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  1. HalfSmoked

    Lite humor

    Hahaha shame on you for getting caught. Warren
  2. HalfSmoked

    Jeff's St. Patty's Day Corned Beef recipe didn't work for me.

    Another thought is what was the down time from smoker to oven was meat move from smoker 200-degree smoker immediately into a 200-degree oven. Any drop in the meat temperature will have to be recovered and can add considerable to your time. Warren
  3. HalfSmoked

    How do Ferrell Hogs taste?

    I have for 10 years driven Amish to Florida and they pig hunt over near lake Okeechobee, and I have enjoyed many wild hog dinners. As goes another comment Bear meat to me is as great as any other meat. Chef Jimmy J give me credit for cooking the best burger of any kind he ever had, and it was...
  4. HalfSmoked

    Camp Chef leg snaps

    Sad when you load something out and it comes back broken. I would feel obligated to repair or replace the broken parts. Warren
  5. HalfSmoked

    Time to try Sauerkraut

    Ok let's roll show us how easy it is to do. Warren
  6. HalfSmoked

    Newb from NY

    Welcome from Maryland's Eastern Shore. Warren
  7. HalfSmoked

    A couple of ribeyes after a dry spell

    Well slice shot or not they look great. Warren
  8. HalfSmoked

    V shaped fire box

    The part of the discussion is is a fire box really necessary. As I see the question. Warren
  9. HalfSmoked

    V shaped fire box

    https://www.smokingmeatforums.com/threads/v-shaped-fire-management-basket-build.306425/
  10. HalfSmoked

    Let's Build A Smokehouse

    You could get a job a Boeing. Warren
  11. HalfSmoked

    Never dreamed I'd see the day I'd be priced out of fast food

    Wow you all didn't see this coming with the raise of minimum wage. I have no idea what type work you do but if there is a price increase in the supplies there usually is a price increase to follow. Wife and I started packing light lunches years ago no fast food. Warren
  12. HalfSmoked

    Gepockelte

    I like the sauerkraut straight up no rinse or anything added it. Warren
  13. HalfSmoked

    Sourdough Open Bake Crusty Rolls.

    Looks great What's the dough recipe. Warren
  14. HalfSmoked

    Canadian Bacon

    King of the recipe Bear used. Warren
  15. HalfSmoked

    Gepockelte

    Man, nothing like pork and sauerkraut. Warren
  16. HalfSmoked

    brisket rest

    All sounds me I'm a none wrapper. Warren
  17. HalfSmoked

    Too much pink curing salt

    Good that you questioned you process and look for a correction or toss satiation. You got a lot of good advice here. Carry on fixing you meal the good part about this forum we are here to help. Warren
  18. HalfSmoked

    My attempt at SmokinAls Pastrami

    Awesome report on you using Al's recipe. Warren
  19. HalfSmoked

    Moving again. Baltimore!

    Good catch chopsaw. Warren
  20. HalfSmoked

    New member from Virginia

    Welcome from Maryland's Eastern Shore. Warren
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