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  1. ddow229

    First homemade saisages

    Last week I opened the grinder and stuffer I bought a month or so ago. I am incredibly happy with results. I went with a 70-30 pork to lamb mix and a very basic seasoning of salt, pepper, garlic powder, onion powder, paprika, mustard, cumin, and red Chile powder. I basically used Bradley from...
  2. ddow229

    New Weber Kettle

    My wife just bought me a Weber Master Touch 22" for my birthday. I am putting it together tonight. I have a OK Joe stick burner and a nice gas grill so this rounds out my out door kitchen plans. Doing some of our homegrown lamb steaks for dinner tomorrow. So excited!
  3. ddow229

    Pulled Pork Issues

    This weekend past I bought a couple of Boston Butts for 2.79 a pound. One was 10 and a quarter pounds and the other a little over 11. I smoked the 10 pounder on Sunday and had a couple of little issues. I smoked at temos ranging from 240 to 280 on my OKJ Longhorn offset it until the internal...
  4. ddow229

    Sunday dinner

    The wife bought some baby back ribs and we have about a hundred pounds of ground beef in the freezer. It was determined I was smoking ribs and meatloaf with a side of Mac and cheese. Ribs were done with SPOG and a a maple bacon chipotle rub from Cabelas and the meatloaf is the one from Meat...
  5. ddow229

    planning a direct heat smoker

    I am looking at building a direct heat smoker. I want something big enough to do a full size pig but not something huge. What are out opinions on good dimensions for this type of project? Is 3/16" plate thick enough? Does anyone have photos or plans of something they have built they are willing...
  6. ddow229

    First pulled pork

    OI! M! G!! Started at 543am pulled off at 330pm. I ran the smoker at temps ranging between 240 and 280. My modified OK Joe Longhorn is holding those temps very well. About 6 and a half hours in, we hit 162-166 internal so I wrapped. I originally thought about doing a boat wrap but it just sorta...
  7. ddow229

    DIY Charcoal

    I have a bunch of white oak and black walnut trees I am going to be culling out. I am already making my own splits and chunks so I thought it would be good to try out making my own charcoal. I have watched several YouTube’s but am wondering if anyone here has made their own and had any advice. I...
  8. ddow229

    3-1 to a 2-1

    This is a mod not a build. I bought an Oklahoma Joe’s Longhorn 3-1 about a month ago for a very reasonable price. I felt and still feel it was a mixture of mediocre in two worlds. No really big enough smoker to do big smokes and the grill isn’t big enough to do more than a few burgers at a time...
  9. ddow229

    Saturday meat day

    I did some poor man’s burnt ends and a pork loin yesterday with smoked potatoes. The burnt ends were done SPOG style. I think I cut some too small and some too big. Just a couple were cut just right. The smalls over cooked and the bigs undeecooked and the just rights, well, they were just right...
  10. ddow229

    First time with pork ribs

    I bought a pack of STL style porks this week and decided to smoke them today. I am on record as saying I am not a huge fan of ribs but I don’t mind them. My wife is a huge fan of ribs. Ok, I am a Mad Scientist follower so I decided to emulate his style of ribs. S&P, 225 for four hours, hour at...
  11. ddow229

    First Chicken Smoke

    I took today off from work as a just because day and decided early to do a chicken in the smoker. I had a successful pork loin so I am feeling a little froggy. I had a whole chicken in the refrigerator, so I seasoned it up with some S&P and planned to follow the Mad Scientist method of two hours...
  12. ddow229

    Heath Riles Butter Bath and Wrap

    I planning to do some pork ribs this weekend and stopped into the the local grill shop and the guy there recommended Heath Riles Butter Bath and Wrap for when I wrap the ribs. I had planned on doing a butter and honey mix but I am going to try this. I had to buy something, they offered me a beer...
  13. ddow229

    First smoke - Pork Loin

    I smoked my first smoke today. I did a 4+\- pound pork loin. I used a tub of brown sugar, coarse sea salt, black pepper, paprika, onion and garlic powder, ground mustard and turmeric. I use mustard as a binder. I had some oak that has been down for about two years and split them pretty fine. The...
  14. ddow229

    Hi. I am Dave.

    Hey now. I am Dave and I live in SW Missouri. New to smoking but not new to out door cooking. I have experience in gas grilling, charcoal cooking and cooking over open fires. We raise chickens and lambs and swap with friends for beef. Next year I want to add some feeder pigs but I haven't got...
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