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  1. mountainhawg

    Question about chips in a foil pouch

    Put about 4 holes equally around the very bottom of the SIDE of the can with a 1/4 or 3/8" drill bit. Poke 2 or 3 SMALL (1/4" would work) holes in the foil covering can. Do not wet the chips or saw dust if using that. 
  2. mountainhawg

    Cowboy Lump Charcoal - Yuck

    I see so much love for RO but when ever I pick up a bag of it from any store there is nothing but little pieces, never any good size chunks. I have used Cowboy from time to time and find there are mainly good size pieces in each bag. RO does seem to burn hotter and more thoroughly. More...
  3. mountainhawg

    First smoke this weekend - tips?

    Turbinado sugar will be just fine. I prefer the taste of brown sugar and recipes calling for turbinado sugar will be halved with brown sugar. Yes the brown will burn/blacken normally but I usually compensate some with lower temps and/or misting.    Best of luck with your packer. For two people...
  4. mountainhawg

    pork loin leftovers...

    Like SQUIB we use ours for sliced BBQ sandwiches. When most, not all, of the the meat is off the bone, my wife takes the bone and leftover meat, cooks that in some water with cut up onion and spices. The remaining meat falls off the bone and we have that on top of rice or noodles (after mixing...
  5. mountainhawg

    Chicken & Ribs

    That looks like some fine eaten's there. I go for the light smoke and stopped using chips several years ago in favor of chunks. I only apply smoke to ribs and chicken for about 1 hour using aluminum wrapped chunks (not soaked in water) and that does it fine. If using a AMZNPS I go longer due to...
  6. mountainhawg

    How Much Cajun Rub - Pork Tenderloin

    Besides cutting back on the cayenne like was mentioned cut the black pepper back also by 1/4 to 1/2. I use fresh ground and it can be a bit spicy.  I have to think of my wife also when I cook (all the time) because I go heavy on spices. Another thing, I use crushed red on jerky instead of...
  7. mountainhawg

    Mountain-Hawg Rainbow for smoking-NOW SMOKED Q-View

    In winter and spring, I use night crawlers and small spinners. In early summer I use flies. The rainbow above was caught on a large fat night crawler on a size 8 hook on 4# test line. It takes some practice to catch trout, but the biggest things are patience, light line, light sinkers (split...
  8. mountainhawg

    Beef Jerky Marinade

    In the search box you can put jerky recipes and probably come up with many. Also just Googling will bring up hundreds. Use a cure, it's safer and allows for low and slow jerky making. Don't add smoke for at least an hour to allow the surface of the jerky to dry so the smoke adheres to it better...
  9. Mountain-Hawg Rainbow for smoking-NOW SMOKED Q-View

    Mountain-Hawg Rainbow for smoking-NOW SMOKED Q-View

  10. mountainhawg

    Mountain-Hawg Rainbow for smoking-NOW SMOKED Q-View

    Been several years since I caught a rainbow this big while I have caught browns exceeding this recently. My possibilities are endless but I probably will smoke one fillet. The other will be cut into chunks and deep fried per wife. I thought about lox but it's not quite thick enough.Probably will...
  11. Bow (3 of 1).jpg

    Bow (3 of 1).jpg

    • mountainhawg
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    • Album: Mountain-Hawg Rainbow for smoking-NOW SMOKED Q-View
  12. Bow (2 of 1).jpg

    Bow (2 of 1).jpg

    • mountainhawg
    • Media item
    • Comments: 0
    • Album: Mountain-Hawg Rainbow for smoking-NOW SMOKED Q-View
  13. Bow (1 of 1).jpg

    Bow (1 of 1).jpg

    • mountainhawg
    • Media item
    • Comments: 0
    • Album: Mountain-Hawg Rainbow for smoking-NOW SMOKED Q-View
  14. mountainhawg

    making my second batch of jerky

    Never used corned beef, perhaps I'm missing something, but round roasts give a good jerky in my book. I'd be interested in how the mix turned out. I have been using recipes I mainly found posted here along with cure #1 and have not bought a pre mix yet. 
  15. mountainhawg

    Used charcoal for the second time in my life last night!

    Good advise. Would also add use a chimney or the little lighter cubes by Weber (use only one), never use liquid fuel. I only use water when doing a roast, shoulder or butt, never steak, chops, burgers etc.  While briquettes get a bad rap sometimes, I start a fire with briquettes and then add...
  16. mountainhawg

    OK, I'll try smokin' cheese but, been burnt on smoked cheeses

    Sampled the mozzarella sticks yesterday (10 days) and they were quite good. Mild smoky flavor that was there, but gentle and nice. So far so good!
  17. mountainhawg

    volume of wood & charcoal for smoking

    Usually it depends on what you are cooking or smoking. The amount of heat, if any at all, that is required depends on how you are cooking: Low and slow, cold smoke, roasting and sear.  Wood (for smoke):  I usually do not use many chunks and the actual smoking is not that long. A lot depends...
  18. mountainhawg

    Peach Smoked Bacon

    I really do like using most all of the fruit woods, but generally mix them with oak, maple or pecan. Peach is a light flavor by itself which can be a good thing on something like cheese. I have BBB in the bags right now in the fridge, might consider using a mix of peach and maple on it.  
  19. mountainhawg

    Jerky

    No water, you want dry, in fact the lower the ambient humidity the better. Jerky is good low and slow. I try to keep things at 110-130 until it's just about done finish off at 165. You want to dry the jerky not cook it. P.S. Use cure!
  20. mountainhawg

    Boston Butt, pulled or sliced?

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