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  1. swampsmoker

    MES Cold Smoking

    Hey y’all Have a question about cold smoking with the MES. I have the 40 Bluetooth. When cold smoking should I have a fan of some sort helping move the smoke out? I’ve noticed the smoke hangs out for a long time. Any tips or suggestions would be great. Danny
  2. swampsmoker

    Bacon with Pop's Brine

    Hey Y'all here we go, the wait beings! I got a nice 10 lbs belly from Costco. Will cure for about 10 days or so maybe more depending what my schedule looks like.
  3. swampsmoker

    Food Containers for bacon

    Hey y’all Looking for some assistance on what container I can use for makin bacon. I have 2 small cylinder ones I got from restaurant depot. But I got a sterlite from target but not sure if I can use it with nitrates. Any suggestions on what I can get or use? Want something square or...
  4. swampsmoker

    Making Bacon

    hey y’all. About to make some bacon and got to thinking. Does it matter what kind of water I use for pops brine? Last time I think I used water from the faucet and maybe used spring water the time before. Guess I’m second guessing myself for some reason. Thanks Danny
  5. swampsmoker

    Venison Jalapeño Snack Sticks

    Hey Y’all, Made 12.5 lbs of venison jalapeño snack sticks using Owens bbq seasoning pack. Breaking in the new smoker added to my arsenal. Got the Masterbuilt 40 w/ Bluetooth. More pics to come. Danny
  6. swampsmoker

    Cold Smoking Bacon

    Hey Y'all, Had a question about cold smoking bacon. I have a GMG Daniel Boone and I have an AMNPS. Am I able to place the bacon in my smoking and light my AMNPS to code smoke, or goes the AMNPS have to be in an attachment and move towards the smoker? I hope to get a MES 40 soon to do all my...
  7. swampsmoker

    Chicken Thighs

    Hey yall Been a while since I posted. Throwing some chicken thighs on the smoker today. Giving the don godke downdraft a try as I just received it the other day. More to come.
  8. swampsmoker

    Pulled pork help

    Hey yall, My sons birthday party is this weekend. Going to have about 20 adults plus 8 kids. Would 2 Boston butts about 6-7 lbs each be enough for everyone? We are also having hamburgers and stuff. Just trying to make sure we're gonna have enough. Thanks for the help as always! Danny
  9. swampsmoker

    Pork Loin

    Hey Y'all, It's been a while since I posted something. Been pretty busy lately. Today I decided to smoke a pork loin. Put my rub on it and let it sit in the fridge for about 6 hours. Just getting started now. Gonna let it smoke for about an hour then kick up the heat.  Be back shortly with an...
  10. swampsmoker

    Pork Loin and Smoked Mac n Cheese

    Hey y'all Lil Saturday smoke session. Pork loin rubbed overnight in Jeff's rub. Then made the homemade Mac n cheese. Smoked the loin til 148 IT and rest for 30 mins before eating. Mac and Cheese takes about 2 hours in the smoker. Before smoke After smoke
  11. swampsmoker

    Canadian Bacon

    Hey y'all Posted this in the wrong forum. So here it is all complete. Did pops brine for 7 days, rinsed off and in fridge for 2 days, one with just garlic powder other just pepper. then smoked yesterday morn til IT 145. Rested in the fridge for a day and a half. All sliced up and sealed for...
  12. swampsmoker

    Boston Butt with Jeff's Rub

    Hey y'all Doing my first Boston butt with Jeff's rub today. His rub is good but added one thing 1 like. Injected with apple juice, coated with a lil mustard, applied rub then into the fridge over night. Ready for the smoker!
  13. swampsmoker

    First Canadian bacon with pops brine

    Hey y'all First time making Canadian bacon. Soak in pops brine for 7 days. Rinsed off and did my fry test. Tasted good to me. Doing black pepper for one and garlic powder for the other. Ran out of Saran Wrap so had to use foil. But letting them sit over night then going to smoke them tomorrow...
  14. swampsmoker

    Jeff's Rub

    Just pulled the trigger on purchasing the recipes. Why not contribute to this site?! I've learned so much and everyone is here to help. Can't wait to give it a try!! Danny
  15. swampsmoker

    Cure question

    Hey y'all Plan on making bacon for the first time and had some questions about the cure placement. I see some people mix it into the run while some put the cure directly on the meat. If I was to do the cure on the meat does it really matter what side I do that to? Danny
  16. swampsmoker

    Canadian Bacon Question

    Hey Y'all. Been reading a bit about making this stuff and want to give it a try. I bought some cure and want to me sure this stuff will work for what I'm trying to accomplish. Let me know what you guys think. I plan on doing pops brine.  Thanks, Danny
  17. swampsmoker

    1st Fattie

    Well trying my luck at my first fattie. Did mild Italian sausage then layered with Gouda onions mushrooms and jalapeño , which was seasoned with garlic powder n lil Cajun seasoning. Then added mozzarella n Parmesan cheese. Wrapped with cherry wood smoked bacon. Into the freezer for 30 minutes to...
  18. swampsmoker

    First smoke post. Pork tenderloin and Brisket flat

    Good Morning. As usual I smoke something on Sunday's. Today I'll be doing 2 pork tenderloins and a 4lbs brisket flat. Tenderloin rubbed with victory lane nutty pecan rub the night before wrapped and put in fridge. Brisket flat was seasoned with salt pepper garlic powder n a lil bit of the...
  19. swampsmoker

    Hey Everyone!

    Just joined up! Looking to learn a lot from this site and share my BBQ with yall. Live in St. Augustine FL. I have a GMG Daniel Boone, that I've had for close to 2 years and I love that thing!! Usually cook any type of pork, steak, fish and wild game. I need to venture into smoking beef for a...
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