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  1. countrysmoked

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

    Great test, looking forward for the results. I may evan have to try a bird without brine if that one wins. Great Qview. Thanks Gary
  2. countrysmoked

    help me out on my first smoke.

    I would brine the bird in a brine like this1 gallon hot water1 pound kosher salt2 quarts vegetable broth1 pound honey2 cups brown sugar1 (7-pound) bag of iceHeat this up until it all mixes together and then put the ice in to cool it down. I put mine in a big cooler and freeze 2 liter soda...
  3. countrysmoked

    Greetings from oneshot....Traeger Smoker

    Jim get the traeger unit. I have friends here that tried to save a few bucks and bought the aftermarket thermostat, didn't work so well for them the ones with the traeger units seemed happy with them. I use the country smoker pellet feeders and they have a variable pellet speed stock but I...
  4. countrysmoked

    Show Off Your Rig!

    Here is my home built (I put the pieces together there) pellet fired smoker. Attachment 21486 To give some size context it is 7 1/2 feet wide 6 feet tall and almost 3 feet deep it is powered by a country smoker brand pellet feeder with variable rate control and it has 4 analog thermometers...
  5. countrysmoked

    No Foil on next set of ribs...your opinions

    I did some last week without foil and they came out great. I sprayed with apple juice every hour and smoked with hickory pellets at 225-230 all night (was a long one) My son's class already ordered more for next year.
  6. countrysmoked

    The Smoke House Is Finished

    Depending on the price of the electric motor you might consider upgrading to the cabelas grinder. I have the one hp model and a foot switch for stuffing sausage and it works great. The foot switch even helps when filling ground meat bags directly from the grinder. Your smokehouse is awesome...
  7. countrysmoked

    A little curious

    I don't know if our chickens are truly free range, they just run around the yard but I do know that the eggs are better tasting than the store bought ones. I raise buffalo that I buy when they are calves and feed them beet pulp and sweet feed mix with good hay and have some of the best buffalo...
  8. countrysmoked

    2 hr smoke on about a 4lb tri tip. First time ever smoking. Not too shabby....

    I usually take mine out a 140 but to each his own. great job on the tri tip looks great.
  9. countrysmoked

    3 2 1 with ribs was way overcooked

    What pink said.. the last hour with the foil open firms up the meat and keeps the meat from falling off of the bones. At least it does for me. Keep at it the results are way worth it when it comes out right.
  10. countrysmoked

    will wild game taint my smoker?

    I smoke deer all the time never noticed any game taste on other meats.
  11. countrysmoked

    Help!!!!

    Rick your right 200 is to low but 225 is the ideal temp that almost every recipe that I have seen for smoking a turkey calls for.
  12. countrysmoked

    The Cutting Board

    Nice work I wish I had the skills to make something from wood that looks that good.
  13. countrysmoked

    88 Got it fer Nuthin!

    you sure fell into a good one there.
  14. countrysmoked

    Smoking Ahead of time for a party

    I would do the ribs beforehand and reheat I have used cheapo tinfoil broiler pans with the racks in them and cut the ribs up after smoking and store them in the pans then the day of the party put some apple juice or good beer (1/2 bottle) in the bottom cover with foil tightly and reheat in the...
  15. countrysmoked

    Please, let me re-introduce you to the Fatty Pie! Q-View

    Best looking pie I've seen in a while. Thanks for the post.
  16. countrysmoked

    Hi there from Rain country - Coast of Washington

    Hope you learn as much as I am here.
  17. countrysmoked

    Do I need to brine salmon?

    you probably did your salmon already but I have tried it 5-6 different ways and like the brined with kosher and brown sugar best.
  18. countrysmoked

    New member from Birmingham,AL...

    Welcome to the forum. I'm new here to but you can learn a lot here. Take the course like they said but the key is temp control and low and slow welcome aboard
  19. countrysmoked

    Hi from central Kansas

    I don't do custom processing but will help friends do stuff I hope to ahve the whole thing up and running by deer season. I have a taxidermist buddy who gets guys that just want the trophies to give me the meat, had to turn some down last year because it was too hot, hoping not to have to do...
  20. countrysmoked

    I need to mod FrankenFridge from electric to propane

    I had propane in my old fridge before I got the pellet feeder. Never could keep the temps right always got to hot. I added a heating element from an indoor grill (electric) It worked better than the propane burner and kept the temp better too I was going to put a thermostat on it but never...
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