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  1. HOT DOGS 2.jpg

    HOT DOGS 2.jpg

    • turkey mama
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  2. HOT DOGS 1.jpg

    HOT DOGS 1.jpg

    • turkey mama
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  3. turkey mama

    Canadian Baccon Questio

    Thanks Everyone, appreciate the input. 
  4. turkey mama

    Canadian Baccon Questio

    Venture they are both 2" thick
  5. turkey mama

    Canadian Baccon Questio

    Started brining my Canadian baccon on the 6th 2.5 piece 2.5 Tab. Tender Quick 2.5 tsp brown sugar 2.0 piece 2 Tab Tender Quick 2 tsp brown sugar Rubbed in well and each put into its own food saver bag refrigerated at 38 degrees and turned over each day. Question is does the color change...
  6. turkey mama

    About to do "dogs" tonight

    Thanks Scarbelly: I think I will use Apple wood then and I love the idea of alittle MGD in the water pan.  Let you know how they turn out.
  7. turkey mama

    About to do "dogs" tonight

    This forum is so great.  I have gotten so much help and information from all of you.  From the bottom of my ash pan thank you so much.  Now I am about to smoke hot dogs for the first time tonight.  My concerns are: Which wood to use and I assume you use a water pan in the smoker, right ?
  8. turkey mama

    Help with Pork Butts Please

    Thanks Guys guess I'll be setting alarm earlier. That's the safe way: Appreciate the help.
  9. turkey mama

    Help with Pork Butts Please

    Planning on smoking two 8lb butt but worried won't be done in time. I will have 10 hrs but not sure that's enough time: Has anyone pre started them by a couple hrs and pulled and refrigerated over night and re started in. A:m? Would appreciate some input, thanks.
  10. turkey mama

    Bologna Hot Dogs

    Thanks, they sure look good.  Got the receipe and am going to try them.  Still a newbie at all this, but comin along.  Told the husband to look out, cause I'm smoking anything that gets in my way.
  11. turkey mama

    Bologna Hot Dogs

    Which receipe did you use for the Bologna Hot Dogs, he has several listed for Bologna.  Thanks for your help
  12. turkey mama

    Casing question?????

    I want to make Garlic Summer Sausage on my smoker,  what kind of casing should I use, Collagin? and what size do I get.  Livin my smoker and want to venture on to Summer Sausage.  Thanks for your help
  13. turkey mama

    I'm looking for something!

    Hi there, reading a lot about Bayou Shakedown, is it a spice or liquid. I can't seem to locate it. Does someone have a link to where I can get it. Thanks
  14. turkey mama

    First Pork Tenderloin with Q View

    tenderloin. Two pieces in package and I tied them together.
  15. turkey mama

    Maverick Digital Dual Thermometer?????????????

    Thanks Todd. Got a new probe will try it this weekend.
  16. turkey mama

    First Beef Brisket done on smoker

    Don't you think a person can have success first time.
  17. Pork Tenderloin.jpg

    Pork Tenderloin.jpg

    • turkey mama
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  18. turkey mama

    First Beef Brisket done on smoker

    We just did a 3.5 lb brisket on our propane vertical smoker.  About 7.5 hrs at 225 using Jeff's rub.  It turned out really awesome.  Great flavor and very juicy.  Made hot sandwiches and then chilled it and used an electric meat slicer and sliced very thin for more cold sandwiches.  Yummy
  19. Sliced Brisket.jpg

    Sliced Brisket.jpg

    • turkey mama
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  20. turkey mama

    Maverick Digital Dual Thermometer?????????????

    Got my new Thermometer and the probe for the Smoker doesn't work just keeps going to HHHHH and it keeps popping out of the connector area of the box.  Meat probe works great.  I contacted the company 4 times and got no response at all, tried calling 3 times and got a message telling me their...
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