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  1. oneeye

    old fridge smoker - works in cold weather

    Looks good! What did you use for a door seal?
  2. oneeye

    Whos made a homemade wood smoker?

    I built one last summer. I even have a picture someplace that I cannot find! I ran the exhaust out the end - about half the height of the smoker. No reason other then that is how I did it. Good Luck with your build.
  3. oneeye

    wlid hog???

    Yes. I have done ribs and roasts. Excellent stuff! I am currently out of the wild pork and have to settle for the tame stuff!
  4. oneeye

    Slab bacon is done qview

    Looks good! I am going to try that after we butcher next time.
  5. oneeye

    BBQ Challenge Biscuits and Gravy - Lots of Qview

    Looks good! When I make bisquits I use bacon grease instead of shortening. Makes the Dr. mad but tastes so good.
  6. oneeye

    Fermentation chamber - looking for ideas!

    Thank you for taking the time to put that up here. Much appreciated! I was going to start with a non-working frig but your method looks to be a better way. Thanks again. Joe
  7. oneeye

    Prosciutto

    DangerDan, Could you please give the details of your curing chamber? I am wanting to do one but need some more ideas! Your help would be greatly appreciated. Thanks. Joe
  8. oneeye

    Smoked eggs

    I got the idea from a book titled "Don Holm's Book of Food Drying, Pickling and Smoke Curing." They are great as salad toppers. I have no clue what temp . I use 4-5 chunks of charcoal with a piece of apple of plum wood on top.
  9. oneeye

    Liverwurst

    Looks good! I have been making a 4 lb batch every time we butcher. It is mighty tasty but always comes out crumbly. I will have to give this recipe a try.
  10. oneeye

    Smoked eggs

    I have smoked hard boiled eggs several times. Peel them and do a cold/light smoke for about an hour. AWESOME!!! We have always wanted to try making deviled eggs with them but they never last that long!
  11. oneeye

    Ever wonder if making sausage is cheaper than buying it? I have the answer

    We have never considered price to be an issue. We raise the beef and pork and hunt/kill the venison that we make our sausage out of. As mentioned above, it is priceless knowing what is in what we eat!
  12. oneeye

    Fermentation chamber - looking for ideas!

    I am working on getting up the nerve to give some fermented/dried sausage a try. Does anybody have some pictures and/or details of their "chamber"? Any info would be greatly appreciated. Thanks.
  13. oneeye

    My home built smoker

    Looks good!
  14. oneeye

    New smoker questions

    Thanks for the help. I have not tried the burndown method. I know it can be done without doing that so I am going to try to figure the process out. The wood pieces that I am using are about 10" long and 4" square. I have been putting 3 or 4 in at a time. I will try using just a couple on a...
  15. oneeye

    New smoker questions

    I think I got it!!! This was the first smoke. I have since added fenders, a red oak work area and paint.
  16. oneeye

    New smoker questions

    I built an offset smoker this spring. The pipe is 3/8" thick, 64" long and have an inside diameter of 19". I have had the iron laying around for a few years and finally took the time to cobble it all together. I have used it a few times and have a few problems that I hope to get some help...
  17. oneeye

    Checking in from Minnesota

    My name is Joe Jewett and I live in Palisade, MN. I have been lurking for a long time on here trying to get educated. Lots of good info on here! I have been smoking with a small, factory, charcoal smoker for several years. I am pretty good with it. This spring I welded up an offset stick...
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