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  1. wildrooster

    Doomsday Dinner

    I never measure temperature I look for clear fluid no red/ brown blood. the thermometer on the unit is only a rough indicator of temp hay in some country's they do not use refrigerators they use vinegar. or fresh kill and before we started cooking we ate everything raw how much do you pay for...
  2. wildrooster

    Bitter smoke.

    use smaller potions of wood are you soaking any of your smoke wood i use buning wood thats for heat to get it started and smoking wood that been soaked for a few hours its all burning and making smoke  open your exit vent mine runs at about 3/4 open and my entrance vent at about half  run a...
  3. wildrooster

    Bitter smoke.

    use smaller potions of wood are you soaking any of your smoke wood i use buning wood thats for heat to get it started and smoking wood that been soaked for a few hours its all burning and making smoke  open your exit vent mine runs at about 3/4 open and my entrance vent at about half  run a...
  4. wildrooster

    Doomsday Dinner

     Before. The 1st bird is what I call a, "Dollar Store Bird". I used pre-made seasoning I bought for a dollar.  After. The second bird is salt, pepper, garlic, and red pepper. I filled the water-bowl to the top and smoked both of the birds at aprox. 195 degs. for 3 hours.
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  7. wildrooster

    wildrooster

    been smoking for about ten years its hard to quite ever time i get hungry it think I need to smoke I smoke fish and pork wild turkey cows  in smaller parts. I like to play at making sauces and rubs love slow cooking I live in the Gold county near San Andreas I hate wasting a good fire get me...
  8. wildrooster

    skinless trukey

    Turkey hunting season recently ended when i get a wild bird I skin it so i do not have to deal with plucking the feathers this removes skin which holds fat so how I deal with this is simple salt the bird inside and out a little pepper inside and out now strap several slices of bacon over the top...
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