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  1. woodman3

    Peach Wood Score

    When it comes to wood I am too cheap to purchase much wood. So I'm always on look out for free smoking wood. These are peach trees from a local orchard. This picture has about 20 trees cut to long branches. 20 or so more are available. He has removed these so he can plant other...
  2. woodman3

    Red Spots in Cured Ham

    What are these red spots in my ham? Does it affect taste? Is it safe to eat? Never seen this before.
  3. woodman3

    Smoked Cured Ham Suggestions

    I have a cured ham I have thought of smoking. This would be my first. Looking for suggestions.
  4. woodman3

    First Smoked Eye of Round

    Decided to smoke my first eye of round. A good smoked roast beef sandwich sounded really good. Just simple smoke and SPOG. Using apple and pecan with lump charcoa . Will follow up with finished product.
  5. woodman3

    Looking for Smoked Pork Chop Suggestions

    I'm thinking of trying to smoke bone in chops. Looking for tips on what works and doesn't work. Thank you in advance.
    • woodman3
    • Thread
    • pork chop
    • Replies: 5
    • Forum: Pork
  6. woodman3

    Latest Fatty

    It had been years since I had made a fatty. Flavor was great But family says bacon was too smokey. I think I will smoke 45 min or so in smoker then finish in oven.
  7. woodman3

    Dry Jerky

    Today I tried a new way to make my jerky safe I heated up the meat with marinade to 167 in my wifes double boiler. Within one hour the jerky was dry and brittle. Never had it do this before . Any ideas?
  8. woodman3

    Freezing Brisket for meals

    When you have three kids time can be in short supply sometimes. When I do get time to cook brisket I like to save most for future meals. I use my vacuum sealer So when we are ready all it needs is a pot of boiling water. Works great
  9. woodman3

    Thawing Brisket Opinion

    I am thawing my brisket in ice water. Apparently the vacuum seal broke and ice water is in the bag Would you guys still use it? The cooler was clean I am hesitant
  10. woodman3

    Tried New Pellets

    Has anyone tried these pellets on cheese? These are very good. I have had them a long time Finally got around to using them.
  11. woodman3

    Persimmon Wood

    I know persimmon is used for smoking meats. I have not used any . Looking for opinions on what meats it does and doesn't work well on . My dad just gave me some this week .
  12. woodman3

    First pork butts in a long time

    Finally got a chance to fire up my Smokey. Too busy chasing kids. We vacuum seal and freeze for easy meals.
  13. woodman3

    Freezer Seasoning Storage

    I bought a bulk seasoning in 12oz bottles.    Much cheaper than retail.    Has anyone vacuum sealed then put them in freezer to retain freshness.    
  14. woodman3

    Current Pork Butt Prices

    I nearly fell over when I saw $2.99lb for a pork butt at our local grocery store. What is everyone seeing now?
  15. woodman3

    Spatchcock Chicken

    My family loves this chicken. I used this Oakridge brine. Used hickory with cherry. Juices came running out of the breasts. I like using my Smokey for small cooks like this.
  16. woodman3

    New addition to the family

    It's been a long time since I have been on here. My wife and I had a surprise this year. We have been married 20 when we found out she was expecting for the first time. We had already adopted two wonderful boys. Josephine Marie is our miracle baby. I haven't had much time to cook for...
  17. woodman3

    Cajun Pork Sausage Recipe Needed

    I have some sausage I brought back from Louisiana.   I am looking for a sausage and rice recipe.  The one we tried didn't turn out too well.  The gravy wan't very good.   Looking for something not too spicy.   Suggestions will be appreciated.   
  18. woodman3

    Ribs and Relaxation

    Finally after a couple of months. Get to cook Johnny Trigg ribs. I know now why he is called the Rib King. I had to cut some down to fit in my smoker. Hickory and Cherry today.
  19. woodman3

    Bulk Seasoning Storage

    I bought some seasoning in bulk. 12 boltles. Has any one vacuumed the entire container for long term storage. We don't have any room in our freezer. Too much meat. What do you do for long term storage
  20. woodman3

    Poll of point and flat separation

    I just finished a q class from one of the best cooks in the nation. I was surprised he didn't separate the two before cooking. Who separates and who doesn't?
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