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  1. ghost308

    Kobe Beef pic

    Wait a sec , $45 - $75 per lb. all that for a fat Japanese cow ? Why not just feed out a nice angus on sweetcorn mixed with molasses and oats soaked in Bourbon, would be some very happy beef. Heck feed me on that and I'll be happy too :)
  2. ghost308

    Pemmican Challange

    Ok folks heres the challange , bow season starts in 2 months and firearms deer season in 4 months, I'm looking to make some pemmican to take as hunt snacks while I'm hikeing the back trails or perched for hours in a treestand.. I know how to make it , but it seems to me with all the fine smokers...
  3. ghost308

    Makin Bacon - What to do with the skin?

    Next time pull off the skin, slice it thin and smoke it to for pet treats , dogs don't care about a lil hair LOL
  4. ghost308

    4th July Cooking

    I'll be doing 4 racks of spares 3-2-1, 2 whole chickens honey blackened, 30 brats, and a 6 pack of cold ones
  5. ghost308

    good pointers here

    I have the same smoker and have given this some thought, why not use a hot plate and run the cord out the vent on the door, put a pie plate on top and fill it with your choice of wood, you won't even have to worry about attending the fire
  6. ghost308

    Wood and lump charcoal?

    Try starting the charcoal then putting the hickory chuncks on top , they will catch fire and burn down to coals just add more as needed, I don't even use charcoal in mine anymore just oak, maple, hickory and apple wood, I get a better and longer burn just useing wood and all my wood is pretty...
  7. ghost308

    My Homemade Electric

    Hiya Everyone When I first started this little venture of smoking all I wanted was to make some good deer jerky, not like the stuff being passed around at work that looked like it came from the north end of a south bound dog and tasted just as bad. I ended up makeing my own electric smoker and...
  8. ghost308

    Sugar Maple or ...? For Ribs...

    Depends on what you like , I like apple the best for ribs and I use a sweet sause, but hickory it real good also, just be careful it can be a little strong so use less
  9. ghost308

    cedar plank cooking

    I've used the cedar planks for salmone , it's very important that you soak it well and remember your not useing it to smoke meats with only to hold the meat while the steam cooks it , do not use it for smoking
  10. ghost308

    First smoke bacon

    I had the same problem the first time I made canadian bacon, try this next time. Wash off all cure with cold water, soak bacon in luke-warm water for 2 hours, pat dry, put in a covered container in the fridge for 2 days for equilibration, then smoke Lowwww and Slowwww , 140 or lower for 10 - 16...
  11. ghost308

    Just one pic!

    how about some bacon to go with everything else ?
  12. ghost308

    starting a new group

    Hiya Camocook , 308 been my favorite for years , it's kinda like magic how a 30cal and 150gr. go together it's almost like ummmmmm apple wood and piggies :)
  13. ghost308

    starting a new group

    Hi my name is Ghost, and I am a Smokaholic !I know I have a problem last night I cut my finger , no blood just a thin blue smoke and BBQ sause I don't know what to do !! ! ohhhh gotta goooo on part #2 of the 321 ribs along with backstraps wrapped in home cured bacon
  14. ghost308

    Whole Chicken

    Try this for a very moist yard bird. Rub with salt inside and out and stand in fridge over night. wash off with cold water, in a large pot boil enouch water to cover the bird , when it's boiling good add a quart jar of honey and pop the bird in for 6 minutes. remove and put it in you cooker...
  15. ghost308

    its it a good price ?

    I was in Wally- World the other day and seen a Brinkmann Pitmaster for $139 is that a good price ? I need a cooker as my old one died, and it will take several months to build what I want and I'm not going without BBQ ! ! ! I can see several mods this would need but there easy and after mine is...
  16. ghost308

    Quick Tips and Simple Cures

    If you've ever made bacon and it was to salty I found this little trick for canadian bacon and belly bacon , after cureing ( eather dry or wet) soak in luke-warm water for 2 hours, drain, pat dry and cover and put back in the fridge for 2 days for equilibration =========================== Simple...
  17. ghost308

    Canadian Bacon, how long to cure tenderloins?

    I found the post in here by Salmonclubber, he used High Mountian BBB cure on pork loin for 7 days, I used tenderquick on mine both times I've done it. Brine cured for 7 days and smoked with apple chips till temp reached 145. Dry cured 7 days and smoked with hickory to 145. Both were great !
  18. ghost308

    Need your Ideas

    Sorry maybe I wasn't clear enough on what I want to build. First I'm borrowing SoFlaQuer's idea of a burn barrel but I'm going to use brick and line it with firebrick, I'm not crazy about barrel's myself, but it's still a great idea, from there coals and embers are moved to a fire box, with 2...
  19. ghost308

    Need your Ideas

    Hi everyone I want to build my own smoker / cooker/ smoke house, so if you have any ideas drop me an email or an answer here. I'm a laser operator and have access to mild steel and stainless steel both from .030" all the way up to .5" So far what I have in mind is a 3 system smoker. #1 a fire...
  20. ghost308

    Display your hunting pictures

    Just a couple pics , one I use for my av, 17 points 279 2/8 Boone & Crockett, the secone is just a doe but taken with a 44 mag handgun at 65 yards 1 shot, makes it a trophy for me :)
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