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  1. mchar69

    Pork butt for tomorrow.

    Looks really tasty.  You need to work out that smoker alot more!
  2. mchar69

    Dry curing temp?

    No. 34-40 degrees.
  3. mchar69

    Brick smoker - Compete how to

    Amazing Thread, Wes!  JEALOUS! Steve Parr - I see you're in DK.  Call Bjarne at Jagt & Fiskeri in Sonderborg and ask - he was a mason for many years.
  4. mchar69

    brisket parts

    Yeah I need to learn how to cook it - the only one I tried on my kettle - too dry. Got a drum yesterday and my UDS is gonna be the ticket! Where can you buy whole packers?  Costco has brisket, not sure if its the point or flat.
  5. mchar69

    1950-60's comercial freezer build

    This is a fascinating thread and I wonder how I missed it? I am surprised Insulation in the walls/doors doesn't melt or burn. You are Oh so close!
  6. mchar69

    Smoking Pork Loins

    If it's a shank, then low, slow, and moist (think braised) is how to break down all that collagen and connective tissue.. I, too wonder how the restaurant did them - maybe braise for 3 hours then hit the smoke?  Doesn't seem right. Also, good thing they weren't a Lion.  Just saying.
  7. mchar69

    Yesterday's Smoke Session

    HOLY MOLEY!  That smoke house is awesome! What else to do in Lycoming but smoke? Those roasts need a money shot - the SLICE!
  8. mchar69

    anyone know anything about smoking pizza

    Great Idea! Timber jet - nice!  I agree - regular pizza dough won't get crisp enough unless some high heat is applied.
  9. mchar69

    Thermapen - how did I live without this?

    As far as the ribeye - did you just throw it in a dry pan?  A little oil on the meat or nothing? I bet it was awesome.
  10. mchar69

    My first large group cook

    So How did it go?  I bet you learned alot.
  11. mchar69

    Does any else do this?

    Darn!  Just threw out the fat that accumulated on top of my water pan - gonna try your idea.  Thanks.
  12. DSCF5324_zpsf6fa2fb6.jpg

    DSCF5324_zpsf6fa2fb6.jpg

    • mchar69
    • Media item
    • Comments: 0
    • Album: Smoking Venison Sausage on a 22.5
  13. Smoking Venison Sausage on a 22.5

    Smoking Venison Sausage on a 22.5

    • mchar69
    • Album
    • Comments: 0
  14. DSCF5353_zps0ec1d926.jpg

    DSCF5353_zps0ec1d926.jpg

    • mchar69
    • Media item
    • Comments: 0
    • Album: Smoking Venison Sausage on a 22.5
  15. mchar69

    Smoking Venison Sausage on a 22.5

    This is like my own Test Kitchen, where nothing works.
  16. mchar69

    Smoking Venison Sausage on a 22.5

  17. mchar69

    posting pics with photobucket

    I am trying to upload from photobucket - what is a picture icon? I cannot load from PB to SMF.
  18. mchar69

    Smoking Venison Sausage on a 22.5

    one more try:
  19. mchar69

    Smoking Venison Sausage on a 22.5

    does this work? It's salmon -
  20. mchar69

    Smoking Venison Sausage on a 22.5

    I'm getting mad Thanks cfarmer!
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