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  1. mchar69

    Cold smoking burgers. Qview

    If you freeze them, below -7 or so for 3 months, you should kill the parasites. I personally would just freeze them vacuum packed, then smoke them next June or whatever. Easier, as well. Good luck, Mark
  2. mchar69

    Mule' 10 LB butt in the MES 40. AMNPS with Qview

    So we are looking for IT of 198 or so before pulling? I never temped my butts, just felt them, then foiled them. But that was before smf.
  3. mchar69

    Mule' 10 LB butt in the MES 40. AMNPS with Qview

    Newbie here in D.C. area. I wish I could smell it from here. Post up the results. Mark
  4. mchar69

    One more mailbox MOD....Works GREAT!!

    That is EXACTLY what my friend is looking for! Thank you so much. How are you regulating the box temps, and dealing with meat temps? 
  5. mchar69

    Would this weber kettle mod be possible?

    The only reason to do this is then you would be able to cold smoke with the WSJ 'firebox' off to the side - but I'm not sure the existing vents at the bottom of the kettle would allow enough heat and or smoke inside.  I think you'd have to cut a 3" or 4" hole with no damper, keep the 3...
  6. mchar69

    Stuffing andouille today

    Looks great!  Can't wait for some Q-view tomorrow. Looks like you have the sausage thing down.
  7. mchar69

    safety concern

    Mike, that cold smoke ribeye looks amazing!  The pork looks great, too.
  8. mchar69

    Opinion needed on venison sausage

    I think you need more fat content.  Sage is usually for breakfast sausage. Also, make a small batch and test-fry, it's really the only way to get it right. Or, use "The King of All Venison Sausage" recipe at Lets-make-sausage.com. It is a really good recipe.
  9. mchar69

    first brisket and first time useing a backwoods

    Spatch a few chickens on the uds  for back up.  Could get dicey. 1.  you built a smoker and never used it to learn it - or season it. 2. No experience w/ brisket (my first I ruined, tongue leather nasty, YUK!) As a host, I nearly always have a backup plan anyway. Good luck.
  10. mchar69

    Very long cook times for pulled pork

    Or 275.  I don't have all day to fiddle with something that can be done just as delicious in half the time. Gotta foil at the proper time.
  11. mchar69

    cordon bleus on the mini

    Yup - looks great - gotta not overcook 'em. Nice work and pics - thanks.
  12. mchar69

    smoked small pigs

    It's allright.  Headshots!  What rifle did you use?
  13. mchar69

    Sausage making

    Yup need a cure if you are gonna smoke 'em.
  14. mchar69

    Dry Cure for Buck Board Bacon

    For my regular 4 pounds of bacon, it's 3 1/4 cups sugar, 4 cups Kosher salt, 3/4 cup brown sugar, 3/4 tsp cure #1. How are you gonna inject that into that thick meat?
  15. mchar69

    Thinking of making sausage

    remove the grinder blade before stuffing - use the plastic spacer instead -sorry. You can make 20 pounds in an afternoon.. Yummy.
  16. mchar69

    Thinking of making sausage

    You just need the spacer and the tubes.  Remove the grinder while stuffing. Then some hog casings which you will get from a local butcher or sausagemaker.com Then decide which sausage to make. Sheep caings I've never done.  Good luck.
  17. mchar69

    Poor results. What am I doing wrong?

    Brine it baby brine it!
  18. mchar69

    DO Prime Rib

    Oh yeah!   Looks delicious.   How can you get into Restaurant Depot?  I have one 20 minutes away. Mark
  19. mchar69

    My first smoke

    Medium is 300 ish?  What is high- 450?? Not smoker temps IMnHO.              (n- newbieish) And how are you going to make pastrami?  Recipe?? Thanks, we gotta keep at it. Mark
  20. mchar69

    Interested in smoking bacon, please advise

    Since my Weber 22" Kettle can't go low, my bacon has been smoked for 1 1/2 - 2 hours at 200-225 - and it is the best bacon I've ever had.  Still has fat and lots of smoke flavor.  I am looking at getting a smoker that can do cold salmon, etc.
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