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  1. swampsmoker

    Cold Smoking Bacon

    Hey Y'all, Had a question about cold smoking bacon. I have a GMG Daniel Boone and I have an AMNPS. Am I able to place the bacon in my smoking and light my AMNPS to code smoke, or goes the AMNPS have to be in an attachment and move towards the smoker? I hope to get a MES 40 soon to do all my...
  2. swampsmoker

    Garlic dill pickles UPDATE! READY TO EAT IN 3 DAYS WITH VAC CANISTER

    Thanks for the recipe! Make some on Sunday and tried a few today and they taste good. Can’t want to see what the flavor brings in a month or so. Does the saltiness calm down as time goes on? Might cut back on the pickling salt next batch.
  3. swampsmoker

    Chicken Thighs

    Thanks Al. They came out pretty good. Still need a lil work on getting better bite through skin.
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    • swampsmoker
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  5. swampsmoker

    Honey BBQ Stix Outstanding!

    Looks good! I ordered a bunch of stuff from Owens BBQ as well. Brat seasonings, snack stick seasonings and maple breakfast seasoning. Ready for deer season.
  6. Chicken Thighs

    Chicken Thighs

  7. swampsmoker

    Chicken Thighs

    Hey yall Been a while since I posted. Throwing some chicken thighs on the smoker today. Giving the don godke downdraft a try as I just received it the other day. More to come.
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    • swampsmoker
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  10. swampsmoker

    Pulled pork help

    Thanks for the response yall. Yea I was gonna do sliders so it'll last longer. Wonder if I could get away with just 1 bigger one.
  11. swampsmoker

    Pulled pork help

    Hey yall, My sons birthday party is this weekend. Going to have about 20 adults plus 8 kids. Would 2 Boston butts about 6-7 lbs each be enough for everyone? We are also having hamburgers and stuff. Just trying to make sure we're gonna have enough. Thanks for the help as always! Danny
  12. swampsmoker

    First Time making Ribs

    Looks good!! Where is the Mac and cheese? I have a recipe that I do for smoke Mac and cheese that comes out great!
  13. swampsmoker

    Pork Loin

    All done. Pulled at 142 let rest for 30 minutes.  Put on a mustard sauce I made after I pulled it and let glaze just a bit. Real tender and juicy!! Always like doing pork loins. Thanks for looking. Danny
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  17. Pork Loin

    Pork Loin

  18. swampsmoker

    Pork Loin

    Hey Y'all, It's been a while since I posted something. Been pretty busy lately. Today I decided to smoke a pork loin. Put my rub on it and let it sit in the fridge for about 6 hours. Just getting started now. Gonna let it smoke for about an hour then kick up the heat.  Be back shortly with an...
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  20. swampsmoker

    First Canadian bacon with pops brine

    I did a new thread in the right forum. Smoking bacon. But it came out awesome!! Already have round 2 going. And belly bacon should be almost ready to smoke. http://www.smokingmeatforums.com/t/258689/canadian-bacon
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