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  1. longshot

    Cheeses that you have smoked

    I don't know if I should ask this question as my envy could progress into full blown jealousy..... can you hot smke in the masterbuilt and cold smoke in the chief simultaneously? I already think I know the answer but I need you to confirm it so I can cover my keyboard before drooling on it.
  2. longshot

    Cheeses that you have smoked

    Man that's sweet! I hope soon to invest a bit to move away from the cardboard box rig. Dickey, I control temp with the big chief lid and the burner control
  3. longshot

    Cheeses that you have smoked

    Here is a crude drawing (a draftsman I am not)
  4. longshot

    Smoked Boiled eggs?

    Thanks Mag, That was very usefull, I'm ready to tackle it I think.
  5. longshot

    Cheeses that you have smoked

    Nope, I cold smoke, the chamber never gets above 100 degrees. I use my (redneck engineer warning) propane cooker with a stainless chip pan, cardboard box with the dryer vent and a computer fan vented into the pan access flap on the Big Chief and prop the lid. (thanks Jeff)
  6. longshot

    Smoked Boiled eggs?

    Smoking pickled eggs seems that it would be proetty intense on the flavor, but what do I know. My wife loves pickled eggs I think the next time I do Cheese I'll throw in a dozen boiled eggs and see what happens. Let me know what you come up with.. Thanks LL
  7. longshot

    Smoked Boiled eggs?

    Wasn't sure where to post it but here goes... I saw one reference to smoking eggs here just in passing. Has anyone tried it? I was of course just wondering about different foods to try and smoke. Seems to me that the smoke flavor (hickory?) would be good with the egg. It should also stay...
  8. longshot

    Cheeses that you have smoked

    Hey Dickey, I did some scrqambled eggs with summer sausage, onions, tomatos, and a bit of the smoked swiss shredded into the mix. I was surprised how little it took to impart a very nice flavor to it.
  9. longshot

    Cheeses that you have smoked

    Sharp cheddar, pepper jack, swiss, around the longshot home swiss is he hands down favorite. the first batch I used pecan chips which gave a very interesting flavor. It was good but swiss smoked with hickory was best although cherry was a very close second. I think Pecan would be fabulous for...
  10. longshot

    Fantastic results

    How bout that no leftovers...guess its time to fire up the polution box again. Everyone went wild for the smoked cheese, from now on I have a list of people to notify whenever I am going to do cheese so they can bring some to throw in. Its great bein famous!!!
  11. longshot

    Fantastic results

    Hey Cajun, I'm in Boise at the University of Idaho Boise center. Yeah there is some left but the platter is right next to my desk so no promises!!! better hurry my boss just added some smoked salmon to the mix.....ooooooppppsss never mind the salmon is gone. Sorry... Merry Christmas
  12. longshot

    Fantastic results

    Fellas, Let me start by saying thanks. The following pic is the tray I brought to work for the holiday feast. It has pork Snack sticks, Beef peperoni, summer sausage, and smoked sharp cheddar, smoked swiss, and smoked pepper jack. All done in my big chief, using the cardboard box, fan...
  13. longshot

    Illness from jerky

    I'm no doctor but I trust Venison more than factory beef. I've made venison jerky for years at 140-150 degrees. To my knowledge I've never been or heard of anyone becoming ill from it. Just my experience of course. Longshot
  14. longshot

    grinders

    Well to go along with the deal find on the smoker, I got a #22 handcrank grinder used for 18.00 it is one of the old cast/galv models but is clean and works well. Now just the stuffer tube kit from Cabella's and I'm in the sausage bidness.... Going to make some spicy snack sticks for starters.
  15. longshot

    Big Chief Jerky part Deaux

    Hey Dutch, I had sucess this time. The jerky turned out fantastic. As a matter of fact it is alrady nearly gone. Two roasts and its down to the bottom of the pan. Around my house good smoked meats don't last long. Next I want to try some trout Got a good Brine Recipe for Trout??? Thanks...
  16. longshot

    Big Chief Jerky part Deaux

    SOrry NOOB mistake, Just read the other thread. Hanging makes more room. DUH Thanks guys your the best. Longshot
  17. longshot

    Buffalo tenderized round steak?

    Ground buffalo should make fantastic jerky. I have no experience with the jerking of ground meat but I've considered it. I had some cubed buffalo that my wife chicken fried with mashed taters and gravy man o man was that good. I've eaten buffalo twice and from what I have experienced I can...
  18. longshot

    Big Chief Jerky part Deaux

    OK, nearly the same brine (did some brown Sugar this time) Ready to try again Bottom Round sliced 3/16-1/4 thick Will be ready for the smoker this eve. Quick question: I see many of you hanging the jerky strips as opposed to laying it on the racks what are the advantages/disadvantages of...
  19. longshot

    First batch in the big chief

    Well the hunt didn't go as well as hoped, counted does for two days. There's always next week. I am going to do another batch of beef jerky so's I get the hang of my smoker. Here are the initial mods I made. I cut and taped a cardboard box insulator for it to hold more heat. Then I punched...
  20. longshot

    First batch in the big chief

    Hey Dutch, My first batch cooked a little too long I need to cut the time a little but the flaavor was fantastic. My brine is very much “to taste†so take these measurements as guidelines. For the one 4 lb roast: 6-8 cups water ½ cup pickling salt (I actually use slightly less) ¼ cup...
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