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  1. smokin stang

    Anyone had any luck smoking shrimp?

    Anyone had any luck with smoking shrimp on their propane smoker? I have marinated some shrimp in italian dressing and am going to smoke some today along with three meatloafs, twenty atomic buffalo turds, and three Jimmy Dean fatty's.
  2. smokin stang

    Rub for Fatty

    GoFish, Do you think it was too sweet with Jeff's Naked Rib Rub? The one I did was a Jimmy Dean Regular Fatty with nothing put on it and it was on! I am just trying to get new ideas to make the fatty even better if possible. Thanks, Dave
  3. smokin stang

    Rub for Fatty

    Can anyone recommend an awesome rub for a fatty? Would like to experiment with different ones.
  4. smokin stang

    Fatty with Jeff's Naked Rib Rub

    Hello everyone, Has anyone tried Jeff's Naked Rib Rub on sausage?
  5. smokin stang

    Keep the Smoke Smoking???

    PigCicles, I am smoking some cheese as we speak. I have closed off the 2 inch pipe vent and the only vent open is the one that came with the smoker which is located on the back. Nex time I smoke meat should I keep this vent on the back wide open and keep the 2 inch valve on top closed...
  6. smokin stang

    Keep the Smoke Smoking???

    Pigcicles, I added another vent which consisted of a 2 inch pipe on top. Maybe I am venting too fast. Keep in mind this is with white smoke rollig out. Don't know much about the smoke ring but the meatloaf has a pink band on the outer edge but it is only about 1/16 to 1/8 inch. Thanks, Dave
  7. smokin stang

    smoked cheese to go with christmas dinner

    Salmonclubber, So you think 120 is probably the hottest you should get the smoker? Dutch says 90-100 degrees is ideal. Did you roll the smoke to the cheese or just use a light blue smoke as they call it? Thanks, Dave
  8. smokin stang

    smoked cheese to go with christmas dinner

    Salmonclubber, Which smoker did you use gas, charcoal, electric? Also, did you cut the cheese into chunks? Just curious, trying to figure out how to smoke cheese on my propane smoker and keep the temps down. Dave
  9. smokin stang

    Keep the Smoke Smoking???

    PigCicles, I don't know if I did it correct or not because common sense tells me that it would be easier for the smoke to penetrate the meatloaf. I have the biggest vertical smoker that Smoke Hollow sells. It has 4 racks and is propane. Rather than adding 3 large chunks of hickory are you...
  10. smokin stang

    Keep the Smoke Smoking???

    PigCicles, I have been using hickory chunks for smoking as well as hickory saw dust. I was having trouble with my temperatures but I have solved this problems with the help of CajunSmoker. I installed a gas control valve on my propane smoker where it kicks on roughly at 200 and shuts off...
  11. smokin stang

    Keep the Smoke Smoking???

    Does it hurt to keep heavy smoke ( white smoke ) during the full 4 hours of smoking if you have plenty of venting? It seems like I can not seem to get a lot of smoke flavor on my half chickens when smoking. Thanks, Dave
  12. smokin stang

    Another GOSM question about temps

    I have the same problem of not being able to keep my temp at 225. I have a smoke hollow smoker with one vent and it is on the back side at the top. Went to the hardwood store bought a 2 inch pipe, 2 inch pipe flange that will bolt to the top of the smoker, and mounted it after painting last...
  13. smokin stang

    Another GOSM question about temps

    I have the same problem as you with the temp rising up to 250 with the water pan in place, gas setting on low and vent wide open. I am thinking about cutting a 2 inch hole in the top of the smoker, placing a threaded flange over it and bolting it down and screwing in a 2 inch pipe so the smoker...
  14. smokin stang

    Gas Smoker

    Chad, I have a smoke hollow propane smoker that I purchased from Gander Mountain. It is 38 inches tall. When the temperature gauge on the door shows 225, the actual temperature over the rack of meat is roughly 64 degrees hotter. I checked it with a taylor digital thermometer. I drilled...
  15. smokin stang

    Gas Smoker

    I have a vertical gas smoker which has only one vent near the top on the back side. With the gas set to low and the vent wide open I can not keep it at 225 wile cooking two hole chickens. I tried adding cold water to the water pan, closing the propane bottle to reduce the flame and cracking...
  16. smokin stang

    Help!

    Think the problem was with the thermometer. The door thermometer was the one I was going by with it showing 225. Drilled a hole in the back of the gas smoker and placed the taylor digital probe in it and it showed 290 degrees. Should the temp at the door be the same as the temp at the top...
  17. smokin stang

    Smoke Hollow Smoker

    Anyone own a Smoke Hollow Gas Smoker? Just curious if more vents need to be added to achieve proper temp of 225. It only has one on the back near the top? Thanks, Dave
  18. smokin stang

    Help!

    The ribs did not taste peppery or bitter in my opinion. I did not wrap the ribs in foil. I just turned them over after 1 hour. The smoker was vented open and then closed in order for me to raise the temp.
  19. smokin stang

    Help!

    Hey guys, My name is Dave and I am new to the forum. I am attempting to learn how to smoke meat for the first time. Let me share my first experience with you and hopefully you can provide some feedback on what happened. Bought a smokey hollow propane smoker from Gander Mountain this last...
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