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  1. smokewagon

    Cold smoking - an equipment question

    Thats pretty much how I usually do it, or if it cold out I set a rack on top of my big chief and set a larger tupperware over that.   I'm looking for a method to do larger amounts in a more controlled environment
  2. smokewagon

    Cold smoking - an equipment question

    I do a bit of smoking and have devised a way to cold smoke, sort of, with my electric Big Chief smoker.  I'm wanting to take the cold smoking to a higher level for cheeses, eggs and the like.  Maybe try some fruits, veggies, etc. I know commercial smoked cheeses are smoked at 40-50 degrees...
  3. smokewagon

    Smoking Eggs

    The way I do it.... biol them for 7 minutes.  Longer if you like.  Toss them in ICE water, mostly ice for about 30 minutes.  makes them easy to peel.  Let them dry for a while.  cold smoke with a stronger flavor smoke like cherry or walnut for a couple hours.  Seal in a tupperware or plastic bag...
  4. smokewagon

    How long after sell by date?

    Went on a white water river trip once.  We packed a ton of food, with several steaks for the last nights dinner.  This was a five day trip that didn't include the full days drive to get there.  So the steaks were packed in a cooler now 7 days before dinner.  Due to some weather, we stayed and...
  5. smokewagon

    Some things I don't understand

    Aaaaannnnnnd now I know.....thanks for the link.  
  6. smokewagon

    Some things I don't understand

    I'm relatively new to smoking meat.  I have done a lot of fish, tho.  I"ve made several batches of jerky both in the big chief and in the oven.  I've ordered a AMNS and am getting ready to do my first buckboard bacon I'm also a bit lazy....  I've been looking for the difference in morons cure...
  7. smokewagon

    High Mountain snack stick mix

    I've used the same brand a few times.  I smoke/dry until they are the way I want them.  My cheap little smoker is outside (duh!) and is un insulated so in the winter it may take a long time to get the meat to 160.  There have been times I smoked for several hours and finished off in the oven.  I...
  8. smokewagon

    new Oregon Smoker here

    I get to Tilly quite a bit.  Love to crab and clam in the bay.  I'm outside St Helen a bit.....
  9. smokewagon

    new Oregon Smoker here

    Hi there guys and gals.....  I hail from NW Oregon, the land of rain and salmon.  Found this place by looking for rub recipes for meats and poultry and also looking for home built smoker plans.  Came back here often enough I thought I'd join up. I currently own a Big Chief smoker that is pretty...
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