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  1. smoksignlr

    My Smokehouse

    I call this the engine room. I have a damper on the pipe that goes into the smokechamber. The day I lit this fire it was 18 below freezing.
  2. smoksignlr

    My Smokehouse

    I still have quite a bit of work to do.
  3. smoksignlr

    Thawing and smoking fish

    Thanks Earl not only for the compliment but for the help in getting the pic up and tips for the prep. I used a basic brine of 1 lb. of salt to 1 gallon of water. I then added a bit of brown sugar and some maple syrup as well. I then soaked it overnight then padded it off and let it dry for a...
  4. smoksignlr

    Thawing and smoking fish

    Lake trout Filets cooling. This time I have it for sure. Quality of photo not the best.
  5. smoksignlr

    Thawing and smoking fish

    Thanks Boys. I'm fire'n up the smokin machine today. Hopefully even figure out the picture posting today. I asked Jeff and think the file I was trying to post was too big. Talk to ya gotta go make fire Bye.
  6. smoksignlr

    Thawing and smoking fish

    Is there a negative effect on thawing a frozen Lake trout and smoking it? The fish will only be frozen for a couple of days with the skin on. My worry is having the final product be soggy. Thanksl Gary
  7. smoksignlr

    happyness is a full smoker

    Wow That looks good salmonclubber. Bet it will taste even better. Lovely! Lovely! Gary
  8. smoksignlr

    Randy - New Member

    Hi. Randy. I can't tell you much about a gas smoker. However on refreezing meet I worked at a couple of european deli's back in the day and refreezing was a common practice but still a last resort. AS you may know the thing about freezing and thawing is that during that process there is a...
  9. smoksignlr

    Smoked Beer Can Chicken

    Hey Bear those look awesome. I had never heard of beer can chickens in Canada. (probably because there is rarely such a thing as 1/2 a beer left). I'm definitely gonna give them a whirl sometime. Nice job. Gary
  10. smoksignlr

    Christmas Cookies

    I'm with you on that one Cheech. I check this site out at some pretty weird hours and I do see and learn alot. Every time I come on I get hungry I'm gonna be 300 lbs. before spring.
  11. smoksignlr

    New member

    Hello mdram, Earl D and tfeev, I will get pics as soon as I find my camera. Daughter put it somehere.
  12. smoksignlr

    Corned Venison

    This worked out really well. I started with some venison roasts 6 to be exact. I first injected them with a salt and curing mixture. I then let that sit for 2 days in the same brine. I then netted the roasts and tied loops to hang. I hung them in the smokehouse for 8 hours at 200 degrees. I...
  13. smoksignlr

    Venison Jerky

    Just a description of my first batch of venison jerky. I started with breaking the deer down into roasts. Some I pumped for corned venison with the others I cut them into 1/4 inch strips. I then covered them in a premixed Marinade and let them sit overnight. My smoke house food chamber is 54...
  14. smoksignlr

    New member

    Hey tfeev welcome to the site. There is alot to learn here. I am a fairly new mebmer as well. I am just getting the knack to how the site works. Sounds like you have a pretty big smokehouse there. I have just got mine going and I,m experimenting with temperature and cooking times. I just did my...
  15. smoksignlr

    Hello from smoksignlr

    I will post pictures soon, as you can see I am still learning the forum. I had originally planned to have a burner inside the food chamber with a tray for sawdust or woodchips on top of the burner. Recently I had just decided to get it smokin. What I have done is buried a steel drum outside of...
  16. smoksignlr

    Hello from smoksignlr

    don't be wowed by the time. Like I said it is just smokin. I still have lots to do.
  17. smoksignlr

    Hello from smoksignlr

    Thanks for moving me Dutch. I was just out checkin on my stuff. I am marinating my stuff out in the garage. Some say to put jerky into plastic ziploc bags while marinating. If I leave my pieces layered in a plastic tray and mix them occassionally, they should be fine right?
  18. smoksignlr

    Hello from smoksignlr

    It has been 10 years in the making but I finally have it done. Well it's smokin any ways. I have done some venison sausages in it and I have just pumped some pickle into some venison roasts and am maranating some jerky. Oh by the way hello guys. My name is Gary I am from Canada and it is going...
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