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  1. smoksignlr

    Smoked Beer Can Chicken

    Thanks alot ranger72. I'll keep you all posted on how the bird call goes. Thanks Gary
  2. smoksignlr

    Smoked Beer Can Chicken

    Hi Ranger quick question I did a bird call yesterday. That's where I call up some buds and ask them if they got any old birds they want smoked. No they can't offer their better halfs. But my question is do you think your recipe will work with ducks, turkey,buzzard or whatever else might fly in...
  3. smoksignlr

    as you can see

    Sounds good Corvette. Good luck with the smokin and the picin. Or the picin and a smokin. (picin as in posting the pic.) Dang could there be a song dar. Smoksignlr
  4. smoksignlr

    how to get pic. resize

    Hi Corvette hope you're not getting too frustrated. Wherever you go to resize your pic look at the file size before and after you resize it. Remeber it can't be larger than 256 if it is it won't post. Dutch also suggested to me to go to imageshack that's a site that allows you to post thumbnail...
  5. smoksignlr

    just got done smokin pork and beef

    For sure corvette gotta see some pics. Hearing about all that smoked meat just don't cut it. It took me a while to figure out how to post pictures but don't be stubborn like me just ask how. I would like to hear more about your operation too when you have the time. Gary
  6. smoksignlr

    Laid Up for a While

    Hey Dutch. Try applying heat to your shoulder. Initially it is good to put ice to it to keep the swelling down but after a few days go with the heat. It helps keep the muscles loose, promotes circulation, etc. Hope all is going well. Gary
  7. smoksignlr

    Laid Up for a While

    Hey Dutch Sorry to hear about your injury. Take it easy at least for a while. I know that is going to be hard to do for a guy like you but you will heal faster. Sounds like you have alot of guys who care ehh. They say with every adversity there is an oppurtunity. Hoping you find yours. Gary
  8. smoksignlr

    Secrets to Great Barbecue

    Ahhhh. To be one who enjoys the finer things in life. A good tune, to savour the taste of something three and half minutes after you eat it. To stand back and enjoy the view of smoke whisping around a golden brown bird or even a smoked pork hock. To watch with a friend truly enjoy the fruits of...
  9. smoksignlr

    Deer Snack Sticks

    I just love the dialogue. But I do have a question. How many capsules would it take to make 3 oz. I find it interesting that it would mix thouroughly after being released. This is quite a science. VEEEERY Intrestiing. Gary
  10. smoksignlr

    Smoker plans

    Hi Scott. Welcome to this forum. I couldn't help but wonder what Crocodile Dundee would sound like saying " I'll put anutha shrimp on tha smoka fo ya". Scott basically what I have done with my smoker is improvise, originally I was going to use propane. I saw a plan that I thought I might use and...
  11. smoksignlr

    My Smokehouse

    This is some venison pepperettes that I did for some hunters. This is the most I've had in the smoker at one time.
  12. smoksignlr

    My Smokehouse

    Thanks ranger72. It's nice to have your efforts recognized most people wonder why we put so much effort into preparing food. I have attached a picture of some pork hocks, ribs and venison sausage. This was the second time I fired up the smokehouse. Everything turned out quite good. If you look...
  13. smoksignlr

    My Smokehouse

    Hi Cheech. It has taken some practice but it is actually quite easy to keep the temperature constant. The only problem I might have is shooting the temperature up to or over 250. I like to do that just to finish somethings up. You know what is amazing to me is that 2 weeks ago I smoked on a...
  14. smoksignlr

    My Smokehouse

    This is ths smoke chamber. At the back you can see a 3 inch exhaust that is close to the floor. Just out of sight above there is a six inch stove pipe that creates a draft and acts as the main exhaust. Pardon the mess on the baffle. The baffle is covering the six inch pipe that comes from the...
  15. smoksignlr

    My Smokehouse

    This is how I tell the temperature in the smoke chamber. I think this thermometer reads a little cool but generally it serves the purpose.
  16. smoksignlr

    My Smokehouse

    This is the smoke chamber door it is solid mohogany. If you can see I do have a concrete ceiling on it. This is taken from just inside the door.
  17. smoksignlr

    My Smokehouse

    25 cent tour or actually with the exchange rate is probably closer to 20 cents. That is a six inch stove pipe going into the smoke chamber. The 2 stacks on the left are two jack posts for ventilation to flames. Stack temperature going into smokehouse has hit 800 degrees fahrenheit. I have a...
  18. smoksignlr

    My Smokehouse

    25 cent tour or actually with the exchange rate is probably closer to 20 cents. That is a six inch stove pipe going into the smoke chamber. The 2 stacks on the left are two jack posts for ventilation to flames. Stack temperature going into smokehouse has hit 800 degrees fahrenheit. I have a...
  19. smoksignlr

    Thawing and smoking fish

    Thanks Bob. They turned out nice. Right now one side of the smoke room is slightly hotter than the other so the ones in the front of the picture where on the right side of the smokeroom those ones were a bit drier nice if you like it that way, the other ones were firm with just a little bit of...
  20. smoksignlr

    My Smokehouse

    For sure Dutchl. However I have to head out right now but I will have it up by tonight. That's a cool pic of the shark. Gary
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