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Smoker reccomendations please
I was having the same problems. I fitted my homemade smoker with an electric burner, PID controller and a smoke generator. I’ve yet to use it on sausage, but have tested flawlessly and can go as low as I want and up to 180 without issue in cold Iowa winter temps. Keep us posted on what you... -
Venison loin
Seared in cast iron and straight to the oven in the same pan to finish. -
Venison loin
A definite family favorite after deer season is venison backstrap. Pan seared this and finished in the oven until 125. Served over risotto with a mushroom and onion pan sauce and a side of green beans. -
Retro fitted my cedar smoker for cold smoking
Here’s the one I bought.- Nick-IA
- Post #5
- Forum: Wood Smokers
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Retro fitted my cedar smoker for cold smoking
Good idea on the shield. Had not thought of that. Thank you. Ran it to 150 during testing with no issues at 30 degrees outside. Should be good for a little higher. It’s a 110 volt element.- Nick-IA
- Post #3
- Forum: Wood Smokers
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Retro fitted my cedar smoker for cold smoking
Bought a Smokai smoke generator, PID controller and electric burner to outfit my homemade smoker for low heat smoking and cold smoking. Tested flawlessly this weekend. Anxious to try it on some snack sticks first. Thanks to many on this site for examples and recommendations.- Nick-IA
- Thread
- Replies: 4
- Forum: Wood Smokers
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Venison Summer sausage
My first shot at summer sausage so I went with a High Mountain kit for the ease. Venison and pork, mixed according to directions. Picked a cold day to the temp was easy for me to keep low and still have a fire. I use apple wood for everything, just happens to be what I like. Did a small... -
Need ideas - leftover pulled pork.
Pulled pork nachos. Top with bbq sauce and hot sauce -
Leftovers
Great ones! I do the same with brisket, also do brisket baked beans. One of my favorites.- Nick-IA
- Post #5
- Forum: General Discussion
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Leftovers
If you guys are anything like me, when you smoke, you make plenty. And that means leftovers. For me, creating meals with leftovers is almost as fun as the initial cook. Let's hear some of your favorites! One of my go-to leftover meals is nachos, either with pulled pork or smoked chicken...- Nick-IA
- Thread
- Replies: 17
- Forum: General Discussion
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Smoked tri tip
Thanks. It’s homemade from cedar using an old wood burning stove I came across. Pipe is an old clay chimney pipe I had laying around. First one I’ve done and just winged it on design. Really happy with how it turned out. Not sure on the cold smoke yet. Possibly when it cools down. Might... -
Smoked tri tip
Never done a tri tip before and been wanting to for a while. Finally got one and did it today. I smoked it at about 275 until 125. Then rested and seared. Served with a chimichurri sauce and glazed carrots. Man was it good! Included a pic of my set up today. Football and smoke. Perfect... -
Smoked stuffed bacon wrapped pork loin
The apple and squash surprisingly. I thought I'd prefer the other. Both were pretty darn good! -
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Smoked stuffed bacon wrapped pork loin
Split a whole pork loin and stuffed with a couple different mixtures. One was shallot, mushroom, spinach and fontina cheese. The other was apple, squash, fontina cheese, nutmeg, allspice and terragon. Rolled them up and wrapped in bacon. Smoked them in my homemade smoker at about 275 unitl... -
Smoke House vs Off Set Smoker
Built mine this year with a firebox underneath from an old cast iron wood stove. No problem getting temps regulated up to 300. The pic of what I built is my profile pic- Nick-IA
- Post #6
- Forum: For New Members
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NW Iowa
It has two shelves, holding 2-3 briskets or butts each. I had three pans of burnt ends and three racks of ribs in at the same time last weekend with no issue. Also has three rods I can swap in for the shelves if I want to hang anything. Only done three cooks on it so far, but I’m really... -
NW Iowa
Not sure what that is. Can you elaborate? I do have an angle iron in the firebox and also in the smoker which gets the air spinning around and seems to eliminate hot spots. My issue now just seems to be with fire. Getting enough experience to know when to stir, when to add and how much to... -
NW Iowa
Hi from NW Iowa. Relatively new to smoking here. I’ve had a Traeger for a couple years, then took the plunge this summer and built my own. Pic attached. Still working on the art of maintaining a fire - but so far pretty good. Looking forward to getting lots of different ideas from everyone...
