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  1. pikestabber

    Boneless Skinless Chicken Breasts

    I echo this 110%... Your most important moisture enhancement is a good meat thermometer! I find this to be especially true with poultry. That said, I do like to brine, and I do think brushing with some oil is always a good idea.
  2. pikestabber

    Freezing Venison Bone in

    I can't weigh in definitively on this, but I have frozen whole hind quarters and parted them out later. I try not to do that, but it worked fine the time I did. I agree with the sentiment of getting all the fat/tallow off first as it can go rancid when frozen over a longer period of time. To...
  3. pikestabber

    Which Thermometer?

    I have the CSSV 24" and while I wouldn't say the thermometer is "to the degree," I think it does fairly well for gauging ambient temp. What I would think is more important is a good meat thermometer. I have this: I would rather have this: http://www.thermoworks.com/Thermapen-Mk4?color=7 The...
  4. pikestabber

    Hello, Hello...

    I did actually reply to a topic yesterday, but it looks like I should have started here for my first post. I'm a Northern Minnesota guy and have been smoking foods for about 18 years. I've used all types of smokers but currently run with a Camp Chef Smoke Vault 18 (propane) and use a AMPS tray...
  5. pikestabber

    Modifications needed for 24" Camp Chef Smoke Vault

    I guess this can serve as my "roll call" as this is my first post. I'm a Northern Minnesota guy and have been smoking foods for about 18 years. I've used all types of smokers but currently run with a Camp Chef Smoke Vault, 24" and use a AMPS tray for cold smoking. I am an avid fisherman/hunter...
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