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  1. OldFartFarmer

    New Dyna-Glo vertical offset smoker

    I like your "stop" you made, im gonna copy you if its alright
  2. OldFartFarmer

    New Dyna-Glo vertical offset smoker

    My Minion baffle didn't work, so i took a BIG "real big" tomato can and have that sitting in the basket, on the right hand side, and center,, i load and burn around the can thats working very well, I made my smoke-baffle from a bread holder, its a 3 roll french bread metalbaking sheet with a...
  3. OldFartFarmer

    Im confused

    Dave, you got a great way of lighting up the old lightbulb, when you flip the answer switch, Thanks John
  4. OldFartFarmer

    Smoking my 1st turkey

    im watching this, im doing one in my smoker in a few weeks,
  5. OldFartFarmer

    Jerky is done

    no, its not rendered fat, i went over it twice, I did put it in a ziplock and in the fridge, without letting it sit, I should have put it in a paper bag or wrapped it in paper towels and let it sit but it was late and i was tired, and wasn't thinking, the meat choice was 2-angus top-round...
  6. OldFartFarmer

    Jerky is done

    First time cooking in my offset dynaglow smoker, used a big empty can to "Minion" my charcoal basket, I got temps of 160-170 for 2 hrs, then i had the charcoal tapered down and got temps of 140-120 for 5 more hours reloading twice, and used apple chips. it was 34 deg out OMG came out dry and...
  7. OldFartFarmer

    New Dyna-Glo vertical offset smoker

    so im working on a "Minion-Burn-Insert" don't know if ill have to drill holes in the bottom sheet or not, I figure ill fill the center first as its larger, to get my first heat high, then as it wraps around in the smaller area the heat hopefully will taper down for a long burn, (I made a spiral...
  8. OldFartFarmer

    First Jerky

    Thank you all for putting up with me, I got 5 pounds of angus beef yesterday, cut it up today, end result was 4.5 pounds and its marinating in the fridge, my old scale didn't work, told me i only had 2 pounds of meat, so i went and got me a new digital scale, this one works,,lol Ive changed it...
  9. OldFartFarmer

    Im confused

    thanks Dave, so if i start at 160-170 and ramp down ill kill the little buggers? and no more breeding in anyones gut? love the farts in a can sonnyE my G?F's little mutt did a drag ass in front of the smoker this morning, and picked up a piece of charcoal, made a nice line on the paving...
  10. OldFartFarmer

    Im confused

    sonnyE i like yr disclaimer
  11. OldFartFarmer

    Im confused

    I don't have a dehydrator, my BBQ is charcoal (22inch webber) and i have an outdoor fireplace with the old swinging hook-rod, for my cast iron pots I cook outside a lot, nice and slow, I like the work/fussing around that goes into it, when we loose power, and we do, my neighbors all come around...
  12. OldFartFarmer

    Im confused

    thank you, now i get it,,,took long enough but i get it now
  13. OldFartFarmer

    why use curing salt?

    glad i read this,, coke and cure is lethal, i use coke in a lot of cooking in cast iron with my roasts
  14. OldFartFarmer

    Im confused

    Holly 2015 you gave me this recipe that im going to use, but in it you say 1/4 tsp per pound of meat, so now i get two different responses on meat + ingrediants= cure or meat= cure like your doing it, does it really matter in the long run?? 1 eye of round trimmed of fat and silver...
  15. OldFartFarmer

    Im confused

    THANK YOU ALL very very much im now unconfunded just got back from the store with 5 pounds of BEEF, and charcoal, cheers John
  16. OldFartFarmer

    Im confused

    so when i mix all my liquid and dry "stuff" in the bowl to make my teriyaki jerky I weigh all the stuff and then weigh the meat, add the two, then figure out how much cure to put in my mix before it goes into the fridge for 2 days right?
  17. OldFartFarmer

    Im confused

    ive been doing searches, and reading here, so don't beat me up too roughly, the more i read the more i get confused, this is for a charcoal smoker (not dehydrator trays or oven) 1- what temps are you starting out with and finishing with on your jerky ? 2- pink cure#1 --1tsp per 5 pounds of...
  18. OldFartFarmer

    New Dyna-Glo vertical offset smoker

    Hi all, My G?F just bought me one of these, and i got it together with theRTV450, but when i stuck the weather stripping (wrong name) to the smoker door the upper and lower corner won't close tight, can one tweak the door--like a cabinet door to get it to bend into flush? i don't want to break...
  19. OldFartFarmer

    New here, Looking for a Teriyaki recipe

    I just got a Dynaglow offset smoker, and have prague#1 im looking to make 5 pounds batches of jerky, Please excuse me, ive read and re-read a lot of your posts before signing up here, and the more i read the more confused i get, Im disabled (kinda slow,,short-buss slow) but i get along fine...
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