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  1. smoksignlr

    New Years Day Deboned Turkey with Q view

    HAppy New Years fellow smokers. I have deboned and in the process of smoking about an 9lb turkey. I am also playing with the wifes new camera.    
  2. smoksignlr

    Smoksignlr has been busy

    Having pulled the trigger on the new biz been working hard. Reviews are good. Here is a link to a draft website I have been working on. http://web.mac.com/garywilliams4/iWeb/Site%201/Welcome.html
  3. smoksignlr

    Smoked muskrat

    Hey. Who has ever smoked a muskrat. I got some sitting in a mild salt brine. Any special techniques out there. I usually boil them and fry them in butter. Pretty tough to beat that way. I gotta Q view this
  4. smoksignlr

    Pullin the trigger

    Well I am doin my first major gig with my new concession trailer. Not quite finished but good to go. Gonna do St. Lois style ribs and pulled pork and fried bread. Two days this weekend. Gonna start the pulled pork tomorrow and the ribs on Friday. Much thanks to all you guys who post I have...
  5. smoksignlr

    Smoked rib

    Hi, Guys. I have been out of commish for 4 days. I was playing hockey friday night and broke a rib close to my sternum. Major ouch. Been on some serious painkillers. I can finally focus on the computer screen. Got some catch up reading to do. Talk tyall soon Gary.
  6. smoksignlr

    Bird Call

    I called up some buds and asked them if they had any birds they wanted to have smoked. I got 3 turkeys, 1 chicken and 2 small ducks. I used ranger72's mop recipe with a few adjustments subtitutions for what I had. I was going to some them yesterday but I had to take my daughter to a hockey...
  7. smoksignlr

    My Smokehouse

    I still have quite a bit of work to do.
  8. smoksignlr

    Thawing and smoking fish

    Is there a negative effect on thawing a frozen Lake trout and smoking it? The fish will only be frozen for a couple of days with the skin on. My worry is having the final product be soggy. Thanksl Gary
  9. smoksignlr

    Corned Venison

    This worked out really well. I started with some venison roasts 6 to be exact. I first injected them with a salt and curing mixture. I then let that sit for 2 days in the same brine. I then netted the roasts and tied loops to hang. I hung them in the smokehouse for 8 hours at 200 degrees. I...
  10. smoksignlr

    Venison Jerky

    Just a description of my first batch of venison jerky. I started with breaking the deer down into roasts. Some I pumped for corned venison with the others I cut them into 1/4 inch strips. I then covered them in a premixed Marinade and let them sit overnight. My smoke house food chamber is 54...
  11. smoksignlr

    Hello from smoksignlr

    It has been 10 years in the making but I finally have it done. Well it's smokin any ways. I have done some venison sausages in it and I have just pumped some pickle into some venison roasts and am maranating some jerky. Oh by the way hello guys. My name is Gary I am from Canada and it is going...
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