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    P1010040.JPG

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  4. smokinfireman

    No luck buying fat ...how much pork butt to mix in the venison for an all-round meat mix?

    Hi Rex. I used to work in a butcher shop many, many moons ago where we processed a lot of deer. Never did the sausages, but mad a lot of venison burger. We used to add about 15% beef fat to the venison and ground it in with the venison. You will def need to add the fat or your venison will be...
  5. smokinfireman

    There's breaking in the smoker...

    Looks good. I will have to try that one of these days.
  6. smokinfireman

    Starting my first Fattie

    Just starting to work on my first Fattie. Had never heard of them before, and got some GREAT ideas from this forum. Will shoot some pics and let you know how it turns out. Am attempting a pizza fattie. Stand-by, more to come!
  7. smokinfireman

    Smoking An Oven Mitt

    Welders gloves are good, but WILL get hot and burn you. I recommend going to a restaurant or bakery supply store and getting the rubberized 500 degree oven gloves. These will let you handle anything you need to, and will not let grease thru to burn you when you are removing meat from the grill...
  8. smokinfireman

    BBQ Smoker Question C-Pic

    I had a similar problem. The grease would build up on the steel plate, and harden. Eventually, this grease caught fire, much to my embarrassment in front of a crowd of 200 plus people. make sure your plate has a continuous flow towards the drain. Also, make sure your drain pipe is not...
  9. smokinfireman

    Need some emergency help!!

    Thanks, JW.
  10. smokinfireman

    Low & Slow vs Hot and Fast

    I have a CharGriller Pro with the side mounted fire box. When I do ribs, I use my own dry rub, and keep the smoker going at 200-225 for about 3-4 hours. I try to never let it get over 250. I will mop on a finishing sauce and flip once or twice just before they are done, long enough for the sauce...
  11. smokinfireman

    Too much Q-View?

    Ooops, I think I just drooled on my keyboard! That all looked delicious. I would love to have your recipie for the fatty. Don't believe I have ever heard of one or had one. As for your foil comment, I never foil my shoulders, loins or butts. Foiling seems to steam all of the juice out of the meat.
  12. smokinfireman

    Need some emergency help!!

    Working on that aspect, too Southernsausage.
  13. smokinfireman

    Need some emergency help!!

    I was just contacted by a local Fire Dept and asked if I would be interested in roasting a whole hog for a Memorial Golf outing. One of their Firefighters passed away several years ago, and the proceeds help finance a scholarship program in his memory. I am experienced in roasting/smoking...
  14. smokinfireman

    Char-griller grillin' pro model 3001 gas

    I have the CharGriller pro with the sfb. I have had it for 6 or 7 years now, and use it quit often. The wood handles have held up great, as has rest of the unit. If you are concerned about the loss of smoke and heat, don't be. It WILL take you a bit of practice building a fire and controlling...
  15. smokinfireman

    Please define "reverse flow"

    Thank you, Gentlemen for that info. I am considering building a new one some time this year, but for now, this one works very well. I have not had any complaints as of yet about anything I have cooked on it.
  16. smokinfireman

    Please define "reverse flow"

    Thanks, Al. Question: Would my plate need to be touching the sides of the tank for it to be a true reverse flow? I did upload some pics of it.
  17. smoker 008.jpg

    smoker 008.jpg

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