Toggle sidebar

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.
  1. cajunsmoker

    high temp sealant vapors?

    It's my understanding that its not supposed to give off a toxic smoke in a fire. However, I think that is just for breathing. Don't think I would want it on my food.
  2. cajunsmoker

    How much smoke?

    Sounds like you guys are about to get things straightened out Now you should go to the charcoal forum and check out the modifications to make your smoker work better next time.
  3. cajunsmoker

    buckboard bacon came in today!

    Monty, I would freeze the meat uncured and then thaw and cure it when I had time to smoke. It takes 10 days to cure anyway so what's another day waiting for the meat to thaw. I would be leary of freezing after the cure was applied.
  4. cajunsmoker

    Texas Twisters and Spring Storms

    We had some strong winds and extreme lightning around 3 AM. Tornado's were reported about 15 miles northwest of us along with some hail. Seems to be about over with here now and I'm glad of it. We got 3 inches of rain in about 30 minutes.
  5. cajunsmoker

    still loged on (chat)

    I just clicked in and out of chat a couple of times and I didn't have any problems. I log in with the chat now thing on the tool bar and it pops up a new room. I click the X on the top of the page to leave. There is another X just above the chat screen that you can click, but it doesn't take...
  6. cajunsmoker

    buckboard bacon came in today!

    Smoky Oky it's also listed under the "Brines" section.
  7. cajunsmoker

    Lang Mobile 60

    Since we already have a stick burner named after the great southern general Robert E Lee sitting down in Texas, it only seems fitting to have one named after the northern general Ullyses S Grant sitting up there in Michigan. You probably don't want to mention that at the Lang plant though...
  8. cajunsmoker

    Wood Suggestions?

    Pecan makes everything taste good When I did canadian bacon I used a mix of cherry and pecan. Came out real nice. Haven't done any belly bacon (can't get my hands on the bellies ) but the buckboard bacon cure from Hi Mountain seasonings is hard to beat
  9. cajunsmoker

    Do I smell smoke?

    Well if you lose your brakes and slide all the way down to Louisiana , I've got a pork butt cooking that you are welcome to share pecan and hickory smoke and were holding at 150* internal.
  10. cajunsmoker

    Would you be willing to play at the gathering

    If it's anything like your other music, it's a guaranteed success
  11. cajunsmoker

    Just Got a New Smoker

    Damn it Pig, you beat me to it Congratulations Debi, I can't wait for the pics.
  12. cajunsmoker

    chicken 1/4's

    Oh yeah, love me some drumsticks looks great!
  13. cajunsmoker

    Ranch 91

    I agree wholeheartedly. Good smoked meat doesn't have to come from an expensive smoker. The secret is controlling the heat and the smoke.
  14. cajunsmoker

    Would you be willing to play at the gathering

    Maybe I'm not so sorry to be missing this event anymore
  15. cajunsmoker

    Happy Birthday Cheech

    Wow Cheech, How did I miss this post . Happy Birthday Bro!
  16. cajunsmoker

    Easter Weekend Smoke

    Great looking food Dutch I remember a discussion a week or so ago about the gas smokers not putting a good smoke ring on the meat. I say take a look at the slices of Dutch's brisket
  17. cajunsmoker

    High & Low pressure propane cookers - What are the differences?

    The difference between high pressure and low pressure LP is this. High pressure is rated in PSI (pounds per square inch) of pressure. This is like the pressure in your car tire. The typical high pressure regulator is set around 10 PSI. Low Pressure LP is rated in inches of water column (in...
  18. cajunsmoker

    Makin Bacon

    Same here Smoked . Looks like a good start on the Bacon. I can't even get anyone to order me a belly .
  19. cajunsmoker

    Easter Pork Crown Roast

    And what are you buying the new smoker for That is a lovely roast
  20. cajunsmoker

    Hai-q!!

    Welcome aboard You should talk to Tonto, she and Bud just researched offset wood smokers and went with a Lang.
View older results
Top Bottom
Back
Clicky