Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. culpepersmoke

    Serving Tray

    I didn’t take pictures along the way, it started off as a test and I wasn’t sure it would work out. Basically I built a form out of some scrap MDF a little bigger the what I wanted. Lined everything with Tyvek tape, used silicone chalk in all the seams to prevent the epoxy from leaking...
  2. culpepersmoke

    Serving Tray

    Nice piece of wood.
  3. culpepersmoke

    New guy from michigan

    Welcome from Alpena.
  4. culpepersmoke

    First attempt at lunchmeat - Dutch Loaf

    Like they said. Where does the Sammy line start?
  5. culpepersmoke

    Serving Tray

    Just finished a serving tray. Made it out of branches around the yard and epoxy. My first time working with epoxy so I’m a little proud of it. Thanks for looking.
  6. culpepersmoke

    Creosote question

    I clean my grates by burning a hot fire and getting the cooking chamber up over 300 degrees then spray the grates down with water using a garden hose (it doesn’t take a lot of water), close the lid and let the steam do its job.
  7. culpepersmoke

    Offset Smoker ..... Beautiful bead of coals .... what is your next move?

    I usually do what you refer to 2 on the floor. My fire box is pretty big so I can lay two extra splits on the side. Those on the side are my next ones to go on the coils. This pre heats the splits, makes sure they are nice and dry so I usually don’t get any “bad” smoke introducing new splits...
  8. culpepersmoke

    Man I detest dry chicken...

    Brining will go along way to help with the breast, I usually do a variation of Pops brine and go over night with it. I also pull it just before the 160 mark and let the carry over take it the rest of the way.
  9. culpepersmoke

    My Recent Absence Explained

    Sorry to hear but you are certainly doing the right thing. My mom has long past, and when she needed us the most I was traveling a lot for work. My wife spent a lot of time with her as did brother and sister but I still feel like I should have found a way to stay home. Enjoy the time you have...
  10. culpepersmoke

    This years Turkey

    I have to say that is probably one of the best turkeys I’ve ever smoked. You get just a hint of bacon even deep into the breast and very moist even though I got distracted and let the breast meat go into the 170 range. Like I said earlier, not the prettiest bird I’ve cooked but I’ll be doing...
  11. culpepersmoke

    This years Turkey

    Here the hand full of bacon pieces I picked up. She’s rinsed, a little Head Country seasoning and stuffed. Out of the smoker around 4 pm today. I had planned on flipping it oner to brown up the top but I got distracted working in the shop and it hit temp. Not the prettiest bird I’ve ever...
  12. culpepersmoke

    This years Turkey

    Like many of you, I’m smoking this years bird. I’m going to try something new this year. Normally I brine the bird with a simple brine of salt, sugar and a touch of cure #1 then smoke it breast side down with a stick of butter in the cavity. This year I stopped by a local smoke house that among...
  13. culpepersmoke

    Sous Vide - Whole Chicken - Oven Finish question

    Watching. Interested in how this turns out as well
  14. culpepersmoke

    Ready for an upgrade!

    🤣 I’m not familiar with the Yoder or brazos. When I was shopping for a new stick burner I was sold on getting a Lang 36”. The reviews were great, 36” seemed plenty big for me and the price was in my budget. In my research I stumbled upon HBT. Here I was able to get a 60” with a rib box for the...
  15. culpepersmoke

    Kiln wood or not ?

    I’m in the same boat as most here. I use the wood from my fireplace stack, around here it’s a mix of oak and iron wood. I have some apple wood that I keep separate. What smoker did you get? Pictures?
  16. culpepersmoke

    My 1st brisket

    I’ve gone as long as a 27 hour rest in the SV bath. Let the brisket cool down to at least 150 degrees then seal it up and I set the SV temp to 141 degrees.
  17. culpepersmoke

    So let's talk knife sharpening...

    I use the Work Sharp as well. First time using it I was really nervous but the results are really sharp knifes.
  18. culpepersmoke

    Sous-vide holding a brisket? Does Anyone do it, thoughts?

    It was probably equivalent to a foil or paper wrapped brisket. I did wrap it in butcher paper during the cook.
  19. culpepersmoke

    I’ve been pretty absent lately….

    So this July I decided that I’m retiring at the end of the year. I decided that with the extra time I wanted ( besides smoking) was to get back into woodworking. End of July first of August I got a small garage brought in. I added a lean to to the side of the garage to house the smoker...
  20. culpepersmoke

    Offset, Cabinet or gravity fed

    All offsets require babysitting for sure and you have to like doing that. However, not all offsets are created equal. A general rule is the thicker the steel the easier they are to manage, I also believe a reverse flow is a little easier as well. Mine has an insulated firebox which I believe...
Top Bottom
Back
Clicky