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  1. rbranstner

    if you had to take everything with you to use a smoker what would the list look like?

    Maybe a tent or something you can shield the weather with if it gets nasty out. Or even just something to make a wind break out of.
  2. rbranstner

    Rocked the boneless leg o lamb (with Q-view)

    Man you nail it! I love lamb!
  3. rbranstner

    Rumors of ShooterRicks Death are greatly exagerated!

    Sounds like things are starting to turn around for you. That's great news!
  4. rbranstner

    All my posts are moderated?

    I believe when you are a new member there is a certain criteria you must meet first and then your posts don't have to be looked at by a moderator. I can't remember if it's a certain number of posts or what any more.
  5. rbranstner

    Housing a smoker in a shed?

    When it's really nasty out I just put mine in my garage and crack the garage door and open the back walk out door and create a draft to take the smoke out. Now that I moved to a new house with a finished garage I'm not sure what I am going  to do.
  6. rbranstner

    first attempt at sausage making

    Those piston style stuffer's just plain suck. Get a vertical one and you will never look back.
  7. rbranstner

    Did I Mess Up????

    What  about them concerns you? You have any pictures you can post?
  8. rbranstner

    What is the "danger zone"

    No a 13lb bird isn't to big as long as you follow the danger zone rules. You need the internal temp of the bird to go from 40 degrees to 140 degrees (actually I believe it was changed to 135 degrees) within 4 hours or your run the risk of bacteria and and other nasty stuff growing in there and...
  9. rbranstner

    4 - Turkey Thanksgiving Smoke!

    Pops I was curious how you go about reheating them on Turkey Day? I've always just put them in my big roaster pan and added some chicken broth to the bottom and reheated them at around 225-250 for 2-3 hour until they are warm. Just curious if you had a better method.
  10. rbranstner

    4 - Turkey Thanksgiving Smoke!

    Great looking birds. I did four myself last weekend. I love hanging the birds in the netting. Thanks for turning me onto that idea. I did have one cheaper bird that the netting wanted to stick to the skin and and a good chunk pulled off the other 3 birds were just fine. You ever have issues with...
  11. rbranstner

    Large Turkey Strategy

    Each year I smoke 4-8 birds the weekend before Thanksgiving and then reheat them on the big day. I brine and smoke the birds to abound 170 degrees and then put them in the freezer or fridge. Then on Thanksgiving day I put the bird in my big roaster oven and warm them up and they have always been...
  12. rbranstner

    Cook chamber gasket using caulking

    I'm guessing you would have your doors open and then put a bead of caulk around the door and smoker opening and then let it dry with the door still open and then once it's cured you can close the door and it should make a good seal. That's just me thinking out loud though.
  13. rbranstner

    Cook chamber gasket using caulking

    I was able to find one store in town that has high temp food grade caulking but it took a lot of calling around to find it. Start with any of your food distribution stores first. That's where I got the lead on mine. Or you can find it on line.
  14. rbranstner

    Turkey smoking breast side down

    Personally  I hang my birds but when I use to put them on a rack I would usually set them breast side up. I don't really have a good reason for it other than that's what I've always done. Yes it's common to get a slight pink color when you smoke a bird. Just make sure that you have  a good...
  15. rbranstner

    Slicing Venison Day

    I have one of those slicers attachments that is suppose to fit in my grinder that I picked up from Northern Tool last year but it doesn't appear to fit. I need to look at that again as those are sweet.
  16. rbranstner

    Todays Venison Slims (again)

    You can't have that twisting in there like that. You'll probably have to send them to me and I can properly dispose of them for you.
  17. rbranstner

    Annual Smoked Turkey's for the big day.

    I control the temps with the regulator right on the side of the tank. The cast iron pan has a mixture of wood chunks and some pellets or chips. I would normally use my AMNPS but I just can't seem to keep it lit in this thing when I have my burner going. It appears to be a mix of not enough air...
  18. rbranstner

    Annual Smoked Turkey's for the big day.

    I haven't been on the forum for a while so I figured I would post my most recent smoke. For the third year now I smoked up some turkeys for a few guys at work and also for my family. Things have been so busy around here that I cut way back and didn't tell as many people this year. Normally I...
  19. rbranstner

    Simple question, which wood for turkey?

    The most generic answer would be to use which ever wood is your favorite. I personally like to use a mild wood like apple or cherry since I don't want a really strong smoke flavor as some of my guests might not care for that. But that's just me.
  20. rbranstner

    the best rub

    If you read through the posts  on the first page and you will see that Jeff's rub was mentioned in several posts.
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