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  1. paprika pal

    Smokers, Whats your age and how long have you been smoking???

    I'm 36 and have been smoking for 12 years. Built my first horizontal smoker at 23 and have been building and smoking since then
  2. paprika pal

    Would this work as a RF??

    Just remember to count the vertical portion of the smoker as the stack when using the calculator. Looks awesome! Can't wait to see pics of the build.
  3. paprika pal

    Hang jerky or use racks?

    I agree with Foamheart its what you are set up for. I usually use racks. My friends use hangers they all taste the same to me. Hangng leaves a more unifrm look. Smetimes mine are flat on one side.
  4. paprika pal

    Nekkid Chicken Foamheart

    Guys I have seen this when there was some ice in the cavity. We did about 30 birds for a Husker a Football party and one of the birds was not completely thawed. Everything was to temp but there was blood in the cavity just like you noticed. Just an FYI
  5. paprika pal

    Where Do You Guys Buy Expanded Metal?

    You can find expanded metal at a local welding shop or find it online but shipping is expensive. I have used hog fence for cooking whole hogs before. It tends to be cheaper than expanded metal. You can find at your local farm supply store but, I live in Nebraska and assume supply stores are...
  6. paprika pal

    Beef Snack Sticks

    Can't wait to see more. They look great!
  7. paprika pal

    Tamales Foamheart

    :yahoo: Thank you!
  8. paprika pal

    Smoked Turkey Breast for sandwiches with Qview

    Can we add another day to the weekend? Call it Funday or something. There are just too many fun things I want to try on the smoker. Also the reason my wife limits my time on this site:biggrin: Thank you for the great posts!
  9. paprika pal

    Tamales Foamheart

    I love the idea of chili on the tamale. That is going on my to drool list. :drool Now for a good chili recipe.......off to scan the forum. Thank you Foamheart!
  10. paprika pal

    Need a sausage stuffer and am looking for advice

    I have the 10 pound LEM stuffer and it works great. I agree strongly with foamheart though, chilled meat is the way to go with sausage. For that reason generally only use 5 pounds at a shot. I only use 10 pounds at a time when we're doing deer sticks. We make a lot of deer sticks.
  11. paprika pal

    First shot at pickels

    I love the pickled green beans. They all look great. Nice work on the garden and the pickles.
  12. paprika pal

    Hi everyone

    Welcome. It's a great place for smoking and building. Good luck with the smoke. How about you shoot us some pictures of the smoking meat when you get a chance. Have fun!
  13. paprika pal

    Dirt's lightnin' legs and thunder thighs!

    The pics of the chicken were awesome. Let's see some pics of the smoked steak.
  14. paprika pal

    Smoking with Pepper Corns

    I'm with Venture. I have put pepper corns in a tin and in the fire. It smelled good but the taste was not that different.
  15. paprika pal

    To Wrap or Not To Wrap

    I don't wrap my brisket but I put it in a tin foil pan from the start. By the time the meat is up to 190 degrees the brisket is swimming in Au jus. After I have let the meat rest and then cut it I put the slices back in the Au jus.
  16. paprika pal

    Pulled Pork with extended rest time solution

    Great solution to the problem. I believe I will steal that idea if you don't mind. I bet bricks would work as well. This will be awesome solution for me on how to get hot BBQ to the lake. Thumbs Up
  17. paprika pal

    Meat probe thermometer that shuts off power

    There is an "opensource" option called the Heatermeter. This unit will allow the control of temperature by varying an induction fan.  It allows for multiple temperature probes so it can tell the temp of the meat and the smoker.  You can program it to maintain temperature when the meat reaches a...
  18. paprika pal

    How tender is tender when it comes to brisket?

    Brisket in a competition - the judges like to see the brisket stretch a bit then fall apart. (That is what I have been lead to believe) 190 degrees I pull the brisket off the smoker and wrap it in saran wrap and put it in an insulated cooler with no ice.  I then cut it after about a two hour...
  19. paprika pal

    Finally Starting My Build!

    Very nice build. Looks like you have created a family heirloom and BBQ smiles for years to come. 
  20. paprika pal

    masterbuilt temp control??

    Larryacguy, I have built and owned many smokers.  That being said I have never had one act the exact same as far as temperatures go.  I recommend that you trust your internal thermometer and go by that and not what it says on the outside temperature control.  I have always had best luck with an...
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