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  1. HowlingDog

    Wooden smoker

    Beautiful smoker!!! Very nice work.
  2. HowlingDog

    Communicating in Movie Quotes

    Tremors: "Running isn't a plan. Running is what you do when a plan fails..." "Broke into the wrong GD rec room, didn't you ya B..." Great movie. Kevin Bacon at his best..... HeHe I said Bacon.....
  3. HowlingDog

    Safe Materials to Build a Wood Smoker/Smokehouse

    Interesting discussion and helpful information. Just as SD Smoker, I am pondering/planning a smoker (vs the off-set I built) as well. I had the same concerns about materials and after reading through all the threads I could find, I am planning on this: Small smoke house (on wheels), Only want...
  4. HowlingDog

    Small Blackstone cook

    I found a company that ages their maple syrup in used casks, like rum, whisky, bourbon..... Newest flavor I have is apple brandy. Kinda pricy but really really good for a special pancake meal. If you like buttermilk pancakes, the recipe in the Blackstone book (that came with my 28 inch...
  5. HowlingDog

    Two sausages. Cajun and Polish.

    Those look great!!!! I gotta adjust my meat/flavor ratio to yours. I usually trim off too much flavor. I want sausage now....
  6. HowlingDog

    First Cold-ish Smoked Bacon: Update #2: Done - Results

    Happy Late Friday Everyone. Hope Thanksgiving was excellent for You, Family and Friends.... So I have been waiting for two days to test my first cold smoke bacon and today was the day. But first had to take the pup to the park for some play time: Got home and got slicing: This was one...
  7. HowlingDog

    Small Blackstone cook

    Nice Job!! I could eat bacon and pancakes for breakfast lunch and dinner.
  8. HowlingDog

    HAPPY THANKSGIVING 2021

    Happy Thanksgiving everyone!!
  9. HowlingDog

    First Cold-ish Smoked Bacon: Update #2: Done - Results

    Looks Great SmokingEdge! So the bacon is well on the way to 145F IT?? That would explain the slightly darker color vs my cold smoke. What temp do you run at?? Nice smoker!!! Here is some hot smoked from awhile ago, probably running about 160F in the smoker.
  10. HowlingDog

    First Cold-ish Smoked Bacon: Update #2: Done - Results

    Thanks All!! After 15 hours of smoke, I pulled the belly: It obviously looks so very different than my hot smoked bacon. So now I wait! I will slice and fry some on Friday afternoon, so more pictures then. I do want to give it some time to mellow. Wonder what the neighbors thought...
  11. HowlingDog

    First Cold-ish Smoked Bacon: Update #2: Done - Results

    Thx Smokin Al and Edge!! I do plan on posting the finish shots. I am 3.5 hrs into smoke day #2 and I am recharging the tube right now. SmokinAl, I always use the dry rub (cure #1, salt, maple sugar). I am really curious about the taste difference from hot smoking. The stretching isn't a...
  12. HowlingDog

    I didn't want this to be my second post.

    My condolences to you and family. He took the time to share his experience with me, and all of us here, and I will be forever grateful for that! Thoughts and Prayers to you and family during this time.
  13. HowlingDog

    First Cold-ish Smoked Bacon: Update #2: Done - Results

    Howdy!! Been a while since I last posted and I actually have something new to post. I ended up with a 7 lb pork belly so I thought I would give Cold smoking a try. I usually do a hot smoke but since everyone keeps saying Cold is the way to go, I thought I would try. Did alot of reading and I...
  14. HowlingDog

    Dog Food

    We have had 5 GSDs over 20 + years and tired all different foods. The one consistent thing we did is add a little baked chicken, or ground turkey right on top. Currently, our 14 month old is on Fromms and Farmina. We tend to mix kibbles because like us, I think they get bored with food...
  15. HowlingDog

    Thoughts And Prayers For Chef Jimmy Please

    Thank you for posting. Wishing you a speedy recovery, and sending thoughts and prayers!!!
  16. HowlingDog

    Cure #1 and Cold/Cool Smoking

    Thank You chef jimmyj and I have to apologize as I failed to include important information: when smoking at 170-180, I ALWAYS do use cure #1. I was curious if smoking at those temps AND using cure #1, can you do extended smoking times, 7 - 8 hours, just like at cool smoking? I am SOOOO...
  17. HowlingDog

    Cure #1 and Cold/Cool Smoking

    Thank you for taking the time to post this great information!!! It really explains not only how cure #1 protects us, but how long it can last during the cool/cold smoking process. If I may, I do have a question about smoking temps a bit higher than the cool/cold smokes. If you maintain...
  18. HowlingDog

    Pastrami - First Attempt - Annnd Done

    Thx everyone for the nice comments, appreciate it. Had it for lunch - no rye bread yet - and it was really good, surprised myself!! I steamed it to reheat and used only mustard. Yum. Now I think I need to find a deli potato salad recipe for the side.
  19. HowlingDog

    Pastrami - First Attempt - Annnd Done

    Smoked for about 4 or so hours at about 270 ish. It was 90 here so smoker ran hotter than I was planning for. Wrapped at 166 IT. I let go till it hit 203 IT and rested for 2 hours. Done: Then sliced. For a first try, it is pretty OK. Definitely a pastrami flavor, along with...
  20. HowlingDog

    Pastrami - First Attempt - Annnd Done

    On for about 2 hours. Smoker running about 260 on average. IT up to 154. Looking pretty good.... Wonder when it will stall.
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