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  1. bigpuddin43

    Pork roast

    I have a pork roast beast I can tell cut from a ham from the whole hog I got this spring. What’s your thoughts on smoking. Cool to 145 like a loin or take it to 185 like a shoulder?
  2. bigpuddin43

    Goose summer sausage

    I am thawing all my extra goose meat out to make some summer sausage. Buddy had some that was made by the local butcher that was great. I have a recipe that looks good but calls for fermento dextrose and corn syrup solids and I got some eca. Am I correct that using eca instead of the fermento...
  3. bigpuddin43

    looking for plans for RF vertical smoker

    I am wanting to build a reverse flow vertical smoker.  Cant seam to find detailed plans for what I am wanting.  It seams like if you used the back wall for both the heat and smoke coming up and the exhaust you could eliminate 2 extra side walls and save on materials.  I don't know if that would...
  4. bigpuddin43

    OH NO!!! hope its not ruined

    Ok well decided friday afternoon I wanted to make bacon.  This is my first try at it so I went to the butcher and got a 10lb pork belly.  did a slight mod to one of the recipes on here and only had tenderquick so I reworked the recipe to fit.  I took out the salt and cure 1 from the original...
  5. bigpuddin43

    what time to start

    We are having about 20 people over saturday and I am putting 2 - 8.5lb butts on the smoker.  We are planning on eating at 5pm.  I was originally thinking about starting them at 8pm on friday and that would give them 16 hours and be done at noon to get wrapped and in the coolers while I put my...
  6. bigpuddin43

    what is happening.

    Ok so I got up this morning and put my 7lb brisket on figuring around 10.5 hours to get done and allowing for some stall time. Set the Bradley electric smoker at 230 put in the thermometer and went back to bed. It went in right at 3am. I got up at 6 and it was already at 162. It did stall there...
  7. bigpuddin43

    Competition smoker

    well I have decided I will most likely enter some local BBQ competitions next summer.  I just use my bradley electric smoker right now but am thinking to be a contender I will probably go to charcoal/stick burner.  My question is this what would be better vertical or sidebox style.  I am...
  8. bigpuddin43

    Stuffed wild turkey breast

    well thawed out a turkey breast from a bird I killed this spring and after doing chicken breast stuffed with bacon and cheese in the oven the other night I thought hey this would be good on the smoker.  here is the start it is currently at 160 gonna pull it at 170 and wrap for 20 minutes  
  9. bigpuddin43

    Would this work

    I have something in mind for a few years from now when me and the wife build our dream house.  I am wanting to make a smoker/grill.  What I was thinking is building a verical smoker with bricks and having a lower compartment for coals/wood.  Then above that have a drawer that would make a water...
  10. bigpuddin43

    deer bacon question

    I was just wondering if anyone had tried deboning a deer ham and cutting it like BBB and trying to make bacon out of it that way.  I was thinking about doing it this fall and just wondering if it would work or if it is too lean.
  11. bigpuddin43

    thermo help

    Ok I need help. What is the best thermometer out there. I have a new Holland wireless meat thermometer and a couple weeks ago the probe quit working on it so I called and for 3 bucks shipping they quickly sent me another one. I did a butt on wed and it worked fine so put another butt on last...
  12. bigpuddin43

    To inject or not to inject

    thats the question.  I am having about 15 people over for derby tom.  I will be putting the 9 lb pork butt on the smoker when I get home.  Just trying to decide after my first amazing pork butt earlier this week if I should do an injection.  I did not do one earlier this week and it came out...
  13. bigpuddin43

    Butt headed to the smoker

    Here is the butt rubbed down and chickens in the brine.  Butt went on the smoker this morning before work but forgot to take a pic as I was kinda in a hurry to get it on and get to work. 
  14. bigpuddin43

    Best way to complete this smoke

    I am trying to figure out how to do this. I have an electric bradley smoker that automatically feeds the wood biscuits every twenty minutes.  I am suppose to smoke a boston butt for pulled pork for a cookout at work on thurday.  I was thinking about putting it on when I get home on wed at around...
  15. bigpuddin43

    Wild Turkey

    Well last night decided to put the wild turkey breast I got from my bird I shot friday on the smoker.  Did a 12 hour brine in brown sugar and salt.  Then rubbed it down with some of my pork rub(Definately not Ideal for poultry) but it was ok it would have been perfect with a good poultry rub I...
  16. bigpuddin43

    Bigpuddin43 Checkin in

    Hey everyone been reading and trying things from this site for about a month and figured it was time to get on and post some Qview so everyone check out the poultry section here in a bit I will get some pics up of the wild turkey breast I smoked last night.  I am from central Kentucky and love...
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