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  1. thebigman65

    Horizon Classic 20" RD Special offset stick burner for Sale

    Hello All, This was purchase brand new about 4 years ago. It is in excellent shape and has a custom cover. I will throw in the Digi Q for those interested. I live in the Greater Toronto Area, so local pick up only. Please send me a DM if interest. Thanks!
  2. thebigman65

    Sunday Side Ribs

    It's the boys birthday and he wanted ribs.....he shall have them!....lol
  3. thebigman65

    Belly Bacon ready to go!

    Cured for 12 days in MTQ and Brown Sugar. Rinsed and dried, now sitting on the rack to dry. Will go in the MES for 10 hours of cold Hickory smoke overnight!
  4. thebigman65

    Pork Butt gettin happy happy!

    Busy day today so I said why not....throw a pork but in the MES!
  5. thebigman65

    Now that's a lot of meat!

    So up here in Canada our Costco's do not have large cuts of meat except for beef tenderloins...pork tenderloins...I have wanted to get some whole briskets for a while and I was looking on Costco website and they didnt have the large cuts I wanted....but a couple of years ago Costco opened a...
  6. thebigman65

    Back Bacon.....first attempt!

    This has been in the freezer for a few months.....going to rub it up as soon as it defrosts! :)
  7. thebigman65

    Made some snack sticks today!

    Results are good!.....some were hung a little too close so not great colour on a few sides.....but otherwise not too bad.....taste test tomorrow!
  8. thebigman65

    First Time making summer sausage.

    Hey all, So I made my first batch of summer sausage this weekend....I used the recipe from Kutas Rytak....I used 3 pounds of ground pork and 7 pounds of ground beef....10 lbs yielded 3 x 24" sticks. I started at 100 degrees for 2 hours to dry them....then went to 130 degrees and smoked for 4...
  9. thebigman65

    First Brisket Ever.....

    I have smoked lots of stuff....wouldnt say I'm a rookie....I've done ribs...shoulders....cheese...bacon...chicken...etc. I am going to finally take the plunge and smoke this bad boy this weekend ....bought it a year ago!....lol.....any advice from the experts?....its labeled as a whole brisket.
  10. thebigman65

    First attempt at Snack Sticks

    So I have been researching for good recipes and although most of them sound good I wasnt sure I wanted to try any of them....so I chickened out and used the LEM snack stick package and added some hot pepper and cayenne. I used 80/20 beef and mixed all of it with 1 cup of ice water. Once mixed...
  11. thebigman65

    Best smoker for sausage making

    Hey All. I was wondering what all of you experts think is the best type of smoker to use for making sausage. I currently have a verticle offset smoker (brinkmann trailmaster verticle) and a Horizon Classic 20 (horizontal offset)....I was going to use the vertical offset for sausage making...
  12. thebigman65

    Sausage Newbie!

    Hey all Been on the forum for a while and have done plenty of smoking and bacon making....wanted to branch out and try sausage making.....so far I have this: - Great sausage making and meat curing by Rytek Kutas... good book! - 7lbs vertical sausage stuffer with 16mm 20mm 32mm and 38mm...
  13. thebigman65

    New Horizon Classic 20" have questions for using wood

    So I just got this new smoker. I have been using a Brinkmann Verticle for the last few years. I just finished seasoning it and had a couple of questions: - when you use wood you can start it out with a small load of charcoal and get it up to temp.but how do you add wood when you have all the...
  14. thebigman65

    New Horizon Classic 20" RD Special!

    Hello All, Haven't posted in a while.  2 years ago I bought a Trailmaster smoker and it has been a good one.....but....I always wanted my dream smoker and for me it was the Horizon.  Yesterday I was at the local BBQ store to get some wood, etc and decided to pull the trigger!  It is being...
  15. thebigman65

    Curing went wrong?

    I had these curing for 2 weeks. Bags leaked a little and now they don't seem the right colour.....variants of nice pink and brown.....I a little worried they didn't cure right.....any thoughts?....I am cold smoking them
  16. thebigman65

    Pork Butt....not sure what I got!

    Hey All, I placed an order with a local butcher for some items.  Among them I asked to have 2 "Pork Butts" of 6 to 8 lbs.  What I said exactly is " I want 2 pork shoulders....you know boston butt for pulled pork" and they said yes.  When I got there they were all wrapped up and what i got looks...
  17. thebigman65

    Cold Smoking Bacon

    I have read a lot of stuff on here and it has been a great help, but unless I have missed it somewhere, I still have some questions on this.  I am a little bit paranoid because there is so much information out there and a lot of it scares me with regards to the botulism risk etc.  I am sure if I...
  18. thebigman65

    Brinkmann verticle burn in issue

    Hey all Recently put together my new Brinkmann verticle smoker with all the suggested mods and proceeded to do my season/burn in.....I got the temp up to 250 and kept it there for 2 hours.....trouble was getting it up to 400....I did for about 30 min but then it dropped and I could only get it...
  19. thebigman65

    Picked up my New Smokers today!

    Picked up a Brinkmann Trailmaster Vertical Smoker today at BPS (they finally had them in!).  So stoked! (see what I did there...lol) Gonna do some mods, gaskets, charcoal basket etc.  Thinking about a Stoker too.  Not sure which one?.....any suggestions? I will post pics when I start to put it...
  20. thebigman65

    Hello All

    Hello Everyone, Glad I found this Forum.  I live in Mississauga, Ontario, Canada.  I have been smoking various things for about 3 years now with an electric smoker.  I have never been satisfied with the quality or flavour of product.  It is just ok, but not great. Recently as the weather is...
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