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What's a good name for a dog?
If "Dog" was good enough for John Wayne then it's good enough for me. Not Q related but it works.- johnh12
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Truth stranger than fiction
Those and similar signs are also posted around the two prisons in my area. Another lawyer driven warning sort of like "This coffee may be hot"!- johnh12
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Trim or Score the Fat Cap?
I just joined the Restaurant Depot yesterday. They had what they called "heavy brisket" for a bit more than my local Walmart but I got a 17# one so the 30 mile trip wasn't wasted. It was labeled choice grade. **First... What is "heavy" brisket as compared to "regular" brisket? It looks to me... -
Big Green Egg Question...
It won't be a problem at all. In fact it'll probably do better that most others. My daughter lives just down the road from you in Rowlett. I got an XL BGE for her a few years ago and it works great even during your winters and the never ending wind. The only issue I have is the fact that I...- johnh12
- Post #2
- Forum: Charcoal Smokers
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Advice on a new smoker (Lang)
What seems to work best for my Lang 60D is to load the fire box and overshoot the target temp a bit. Seems easier for me to adjust the temp down rather than up. One of Ben's videos actually recommends it. It doesn't usually take more than about 30 minutes but I go about an hour to get it real...- johnh12
- Post #10
- Forum: Reverse Flow
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1st Jerky with the LEM Jerky Cannon
A friend recently gave me some venison sausage from a kill this year. He had it locally processed and made into breakfast sausage but I' want to turn it into jerky. I'm looking for some dry spices to add to the ground sausage so I can turn it into the jerky. I'm not a big fan of all the...- johnh12
- Post #11
- Forum: Making Jerky
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1st Jerky with the LEM Jerky Cannon
It took about 6 hours until the wife said it was done. I thought it should have gone a bit more but it's not worth risking an "I told you so". The texture was OK but seems a bit greasy to me and definitely not enough heat. In fact I thought it was a bit bland. The wife liked it so that part is...- johnh12
- Post #9
- Forum: Making Jerky
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1st Jerky with the LEM Jerky Cannon
It took about 6 hours until the wife said it was done. I thought it should have gone a bit more but it's not worth risking an "I told you so". The texture was OK but seems a bit greasy to me and definitely not enough heat. In fact I thought it was a bit bland. The wife liked it so that part is...- johnh12
- Post #5
- Forum: Making Jerky
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1st Jerky with the LEM Jerky Cannon
Just loaded up the dehydrator. 5# of ground beef filled 5 trays. I've got 4 trays left over so next time I'll mix up a bigger batch..., maybe another 3# or so. 4 Hours at 155* in the Excalibur and it'll be time to check the strips. BTW: I can see a double nozzle and an extra tube for the...- johnh12
- Post #3
- Forum: Making Jerky
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Jerky Cannon Question??
Thanks. Just tried the gun. No problems with sticking this time but I'll try the silicon or cooking oil on the plunger next time.- johnh12
- Post #3
- Forum: Making Jerky
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Jerky Cannon Question??
Do I need to wipe or spray the tube of the jerky cannon with a light coat of cooking oil before loading it? Just wondering if the meat tends to stick at all. Thanks.- johnh12
- Thread
- Replies: 2
- Forum: Making Jerky
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1st Jerky with the LEM Jerky Cannon
I always did sliced marinated meat for my jerky in the past and the wife has a great secret recipe but it calls for something akin to a witches brew so I decided to try the easy way for the new toy. I just bought the big LEM Jerky Cannon from Academy Sports and am going to try a batch of jerky...- johnh12
- Thread
- Replies: 14
- Forum: Making Jerky
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Can I Safely Cold Smoke Jerky?
Haven't tried that yet but may have too if it's not safe to use the pellet smoker.- johnh12
- Post #3
- Forum: Making Jerky
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Can I Safely Cold Smoke Jerky?
I've been using liquid smoke with the marinade and doing the jerky in the dehydrator and I add the appropriate amount of cure #1 to the mix. I want to try it on my Lang 60D for some better smoke flavor but it tough keeping the main chamber temps below 200º. I also have an A-Maze-N-Pellet Smoker...- johnh12
- Thread
- Replies: 3
- Forum: Making Jerky
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Lang 84" Deluxe worth it??
The rounded ends says it's a first generation Lang from when Ben made 'em out of old tanks. The new ones have flat ends made from rolled steel but they all cook great. Seems like a decent deal as long as the rust/corrosion is just cosmetic and hasn't become true cancer. That can be handled...- johnh12
- Post #4
- Forum: Wood Smokers
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New to this Forum
Retired after 30 years in the Navy and live in NE Florida. Just joined this one but am also on the BGE, Smoke Ring, BBQ Bretheren, and Lang forums. Been doing this for a few years but am still a novice at the fine art of BBQ. Just getting in to curing meats also. Still much to learn.
