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  1. cnl390

    Smoking an Axis deer hind quarter

    Thanks for the suggestions. When I did one before it came out tasty, but a little dry. What I am shooting for is...... Tender & moist Cooked to please a group of guests (except for the well done crowd, don't care about them) Probably just salt & pepper, but might kick it up a bit I was...
  2. cnl390

    Another Charcoal Basket question

    Yes, I have a grate with 2-3 inches of air/ash space underneath. To get ideas as what type of basket to construct I looked the Lavalock baskets http://bbqsmokersupply.com/grates-baskets.html , but got more confused. They offer sizes from 10x10x6 to 15x15x8. But offer dividers for only the 10...
  3. cnl390

    Another Charcoal Basket question

    I didn't want to high jack the previous thread with my question. I currently use the minion method with the basket I built from instructions I found on this forum. I start the coals near the vent and let them burn toward the cook chamber and get a pretty good burn, but would like it to burn...
  4. cnl390

    Smoking an Axis deer hind quarter

    I have a 12-15 lb axis hindquarter that I am planning on smoking. I have smoked venison before, but I pretty much just did salt and pepper with bacon on top. Basically I want to do it right this time. Suggestions would be very much appreciated. I will be using an offset smoker and the minion...
  5. cnl390

    12 lb brisket done in 6hrs?

    The one before this was 10 lbs and took right at 10 hours. I use the Thermworks Smoke duel probe & Thermapen. But even with all this technology, and the probe sliding in with no resistance. I was still reluctant to pull after 6.5.
  6. cnl390

    12 lb brisket done in 6hrs?

    I hear ya. I was planning on cooking until around 3 am, pulling, wrapping, in the cooler, then at my son's at noon.
  7. cnl390

    12 lb brisket done in 6hrs?

    I have been smoking a 12 lb brisket for 6.25 hours at 225 to 260. Internal temp 201 and thermapen mk4 slides in like butter. I was expecting 10-12 hrs. Going to wrap in foil and towels and transfer to cooler.
    • cnl390
    • Thread
    • Replies: 4
    • Forum: Beef
  8. cnl390

    Brisket Minion Method Questions

    I will be doing a brisket for Easter using the minion method and have a couple of questions I have cooked a brisket before using a variation of this method (my basket was too small & I had to keep adding coals), but it was during the day and this time it will be overnight. My questions are...
    • cnl390
    • Thread
    • Replies: 0
    • Forum: Beef
  9. cnl390

    Is this an original Oklahoma Joe???

    This should help... http://www.smokingmeatforums.com/t/257180/check-out-this-email-about-how-to-identify-an-original-okj-unit
  10. cnl390

    A Couple More Minion Method Questions

    I have used the minion method a handful of times with pretty good results.  But I want to fine tune the method for consistency. I am using an All Seasons Feeders offset 3/16 steel with 24 x 20 cook chamber & firebox, which I have sealed using Lavalock nomex..  I am currently using a 12x12x6...
  11. cnl390

    We made sausage last weekend and I have a few questions on smoking and hanging.

    Last Saturday we made about 100 links of fresh vensison & wild hog sausage and the same amount of dry.  We used Cure #1 for the fresh and Cure #2 for the dry.  We let it hang for ahout 12 hours then started the smoke.  Smoked for 3 days at around 80 degrees. now for my questions...  1)  How...
  12. cnl390

    Venison & Wild Hog Sausage - I need one more opinion

    Thanks a lot!  This is a great reference.
  13. cnl390

    Looking for a good reference book.

    Now that I am getting into this (actually I am hooked) sausage making I figured it is time to learn all I can without bothering you all with a deluge of newbie questions.  So my question is, is there any book that I can buy that is considered to be the bible of sausage making? Thanks 
  14. cnl390

    Venison & Wild Hog Sausage - I need one more opinion

    I agree with you.  That's why my brother and I started over and make 106 links on Saturday and used the magic pink salt this time.
  15. cnl390

    Smoking Fresh Sausage

    We are going to be making about 100 links of sausage and will be using the pink salt so we can have fresh, smoked fresh and dry.  My question is, how long do we smoke the fresh to get the smoke flavor but not dry it out?         
  16. cnl390

    Venison & Wild Hog Sausage - I need one more opinion

    Would the amount of regular salt in the spice mix have anything to do with the killing and or the growth of bacteria. One of the guys that was in on making the sausage is a country boy. His family have been farmers and have been making sausage for over 100 years.  He took the sausage and has...
  17. cnl390

    Venison & Wild Hog Sausage - I need one more opinion

    With and without
  18. cnl390

    Venison & Wild Hog Sausage - I need one more opinion

    When making sausage just how long can it stay above 40 degrees before refrigerating or freezing?
  19. cnl390

    Venison & Wild Hog Sausage - I need one more opinion

    I am going to tell your all the answers I received. The sausage guru told me to use it as dog food. The guy at the meat market/sausage maker told me that they do not put any cure in their smoked fresh sausage.  He said he was 100% sure that it was OK, and if it is cooked to 150 degrees...
  20. cnl390

    Venison & Wild Hog Sausage - I need one more opinion

    That was the outside temp Saturday night.  It ranged from 45 outside temp at 10pm Sat night to around 68 Monday afternoon.
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