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  1. oklahomajoe

    Spur of the moment Chuckie with Qview

    Its comin along. Just hit 130.
  2. oklahomajoe

    Boudain??

    Boudin is usually all cooked before stuffed, you're basically just reheating it and cooking the casing. A lot of the mom and pop stores around here just put it in a steamer with water underneath and serve it hot throughout the day. I just microwave it or put it on the pit for a lil while and...
  3. oklahomajoe

    Spur of the moment Chuckie with Qview

    Decided an hour ago to go head and smoke a chuckie, a few hens and some chicken thighs. Got the chuckie injected, rubbed, and bringin the temps up to 250 as we speak. Gonna smoke it and slice it as u would a brisket. Any tips appreciated. If you'll save me the time from searching, I have a few...
  4. oklahomajoe

    test

    Ok, Im done posting the same pics over and over trying to figure out qview. Cavemans tutorial has me hooked up. If I wouldve just read it from the beginning instead of trying to do it myself it wouldve saved me some headache.
  5. oklahomajoe

    test

    test test test
  6. oklahomajoe

    test

    test test test test
  7. oklahomajoe

    Ok, pulled the sausage; qview link

    Yeah, Piney, yourself, and others were all helpful in this venture. And I have plenty to trade. Thanks Eman
  8. oklahomajoe

    Ok, pulled the sausage; qview link

    Pineywoods, I appreciate your help from the planning to the smoking to the timing and temp. I ended up using 50/50 and pulling it at 153. I didnt use pork fat though, I used boston butt with the fat in it. It came out still moist and flavored well. I used 2 different seasonings, Leggs and...
  9. oklahomajoe

    Ok, pulled the sausage; qview link

    http://www.bayoubucks.com/forum/show...ed=1#post89586
  10. oklahomajoe

    Sausage temp

    Smokin my venison sausage right now. Been smokin for 3.5 hrs at 160-170. Internal is 151. What temp you guys think we should call it done? And yes, qview is whoopin me for the time being. Cant get it to transfer from photobucket to SMF.
  11. oklahomajoe

    Sausage and qview test

    test test sttest test tea
  12. oklahomajoe

    Landmann or Masterbuilt???

    Thanks for the reply greenhorn. Anyone else?
  13. oklahomajoe

    Landmann or Masterbuilt???

    Got a few gift cards to bass pro for my birthday and plan to get a propane smoker for my hunting camp. Looking for any info or opinions on the Landmann smokey mountain 2 drawer propane smoker or the Masterbuilt propane smoker. Both run $170. Thanks
  14. oklahomajoe

    Cajun Newbie

    Welcome from Zachary, La
  15. oklahomajoe

    Wheres the best place online to buy cure?

    Wheres the best place online to buy cure?
  16. oklahomajoe

    Smoking deer sausage; 1st go at it

    Ok friends, Bout to try my to make my first batch of deer sausage. This is my plan; coming from friends that have made it in the past. Now I come to the experts, you, to see if I have a sound plan. I have a cabelas grinder with stuffer attachment. I have a premade mix I ordered from Targils...
  17. oklahomajoe

    Lobsta Boil

    I know this is a smokin forum, but I also know we got some good all around cooks on hear, so help me out. Gonna boil a few lobsters for me and the lady tonight. Did it one time years ago, I remember putting enough water in the pot to cover the critters, seasoning with half a pound of louisiana...
  18. oklahomajoe

    Lets see or hear about the tax refund purchases.

    I've started on my shop/oudoor kitchen project. Got the plumbing installed, conduit ran throught the slab, and slab poored. 20x30. Bringing in the limestone next week to make the driveway to the slab, limestone around my smokehouse, dog kennel, and deer skinnin rack. Couldnt smoke much this...
  19. oklahomajoe

    Outdoor kitchen / shop ideas

    I appreciate the offer, but I already have my eyes on a sink. If I dont end up getting my hands on it I'll get back to you. Thanks for the replies, my good ole smokin buddies. Keep em comin
  20. oklahomajoe

    Outdoor kitchen / shop ideas

    I know all of yall outdoor cooking enthusiasts have some ideas, or some regrets on not doing something when building one. Let me have em.
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