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  1. hoser

    Smoking Meat Book - I Need Great Recipe Submissions

    Way to go Jeff!! that's terrific news....I'll be sending a couple of recipes your way by the end of the week.
  2. hoser

    Temps for lamb bacon?

    Lamb Bacon? That is intriguing...I have no idea what to tell you. I take my pork bacon out at 142, but wouldn't even know how to start with lamb.
  3. hoser

    Braunsweiger

    Yeppers! Got1 hit the nail on the head...bransweiger is easier to slice, firmer ....and in my ho...a wee bit tastier.
  4. hoser

    bad first chuckie, not worth photo

    I'm thinking like Pignit here Every once in a while, you just get a really , really tough, bad piece of meat. If you can't save it...write it off to experience and try again when you're ready Good luck!
  5. hoser

    A Rebuke For Brand Snobbery

    Well, I have a Waring Pro, been using it quite some time and have nothing to complain about with it. http://www.smokingmeatforums.com/for...ghlight=slicer
  6. hoser

    turkey moisture

    That seems like a very long time to smoke a turkey breast my friend. If you brine the breast, you should be able to kick the heat up to 300-325 and finish it in a couple hours, with the benefit of a nice crisp skin.
  7. hoser

    Sausage Stuffers

    Don't think I can really give you any good advice on the LEM Rick...I was looking at them awhile back, but it was that water powered horizontal unit. I believe they have given up on them right? Their other units seem to be pretty well built, but depending on the amount you're gonna stuff you...
  8. hoser

    What are your favorite T.V shows?

    Forgot all about "The Dealiest Catch" and "Top Chef" two more faves
  9. hoser

    Not bucksaw bacon, more like tube steak bacon

    You sure have me drooling here Dan Nice job!
  10. hoser

    Just signed up

    Welcome aboard Banger...nice to have you with us. Looking forward to some Qview of that first smoke. Good luck and good smoking
  11. hoser

    Split the turkey?

    Hi Nat, and first of all, welcome to the forum. Lots of knowledgeable folks here who are always willing to help out if you need it, or just listen if you don't. Re: your turkey...I may be that guy you're referring to...smoked a bird a couple months back that I had to split, simply because it...
  12. hoser

    What are your favorite T.V shows?

    NCIS for me....and anything on the food channel EXCEPT Rachel Ray aaarrggghhhhhhhh! Too freakin bubbly lol
  13. hoser

    Pork ribs

    You need to read this thread...it will solve your picture posting problems http://www.smokingmeatforums.com/for...ad.php?t=82034
  14. hoser

    What types of smokers do you guys use for sausage?

    I use my gosm gasser to do everything, because it's the only smoker I've got! I did modify it somewhat...in-line needle valve so I could maintain the low temps necessary when starting the smoke. You could also try putting a pan of ice in there when starting off to help keep the temps...
  15. hoser

    Newbie needs help

    I too have a gosm gasser, and have to say the learning curve was quite steep initially. My first advice is that the water pan is highly over-rated. it holds the temp down in the smoker big time. You might want to leave it out, or try filling it with sand (to help stabilize the temp) and not put...
  16. hoser

    A quick question?

    Same here my friend....I do lots of bacon, but always with whole pork bellies, or buckboard with a buut trimmed to about 2" thick, then a 7 day cure, rinse and let the pellicle form, then smoke, slice and eat. Pignit had the best idea I've seen so far...give her a try and let us know how you...
  17. hoser

    New here!!

    First of all, welcome aboard Jimbo. I don't have a lot of experience with venison, would just mention that it'll probably be much leaner than pork or beef ribs. As you know, we go low and slow to break down the fat and make things tasty. I think I would choose the 2-2-1 method, and make sure I...
  18. hoser

    Turkey smoking at lower temps (Electric Brinkman)

    Piney gave you the straight dope...you'll get plenty of smokey flavor at the low temp, but for sure you want to crisp things up in the oven just before it hita the table.
  19. hoser

    Colorful Cappi

    Looks awesome Dan! I think that might be next on my list after I smoke my bacon this week.
  20. hoser

    Leaving for awhile.

    Best wishes to you, and your entire family Rick. Give the bride a little smooch for all of us
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