brine

    mortons recipes with tender quik or sugar cure call for you to rub 1 tbl per lb in meat-- let sit 2 hrs----rinse off with water---pat dry-- the rest is up to you
  12. L

    Organ Meats

    is there a smoked chitterling or tripe recipe to be had????
  13. L

    How Often Do You Smoke And Eat Smoked Meats

    i only fire up the smoker about once a month.... when i do--- i load it up.... maybe up to 3 chickens or 10 lb leg quarters -- maybe 2 whole spare ribs or 10 lb rib tips-- 1 butt 1 brisket i fill in empty spaces with home made sausage and store bought fatties... this is S O P... holiday...
  14. L

    Stuffer ???

    i have hand cranked #8 grinder that can also stuff-- and 5 lb horn style hand powered stuffer.... either way i stuff--- doing 10 lbs of sausage a day [grind and stuff] wears out my old arm... i have tuned my recipes to use the 1/4 " plate... this is because--smaller plates and small...
  15. L

    Hi from Portland Or. Qview question

    hello hello
  16. L

    Allright Which one of you is Responsible !!!!!!!!

    just think of it as raining white
  17. L

    Looking for an amazing Smoked Beans recipe

    thats a lot of work-doing beans from scratch---kudos to you i dont have the incentive to work harder than that to feed me and my gal.. so 3- 15 oz cans at a time is all i smoke
  18. L

    hello

    howdy
  19. L

    Sorry.... had to fry a couple up, but....

    i hope you have enough left for turkey bone soup--
  20. L

    Do you Buy?

    about 2 times a yr i buy a frozen 10 lb box of end and pieces hormel porkchops i use it for seasoning--- today it was split pea soup with them -cooked in soup
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