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We were at the market last week and turkey legs were $3.99 a pound. About a buck more than last year. The legs were big! We bought three legs at $21 and change. About 1 1/2 - 1 3/4 pounds each? Made up a batch of Pop's brine. Cut the tendons, into the brine, and into the refrigerator for 5...

Decided to clear the freezer out a bit and pulled a rack of ribs for smoking. Dusted them up with Max Mix for pork. No smoker pictures today. Smoke Vault settled in at 233-241. Six hours. Apple wood chunks. Plated with potato salad. Potato salad recipe is out of our old Betty Crocker's...

Good night to grill. Didn't take a sunset picture. It would've been a great shot. Sorry about that. A recent post here on SMF highlighted a site where a young autistic man was trying to make his business of bbq rubs and mixes grow. These parents are good folks trying to build a future for their...

When the SMF/LEM 20% discount was going I purchased four boxes of LEM packaged sausage mix to try them out. I had also bought a ham mix and it turned out way to salty. Ended up soaking the ham slices in water to make it edible. So I am reticent to mix up an entire package of the mix, which it...

We are staying on the coast this week. Since the whales are pretty much gone and whales getting entangled in ropes has decreased, the crab season finally opened. So we headed to Princeton Harbor, here in Half Moon Bay, to buy live Dungeness crab straight from the boat. We bought three crab, a...

Yesterday I smoked up a big batch of ribs. There are no pictures, so it didn't happen. :emoji_laughing::emoji_laughing: Having said that, leftover smoked pork ribs are never as good as they are fresh out of the smoker. They are generally dry and lifeless. I need to use the leftovers over the...

We live in an area prone to outages on windy days. I have the grill and the smoker, but would like a propane burner. I know there are a bunch of folks on this forum who have experience with propane burners and I thought I'd ask for some advice. I did buy a propane burner on Amazon. It's a...

As many of you know I have modified the Smoke Vault I have to no end. One of the things that has always bothered me was the exhaust. It seemed way too small, even with the vent adjustment wide open. We had a previous thread; Smoker Chimney Height, where we discussed exhaust pipe size and...

I recently read a thread here where someone did a spatchcock chicken and thought to myself; I haven't done one of those in awhile. So I rubbed up a chicken Rubbed up with what you ask? You know those gift baskets we really don't want that have all these odds and ends you'll likely never use...

I figure with all of the hunting, fishing, and camping experience on this forum, and plenty of folks who have had meals which included scrambled eggs made from powdered eggs, I can ask some questions and gain some knowledge from the expertise here at SMF. But before that a bit of...

Well Thanksgiving has past...........I thought I'd share some thoughts and pictures of the ham we smoked. As mentioned in part of a another thread we took advantage of the SMF20 discount on LEM to buy a couple of ham brine kits. We settled on the Sweeter-than-sweet kit. The 13 pound ham was...

I know a bunch of you just read the title and are laughing your rears off. I live in the San Francisco Bay Area and I have not seen farm raised catfish in the local markets in “years”. What I have seen, and what we ate tonight, is farm raised Talapia. It was muddier than all get-outs. It makes...

Took a shot at a ham. Put on brine Sept. 05, pulled from brine Oct. 08. Almost a month. Pink all the way through, which is a good sign. Didn't feel like setting up the smoker so it went into the oven, with the probe inserted. Started oven at 325, and ended up at 350 to move things along. Ham was...

This is still one of my favorite knives in the kitchen. Oh…….and it does a bang up job on corned beef. Sorry, no plate shot tonight.

I saw BrianGSDTexoma's post 'Just Some Smoked Cured Chicken Breast' and I thought, gee......I haven't done smoked turkey legs in awhile. Don't ask how I got from chicken and turkey breasts to turkey legs, but it happens to me a lot when I read these post's. So Friday I threw four legs in Pop's...

I was reading bacon_crazy510's post on Cajun Green Onion Sausage and it has me circling back to what I need to do to cold smoke sausage. I originally went down the path of getting the Smoke Vault 24 to run at a low enough temperature to do cold smoking. I now do not believe that's possible. The...

I was feeling lazy tonight. We had a 12 pack of chicken drumsticks. Four went on the grill, the others were baked to another meal. Kinder’s all the way. Sorry……..didn’t get a plate shot.

What to we do with leftover grilled lamb shoulder chops (and a few pieces of leftover grilled hanger steak)? Bolognese…….. Sauté some onions and carrots. Throw everything else in. Let it simmer on a low bubble for 3 1/2 hours Boil up some pasta (don’t over sauce). Toast up some of the...

Tonight is lamb shoulder chops sprinkled in Montreal Steak Seasoning. Served with a tossed green salad and…………wait for it………Rice-a-roni. We have not eaten Rice-a-roni in three months and we’ve had it twice in one week! I do like tonight’s rice pilaf more than the beef version. But this will be...

Last night was Tri-Tip. Thanks to everyone who responded to the Santa Maria Rub thread. A lot of great discussion. I went with a light coating of Worcestershire sauce and SPG. Grilled asparagus to go with it and tossed in some Hawaiian style macaroni salad.