Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. rod g15

    On the subject of thin blue smoke....

    OK, good idea. I'll try that, thanks. I like that!!!! Sure did alot of that back in the 80's, man, alot of fun. Hope to do it again!
  2. rod g15

    On the subject of thin blue smoke....

    OK, thats a good idea. I'll try that, thanks.
  3. rod g15

    On the subject of thin blue smoke....

    I put the wood on once it's up to temp, but, at that point I'm opening the smoker door and losing heat and also putting cold meat in. So the burner is on quite a while again to get back up to temp. I feel it may be what I have to put up with.
  4. On the subject of thin blue smoke....

    On the subject of thin blue smoke....

    • rod g15
    • Album
    • Comments: 0
  5. rod g15

    On the subject of thin blue smoke....

    This is my little electric smoker. I put wood chips in the pan and set it directly on the burner.  I get alot of white smoke and suspect it is because the chips are right on the heat source and the burner is running full blast till the smoker gets up to the set temp.  Was considering one of...
  6. IMG_1280.JPG

    IMG_1280.JPG

    • rod g15
    • Media item
    • Comments: 0
    • Album: On the subject of thin blue smoke....
  7. IMG_1279.JPG

    IMG_1279.JPG

    • rod g15
    • Media item
    • Comments: 0
    • Album: On the subject of thin blue smoke....
  8. rod g15

    How soon to add smoke?

    Yes, now that you mention it, I did read that here a while back. Took your advice and turned up the smoker temp and the roasts turned out great! Couldn't get er above 250 today. 25 degrees out here, and wrapped the smoker with blankets.  Had it just inside the garage to block the wind. 700...
  9. rod g15

    How soon to add smoke?

    OK, Thanks
  10. rod g15

    How soon to add smoke?

    Here they are, smoking away. May have screwed up tho and didnt get them thawed very well before putting in the smoker.  At the time of this pic they' been in for an hour at 225 and the maverick is reading a IT of only 36 degrees! 40 to 140 rule applies, right? Should I apply smoke for 2 hrs...
  11. How soon to add smoke?

    How soon to add smoke?

    • rod g15
    • Album
    • Comments: 0
  12. IMG_1278.JPG

    IMG_1278.JPG

    • rod g15
    • Media item
    • Comments: 0
    • Album: How soon to add smoke?
  13. rod g15

    How soon to add smoke?

    Put a 3# and a 4# pork roast in the electric smoker at 225 degrees slathered with rub.  Do I start the smoke right away when I put the meat in? Or let the meat warm up a little first then add smoke a little later? Thanks, Rod
  14. rod g15

    Storing natural casings

    Thanks Pops, think I'll get some new ones, smaller package. Rod
  15. rod g15

    Storing natural casings

    Hi from balmy northeast Iowa.  Weird to be almost 50 degrees in Dec! I've had a hank of natural hog casings stored in the fridge, salted, for 2 years. Only use 20 to 30 feet of them a year.  Same situation for a hank of sheep casings for 1 year. How long can I store them this way? Thanks, Rod
  16. rod g15

    Anyone cook squirrel?

    Doing a squirrel hunt/campout with my son next weekend.  How do I make squirrel "taste like chicken"? Thanks much
  17. rod g15

    Cold meat into the smoker

    I have a small electric smoker with a 700 watt element. When I put cold meat in it to start smoking the temp I preheated it to falls way down and takes forever to recover. Any tips or am I at the mercy of a small, low powered smoker? Thanks much
  18. rod g15

    Maverick thermo question

    When using the maverick 732 in something small like the drummy of a chicken wing, how much of the end or tip of the probe reads the temp? Worried that I might get the smoker box heat affecting the internal meat temp reading. Thanks much
  19. rod g15

    Jerky question

    Thanks Dave.
  20. rod g15

    Jerky question

    Couple questions. I ground some deer meat to make into jerky. Added the seasoning kit which had sure cure in it. Mixed it up and let it sit overnight to cure. Got only half of it through the dehydrator the next day. Does it hurt anything for the other half to sit in the fridge for another day...
Top Bottom
Back
Clicky