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  1. up in smoke

    Sanitation

    I thought those square patches on the back of your jeans are for wiping your hands! Just kidding! I have had severe food poisoning a few times over the years from restaurants and other careless food vendors. So I am overly cautious about food sanitation, ya couldn’t tell it by my workshop...
  2. up in smoke

    Billboard

    I thought this was hilarious!
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    Burp! Just ate my first 321

    Sweet Jesus on a sled! What happened here? O.K. we need to set up a perimeter! Adams, Darnell, you check the park! Me and Wetzell, we’ll take the alley! Now move it!
  4. up in smoke

    Tri Tip's have hit Louisiana

    That looks mighty fine, Roger, as per expected!
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    A Bit Of Everything Smoke

    I gotta have your meatloaf pan! Thatâ€8482s the same color as my truck! Oooops, the food looks awesome, I know youâ€8482re practicing to get ready for your new smoker…so please put me on your food mailing samplerâ€8482s list-I promise thorough and prompt analysis (just be sure you send enough...
  6. up in smoke

    new member new to smoking-nn a little help

    Hi Joeyroo, Are you sure it might not be a cold smoker? Whats the wattage of the hotplate (you can always pick up a higher wattage hotplate. I know that the Brinkmann Water Smokerâ€8482s burner is 1500 watts. Lots of people cold smoke their salmon. Hmmm? Let us know, one of us will get ya up...
  7. up in smoke

    Footed Brazier

    Vulcan, Sorry…I misunderstood ya, mine is a replica and that is what I cook on when I camp at a primitive rendezvous (French Indian War period), even made jerky and smoked fish on it! [/IMG]
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    1st smoke with raptor guru

    Yum, Iâ€8482ll take one from each row!
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    Grizzly H6256 20 lb. Smoker

    Well Vulcan, Here it is! Itâ€8482s what all the good soldiers used, usually 1 to every 4 soldiers, usually theirs was collapsible, unlike mine
  10. up in smoke

    Burp! Just ate my first 321

    Well slap my momma, they look quite tasty sir! Looks like some good eaters to me!
  11. up in smoke

    Buzzard

    Yeah, man…letâ€8482s get to work on that smokehouse! One must have priorities!
  12. up in smoke

    I just read something that has caused me to ask?

    I might add…some manufacturers and others say adding wine, liquors or fruit juices and/or special concoctions to the water pan will flavor your food. (IMHO a terrible waste of large quantities of excellent drinkables.) I have found that putting your favorite flavors in a pump bottle and spraying...
  13. up in smoke

    Grizzly H6256 20 lb. Smoker

    If you already own one, sorry I don’t know anyone. However if you are thinking about buying one, a ECB Electric is half the price and holds 50 lbs…and everyone here knows all the tricks and mods needed for max performance! Plus tons of other Bullet types!
  14. up in smoke

    SMF - What do you look like?

    This is me hunting primitive season (flintlock) in PA
  15. up in smoke

    Temp question ?

    Usually 220°-240° is a good range, as long as your surrounding air temp doesnâ€8482t drop on you, you can always insulate your smoker!
  16. up in smoke

    Canadian Bacon, how long to cure tenderloins?

    Boy…I learn something here everyday…Kool!
  17. up in smoke

    Canadian Bacon, how long to cure tenderloins?

    Me again! Were the tenderloins cryovacued in a brine already? Keep me up to date please, now Iâ€8482m really curious. Iâ€8482ve been all over the web and canâ€8482t find anything about curing tenderloins…smoking yes…curing nothing. I did read though, that tenderloins can get leathery if ya...
  18. up in smoke

    To Pan, or Not To Pan.... This is the Question

    Like most of our friends here say, personal preference, but I feel like Iâ€8482m not getting maximum smokage (a word?) or bark in a pan, it just seems to keep it too damp (for me), however after I wrap it in foil at 165°, I pan it so it wonâ€8482t leak on my deck…go figure!
  19. up in smoke

    Lang Mobile 60

    I’ve been looking at these smoker pits lately, they look kinda nice, course they don’t have the mobility and size of the one your considering…still? http://www.tejassmokers.com
  20. up in smoke

    Canadian Bacon, how long to cure tenderloins?

    Shellbellc, Iâ€8482ve never heard of anyone make canadian bacon out of tenderloins before…wouldnâ€8482t they be too tender and turn to mush? Seems to me that would be like making pastrami out of filet mignon? Would it hold up to that long a brine time…just curious?
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