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  1. coffee_junkie

    Natural casing smoke penetration

    I smoke store bought kielbasa all the time. The ring around the outside is described as a smoke ring, scientifically it has something to do with the smoke reacting with the meat and making nitric acids, not a chemist and don't fully understand. For my money I don't think you would want the...
  2. coffee_junkie

    Rabbit, Chicken, and ABT's - QView

    Nice job! Looks great dude.
  3. coffee_junkie

    Smoking the roast of Bear....

    Bear is pretty strong and hearty meat. It is also (just like all other game) is quite lean. I have never smoked it either but I would try to get most of the silverskin off, and any tendons you can get at. I would do a rub or a maranade that I would use on beef brisket or rib roast. Think garlic...
  4. coffee_junkie

    Venison Hind Quarter

    Nice job! What internal temperature did you cook it to?
  5. coffee_junkie

    What type of smoker to build

    I think you should research "ugly drum smoker" Very simple and cost effective to build. I made mine for around $140, it will cook at and even temp for 12-18+ hours without having to reload charcoal.
  6. coffee_junkie

    Some of our members got to try out Todd's A-MAZE-N Pellet Smoker - see what they thought of it!

    I have to say that I have used this product many times, I have never been able to keep the pellets going no matter how hard I try. I have tried everything. I do however like it with the dust, works great every time.
  7. coffee_junkie

    Wood for shoulder and brisket

    II would use the cherry myself, I think your experience with the burgers had two strikes, one it was ground beef and two it was on the grill. I think you will find that a brisket that will be smoked for 20 hours (or whatever) will take smoke way different than grilled burgers. Red oak would be a...
  8. coffee_junkie

    Seasoning Meat on Grills

    I always rub/season/maranade before grilling. A word of caution is that if your rub has sugar in it then it will burn. So try to use rubs that have little or no sugar in them for grilling. Also if you want to add sauce add it after the meat is almost done, for the same reason, the sauce will...
  9. coffee_junkie

    Substitute for pork rib skirt...

    I usually just do the bacon and that is enough, the only time I add brisket or rib skirt is if I am smoking those items or have some left over in the freezer. But without is just fine also. I always make the "snake bitten" version except I use sweet baby rays and add a little habernero hot sauce.
  10. coffee_junkie

    What is the best blender or device to mix rub in?

    I use my Cuisinart, for a triple batch and it works great, perfect consistency every time.
  11. coffee_junkie

    double barrel smoker

    Yes stainless steel would be fine, especially if they are new. If they are used and you don't know what was stored in them  not a great idea. If it was a food product or petroleum product it will be fine. You just wanna do an in ital burn in them to get rid of the stuff that was stored in them.
  12. coffee_junkie

    My first attempt at Canadian Bacon

    Nice Job! I have only done this with venison,but have been wanting to try with one of those big Costco loins. Yummy!
  13. coffee_junkie

    anybody ever smoked dove breast with jalapeno wrapped in bacon

    Yesit is my favorite way to prepare dove.
  14. coffee_junkie

    Elk Chuck, Rump, and Round Steak

    Yes moose is the same
  15. coffee_junkie

    picked up a drum today

    Cant wait to see the pics! I love my drum.
  16. coffee_junkie

    Help with how to smoke....anything...

    The Big Chief smoker is a good smoker for many things, such as jerky and fish, it can also be used successfully by smoke flavoring your meat then finishing in the oven. The biggest drawback is that you cannot control the temperature, it is either on or off. That said....what you should invest in...
  17. coffee_junkie

    How long will venison keep frozen??

    You should be good to go, after defrosting check the edges that might have been exposed, if white/gray/tan then just trim that off (freezerburn) In my house we wouldn't hesatate to eat meat that has been frozen for 2-3 years, but hopefully we eat it before that. Do something good with it, maybe...
  18. coffee_junkie

    hey guys I am new here

    Welcome, Have Fun!
  19. coffee_junkie

    Smoked wild turkey

    Nice work!
  20. coffee_junkie

    Major Error, Please help!

    I tend to stick with smaller batches, 24lbs max nowadays especially when doing snack sticks. I would probably get overwhelmed taking on a 70lb project. Sorry to hear you wasted all that meat, I would be so bummed.
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