Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
accurate way to check internal sausage temp?
Hey guys,i've been playing around with different thermometers trying to find the so called"mac daddy" of thermometers to check the internal temps of my sausage in the smokehouse.I seem to have a big variance between some of my digital thermometers for accuracy.any reccomend a GOOD... -
Jalapeno Cheddar Moose Smokies :) Qview
Well after hours of pulling my hair out and research i decided to make an attempt at jalapeno cheddar smokies from the moose i harvested this year.I got about 50lbs of hamburger ground from my cow moose so i decided to fly at it.I did a mix of 65% moose 35% pork trimmings from my local... -
so here's my Qview boys,smoked turkey hanging success!
so after trying to get ahold of some nylon mesh bags from my buddy he ran short so i decided to rig up something to hang the turkeys in my smokehouse and i must say my first time hanging turkeys throughout a smoke and i love it,best smoke on a turkey i have had yet! here's some pics... pulled... -
smoked turkey question for the pro's!Mesh smoking bags?
He guys i've been smoking turkeys in my smokehouse now for about 4 years and recently was put on to the mesh smoking nets by a buddy of mine.Never tried them before,he says he hangs his turkeys in the mesh bags and smokes them.Just curious as to if they still get a good amount of full smoke... -
adding cheese to sausage?
Hey guys love the forums helped me out so much in the past!Been making sausage and playing around with my smokehouse now for quite a while.I got my moose this year in Alberta here and i am planning on making 15-20lbs of Jalapeno Cheddar Smokies,for you not in canada our smokies are similar to a... -
beef ribs first attempt need input?
Hey guys and gals just bought two beautiful looking racks of beef back ribs and just curious as to what temps and times to smoke them at?In the past i have smoked a lot of pork ribs of all variaties but never beef ribs.Also looking for a good rub to spice them bad boys up? Thanks
