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  1. buffalosmoke

    I'm looking for a salmon rub recipe

    A 24hr brine in that much salt will yield very salty fish. This is how I brine/cure my salmon: 1 cup dark brown sugar 1/4 cup kosher salt I usually add some garlic and black pepper, and sometimes I add some dill as well. And I double or triple recipe depending on how much fish I have to...
  2. buffalosmoke

    A new puppy.

    Great lookin' pup! Too cute!
  3. buffalosmoke

    Christmas Party spare ribs platter

    Great looking ribs for sure! Nice presentation too! I'm headed to BJ's later for some ribs and charcoal....I'll have to take a look at the rub you used.
  4. buffalosmoke

    My First Ribs w/ Qview

    The tong test is like this...when you think your ribs are close to being done....you pick up the rack with a pair of tongs. If the rack starts to split in the middle....they are done. You will get a feel for it after you try it a few times. If the rack splits right in half....they are a bit...
  5. buffalosmoke

    Maple Bourbon Ham

    Nice lookin ham you got there. I have seen that recipe a million times in the book.....and always wondered what it would be like. After seeing your pics....I might have to do that soon!
  6. buffalosmoke

    Been awhile.....but I'm still smokin'

    I've been away for awhile.....working way too much. But that's over for now, and I'm busy at home now. Got alot to catch up on! Anyhow...did some smokin' the day before turkey day...so here's some Q View: Some baby backs....before and after. I took 'em out of the smoker after about 3.5 hrs...
  7. buffalosmoke

    New Drum...Liner?

    Were you able to remove all of the liner with a burn and the stripping wheel? Thanks
  8. buffalosmoke

    New Drum...Liner?

    I scored a free drum from a guy I work with. The inside has a tannish coating that scratches easily. I got down to bare metal by scratching with a screwdriver. I thought this was a good sign.....then I tried to burn it with a propane torch. That stuff wont burn! I will try burning a good hot...
  9. buffalosmoke

    My UDS

    Very nice! I may just have to build one of these soon! I do miss the flavor from a long charcoal cook. My GOSM is nice....but I miss using charcoal.
  10. buffalosmoke

    Ribs...with Qview

    Yeah....I have a hard remembering to take pics before I get started on things....and an even more difficult time remembering once I get started on the Bourbon!
  11. buffalosmoke

    Fresh Ham...Qview

    It was a fresh ham....no cure. Very much like a big shoulder. And that's what it tasted like too. Everyone really enjoyed it, once I explained why it wasn't pink. They really liked the crispy pieces of skin though! I used apple wood to smoke it.
  12. buffalosmoke

    Ribs...with Qview

    Pick up a two pack of ribs at BJ's this past weekend. Trimmed them up and qued 'em for around 6hrs in the GOSM...no foil. I have never foiled ribs....might have to give it a try soon. Cryo-vac package: Trimmed up and rubbed racks: And a bunch of rib tips and flaps to snack on during the...
  13. buffalosmoke

    Fresh Ham...Qview

    Ok....here's some pics of the 28 pound Fresh ham I did for Easter. This thing was huge, and I didn't have a lot of time to prepare for it. I did a 24 hr brine and injected it. Right out of the package and cleaned up: Scored and ready for brining: Out of the smoker after getting a glaze I...
  14. buffalosmoke

    Vent settings on a box smoker

    On my GOSM...most times the bottom vents are closed as far as they will close and the top vent is wide open. I wouldn't worry too much about the leakage around the door....unless it's really bad.
  15. buffalosmoke

    Fresh ham brine

    right....I told everyone that they won't be getting what they think a ham should taste like. They are all ok with it...or so they say. I just wanna add a bit of flavor to it....so brining it is. And some injections as well. Thanks for the help...I'll be sure to post some pics.
  16. buffalosmoke

    Great Forum!

    Nice lookin' Tejas there bbqfans! It's not in my budget at this time...so I'll just have to covet yours:) Had been thinking of a Weber bullet too, as I really miss the flavor I got from long charcoal cooking. But, seems the price on those has skyrocketed too. Thanks smokyjeff...you're...
  17. buffalosmoke

    Fresh ham brine

    Yep...a bone in ham. I'm not looking to cure it...just add some flavor to it. You don't think 24hrs in brine will add any flavor? I have never brined any of my pork butts before, but I thought brining might add some falvor to the ham. I'm not buying it...they are picking it up tomorrow some...
  18. buffalosmoke

    Fresh ham brine

    So...some friends have asked me to smoke a fresh ham for our Easter supper. It's supposed to be approx 20lbs. I have never done such a large piece of pork. I have done 8 butts at one time....but not a 20lb chunk of pig. I had planned on brining for 24hrs or so before smoking it. Does this...
  19. buffalosmoke

    Home coffee roasting

    Yep....I roast at home too when I get the chance. I have a really great commercial roaster nearby....so we have been getting our beans there lately. I use a Hearthware gourmet hot air roaster that I modified to include an adjustable heat control. Lets me have more control over the roasting...
  20. buffalosmoke

    Great Forum!

    Thanks for all the welcomes! I am working/living away from home for awhile...but I have my Little Chief with me for my smoking pleasure. I'll be home on vacation for a week after Easter, and besides the 20lb fresh ham, I hope to do a fair amount of Q'in. Ribs for sure. Tons of great info...
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