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  1. justsmoke2

    Bone Daddy's in Midland Michigan!

    Bone Daddys is frequent stop on our travels to make my monthly donations to Soaring Eagle. If I cant win at least I get one good meal before I go broke. I really enjoy the sample platter its enough for me and my wife to split and my sides dunt feel nun to sore. When we leave I always have to...
  2. justsmoke2

    Hi I am Anthony and I just moved to Michigan

    Welcome to the forum Boney Tee. Just north of ya up here in the thumb. Just finished last years Smoked Ice once ya learn the secret its to die for. this year I am doing a double batch. You will find all the info and help you will ever need here.
  3. justsmoke2

    Need Help with a summer sausage recipe

    Well it should work buttttttttt I would cut that fat back to a 1lb maybe hoping ya just made a typing error. As for your meat I would consider using 80 to 85% lean burger nothing less then that. You could add some ground pork but you might want to cook it 10 degrees higher then just the beef...
  4. justsmoke2

    hi all

    Welcome to the SMF my heart skipped a beat when I seen Peck, as I live in Peck, Michigan. You will find all the help you will need or looking for here. To one pecker to from another pecker happy smoking.
  5. justsmoke2

    Switching from Water to Sand

    Crusty experiment and see what you like. Your still going to produce good food no matter what. Just remember there are all sorts of smokers out there and not all of them require water. Personnally I use crumbled up foil in my pan and cover with foil to catch the drippings. No specific reason...
  6. justsmoke2

    Favorite Smoke?

    My favorite was when I did pulled pork for a family outing every raved and my brother thought it was a lot of work thought he could find something better to do with his time. So the next gathering when he bellied up to get some pork I spoke up said wait I have something special for you. I gave...
  7. justsmoke2

    Pop Corn? Salt ? With QVIEW

    Checked another forum and came up with these 2 post Smokeing salt. You want to keep the temperature extremely low. I mean like smoking cheese low. Apparently, if the temp gets above 200, it will burn off the smoke resin, on the salt and you have to start over again. I lit one briquette at a...
  8. justsmoke2

    Back on the Board

    Welcome back to the board. Now are you the Minion from whom be known as the Minion Method I have read in other forums?
  9. justsmoke2

    Pop Corn? Salt ? With QVIEW

    Ron I have the same problem when I get a good whiff of the smoke. I can never taste the smoke until the next day. Everyone looks at me funny when I ask them if there is any smoke flavor in the meat.
  10. justsmoke2

    Smokin Sunday Q-View

    Darn now the wife seen the eggs now I have to do a batch for her and her work friends. If you haven't tried horseradish in them devil eggs give it shot. I get the whipped the horseradish sauce and add a little to taste. Just enough for hint of something but keep people guessing and I do that...
  11. justsmoke2

    New California Smoker

    Welcome to the SMF I have fond memories of the Bay area. Spent 2 years at Fort Ord the only place I knew that had a government issued over cast all day. You will definately find all the help and info you will need here.
  12. justsmoke2

    Newbie from southern Michigan

    Welcome No Wake to the SMF never can have enough Michiganders. Your first step will be to admit that you are addicted. After that everything comes easy.
  13. justsmoke2

    No success yet

    pierce652 really not sure what I can tell you. I have used HM Jerky seasoning and have never experienced any trouble. Could there be anyway you are adding to much cure? I slice my meat at 1/8 to 1/4, lay it over wax paper and then season both sides. I usually mix up enough for a few lbs...
  14. justsmoke2

    All BBQ Equipment for Sale

    I have to take water pills would I pee more if I ate boilaque ribs? How would I eat them dry instead of wet? Would seasoned water make for a good finishing sauce? So many questions oh No I am Addicted to Boilaque Now. To late save your selves why you can.
  15. justsmoke2

    Thumb's down on the oven finishing method for butt

    I would say foiling at 140 like you said was to early. Mostly everyone has noted to 160 to 165 before foiling. Maybe just Maybe that 25 extra degrees does make a difference. That 25 degrees will go faster to temp then if left unfoiled until 165. Allowing more time of the fat to render down...
  16. justsmoke2

    Corncobs

    Corn Cobs will give you a light smokey flavor not over powering imo. I bartered with an old native american for his secret to smokeing salmon. Corn Cobs was his secret and since then I when I did fish thats all I used. I haven't used them in my big block but there what I used in my electric...
  17. justsmoke2

    Beef Stick Questions

    I would stay away from 90/10 burger I made batch once that was so lean it tasted great and chewed like saw dust. Being a diabetic I also asked mt dietician about whether or not I could consume it. she said as long as I stayed in the 85/15 range I can have 4 oz as trade of for my meat portions...
  18. justsmoke2

    Stuff the night before???

    What kinda of stuffer are you using? When doing summer sausage I have let set over night then stuffed in casings let rest until they come up to room temp. I usually start them at about 160 for the first hour then take the heat up like 200 for an hour then finish off at 250 to 275 to 150...
  19. justsmoke2

    How much do I need???

    I did a job last Feb for 200 people. We used 12 butts and we cooked them 2 days prior and placed the pulled pork in aluminum pans for reheating. We had 6 full pans of pork but we doubled up on the pans to hold the weight of the pork. Bought a cheap chaffin pan set up for $30 at Gordon Foods...
  20. justsmoke2

    Obama and the kittens

    Well as a new member with a great start now I am a gone member.
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