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  1. oregonsmoke

    Canning with store bought BBQ sauce

    Yes it was a dial gauge. I've canned a lot of meat with great success but the BBQ sauce was a last minute idea I went with. I've always assumed they say not to add liquid because of the liquid created when raw pack is cooked but now I worry they say to not add it because it would interfere with...
  2. oregonsmoke

    Canning with store bought BBQ sauce

    I'm a little late to be asking this but I put up a few jars of pork loin a week or so ago and added some BBQ sauce to the jars. I think I did about a 1/2 cup of sauce per pint jar. It was all cold packed (raw). I processed 75 minutes @ 11 pounds. I'm curious what you all have to say about this...
  3. oregonsmoke

    Cold Smoke Build

    This is what I'm doing. I'm no expert but you don't seem to be getting a lot of help and I know how that feels. I think what Dave is getting at is that your concept of cold smoking might be off a bit. My thought is that you will need a separate fire box to achieve true cold smoke. Check out this...
  4. oregonsmoke

    Some more New Years Porkonography

    Thanks for the complmates guys!
  5. oregonsmoke

    RF Build: A Story in Pictures

    I was curious why you would build a frame for the firebox when it was 3/8 plate. Doing a double it makes more sense now.
  6. oregonsmoke

    RF Build: A Story in Pictures

    Yeah no kidding! Do you remember what you had to give for it?
  7. oregonsmoke

    RF Build: A Story in Pictures

    I am curious about all that 3/8 plate. What in the world do you have planned....
  8. oregonsmoke

    Cold Smoke Build

    A little more info might help someone answer your questions. Where are you located? so as to tell what environmental influences must be taken into consideration. How thick is the plywood you are using? How much of an air gap are you leaving between sheets?
  9. oregonsmoke

    Some more New Years Porkonography

    Gotcha!
  10. oregonsmoke

    Some more New Years Porkonography

    Thanks Win! The tray is pretty handy! I don't use it that often though because it's so big, it doesn't fit in the dishwasher or even the sink. To wash it I gotta take it outside and use the hose. It's pretty much a must for pulled pork though. I got it at a restaurant supply store for under $10...
  11. oregonsmoke

    Some more New Years Porkonography

    Thanks Al. Unfortunately I have a nasty cold right now so I can't smell or taste anything. The girlfriend said it smelt up the whole neighborhood and she devoured it like she hasn't ever seen food before!
  12. Some more New Years Porkonography

    Some more New Years Porkonography

  13. oregonsmoke

    Some more New Years Porkonography

    Looks like the bragging grounds around here. Nothing special here but I guess like a proud father I got to show off pictures of my babies. Excuse the real life countertop there.
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  19. oregonsmoke

    Max temps for non-insulated cedar smokehouse.

    Hello to All. I am currently in the process of building a smokehouse out of cedar fence boards. Rough measurements are 3'x2'x8' to peak of roof. I plan on doing a 3/8 steel fire box maybe 3'-4' from smokehouse. Using the raised-stool grate concept I should be able to easily generate plenty of...
  20. oregonsmoke

    Tillamook time

    I have to admit though, I wasn't aware of the horseradish!
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