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  1. smokiedoug

    Smoke time..

    This is true you can make chicken taste like anything:)
  2. smokiedoug

    To water pan or not to water pan?

    WARNING: Women don't like the fact of a hunk of meat hanging out in the fridge for a week.
  3. smokiedoug

    To water pan or not to water pan?

    Well explained sir and I will say I agree with what you said. I'm up for learning something new anytime too. You said you smoked a rib roast, have you ever dry aged one before cooking it?
  4. smokiedoug

    Smoke time..

    I recently went to a holiday party ( tis the season for free food) that another company had that's in the same line of work as me and at the worst bbq I think I've ever had. The ribs, pork and chicken were all over smoked. It tasted liked liquid smoke. I think the issue was his smoker mostly. It...
  5. smokiedoug

    Smoke time..

    This is probably going to depend on your smoker and personal preference but how long do you apply smoke during your cook? Me personally just the first half of cook time.
  6. smokiedoug

    To water pan or not to water pan?

    I agree on the chicken and yes its all personal preference.
  7. smokiedoug

    To water pan or not to water pan?

    Do you think the 3 hours help with that long of a smoke? This leads to another question but I think ill start another thread on that.
  8. smokiedoug

    To water pan or not to water pan?

    Does it work out to be a half with water and half without water cook time?
  9. smokiedoug

    To water pan or not to water pan?

    Sounds like you got it going on:)
  10. smokiedoug

    To water pan or not to water pan?

    I do both wet and dry because for me each has its advantages. When I do use the wet smoker I see better temperature control for one thing. I know we all have different smokers and everybody's are going to cook different. Mine are homemade and so are my burners. I think you get a better smoke...
  11. smokiedoug

    To water pan or not to water pan?

    Just wondering peoples thoughts on water pans, do you use them or not? Give me your thoughts.My big smoker is 400 gallons and a rotisserie so I just fill the bottom with water, the placement of my burners assist in steaming it up. I've cooked with and without water and can see the difference. It...
  12. smokiedoug

    Smoked Venison Ham - Never done it, but want to

    I don't know the safe time/ temp on venison but I do know not to get above 165 IT because it seems to be too tough even though it stays moist till about 180 IT..just my experiences with it anyway
  13. smokiedoug

    Smoked Venison Ham - Never done it, but want to

    I stay with 225-250..seems to work and nobody has died yet
  14. smokiedoug

    Smoked Venison Ham - Never done it, but want to

    Did you cook them up today. I cooked the venison shoulder and the ribs and they turned out well. Today was actually the first time i cooked venison with adding any fat which is always Bacon. After a couple hours on the smoke I wrapped it in foil until it hit 180 inside and it stayed very moist...
  15. smokiedoug

    Smoked Venison Ham - Never done it, but want to

    Sounds good..I have some ribs and a venison shoulder on now. I just rubbed them and put them in the smoker. I made a slurry of brown sugar, ginger, onion and garlic powder with enough water to keep it thick. It actually taste like a sweet onion soup. I just dumped it on the shoulder hopefully it...
  16. smokiedoug

    Smoked Venison Ham - Never done it, but want to

    I didn't take any pics but I can tell you it looks awesome when its done. I'm doing some more the week before Christmas for work but by then you will know how it is.
  17. smokiedoug

    What's your occupation?

    HVAC & Building Automation Controls Technician..I consider today Black Friday only because I'm working
  18. smokiedoug

    Smoked Venison Ham - Never done it, but want to

    I smoked 3 lastnite..deboned..dry rub the ham..wrap in thick cut peppered Bacon, make sure its fatty bacon so it keeps it moist..cover in brown sugar..225 degrees total cook time for me 45-60 minutes per pound..gave it smoke half the time then wrapped in foil for the remainder of the cook...
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    IMAG1682.jpg

    • smokiedoug
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    • Album: pulling an all nighter
  20. IMAG1678.jpg

    IMAG1678.jpg

    • smokiedoug
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    • Album: pulling an all nighter
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