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  1. doughboysigep

    Wild Turkey breast wrapped in bacon

    I didn't bother with a weave - just wrapped and a few toothpicks
  2. doughboysigep

    Time to try some smoked wild pig pulled pork

    So I am getting around to smoking some of the wild pigs I shot this winter in Florida. Here's the game plan: - brine 2 front shoulders (~24 hrs) and just inject 1 ham (apple juice/apple cider vinegar/rub) - smoke them in pans (covered in some nice fatty bacon) around 225 degrees to about 160...
  3. doughboysigep

    Wild Turkey breast wrapped in bacon

    I did the same thing with one of my breasts this year and it was phenomenal! Also bacon wrapped the thighs/legs - legs are a lost cause, but there's a little good meat on the thighs (likely won't bother again). Also did the other breast without bacon wrap (brined) and it was excellent as well.
  4. doughboysigep

    smoking in/with pans??

    So I have been watch BBQ Pitmasters a lot and have picked up a few ideas. One thing I see them do a lot is put their meats in a pan for smoking. I did it with my recent brisket cook and it certainly helps with clean up. What are people's thoughts/experience smoking in/over trays? Is there a...
  5. doughboysigep

    Pit Boss Copperhead for cold smoking cheese?????

    Not really sure why Pit Boss promotes the cheese smoking for these units. Didn't really buy it. Might just have to stick with MES and mailbox.
  6. doughboysigep

    Pit Boss Copperhead for cold smoking cheese?????

    I think I will run the unit a bit on the "smoke" setting and see what temps I get.
  7. doughboysigep

    Pit Boss Copperhead for cold smoking cheese?????

    Had my first smoke with my new Copperhead. One thin I love about it is the size and with extra racks I'll likely have room for 40# of cheese (or more)! However, I am highly skeptical of if the "smoke" setting will stay anywhere under the 100 degrees (I like to stay around 60-70) because the...
  8. doughboysigep

    Is there a special cheese I need to use for smoking cheese?

    I asked a similar question (best cheese to smoke) and Muenster was recommended. I never had muenster before. I have to say, they were right. Something about the smooth cream muenster that works great with the smoke. I personally like extra sharp and horseradish. I had trouble with the...
  9. doughboysigep

    1st smoke with my new Copperhead – thoughts/observation

    Anybody have any Pit Boss (Copperhead) experience, observations, thoughts (same or different than mine)???
  10. doughboysigep

    1st smoke with my new Copperhead – thoughts/observation

    finished my 1st smoke with my Pit Boss Copperhead. Did 10# of brisket. I've been smoking for nearly 20 years - all with electric (primarily MES). I have mostly "cons" but overall I am happy with the new grill and meat came out pretty good, just need to get used to it. Biggest pro is the size...
  11. doughboysigep

    Copperhead burn off question

    Yep - thought that after I posted......it did smoke more as I shut it down/cool down.
  12. doughboysigep

    Copperhead burn off question

    Did that and it fired up and started smoking but stopped smoking shortly after startup. Running at 400 with flame and pellets going in, but no smoke? Not sure what's wrong.
  13. doughboysigep

    Copperhead burn off question

    Disregard - read through a bit more carefully. From what I can tell, you prime first with pellets then run burn off - with pellets and smoke. Is this correct??????
  14. doughboysigep

    Copperhead burn off question

    Got my new Pit Boss Copperhead assembled and ready for burn off. Just wanted to check - burn off is just with heat, no pellets? Seems like that is what is indicated, but I thought you need the pellets to make the heat??
  15. doughboysigep

    Pit Boss???

    Wasn't really looking for a new smoker, but......saw a Pit Boss Copperhead at WallyWorld yesterday and it got me to thinking. Maybe going with a pellet smoker is the way to go (vs. my MES smokers). Sort of set it and forget it (I know you can't really forget it, but could be doing some other...
  16. doughboysigep

    rubs for cheeses?

    will try a few thing on the next batch and let ya'll know how it turns out maybe some dill, a sweet rub, somethin' spicy, and whatever else I can think of
  17. doughboysigep

    rubs for cheeses?

    I just saw that someone puts a rub on cheese before smoking. Never thought of it, but looked pretty good. Anyone ever try this? What rubs are best (sweet, hot, sweet/heat, savory, etc.???). Might give it a try at next smoke.
  18. doughboysigep

    Mustard or no mustard with rub?

    I've been watching Pitmasters and have noticed they aren't using mustard with their rubs. I have always used mustard along with rubbing pork and beef (with good success). What are the pros and cons of both techniques???
  19. doughboysigep

    basic bacon cure/smoking thread??

    Frying
  20. doughboysigep

    basic bacon cure/smoking thread??

    thanks guys. will take a look.
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