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  1. image.jpg

    image.jpg

    • beaverhunter
    • Media item
    • Comments: 0
    • Album: Pork ribs pink once cut.
  2. image.jpg

    image.jpg

    • beaverhunter
    • Media item
    • Comments: 0
    • Album: Pork ribs pink once cut.
  3. beaverhunter

    Freezing pork ribs after smoke

    Just an update for anyone thinking of doing this. I did beef ribs 3 hours smoked 2 foiled and then another half hour with no sauce. I let them cool in the fridge vacuum sealed and then froze them. I put them in the cooler for my trip and after 4 day heated them on the grill and put BBQ sauce on...
  4. beaverhunter

    Forgot Cure

    Thanks for the reply it is in the smoker now so we will see!
  5. beaverhunter

    Forgot Cure

    Made 5lbs of jerky put it in the marinade last night and realized this morning that I had forgotten the cure. Maybe too many :cheers: So now I have drained of the liquid and added the cure and it will marinade for another 36 hours. Does anyone see any problem with this.
  6. beaverhunter

    Re smoking salmon

    I recently hot smoked some salmon which was good but it just doesn't have a lot of smoke flavour I was gonna put it back in with not heat and use my amazn smoker to add some more smoke flavour has anyone ever tried this?
  7. beaverhunter

    Ribs 3-2-1 tenderness question

    Maybe you are over cooking them with beef ribs I will go 3-2-1 pork ribs will be 2-2-1 and they all come out good.
  8. beaverhunter

    AMNPS smoking too much. Help!

    What temp are you smoking at?
  9. beaverhunter

    Different wood pellets

    Never tried oak as it does not seem to be that common here in Canada.
  10. beaverhunter

    Different wood pellets

    When doing poultry I like to use alder as it is more subtle you can still takes it but doesn't over power the meat. I find with poultry 2 hours of smoke is usually lots. I use hickory with pork ribs or bacon and beef. Maple is good with cheese.
  11. Canadian needs help!

    Canadian needs help!

  12. beaverhunter

    Canadian needs help!

    I have done a lot of searching and cannot figure this out. I think one reason is that some cooking a brisket up here is almost unheard of. Can some one please explan to me the terms brisket, flat and packer some pics may even help. I bought a brisket from the butcher the other day but not really...
  13. image.jpg

    image.jpg

    • beaverhunter
    • Media item
    • Comments: 0
    • Album: Canadian needs help!
  14. image.jpg

    image.jpg

    • beaverhunter
    • Media item
    • Comments: 0
    • Album: Canadian needs help!
  15. beaverhunter

    No foil ribs....

    If a person is not gonna foil how long do you add smoke for same 3 hours or longer?
  16. beaverhunter

    Freezing pork ribs after smoke

    Good thread I was thinking the same for my upcoming fishing trip.:grilling_smilie:
  17. beaverhunter

    An idea for making bisquettes for Bradley smokers

    No offense but you have way to much time on your hands. lol
  18. beaverhunter

    First time brisket

    Thanks for the help! I always use the search bar before asking a question. What is the best wood to use for brisket.
  19. First time brisket

    First time brisket

  20. beaverhunter

    First time brisket

    Thinking about doin a brisket for the first time tomorrow it's a 6.5 pounder. Just curious doe anyone over do these in an electric smoker or are they better done on a grill. I have also attached some pics as I am not sure which side should go up and which should go down. Also wondering how much...
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