Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. IMG_1937.JPG

    IMG_1937.JPG

  2. IMG_1938.JPG

    IMG_1938.JPG

  3. IMG_1936.JPG

    IMG_1936.JPG

  4. masondixon

    Smoke Production on Electric Smokers

    Thanks Dave! I am seasoning the smoker this morning. Thanks Dave. I am seasoning it this morning. Can't wait to put it through its paces
  5. masondixon

    Why wrap in Saran?

    Thanks for all the input guys. I will experiment with the next batch of ribs I do. I will prep two separate racks of ribs identically, save for the wrap. One will be wrapped and I'll leave the other uncovered on an elevated wire rack. It will be interesting to see if there is any difference in...
  6. masondixon

    Smoke Production on Electric Smokers

    Just got a crazy good deal on an electric smoker that was on clearance at work. It is a Cajun Injector XL double door. I plan to use this primarily for jerky, bacon, sausage and other such goodies that need to be smoked at lower temps. I have read that at the lower temps smoke production can be...
  7. masondixon

    Why wrap in Saran?

    Thx C. I kinda figured that it was to keep the rub from falling off. I don't how moisture is reduced besides the salt in the rub. Wouldn't any moisture just get trapped by the plastic wrap?
  8. masondixon

    Why wrap in Saran?

    Probably a simple answer but why wrap ribs, pork butt, etc in Saran after coating with rub?
  9. masondixon

    Help Needed: Elk Roast

    Thanks AB. I was hoping that a simple low and slow smoke would do it justice. I wanted to keep it simple and showcase the meat. I love elk meat but have not had it in years. I used to hunt Sika Deer, a miniature Asian elk species, that has a small wild population on MD's eastern shore. That is...
  10. masondixon

    Help Needed: Elk Roast

    I had a friend of mine give me about 10# of elk meat from a cow he took earlier this year. It was professionally processed and vac sealed. One of the cuts is labeled "round roast" and appears to be about 4-5lbs. I have heard elk does very well with smoke. Hoping someone here has some experience...
  11. masondixon

    Surf and turf surprise for my bride

    Great job as always cranky! Who doesn't love surf and turf. My "surf" is always my old school MD crab cake. I only make them in the summer with the leftovers from a successful crabbing trip.
  12. masondixon

    Pulled Pork ...cheated a bit...but it was great

    Nice job, I'd tear into a Sammie or 3 of that. Points!
  13. masondixon

    Mom's Birthday Dinner...Smoked Prime Rib

    I find I get a more even temp gradient throughout by removing the bones and tying the roast.
  14. Mom's Birthday Dinner...Smoked Prime Rib

    Mom's Birthday Dinner...Smoked Prime Rib

  15. masondixon

    Mom's Birthday Dinner...Smoked Prime Rib

    Mom was coming over for her Birthday dinner so I thought a smoked Prime Rib would be just the ticket. 8am Prep Work Started with a 4.5# bone-in Prime Rib roast. Separated the bones, trimmed the fat, and tied her up nice and tight. Seasoned with SPOG then set back into the fridge for a few...
  16. IMG_1917.JPG

    IMG_1917.JPG

  17. IMG_1915.JPG

    IMG_1915.JPG

  18. IMG_1910.JPG

    IMG_1910.JPG

  19. IMG_1911.JPG

    IMG_1911.JPG

  20. IMG_1909.JPG

    IMG_1909.JPG

Clicky