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east cheese
Actually if you look close there is a fan in the vent tube that runs to the smoker. It is right in the middle so it does not take the heat from the can. It is a fan like those in a computer. It is 30 cfm and only 23.00 list price from a company called MSC. It blows quite a bit of smoke but that...- shaneholz
- Post #5
- Forum: Smoked Cheese
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Smoked Mushrooms
That sounds great as well. I'm going to try the lee&perrins next. Thanks for the input! Shane- shaneholz
- Post #3
- Forum: Fruit, Nuts & Vegetables
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Plans for a wood smoker
I'm looking for good plans for a wood smoker. I'm quite handy with metal and would like to make a nice rig. I would like one that I could bbq chicken and steaks on with dual vertical smokers on the sides. I can make the basic design but I'm kinda wondering where to place all the dampners and...- shaneholz
- Thread
- Replies: 16
- Forum: Wood Smokers
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New To Smoking
Wow sorry I'm not sure what happened to the text here! Shane -
New To Smoking
I can not hep you with the temp question but as far as the time for ribs there is a guy here that informed me of the 3-2-1 method that comes out excellent everytime. It consists of buying your ribs and making sure you take off the back membrane very carefully. Then you put on your dry rub... -
Smoked Mushrooms
This is a simple recipe that I've used alot lately. I take the fresh mushrooms and cut them into quarters, about 3 lbs. I place them in a small roasting pan and add a splash of Italian dressing some granulated garlic and some fresh ground pepper. I then cover and let sit in the fridge for at...- shaneholz
- Thread
- Replies: 10
- Forum: Fruit, Nuts & Vegetables
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brisket
Well I personally am 6' 250 and alot of my friends are also. I enjoy haveing left overs but one ten pounder will feed at least 6-8 big eaters. I always throw on a couple Pork Butts when I'm doing a brisket. I love the way the pork comes out and all the stuff you can do with it. My smoker was... -
brisket
Senor, I'm no master but I've done about 12 already this year and they are coming out perfect now everytime. I start out buying a full packer brisket. They usually come packed like bulk meat and in the 10-15 lb range. I try to find the one that bends the most when I hang on to one end. They... -
Smoking Ribs Part 2 :)
Did you remember to take off the membrane on the back? This can be a daunting task but one that should never be overlooked. Other than that it sounds like you did right. Maybe try a little more liquid in the foil. I use plenty cause I like the sweet it gives the ribs. -
east cheese
Senor, Could you go back to our old site and look in the Photo album. The folder is titled Shane's thermo control. There is good pictures in there. I plan on putting them in here soon but I here that, that is a little buggy yet. Let me know if you have any problems or need any other assistance...- shaneholz
- Post #3
- Forum: Smoked Cheese
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Smoked Turkey Breasts
AMEN BROTHER, slow and low and I think leather would be good! Ha Ha -
east cheese
Cheese is very easy as long as you have a cold smoker and they are easy enough to make. The cheese you make is different than the cheese you get at the store. Usually the store bought cheese is brown in color. This means that it was just sprayed with smoke over a rack so it has the appearance of...- shaneholz
- Thread
- Replies: 12
- Forum: Smoked Cheese
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Smoked Turkey Breasts
Once again I agree with Jeff. I was going to a good butcher in town for my Butts and Briskets then I saw them at Walmart and they were almost half the price I was paying. I tried them and they were every bit as good as the ones I was getting from my butcher. I would still buy a good steak from... -
Gas grill/smoker
Yes that was definately the guy. Quite a interesting fellow. Well whatever works for him. My cold smoker kinda looks like a hillbilly contraption but it gets-r-done!!! Ha Ha- shaneholz
- Post #6
- Forum: Propane Smokers
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ABT's (Atomic Buffalo Turds)
Wow, excellent pictures. I have made these several times using your, or at least the recipe you shared with us and I always wrapped the bacon around the whole pepper. I still feel like I will do that since I love bacon but It's nice to know how your doing it. I'm already desinging my own chili...- shaneholz
- Post #5
- Forum: ABT's and all things Appetizers
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Beef Jerky
Send me a private message and I'll send you a large book of Jerky recipes I got off the net. Some good info and a ton of recipes. This should help. Shane -
Smoking Ribs Part 2 :)
I'll agree with that. You can never cook enough when your doing it. I went out and picked up a new freezer just for this reason. Being a bachelor there is nothing better than lots of left overs. -
Gas grill/smoker
After reading Jeff's last post I would run out and get a smoker. I was trying to draw it in my head and got a headach. It sure sounds like he knows what he's talking about though. I was watching a BBQ contest on the food channel last weekend and a guy placed with just a 55 gallon drum. Easy and...- shaneholz
- Post #4
- Forum: Propane Smokers
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smoking brats
I actually do these all the time from fresh and I've found a 2-3 hours in the smoker and then I pull them and finish on the bbq or oven. Great smoked flavor. I would not poke them prior cause you will lose all the juice and they will have a tendancy to dry out. Shane -
Smoked Salmon with Citrus Glaze
Fish Brine for Fillets of fish. I take the skin right off and it works really good for Salmon and Trout. I think it would be good for any species of fish. 1 Gallon of water 5/8 Cup of Kosher Salt 1/2 Cup of Tender Quick 1/2 Cup of light...
