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New Brinkmann SNG, my mods
I will try and get some pics of the damper and post in the next couple of days Jack- tony111
- Post #5
- Forum: Charcoal Smokers
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New Brinkmann SNG, my mods
Looks good. I just did the mods on the same unit. A friend gave it to me a few years back and had never used it so I can't say how it worked before but it works fine now. I found the fiberglass seal at a local wood burning stove store. I got 60" of 1/2" at 1.10 per foot. I also put a damper on...- tony111
- Post #3
- Forum: Charcoal Smokers
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Hog Tie Supplies
I got mine from LEMS and have both the 1/2" and 3/8". The 1/2 I find to be a little loose and the 3/8 are hard to get around the casing but fit good when squeezed. So I take the 3/8 and open them up with 2 pairs of needle nose pliers first and that works great. I'm doing this by myself so if you... -
New guy from Findlay Ohio
The electric works fine in the cold but the wind is a major factor . I have a 30x40 pole barn I run mine in to beat the wind. Seems like it is allways blowing like heck here when I want to smoke!!!! Lots of info here in the smoker sections on how others deal with it. Enjoy your new smoker. -
Smoked ham for x-mas
Got to love a full smoker. I hope you have a crowd of people to help eat all that !! Looking good so far. I have a couple of sides of bacon curing myself that should be ready in a few days. What kind of temp.do you maintain in the smoker ? -
New guy from Findlay Ohio
Welcome to the forum Joe. I'm south of Kenton, kinda feels like I have a neighbour here now. -
Smoked beef tongue
Looks great Bill ! I'm glad the hear the wife liked it also. Mine wont eat it but that just leaves more for me. [grin] -
Sausage with cheese in it?
I add cheese to my snack sticks and it works out fine.Have used the high temp and used regular chedder and chunked it up and spread out on a paper plate and throw in the freezer fo a few days. I add the cheese just before stuffing, I dont smoke them any hotter than 170 and use 19 or 22mm... -
Smoked beef tongue
http://www.smokingmeatforums.com/forum/thread/63691/smoked-beef-tongue-q-view Here is a link to a Qview I did a few years ago. Not for the squeamish !!! -
Smoked beef tongue
I do beef and pig tongue all the time and also the hearts the same way. Morton sugar cure brine for 2 to 3 days [I inject the tongues because of the thickness] then pressure cooker for 45 to 50 min. Peel the skin then into the smoker for 1 1/2 to 2 hrs. I use hickory apple and sasafrass. I... -
Has anyone put "Bears" peperoni sticks in casings?
Just pulled my first sticks of Bears out of the smoker and they are very good. I put most of them in 19mm casings but ran out and just shot the remainder onto the rack out of a 3/8 tube. Used cherry to give a light smoke and can not tell the difference between the two. Follow the rescipe and I...- tony111
- Post #10
- Forum: Making Jerky
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Hi from Ohio
Welcome aboard ! You have found the right place to learn the craft. 3 Harley's here and have lost count of the guns. Lots of good people here to help you out if you need it -
When are Jap's bad
I did some yesterday that sounds like they were in the same shape as yours. They had been in the frig for several weeks and like BarbeQueen said no mold and they seemed fine on the inside. They turned out great. I'm no expert jusy my 2 cents worth .- tony111
- Post #3
- Forum: ABT's and all things Appetizers
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thinking about buying a jerky gun need advice
I also have a Lem and it works great. They have several optional ends for them that I have bought. I took me about 2 years of messing with the cheap plastic one the wife drug home from a yard sale before I broke down and spent the $50.00 for the Cannon. You will not regret it.- tony111
- Post #6
- Forum: Making Jerky
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Hog Roast Help
Thanks guys! That is what I was looking for. Bear paws I was searching bear claws. Memory not what it used to be. Will try to improvise something on such short notice....and try and take some pics of how it turns out. Thanks again for your help !!! -
Hog Roast Help
Thanks bearcarver ...that is sort of what I had in mind. Cowgirl... yes 2 shoulders 2 hams ....[love your blog] I am going to do a pulled pork and what I was getting at was If anyone had come up with some sort of tool to pull it off the bone. Seems like I read somewhere here that someone... -
Hog Roast Help
Doing my first hog roast Sunday and was wondering what is the best way to pull the meat from the bone when it is done. Hope someone has a easy method that they have come up with. The pig is just the 2 front and rear quarters... saved the chops and ribs and bellys for the grill. Thanks for any... -
bacon02.jpg
- tony111
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- Album: tony111
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bacon01.jpg
- tony111
- Media item
- Comments: 0
- Album: tony111
