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  1. mowin

    Wild Hog Sausage = Red, Farm Raised = Pink

    Tallbm, how do you grind, emulsify your meat mixture? The one and only time I tried making hotdogs, the fat separated from the meat during the emulsifing resulting in very dry dogs.
  2. mowin

    Heating Pellets in a Pellet Smoker

    I wouldn't use them. Just don't trust that there's no glue, stain, ECT in them. Also made up from so many different woods with very light smoke flavor. The answer to the question "can I use these in my pellet grill"? Well, they didn't answer it... They don't say you can, but they don't...
  3. mowin

    Need Guidance

    Never smoked elk, but have done lots and lots of whitetail deer steaks, roast, ECT. What ever the cut, venison is very lean, so the biggest issue is drying out if over cooked. If it's steaks, I smoke them at low temps, 175* - 200* to a IT of 120* then on a scorching hot gas grill or fry pan to...
  4. mowin

    Several Questions about "Mod's" to offset Smoker?

    My offset is a reverse flow, so a little different than your standard offset. The few times I've played with one like yours, the tuning plates were a big help in getting temps relatively close from end to end. Plates were different sizes and spaces between them varied from one end to the next.
  5. mowin

    Note to self....

    I line my RF plate with foil, and after the cook I crank up the heat to about 300 and scrape the grates good. On a really greasy cook I'll spray the inside with a little water to create some steam. Screening the draft vents is a good idea, as I'm sure I'll forget to close them again.
  6. mowin

    Note to self....

    Don't forget to close all dampers, chimney, drain valve ECT. Left my draft dampers open on my stick burner after it's last cook few weeks ago. Opened it up today to get some smoke therapy, and there had to be a couple hundred acorns stored in there. Definitely ticked off some critter today.
  7. mowin

    Whole hog for TG Day

    100% agree. Have a buddy of mine who has a "pig" roast twice a yr. The first time I went, I was disappointed as he had 15 buts on the pit. Great food though. He explained it's much more cost effective, and little to no waste. The whole hog is definitely a visual thing, but you do get the...
  8. mowin

    Stick Burner Or Pellet Grill

    They make a 6” tube that will work nicely in your DC. Keep pit temps a little lower and you'll have no problems. I use a 18" tube all the time in my DB.
  9. mowin

    Pork Shots ~ Foamheart

    Foam... Don't think there's a right or wrong way to make pork shots. I did a search and kind of did a simple brown sugar, rub mix. I did use thin sliced bacon. Smoked at 225* for about 2 1/2 hrs. They lasted about as long as it took me to get my phone out of my pocket. Made 85 of em. The...
  10. mowin

    Debating between smokers opinions wanted

    Shirley Fab makes some amazing pits for a great price. But I wasn't willing to wait 19+ months. Had my bubba grills 250 delivered to my door in 4 weeks.
  11. mowin

    Meadow Creek Smokers

    I looked hard at MC smokers. Look like solid pits. Ended up going with Bubba grills. Good luck in your search.
  12. mowin

    Pork Shots ~ Foamheart

    I use the same filling as jck. Love the things. They never last long when i make em. Gonna have to try the cream cheese filling soon.
  13. mowin

    Whole hog for TG Day

    I'm thinking the width might be a issue if its butterflied on a 50#er. Cooking it racer style will give you more room, and they end a little shorter too.
  14. mowin

    Stick Burner Or Pellet Grill

    I've got a GMG pellet pooper. Had it for 3 yrs now. I love the thing. However, I does lack smoke flavor compared to a stick burner. I do use a smoke tube on every cook and use 100% hickory pellets. It puts out some fantastic Q though. I've been longing for a good offset reverse flow smoker...
  15. mowin

    Debating between smokers opinions wanted

    Your correct on the wait for a Shirley. I looked in getting one couple months ago. The wait time was 19 months.
  16. mowin

    New Smoker?

    Congrats. Post up some pics of your first cook. We like pics...
  17. mowin

    New Smoker?

    A 48" Lang has a 18x18 firebox, so the firebox size seems good. The opening seems decent sized also. I agree with russmn. The steel alone would set you back a lot more than $300. Even if you had to do a little modification, it's well worth it.
  18. mowin

    New Smoker?

    Looks like a good deal to me. I'd buy it. Firebox should be fine. How big it the opening between the FB and CC?
  19. mowin

    question about venison hindquarters

    If cooked properly, there all great. Although, i usually take the eye of round out and fry that up with a little butter and garlic...:drool
  20. mowin

    Losing my mind trying to get the temps right on my GMG Jim Bowie WiFi

    I've got the DB, and the temps have never been close to set temp. I use a igrill2 to monitor my grate temps. They will swing by 25-30*. Mine doesn't clime to 300*+ on startup though. How long did you wait after it climbed to 300* to adjust it? Did it gradually come down to 225* or stay at...
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