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  1. pit of despair

    First post

    Steve, Welcome from the right coast. Looking forward to seeing some of your sausage recipes. Remember to post pictures, no pictures it didn't happen. Teddy
  2. pit of despair

    Hello from British Columbia

    Tinpan, Welcome! We look forward to seeing your results so remeber..."no pictures it didn't happen." Teddy
  3. pit of despair

    New Smoker

    Ken, Welcome, nice looking rig! Looking forward to seeing some of your smokes. Teddy
  4. pit of despair

    What type smoker to buy

    Hank, I have a Lang 36 patio and I love it. Yes it's expensive but worth it, once it's up to temp it holds very steady. At 608 lbs she's solid but easy to move around. I've smoked fish, pork, beef, chicken even cold smoked cheese in her. I've had her for 3 years now and I'm still experimenting...
  5. pit of despair

    Liverwurst

    Larry, Sounds like hog headcheese, or brawn. Pleanty of how to videos on the web, finding a recipe you like will take some experimenting. I made a loaf several years ago, goes good with pickled vegetables. Good luck! Teddy
  6. pit of despair

    "ATTENTION.. ALL THOSE IN PATH OF "HURRICANE FLORENCE"... RUNNN .. ATTENTION"

    Here in Chesapeake VA. ... Will try to batten down the hatches...we simply can't run and leave everything. Only concerned about tall tree's in the back yard and the pond. Fingers crossed! Teddy
  7. pit of despair

    Epic Fail on Oklahoma Joe

    Firefly, I see where meatallica is going with his question...sounds like your fire was not burning efficiently, hence the smoke/chemical taste. Get your fire to a "thin blue smoke" stage first before adding meat. We have all epically failed but noted our failures, asked questions and kept...
  8. pit of despair

    2nd attempt much better

    Buckscent, Depending on how smokey you like your bacon will determine the time in the cold smoke. IMHO 4 hours cold smoke is not enough. If you want to go 12 hours in three 4 hour sessions is fine, just refridgerate in between. Good luck and let us know how it turns out. Teddy
  9. pit of despair

    Hello

    Welcome Dave! I 've lived in Scottland in the past and have noticed a growing Smoking/BBQ following in the UK. Best of luck...and ask the questions and we'll try to get answers. Teddy
  10. pit of despair

    If you build it they will come

    Matthaias, Looks very adventurous, but well made. Keep us posted! Teddy
  11. pit of despair

    No secrets...but any Rub tips? (place to start)

    FTD, Jeff's book is a good place to start research. Start simple, salt and pepper, work up from there. The most important thing document everything so you can repeat it. Teddy
  12. pit of despair

    Would like to say hello

    Ben, Welcome! Looking forward to seeing your talent. Remember no pictures it didn't happen! Again welcome. Teddy
  13. pit of despair

    Celebrated bringing my first born home with some ribs.

    Congratulations on your son! Ribs look great...looks like you enjoyed. Teddy
  14. pit of despair

    Double Smoked Ham & Smoked Turkey Club Sandwich (Bear Style)

    Bear, Looks great!....I gained weight just reading this post. Teddy
  15. pit of despair

    Birthday RIBS

    Happy Birthday! Ribs look great. Picture with the dogs is priceless!
  16. pit of despair

    Plans for a Weber Kettle grill table

    Joe, I made one for a big green egg with a stone for a cutting board. Plenty of plans on the Internet... Teddy
  17. pit of despair

    The New Guy . . .

    Welcome Burner76! Looking forward to see some of your cooks. Teddy
  18. pit of despair

    Former Member

    I remember post from Craig...hope his recovery progresses.
  19. pit of despair

    Newbie UK Dave

    Welcome Dave from across the pond! No such thing as a perfect smoke but we can usually eat the end result. Good luck with the pork this weekend and if you have any questions someone here will be able to help you out. Teddy
  20. pit of despair

    WTB Offset

    I also have a Lang 36...love it! But if I had to do it over I would buy a 48.
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