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  1. countrysmoked

    Hi from central Kansas

    here is the butcher shop inside when I got it Attachment 21447 here it is now on one side Attachment 21448 the other side Attachment 21449 the good knives Attachment 21450 the smoker Attachment 21451 I hope this gives you guys some ideas If anybody has any suggestions let me know
  2. countrysmoked

    First ribs with Q View

    Just the first time I tried to take pics and post them of BBQ
  3. countrysmoked

    First ribs with Q View

    I did some ribs for my son's pot luck last day of class last night & took some pics. I will try and upload them here. Please forgive me if I mess it up first time doing this. Attachment 21446 Ready to go in smoker Attachment 21445 Smoking along Attachment 21444 Ribs are Done Attachment 21443...
  4. countrysmoked

    Hi Everyone

    Hi: I'm new here too but have learned some just reading old posts, the treager is a good unit I use pellet feeders too, just a different brand. you can usually take some time off the recipes from regular smokers with a pellet fed unit. Again welcome.
  5. countrysmoked

    Help!!!!

    can you get the temp down to 225? I do turkeys at 200-225 for 6-9 hours after brining then rubbing with veg oil and always get golden brown birds time is dependant on internal temp and when I get to the outside color I want I cover in foil and let it keep going until it gets done. hope this helps.
  6. countrysmoked

    First Smoke Yesterday, help with brisket

    I ussualy start at the tip end and slice small slices back from that this will get you going across the grain from the start. You will be able to tell once you cut into the meat which way the grain goes. Hope you enjoy it.
  7. countrysmoked

    1st Brisket!

    Don't worry too much about the ring, I get one about 1/2 the time usually less of a ring if I use foil, more ring if I don't wrap and just let it smoke the whole time. How many pounds was your brisket? The last one I did was 18 lbs and I smoked it at 200 for almost 24 hours to get to...
  8. countrysmoked

    Parents Anniversary Smoke with Q-View

    I wish my fourth would have come out that good.
  9. countrysmoked

    Frankensmoker

    is that a stainless stack? if so great welding job.
  10. countrysmoked

    Whole Pig in a Lang 48 - QView

    looks good enough to eat
  11. countrysmoked

    Canadian Bacon

    I have made both maple and honey flavored Canadian bacon with the brine method and both have come out great. I used tenderquick as on the backage with 4 cups of brown sugar 1 lb honey or maple syrup and pump it in and brine for 2 weeks then cold smoke for 24 hours then at 200 until internal...
  12. countrysmoked

    Hi from central Kansas

    Hi all I am new here, just found this forum and am looking forward to learning from you all. I have been butchering deer, making sausage, salami, home made bacon, ham and jerky for years. I started with an old refrigerator converted to a smoker. I have been using a country smoker pellet smoker...
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