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  1. moresmoke

    Another annual bday half hog smoking

    It's that time again, can't wait to light it up this afternoon.
  2. moresmoke

    Another bday hog smoking

    Charcoal and hickory. Ham and shoulder 145 IT 14 hours in.
  3. moresmoke

    Picnics on the pit barrel

    Found some on sale picnics to smoke today. Flavorama number five rub applied. Smoked for five hours, wrapped and back on for three and half hours with a final temp of 200. Now for the rest
  4. moresmoke

    New dehydrator

    Never used a dehydrator, always smoke my jerky and finished in oven with door cracked until I get the consistency I want. Last round of beef jerky on dehydrator was tough as a corn cob. I'm thinking the meat market sliced the grain wrong this time or I dried it too long? Top round roast, highest...
  5. moresmoke

    Venison summer sausage and snack sticks

    Mes 30 full summer sausage and snack sticks, hickory wood, doing 130 temp start and bumping 10 degrees every hour.
  6. moresmoke

    Smoked Brussels sprouts

    Gonna try these tonight. The wife says we need greens in our life. So I say smoke em!!
  7. moresmoke

    Cheese and coffee

    Smoked another round of cheese. Had a friend get some in Wisconsin on a business trip. Put ground coffee on a pizza pan with holes in the bottom, poured coffee on top of cheesecloth. Smoked 2 1/2 hours. Coffee is fantastic. I've read a lot on here about coffee smoking failure but the cold smoke...
  8. moresmoke

    Whole eye of round

    Never tried smoking this but I'm looking forward to it. Not sure if I want to salt pepper garlic or use my go to mustard and BBQ rub. Going to hang in pit barrel and drink some old school beer.
  9. moresmoke

    First half hog

    Planning a 125 pound half hog Saturday in a cinder block pit. Thinking of not injecting, use oil and my go to BBQ dry rub. Pit runs about 280 degrees offset heat. Gonna use hickory and pecan wood. Any thoughts suggestions and opinions I'd appreciate it. Never tried anything on this big of a...
  10. moresmoke

    Smoked cheese habenero and xtra sharp cheddar

    Homemade summer sausage and snack sticks as well. Mmmmmmmm
  11. moresmoke

    Game winner stuffer

    Just purchased. Any good bad or indifferent opinions from anyone? Pressure release and metal gears. $100
  12. moresmoke

    FIRST time brats

    I want to smoke these. I need to use he 4 hour rule to get them to proper temp. Using cure 1, 1 teaspoon per 5 pound meat. Mixing 3# butt, 1 pound beef, and 1 pound deer bacon mix. When I put in casing do I let room temp dry for two hours? Then to smoke? Then to ice bath? Then to fridge. When...
  13. moresmoke

    Cheese on

  14. moresmoke

    First jerky time

    Hi mountain country blend cure/seasoning. Little black pepper/brown sugar. Cured three days and left open for an hour in fridge to dry a bit. Going on mes 30 hanging on skewers. 150 degrees or so. Alder wood or maybe hickory
  15. moresmoke

    Cheese, salt, and butter

    Alder wood smoking tonight.
  16. moresmoke

    Flavorama #5

    Anybody ever tried this rub? Best I've ever used on anything and been using for years. Made in Mississippi.
  17. moresmoke

    Two whole birds mes 30

    Two whole chickens and the two top racks filled with pork neck bones smoking with hickory @ 240 smoker temp. Smelling delicious and can't wait to eat those poor man ribs.
  18. moresmoke

    Tobassco barrel wood chips

    Anybody used these to cheese? It's a great flavor to anything I've put it on just not sure about cheese.
  19. moresmoke

    First attempt at pork belly

    22 pound belly $1.69 a pound and apparently that's cheap from what I've looked at online. Cured 8 days and now drying in fridge.
  20. moresmoke

    First cheese

    First attempt at cheese. Apple and maple wood. Haven't had smoker long, I hope this works!
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