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  1. richard cameron

    Please Itentify This Maple Leaf

    I live in northern California. There are lots of silver maple trees around here. Whenever we have a trash pickup day, I go around with my pickup truck and scrounge all the free maple wood that I can find. The wood produces a light smoke. I used it on some ribs once, and could hardly taste...
  2. richard cameron

    Using AMNPS in the fog

    Thanks Dave and Al, the fog isn’t so heavy today. I placed my AMNPS to the back of the firebox under the CC like Al said to do. I have plenty of draft under the AMNPS to keep it lit. I will keep you posted as to my results.
  3. richard cameron

    Using AMNPS in the fog

    How well does the AMNPS work in fog? I have an offset stick burner and need to cold smoke some bacon. The bacon has been curing for 13 days now, and the weather forecast is for overnight fog for the next few days. How do I proceed?
  4. richard cameron

    Smoker from Oklahoma Department of Corrections

    I just brought up the website and the vertical smoker that is for sale for $706 looks interesting. http://www.ocisales.com/vertical-smoker
  5. richard cameron

    Good use of Christmas ham bone

    Looks good. I am starting my ham bone and bean soup tomorrow morning and will be having it for dinner tomorrow night.
  6. richard cameron

    Smoker cover

    If you are willing to pay for one, I bought a cover for my offset smoker from a company called CoverUs. They are based in New York, and they did a good job. Here is a link to their website. http://coverus.com/
  7. richard cameron

    New Year’s Resolutions

    2017 was a year of mostly bringing up SMF and reading all the new posts. I haven’t logged in very much. In 2018 I will start logging in more and making more comments on the posts that I read. I hope all SMF people have a blessed and safe New Year’s. Richard
  8. richard cameron

    My Brisket

    The I T of the brisket was 197 degrees.  I decided it was done by using a meat probe.  When the probe slid in the meat easily, it was done.  I cooked the brisket at 250 degrees in the oven.
  9. richard cameron

    My Brisket

    I cooked the brisket in the oven for another 5 hours, then I let it rest in a cooler for another 1 1/2 hours before slicing.  It came out great.
  10. Brisket 2.jpg

    Brisket 2.jpg

  11. My Brisket

    My Brisket

  12. richard cameron

    My Brisket

    The one piece of meat that I have been afraid to cook is a brisket.  I finally took the plunge and bought a 12 lb brisket at Winco for $2.97 lb.   After reading many posts, I finally decided to wash, trim the fat, and notched the corner where I need to slice before applying some SPOG and...
  13. Brisket 1.jpg

    Brisket 1.jpg

  14. Brisket.jpg

    Brisket.jpg

  15. richard cameron

    My take on ABT’S

    The ABT’S are done. Since this is my first time making ABT’S I am happy with the results.  Next time, I may try using a different pepper.  
  16. ABT 1.jpg

    ABT 1.jpg

    • richard cameron
    • Media item
    • Comments: 0
    • Album: My take on ABT’S
  17. My take on ABT’S

    My take on ABT’S

  18. richard cameron

    My take on ABT’S

    I’ve been wanting to cook some ABT’S for some time now.  The peppers that I have been growing finally came in, so I am now ready to try my hand at cooking some ABT’S. I started by cutting the peppers lengthwise, cleaning out the vain, and removing the seeds. I then added some pulled pork...
  19. Peppers, pork, and bacon.jpg

    Peppers, pork, and bacon.jpg

    • richard cameron
    • Media item
    • Comments: 0
    • Album: My take on ABT’S
  20. Peppers and Pork.jpg

    Peppers and Pork.jpg

    • richard cameron
    • Media item
    • Comments: 0
    • Album: My take on ABT’S
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