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  1. First ever a whole broiler is going in to the smoker

    First ever a whole broiler is going in to the smoker

  2. P2400431.JPG

    P2400431.JPG

    • realbigswede
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  3. realbigswede

    Internal Temperature Chart:

    I have inserted that at the bottom.... with the website link.....
  4. realbigswede

    BBQ Guru DigiQ DX2 for sale

    nice to see a picture!!
  5. realbigswede

    Wood Chip Offer

    I'm Interested how much for 2-3 pound? shipped to 21550 (Maryland)
  6. realbigswede

    Internal Temperature Chart:

    Beef, Veal, and Lamb Internal Temperature Chart: Fahrenheit and Celsius Cooking Temperatures   Degree of Doneness Internal Core Temperature Internal Description Beef - Lamb - Veal Roasts - Steaks - Chops Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it...
  7. realbigswede

    Nitrate to or not?

    Thanks for your input!!
  8. realbigswede

    First ever a whole broiler is going in to the smoker

    Thanks Guys for your help.... will this time do that slow way.. will post pictures and my thought.
  9. realbigswede

    Nitrate to or not?

    ok A question do you have to have nitrate in stuff? * If I hot-smoke it? * and in sausage? * in bacon. I really don't like the taste of it and it burns my thong. That is why I starting to make my own bacon with out nitrate and hope that it will come out great
  10. realbigswede

    Too much cure #1?

    ops wrong place sorry
  11. realbigswede

    Smoked Scallop Potatoes by RealBigSwede

    added the cheese I forgot to post in the recipe, SORRY! CHEESE!!!
  12. realbigswede

    First ever a whole broiler is going in to the smoker

    So here is the first whole broiler going in to the smoker. I have done dry rub, I start out with 250F for the first hour then lower it to 200F. Dose sounds right or is it the other way around?    Will post picture after the broiler comes out of the smoker...... I mean every one have see a dead...
  13. realbigswede

    Just in time for some Venison

    Hi Chad, Welcome to the smokers corner, and good luck with your new smoker I have a 40" and I love it.... Remember that smoking time is a good time and as some one said if you can eat it you can smoke it.
  14. realbigswede

    Hotdogs

    sorry forgot to post my super smoked hotdog picture. Son says they tested as a summer sausage and they did get "lost" with in 5 min. I cooked them for 1 1/2 hours with heavy smaoke at 225F
  15. Hotdogs

    Hotdogs

  16. P2400364.JPG

    P2400364.JPG

    • realbigswede
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  17. P2400359.JPG

    P2400359.JPG

    • realbigswede
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  18. realbigswede

    Finaly I got a Smoker, Baby!! The old grill is going to the storage in the shead.

    Bill Pictures inserted... Happy?  
  19. Finaly I got a Smoker, Baby!! The old grill is going to the storage in the shead.

    Finaly I got a Smoker, Baby!! The old grill is going to the storage in the shead.

  20. P2400383.JPG

    P2400383.JPG

    • realbigswede
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    • Album: Finaly I got a Smoker, Baby!! The old grill is going to the storage in the shead.
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