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  1. countrysmoked

    Open Country Scale

    the one on ebay looks like a good deal and the seller seems to be a scale pro. I would try that one over cabela's. Let us know how it turns out.
  2. countrysmoked

    Makin' Knives and Smoking Meat!

    welcome to the forum. Good luck on the traeger, I would check the green mountain grill and the Louisiana grills too, you might find a better price. I am a pellet head and will gladly give you my 2cents on the pellet fired ones by pm if you want me to. welcome to the site and keep em smoking.
  3. countrysmoked

    Trying to build a smoker....help!

    I would cut a hole in the bottom (line the hole so the insulation is covered) and put the hot plate with the chip pan down there and use the regular oven controls to keep the temps right. A hot plate on low will give you smoke in a cast iron or SS box. You could add a smoke pistol or some other...
  4. countrysmoked

    1st Bacon Smoke w/Qview

    do you still have the bellies in the smoker? I usually leave mine in overnight if I can keep the temps down. I only do bacon in the winter because of this temp problem. Yours is looking very good so far.
  5. countrysmoked

    Traeger Smokers?

    I have the country smoker 450 pellet smoker. I love it is works on the same principle as the traeger. I think your co worker would be very happy with it.
  6. countrysmoked

    Large resealable plastic food bags

    Here is a link to some. Hope this helps http://www.foodservicewarehouse.com/...ource=googleps
  7. countrysmoked

    Cooking time suggestions

    Just the times I allow for brisket (big one) learned the hard way it took 24 hours had planned to have it for supper at 12 hours, ended up with pizza as brisket wasn't even close, the turkey can vary from as little as 5 hours to 24 based on weight. I know you shouldn't smoke big birds but...
  8. countrysmoked

    Cooking time suggestions

    Here are the times I give for these Brisket 24 hours ribs 6 hours whole chicken 5 hours pork butts 9 hours turkey 24 hours This is going to be a lot of work, If you can get somebody to help the overnight moping / spritzing and keeping the temps good you will enjoy the fourth more. Good...
  9. countrysmoked

    Smoking a pig

    I agree that for the work involved for just a few people it is too much work for a whole pig to be cost/labor effective. If you are determined I would look at a buried pig cook, not realy smoked but good non the less.
  10. countrysmoked

    Smoked Chicken for another time

    how far back country are you going? Can you take a cooler or do you need it preserved and cured for room temp storage?
  11. countrysmoked

    New from Colorado!

    Welcome aboard, the folks here are great.
  12. countrysmoked

    Cabela's Pro 150 meat slicer

    Ron, keep an eye on craigslist under business or search your town for meat slicer. I have seen some deals on there. Good hunting.
  13. countrysmoked

    Newbie Question What temp?

    Smoke at 225-250 Target temp is 180 but you can usually pull em out around 170 and wrap in foil and they will get to 180. Enjoy and send Q-view.
  14. countrysmoked

    Cabela's Pro 150 meat slicer

    here is a globe on ebay this is the item # 260427106295 IT Is at $250 right now and has 2 days left.
  15. countrysmoked

    Brined Vs. Un-Brined Chickens: A Taste Off!

    I use a clean cooler with 2 liter bottles filled with water and frozen to keep the birds held under and cold, works well when hams or bacon are brined for a long time, just change the bottles out every day, it won't water down the brine that way.
  16. countrysmoked

    best beer for BBQ

    I like Sam Adams light or Boston Lager for domestic, Wiesen beer for German beer (they have different brands in the PX). Keystone light for when the wallet wont get the good stuff for me.
  17. countrysmoked

    My Splenda Brown Sugar Blend Findings

    Great info thanks a bunch.
  18. countrysmoked

    Honey-Cured Bacon

    I use a modified 5 gallon bucket with a valve and hose hook up to vacuum marinate bigger stuff. Just hook up to vac sealer open valve suck down until sides of pail start to bow in then close valve and let sit in fridge. turn over or roll sideways to overhaul as long as the suction holds it...
  19. countrysmoked

    News and Prayers

    You will be mentioned in my prayers, hope you get better soon.
  20. countrysmoked

    Cabela's Pro 150 meat slicer

    My friend had the pro 150 slicer and ended up returning it and getting the commercial grade 1/4 hp one. He is very happy with it. I found a commercial slicer at an auction a couple of years ago and other than having to clean and lube it up it works great. I would watch ebay and craigslist for...
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