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Brisket Issues
Thanks I found okjsmokers routine for brisket (24 hours in the house) . I think I am going to try this method. Gonna make a Sam's run tonight, maybe even pick up some ribs and butts too. I figure I can put it in tonight, smoke it until bedtime, put it in a foil pan and let it run... -
Need HELP! Smoker question
I use one of those Brinkman electric elements in my house. Check out my avatar. I did my original burn in with no thermostat, and the house actually got up to 350* inside. I would definitely recommend one for your smoker. BUT, I would get some type of thermostat to run it, or it will just be... -
Brisket Issues
Hi Guys, I haven't done a brisket before, but I really would like to. If I start it in the smokehouse @ 240*, on a 10lb flat, how long would it be until it will hit the temp plateau ??. Just curious. I like the idea of overnight in the smokehouse. With my electric element, I can maintain a... -
Jerky anybody ?????
I thought I would pass this along to everyone. Last year I decided to clean out my HUGE chest freezer, and make as much of it into jerky. Here is what I had : Buffalo, Elk, Deer, Duck, Goose Quite the selection. I got my slicer setup and got everything sorted, and thawed out. I sliced it... -
Smoked Deer Roast
I haven't been able to find cowgirl's brine you used. I have brined venison tip roasts in the past. I use a special cure, or maple cure, for the brine. I mix it to ~15* salometer reading, pump the roast thoroughly, and soak it overnight. My "old" notebook stated that we used a 30*... -
Smoking a goose
It's been a while since I have smoked a goose. But, I had two that I smoked, and then vacuum packed them, and froze them. I pulled them out of the freezer a week ago, or so, and I actually put one in the oven at 300* for about 40 minutes, just to get all the fat moving (liquid). I'm not... -
? size hotplate for smoker
You can see in my avatar, that use an electric element. I am on my second one. I purchased them from Cabela's. Heres is the pic from their catalog. I like the size of this element. It will heat my fridge smokehouse up to 350* very easily. That is also why I bought a nice thermostat from...- bombo80
- Post #21
- Forum: Electric Smokers
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MES and Sawdust?
This was exactly the problem I ran into when I originally setup my smokehouse. Initially, I only had the electric Brinkman element in my house. I discovered that it required too much heat, in the house, to produce a good smoke. I usually only use sawdust. I discovered that the house temp was...- bombo80
- Post #4
- Forum: Electric Smokers
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Just another smoker from MInnesota ....
The only real problem with the smoke is keeping it in the smokehouse, and not getting out through the exhaust tube. The damper needs to be re-worked, so it will actually seal shut. I just have a heating & AC damper. lots of room around the damper plate. I just need to tear it apart and get... -
Just another smoker from MInnesota ....
Mossy, Nope, I have no problems with the smoke. I can always get plenty into the house. I have the top of the smoke chamber sealed. That really helps not losing any there. It just flows from the smoke chamber into the smokehouse. Never had any issues. -
Just another smoker from MInnesota ....
Here are a few pics of my setup. -
Just another smoker from MInnesota ....
Hello all, First, a little background. I am a former meat cutter / sausage maker. I worked at a Red Owl store in Hutchinson, MN.. I was trained by my father, to cut meat. We learned with the help of the seasoning reps, and by trial and error, how to make great sausage, and other smoked...
