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  1. cedar eater

    Gibson Fridge Conversion

    Thanks. The J channel does work well. It holds up the partially pulled shelves while I spritz. I used two metal screws per channel, out near the ends, and that seems to be adequate with two racks of ribs per shelf.  I also used the J channel to cover the exposed insulation around the sides of...
  2. cedar eater

    Gibson Fridge Conversion

    Thanks. I'm pretty happy with the results.
  3. cedar eater

    Gibson Fridge Conversion

    It took me a few months to get back to it, but I reassembled it, rigged up some rudimentary controls, and primed it. My wife will eventually paint it, but we both agreed it was time to try it out, so I cooked some brats in it today. They were delicious but I'm getting ahead of myself. I rigged...
  4. shelved.jpg

    shelved.jpg

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  5. primed.jpg

    primed.jpg

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  6. cedar eater

    Woods For Smoking

    If the tree was alive or not long dead when you cut it down, the wood will still be green and not good for smoking. But you can season some of it by cutting it to the size of pieces that you will be using and then baking it at no higher than 300 degrees in your oven until it stops making steam.
  7. cedar eater

    First Smoked Venison Ribs

    Y​ep, it really was a ridiculous amount of work for so little meat. I don't like the tallow taste or that gritty texture on the roof of my mouth, so I risked the overcooking.
  8. cedar eater

    First Smoked Venison Ribs

    ​ No, I had to really trim the fat off and I even scored through the membrane on the lung side of the ribs to help drain the fat away. That makes it painfully close to dry before you even start the smoke. I added butter inside the foil to moisten them back up again. Bacon fat would probably...
  9. First Smoked Venison Ribs

    First Smoked Venison Ribs

  10. cedar eater

    First Smoked Venison Ribs

    I smoked venison ribs for the first time today. It was a lot of work to trim them down to get most of the fat off. Most of the remaining fat melted off during the 2 hour smoke and the 2 hour foil wrap. They weren't falling off the bone, but they tore apart quite readily and the meat was very...
  11. ribs.bmp

    ribs.bmp

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  12. 1016151309-03.jpg

    1016151309-03.jpg

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    • Album: First Smoked Venison Ribs
  13. cedar eater

    venison belly meat

    I second the lack of value in the belly meat, unless you happen to have dogs. Grind that stuff up and cook up about a pound per week and add it into the dog food. every day. It's good for the dogs. I'm planning to try some ribs though. If I can figure out how to melt that fat off, I might be...
  14. cedar eater

    Venison spare ribs for the first time

    Head shots don't work very well during archery season, so I'm fixing to smoke some ribs that have holes in them that look like the Mercedes Benz emblem. Planning to try a 2-2-1 with some butter inside the foil.
  15. cedar eater

    Advice needed for venison shoulder

    Venison fat is tallow and is nothing like pork fat, which is lard. The reason boston butts work so well at high temps is the lard. If you can cut all the venison fat off and roast the shoulder in bacon fat, you might be able to take it up to 200 to get the connective tissue to dissolve, but I...
  16. cedar eater

    new smoker build.

    Not sure what kind of spray adhesive you're talking about. I would use food safe red RTV, but that's only because I happen to have some.[/IMG]
  17. cedar eater

    Cedar smoking debate...

    Well, if it smells that sweet, I say go for it. But if it has anything like the same effect, you might get the munchies from your munchies and eat every bit of whatever you smoke with it before you notice what you're doing. Not that I have any experience with anything like that.
  18. cedar eater

    freezer over fridge smoker

    I really don't know what kind of answer you're seeking here, so I'll give you some guesses. a.) Very well, if it is properly designed. b.) Very similar to a gas grill, only taller and better insulated. c.) Very similar to a gas oven, especially if you have a separate smoke source. d.) You...
  19. cedar eater

    Why not Cedar ?

    Eastern Red Cedar is a juniper, and there are many recipes that include juniper berries, so I would imagine that the smoke can't be all that bad. Western Red Cedar and Northern White Cedar are thujas, and I haven't heard of any food use for them, other than planks for fish.
  20. cedar eater

    Oak types

    I use Red Oak, which grows locally. It's especially good on ribs. It's a little strong for delicate meats, but for beef and pork, it works very well.
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