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  1. mowin

    Gonna try my first prime rib...

    Time all depends on the thickness of the roast. A 5#er will take the same time as a 10#er of the same thickness. Did a 21#er Xmas, and that took 5 hrs to get to a IT of 127*. I usually rub the evening before, but have rubbed them a hr before with good results. I cook mine at 225*. Some like a...
  2. mowin

    Prime Rib on GMG

    What cook temp are you planning on? I cook my PR on a GMG DB several times a yr. I cook at 225* . My experience is when cooking at that temp there will be little if any drippings. The higher the cook temp, the more drippings you will get. Have you checked the temps on your GMG? My controller...
  3. mowin

    Lang 60 Deluxe

    I've been known to fire up my 250 gal reverse flow for two hamburgers. Lol. I'll cheat and use the built in propane firestarter to warm the pit up so I don't use so much wood.
  4. mowin

    20 lb prime rib

    I've done several 14#+ PR on my GMG. I rub with SPOG, smoke at 225 to a IT of 130. Rest 30 min and slice. When cooking at 225 the color will be even from end to end. My wife likes hers overdone. So I slice the end piece off and put in on the gasser. My last one was 16# and took about 7 hrs IIRC.
  5. mowin

    Tube smoker

    3 hrs seems like a loooong time for peeled eggs. I normally cold smoke whole peeled eggs for about 45 min. When using the tube, you want the pellets to smolder, not burn. Let the pellets burn for a min or two, blow the flame out, and your good to go.
  6. mowin

    venison/pok ratio

    I add minced onion sometimes. I've never had a issue with my 100% vb falling apart on the grill or fry pan.
  7. mowin

    Manday 6

    I need your address for manday7. Great job. Looks like a good time was had by all.
  8. mowin

    pondering a wood fired

    Craig's list, and BBQ forums for sale threads. Bbqbrethern.com has a decent for sale section.
  9. mowin

    Pellet VS Propane?

    I've got both a pellet smoker, Green Mountain Grill, and a propane smoker, Masterbuilt two door. My experiences. The propane pit needed many mods to make it user friendly. Biggest was temp control. Even on low, the temps would be 300* +. A needle valve solved that issue. But keep a low temp...
  10. mowin

    pondering a wood fired

    I looked online for several months to find a used quality pit in my area. No luck, but upstate NY really isn't a BBQ state like the southern states. Pick a distance your willing to travel to look at a used pit and check every day. I ended up buying new and having it delivered, which wasn't...
  11. mowin

    venison/pok ratio

    Sausages get a 50-50 mix. Burger, 100% venison. I want my venison burger to taste like venison. Just ground up 40 lbs and put it thru the patty machine.
  12. mowin

    First attempt at cheese

    Grab a a-maz-n tube smoke generator. Puts off little heat and works great for cold smoking. I age my cheese for a minimum of 4 weeks depending on how clean my smoke is.
  13. mowin

    What's Your Food Smoking Bucket List?

    Don't really have a bucket list. I just see different things on the site and have to try them. Have to agree with you on the vastrami. Stuff is sooooo good.
  14. mowin

    Smoked eggs

    I cold smoke my peeled hardboiled eggs. 35-45 min is all that's needed. Sooooo dam good.
  15. mowin

    Blasphemy

    Love deep fried turkeys. Fried dozens over the yrs. I brine every turkey i cook regardless of the cook style. I have smoked the bird till just about done, then a quick dunk in the fryer to crisp things up. Still has some Smokey goodness. I usually have other goodies going into the fryer other...
  16. mowin

    Curing a venison quarter

    Check this thread out.. it how I make vastrami.. learned it from this great froum. http://smokingmeatforums.com/index.php?threads/big-batch-of-venison-pastrami.258041/
  17. mowin

    Curing a venison quarter

    I also brake the hind down into the 3 main muscles. I brine them using pops method with pickling spices and smoke and steam for pastrami. Can't make enough of the stuff.
  18. mowin

    Outdoor storage for smoking tools?

    I have one of those as well. Bought if for our seasonal campsite. I can't keep it there over the winter, so it gets broken down each fall. Minimal leaking, but I think a tube of silicon woud fix most of that as long as you don't break it down every yr.
  19. mowin

    Good luck fellow deer hunters...

    Our bow has been open for a while. Gun starts the 18th. Been out a few times with the bow, but no luck.
  20. mowin

    Garlic bacon....

    Went to my local smokehouse to pick up some pork bellies I ordered. He makes his own bacons, but some speciality stuff is outsourced. He was vac packing This 10 clove garlic bacon he got in, and gave me a pack to try. You can notice in the pic the slice of the whole clove. I cut a slice...
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