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  1. smoke dawg

    Lets get Smokin again!

    Two years ago our smoke house of many years had its farewell. http://www.smokingmeatforums.com/t/102163/farewell-my-faithfull-smoke-house Instead of rebuilding we got by with the Brinkman, and side box and now have the replacement in service. Had a few runs of jerky, pepperoni, and fish. Here...
  2. smoke dawg

    Farewell my faithfull Smoke House

    Smoked some great food today in my smoke house I have been using for about 10 years. Everything else was done and out and the pork shoulders were just reaching 160° when the smoke house caught fire :-( First time I have ever bragged about my smoking and for the final act, I go down in flames...
  3. smoke dawg

    Looking for a Pig cutting board

    Looking for a good sized pig shaped cutting board to make a perpetual trophy for the annual family cook off. Anybody know where to find one? The only one I have seen so far is a smaller Paula Dean one from Walmart.com
  4. smoke dawg

    Smoker is filling up

    Started out wanting to try smoking some bacon (thats what led me to this site). Had a couple pork shoulders in the freezer so added that and cured both. Since then added 10 lbs of jerky, a couple racks of ribs, and we made up our first fatties tonight. Everything is cured, brined, rubbed...
  5. smoke dawg

    Got Smoke in WA

    Been reading some here and thought it would be good to join. Learned old school with a out house style smoker with fire and heat sheild directly inside. Mostly fish, jerky, and turkey but tried a ham (previously cured) this year and am curing some bacon and pork shoulder right now. play with the...
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