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  1. coffee_junkie

    Elk Burger Steaks - Quick Friday Night Dinner

    Nice job! I was liking that post referred to and thinking I should try that too, now I have to!
  2. coffee_junkie

    Smoked Trout-Q View!

    Beer is on the menu tonight!
  3. coffee_junkie

    Smoked Trout-Q View!

    Had some trout in the freezer that needed to be dealt with so.... I used my good friends recipe for the dry brine. {dry brine for smoked fish In the cuisinart, or mixed thoroughly by hand, combine the following: 1C brown sugar 1/8 C salt 1T rosemary, ground or crushed first 1t basil ½ t...
  4. 2012-01-22 11.34.30.jpg

    2012-01-22 11.34.30.jpg

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  5. 2012-01-22 10.01.10.jpg

    2012-01-22 10.01.10.jpg

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  6. 2012-01-21 13.13.29.jpg

    2012-01-21 13.13.29.jpg

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    2012-01-21 13.13.24.jpg

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  8. 2012-01-21 09.08.20.jpg

    2012-01-21 09.08.20.jpg

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    2012-01-21 09.08.20.jpg

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    2012-01-21 09.08.10.jpg

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  11. coffee_junkie

    Smoking Backstraps

    I usually just sprinkle some of Jeff's rib rub and toss on the smoker, smoke to med rare. I think any marinade would overpower the flavor of the game.
  12. coffee_junkie

    First Smoked Cheese with "C" View

    Nice job on the cheese, so simple yet so good!
  13. coffee_junkie

    Spanish Longaniza, good stuff!

    YUM! I love that site for sausage recipe's, Thanks for sharing.
  14. coffee_junkie

    smoking trout

    Nope, it is so good too!
  15. coffee_junkie

    New Electric UDS Build!

    Yes, galvanized is bad! You have to use stainless steel or aluminum. I will have to argue that a charcoal smoker needs baby sitting, My UDS will run 18 hours unattended once I get the temp where I want it.
  16. coffee_junkie

    smoking trout

    If it was kept in the fridge or kept (for sure) below 40* F , I would smoke it, and test it. We smoke ours at 220-240, skin and bone on/in. Smoke for 2 hours, flip, smoke for 2 more and done. Head to roll call and give us a proper intro! Welcome to the Forums!
  17. coffee_junkie

    How often should I add wood chip/chunks?

    The sand takes the place of the water in the pan, the waters biggest function (sausage making aside) is to act as a heat sync. Sand does the same thing it holds the heat so when you open the door and close it, it takes less time to get back up to temp. It also keeps things from getting too hot...
  18. coffee_junkie

    How often should I add wood chip/chunks?

    From the bottom to the top: Chip box with nothing in it. 9x9 cake pan with a little bit of water (I add this about an hour in to the smoking process). The tin foil you see is the water pan filled with play sand, covered with tin foil, then covered with another layer of tin foil (this way I...
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    2011-12-11 12.43.00.jpg

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  20. coffee_junkie

    How often should I add wood chip/chunks?

    I tried this with little success. I have an older version of your smoker. I use the box that came with it. I have found that if I use the biggest chunks of wood that I can get in the box and still get the lid on it works best. I can get about an hour, to an hour and a half of great thin blue...
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