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  1. smokealilsmoke

    120 Gallon Offset Build (PICS)

    Hi Everyone, So I've embarked on building my first offset smoker. I've had a 30" MES for a few years but have decided to try my hand on an upgrade. I found a 120 gallon vertical propane tank (pictured) as well as a 24"x24"x3/8 piece of pipe (pictured) on CL. I've currently got the propane tank...
  2. smokealilsmoke

    Suggestions on revamp of neglected brick smoker

    I'm currently working on a coumpound and there is a big brick grill with a smoker attached to the side that look as though she's been neglected some in the past few years. I'd like to revamp it (at least the smoker portion) if possible. I've currently got a MES 30 that I use a ton when I'm home...
  3. smokealilsmoke

    Whole Beef Hind Quarter????

    Hey Fellas, I'm currently deployed overseas and we get shipments of food time to time and we recently received a whole beef hind quarter. It's in the freezer now but we were contemplating on a way we could cook it whole. We've built a smoker but it is much to small to do a hind quarter. I...
  4. smokealilsmoke

    Venison breakfast sausage temp stall in MES 40.

    Hey everyone, Yesterday I ground up about 25 lbs of venison and 10lbs of pork. I took 10lbs of the mix and stuffed some 21mm collagen casings with the breakfast sausage mix, let it hang for 2hrs then threw it in the smoker at 160 around midnight. I slept on the couch to keep an eye on my...
  5. smokealilsmoke

    I'm addicted!!

    Hey there just got done smokin for the 3rd straight day and I'm lovin it!! Here is a venison meatloaf that we had for supper this evening. It took about 5 hours to get to 165 internal. I was curious because about 30min out I opened the smoker to put a lil catsup on the outside and after I shut...
  6. smokealilsmoke

    First Venison Roast!!

    Hey there just got done eating my first smoked venison roast and thought it went all right by my standards, which are pretty low considering I've never had smoked roast before.  I first trimmed the majority of the fat off the roast and then put it in a water, apple cider vinegar, sugar, and...
  7. smokealilsmoke

    Hey from VA!!

    Hi everyone, I'm Devon and I recently purchased a Masterbuilt 30" electric this past weekend. I was born and raised in NE ND and grew up hunting and fishing. The only smoking I have attempted prior to this was back home in an old revamped fridge I converted to a smoker which I used primarily for...
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