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  1. cedar eater

    Trying a new wood: American hophornbeam (aka ironwood)

    One of the many species known by the common name of ironwood is Ostrya virginiana, also known as American hophornbeam. I just cut one down that seemed to be dying but not dead yet. Sap came up out of the stump immediately and also dripped out of the cut. It appears the tree was seriously pecked...
  2. cedar eater

    First Smoked Venison Ribs

    I smoked venison ribs for the first time today. It was a lot of work to trim them down to get most of the fat off. Most of the remaining fat melted off during the 2 hour smoke and the 2 hour foil wrap. They weren't falling off the bone, but they tore apart quite readily and the meat was very...
  3. cedar eater

    Gibson Fridge Conversion

    I started the conversion of a 1949 Gibson refrigerator. I'm hoping I will be able to use if for smoking in the garage this Winter. I'm planning to mount two electric stove burners in the bottom, one for smoke generation and one for heat. So far I've removed the inner shell and the door...
  4. cedar eater

    Oh, woe is me. I made a big mistake.

    I've only just barely started smoking meats this Summer, but I made the mistake of giving some smoked ribs to my father. Now he's giving me anything that can possibly be used for smoking in the hopes that I'll keep giving him some of anything I smoke. Has this happened to anyone else? Please...
  5. cedar eater

    Why so few Oven/Range conversions?

    Is there a particular reason that converting ranges to smokers doesn't seem very common? I converted two and put a pipe between them so either can be the smoke source for the other. It seems like a pretty flexible setup and required very little cash. They're already designed for cooking and have...
  6. cedar eater

    I'm Prepared To Be Convinced

    I've just acquired an old (1947) GE refrigerator. I can see myself using it for any of a number of purposes, one of them being a smoker conversion. I smoke in two converted electric ovens with a four inch pipe between them so I can generate smoke in either to cold smoke in the other (one is...
  7. cedar eater

    First Venison Back Strap

    I cooked my first venison back straps today and I think I stumbled on a good recipe. It was easily the best I've ever had. I cooked two roasts that were about six inches long. My plan was to braise rather than dry roast, which isn't normally done for venison loin roasts. Instead of searing them...
  8. cedar eater

    Insect damaged wood

    I'm very interested in using wood from my own properties to smoke with. I have alder, apple, birch, cedar, cherry, red maple, and red oak. I cut down a dead cherry yesterday and the core of the trunk had a lot of damage from carpenter ants. Aside from that, it was already well seasoned. I can...
  9. cedar eater

    Hello from Northeastern Lower Michigan (Alcona County)

    I'm a complete noob when it comes to smoking and my cooking skills are so bad that I can burn water, but my wife makes up for it. She wanted a better smoker, so I made one from an electric oven by putting a burner in the bottom. So far so good. We started with ribs and we both just smoked our...
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