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  1. theyankeesmoker

    Pig on a split!

    I have looked at doing this. I just don't know where I could bury it in my yard. Plus, I want to smoke a cigar and drink whisky while watching the pig slowly go round the fire pit. :-)
  2. theyankeesmoker

    Pig on a split!

    Alright, I am throwing my annual BBQ, which usually comes with a "wow" centerpiece. This year, I am leaning towards to pig roast. Looking for recipes/ideas, and notes from your experiences in doing one. I will have about 30-40 people, in and out, so not all at once. Mostly friends and...
  3. theyankeesmoker

    Wood with rodent droppings

    Guess it's just the wife rubbing off on me 🤣🤣🤣
  4. theyankeesmoker

    Wood with rodent droppings

    That's what I did. Used the clean wood. And let the ones with the turds sit in the sun next to my fire pit for a while. Can't say I'm knowledgeable on digestive systems of rodents, but I imagine where there is poop there is urine
  5. theyankeesmoker

    Wood with rodent droppings

    Flat tops are not grills. Just griddles. And I wouldn't cook on. If anything, I'll get a pellet smoker first.
  6. theyankeesmoker

    Wood with rodent droppings

    Alright. Gut says just use them in firepit. I took tarp off my wood pile, and discovered some wood with rodent droppings (maybe chipmunks, or squirrels, or maybe rats, who knows). Can i still use the wood to smoke with? I would imagine the fire kills germs, but I can't say with certainty...
  7. theyankeesmoker

    Pork loin - to brine or not to brine?

    Smoking pork loin this weekend. Should I brine it?
  8. theyankeesmoker

    Belly curing

    I might just let the thicker piece go longer. My belly is craving some pork belly 😋
  9. theyankeesmoker

    Belly curing

    Great question. About 1.5inch. Thickest part slightly over that. I've always done a day each 1/4". By that measurement I'm good to go as of today. But wanted to hear everyone else's thoughts
  10. theyankeesmoker

    Belly curing

    I'm curing two belly slabs for bacon, dry curing. Been flipping each day. Normally, I do 5 or 6 lbs, and it's ready after day 5 or 6.. but I'm curing a 13lb one and an 8lb one. In the past, the belly would be firm. But im on day 9 now and the belly has firmed up, but not as firm as in the...
  11. theyankeesmoker

    Debating between smokers opinions wanted

    So how do you like the Yoder? It's been some time. Worth it?
  12. theyankeesmoker

    Ready for an upgrade!

    Yes been researching them this morning. Have to put in an inquiry on freight and if they can upgrade the firebox.
  13. theyankeesmoker

    Ready for an upgrade!

    I would hate to have to get into welding/modifying. I'm not the most handy of fellas out there. Thanks for the insight on Horizon smokers! Have you used them? The vertical smoker is going to be ideal for my next adventure of sausage making and lox. I get it about airflow and the...
  14. theyankeesmoker

    Ready for an upgrade!

    Always open to other suggestions. Thanks for sharing this. Seems to be same price point as a yoder so may be a good alternative.
  15. theyankeesmoker

    Ready for an upgrade!

    It's been a while since I've been here. So I've mastered smoking sea, air, and land (salmon, trout, chicken, duck, beef, and pork). I've been using a OKJ dual fuel for about 5 years now, and it's starting to show age. I'm ready to drop some dough within reason. Debating on old country brazos...
  16. theyankeesmoker

    New oklahoma joe smoker/grill combo (dual fuel)

    Thank you. I think someone said that before. I ordered the sealant but forgot why I got it lol. Will try this weekend
  17. theyankeesmoker

    New oklahoma joe smoker/grill combo (dual fuel)

    poking in here and seeing other peoples experience with Oklahoma joes. Got the dual fuel for those nights I work late and don't want to wait for charcoal to be ready. When I smoke, I use logs. The issue I get is it gets way too hot in the chamber for the meat. I've had to split my.logs further...
  18. theyankeesmoker

    3.3ib Whole chicken ideas?.

    Brine helps cook the chicken faster. If possible, get some royal oak charcoal. I smoke my chicken until about 140 in breast, and finish off on the grill to help crisp the chicken skin up. Or you could always move to the oven when IT is 100 (usually about an hour). Before popping into oven rub...
  19. theyankeesmoker

    Bacon turned slimy?

    Eh no issues. Soaked and smoked today. I got distracted and it went up to 160 before being pulled out (given circumstances may not be the worst). Thanks for the feedback
  20. theyankeesmoker

    Bacon turned slimy?

    Thank you. Meant cure #1. It was the under 30 day one. Will soak and smoke and have some bacon for tomorrow :) In the past when I have done Pancetta and bacon it has usually firmed up. What threw me off is usually with a slime there has been a smell. This time no smell.
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