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  1. elkmaster101

    How did you come up with your screen name?

    I have had it fo almost 17 years , started when I needed a name for a hunting forum. i had been elk hunting for then a good 6 years at that time and i figured i was still like in the  first stages of knowing what the heck elk do. So here after 23 years of chasing those critters --- well i'm...
  2. elkmaster101

    How Many Mes Owners Here?

    That layer of fat back looks like it will melt down just fine.
  3. elkmaster101

    How Many Mes Owners Here?

    "dang"  what one i mesed
  4. elkmaster101

    Water and sand

    yep its time of the year for me to start thinking about smoking.  just did a test burn in the hearth she is ready, really not. this was last year but then again i got excited thinking about Butts
  5. elkmaster101

    Another perfect big ol' juicy butt thread

    I grind those buts up and add them to my deer , then batch and stuff. But your right always have a little time for a fine looking butt. even enjoy just sitting there and stairing at it.
  6. elkmaster101

    How Many Mes Owners Here?

    what is a mes?  a mes of crappie? a mes of cat fish?  or if you run a with mes you get Ames. where I live.
  7. elkmaster101

    Older Oklahoma Joe Smoker

    can't help you out i do mine in this house
  8. elkmaster101

    Country Style Ribs (CSRs)

    going to try this out.
  9. Bison Short Ribs Recipe:

    Bison Short Ribs Recipe:

  10. elkmaster101

    Bison Short Ribs Recipe:

    Sounds great, but i was thinking reversing the order, slow  cold smoke at 105  for about 2 hours (butternut wood)  my smoker will also have (6) 5 lb salmon slabs ,  (4) whole 20 lb turkeys and some 50 lbs of  bison summer sausage in it, yep i put down a buff last fall and with hunting season...
  11. cutting buffy.jpg

    cutting buffy.jpg

    • elkmaster101
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    • Album: Bison Short Ribs Recipe:
  12. buffy and meresized.jpg

    buffy and meresized.jpg

    • elkmaster101
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    • Album: Bison Short Ribs Recipe:
  13. elkmaster101

    Cold Smoke Generator for the MES

    she smokes (cold 102 to 105 deg.)    fierbox is 12' away  duct travels thru the ground and up to the center of the house thro a 6" clay tile
  14. elkmaster101

    Cold Smoke Generator for the MES

    she smokes (cold 102 to 105 deg.)    fierbox is 12' away  duct travels thru the ground and up to the center of the house thro a 6" clay tile
  15. SMOKEHOUSE.jpg

    SMOKEHOUSE.jpg

    • elkmaster101
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  16. elkmaster101

    well heres my 1 attempt at apple wood cold smoked bacon

    question? you don't cook the bacon out do you? i just did an 8 hour smoke and never got it aboce 105 deg. then popped it into the freezer chilled it down so i could sclice it up and ended up  with 9 1lb packages. i did the same thing to my hams ,8 hours cold smoke, forgot to mention at 4 hours...
  17. IMGP0522.JPG

    IMGP0522.JPG

    • elkmaster101
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  18. elkmaster101

    4 hour 140*

    Days were around 60+- never anywarmer, nights upper 20s low 30s  really depended on the blow coming in off shore. some night when the  snow busted on top the temps would drop in the vallies prety low. just typ Alaska weather. if i aint raining its foggy, aint foggy its snowing if it aint...
  19. elkmaster101

    4 hour 140*

    so if i get this straight cold smoke for 3 hours or so, crank up the heat and cook it out, wow, I'm totaly supprised i haven't died. in alaska i just hung it out in hte sun all day dried it out agthered it up overnight. to keep the bears off it. then in the morning do it again, this went on...
  20. elkmaster101

    4 hour 140*

    ok then, typicaly when i cold smoke my stuff to 4 hours, trying not to bring the meat up past 105 or so, this allows the meat - smoke to get a flavor deep into the meat not just on the outer shell. after which i probe it and slowly turn up the heat it may take 6 to 8 hours to get the temp up...
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