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A few cheeses smoked and a few experiments tried
I have gotta do me some cheese...Gotta give you some points for trying something diff...Thanks for sharing- scpatterson
- Post #5
- Forum: Smoked Cheese
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Your best tip for a Newbie (gnubee)
Mine will be reading as much as they can on here, learn the search function...I know thats not exactly in action advice...... Make small adjustments and see what happens on yur smoker..Dont over steer it- scpatterson
- Post #5
- Forum: General Discussion
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Looking for a up-grade
Check out craigslist around yur area. I see alot of used Langs on there and some others..I have a lang and love it and will say if i was you to save yur money and get on.....- scpatterson
- Post #5
- Forum: Wood Smokers
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Cajunator Smoker w/ Q-View-Designed by Zeeker
Looks great so far.........................- scpatterson
- Post #2
- Forum: Reverse Flow
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15lbs CB and 35lbs BBB (Pics)
8 Hours in and this is what it looks like. Its not where I want it just yet so Im gonna run it for a few more hours....- scpatterson
- Post #25
- Forum: Hot Smoked Bacon
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15lbs CB and 35lbs BBB (Pics)
Those are shirt hangers I cut and bent...LOL...Bacon hooks now- scpatterson
- Post #22
- Forum: Hot Smoked Bacon
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What kind of wood does everyone
I hvent but I think some on here have...- scpatterson
- Post #12
- Forum: Beef
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15lbs CB and 35lbs BBB (Pics)
Well filled the smoker up at 9am. Temps holding perfect at 115 with very little gas being used. Its windy out today but with the cooker inside the box no issues. Ran it staright up to 120 and backed off a little to get what I wanted. Gonna smoke around 9 hours.....- scpatterson
- Post #16
- Forum: Hot Smoked Bacon
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got smoke a rolling
Love to hunt but dont have a place this year.....- scpatterson
- Post #4
- Forum: Electric Smokers
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smoking a spiral ham
This will help you as well http://www.smokingmeatforums.com/for...ghlight=spiral- scpatterson
- Post #6
- Forum: Pork
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smoking a spiral ham
If its precooked yur just reheating it and should be some instructions on the package but if not 150 would be fine for a precooked one- scpatterson
- Post #2
- Forum: Pork
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Propane powered Plywood Smoker Build (Pics)
Nothing...Im not insulating mine..I use a propane burner and dont think I will need it. The purpose in mine is cold smoking so nothing over 170- scpatterson
- Post #18
- Forum: Smoke Houses
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Venison tenderloin appetizers
WOW...Those look good..I wil have to try those soon!!!!!!!- scpatterson
- Post #3
- Forum: Wild Game
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Advice - First Venison Snack Sticks
The natural casing will not come untwisted but you will need to let them sit about an hour or so before you cut them apart. When I did my sausage I just done one long sausage and then went back and just twisted it up and just like you said in opposite directions. Waited an hour and then took...- scpatterson
- Post #4
- Forum: Sausage
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got smoke a rolling
Sounds great man...We need to get together one weekend sonce we are so close together.....- scpatterson
- Post #2
- Forum: Electric Smokers
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Propane powered Plywood Smoker Build (Pics)
Well I Fired her up today and wa totally impressed. I ran the temps up to 190 and right back down to 85 with hardly no effort. i ran a little mesquite smok through it just to try it all out and it went very nice. I was worried that I would have a hot spot at the bottom area since it would be...- scpatterson
- Post #15
- Forum: Smoke Houses
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15lbs CB and 35lbs BBB (Pics)
Well its been 14 days since I put my bacon on to cure. I took it out tonite and did a fry test and it was really good. Just a little salty so i rinsed it real well and soaked in ice water and rinsed and dryed with a towel. I put some fresh cracked pepper on half. I wanted to let it sit to dry...- scpatterson
- Post #15
- Forum: Hot Smoked Bacon
