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  1. hitechredneck

    Cold Smoking Mod

    So I have the Master Forge propane smoker from Lowes.  I've been smoking cheese in it, but recently the temp got too high and I had a mess to clean up. I decided better late than never to MOD my smoker.  Haven't figured out if I'm gonna leave the MOD hooked up all the time and just use the...
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  5. hitechredneck

    Jeff's Recipe...

    Just went ahead and bought the recipes for Rub and Sauce.  Not sure what I expected, but this seems simple enough.  Can't wait to try it.  Going to smoke something this weekend since it's Easter and we're staying home for the first time in many years. BTW from one Okie to another...  Thanks Jeff!
  6. hitechredneck

    Perfect Weather...

    I typically figure all these 'as seen on tv' things are a bunch of crap.  But my wife wanted that nu wave oven pretty bad so I spent the 100 bucks a couple of years ago and got her one.  I have not been more pleased that I did.  The thing promises a good chicken and delivers.  I wouldn't cook...
  7. hitechredneck

    serious problem and need some advice......mid smoke!

    I had this happen to me before...  Last time it did, I just pulled it when it was ready, let it rest for 30 minutes and then stuck it in the fridge. I sliced mine the next day while it was cold then reheated in the oven about an hour before I needed it.  I used the fat cap I'd held in reserve...
  8. Perfect Weather...

    Perfect Weather...

  9. hitechredneck

    Perfect Weather...

    We had the best weather today for smoking cheese.  It never reached 80 and the wind was just enough to keep the tube smoker flowing perfectly. While I was smoking the cheese, I made some teriyaki wings to snack on.  I know they're not smoked, but I figured while I was taking pictures, I'd just...
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  13. hitechredneck

    Smokin John's UDS Build

    This is a pretty cool build.  I have a couple of barrels laying around and I'm starting to feel inspired...
  14. hitechredneck

    Canadian Bacon using Pop's Brine 2nd try

    Thanks.  I have a couple of regular red bricks I use to weigh things down when I brine for overnight.  I have each in their own ziplock :) My brining is usually done in a large open tub, so I'll likely just cover it with plastic wrap after weighing the loin down. Thanks for the quick response!
  15. hitechredneck

    Canadian Bacon using Pop's Brine 2nd try

    This is definitely my next project.  I have some more cheese and jerky to do this weekend before we go on a big spring break backpacking trip, but when I get back, I'm gonna get to smokin some canadian bacon.  I will probably let it sit in the fridge while I'm gone, so I don't have to have the...
  16. hitechredneck

    SuperBowl Brisket Smoke...

    So the smoker ran a bit hot today and I ended up pulling the brisket off a little sooner than I'd originally planned.  Had a bunch of coals left and decided to add a few more sticks to the fire and smoke up some Boudin just in case the brisket wasn't good enough. Well...  I sliced the brisket...
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