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  1. S

    Salvageable?

    I think that's what I'm gonna do is just split it up like that invac seal bags while it's frozen but not freezer burned yet. Thanks for the replies everybody.
  2. S

    Salvageable?

    Long story short I harvested 2 pigs on the 6th. Got them home and had them on ice and in fridge while making them into sausage. Well I only got the sow done last night but forgot to pull the boar out of the freezer, I had both in there chilling and seasoned but not ground yet. So the boar is in...
  3. S

    Grilling with a smoker?

    Hopefully I post this in the right section.I have a Oklahoma Joe Highlander and was curious if it would "hurt" or negatively impact the cooking chamber if I were to grill inside of it with charcoal sitting on some racks. The firebox is to small for what I'm trying to grill. Thanks.
  4. S

    My first brisket tonight

    Thanks!
  5. S

    My first brisket tonight

    Took me 12 hours total. Had hell with keeping the fire going and the stall. But did not wrap it at all. Pretty proud of myself on that being my first brisket.
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    My first brisket tonight

  7. S

    Brisket burgers?

    After reading through here I saw someone grind up a brisket. Awhile back I bought a "special" grade brisket and read those aren't that good to smoke whole as there is not much fat on it. I was wondering if I would be able to thaw it out, grind it, and refreeze it. Would it be safe to eat if I...
  8. S

    My first brisket tonight

    Hey guys looking for a little input. I'm smoking my very first brisket ever on my offset smoker. From the research I've done I'm estimating my 14 lb whole packer to take around 17.5 hours at 250 degrees cooking temp. Does that sound right cooking wise not math wise. I'm not planning on wrapping...
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    First Brisket

    I might just give that a shot and rig that up and try the pellets. Do they last/burn longer than wood chips to where I wouldn't have to tend to it as much?
  10. S

    First Brisket

    So basicly just cut off what needs to be cut off to get it to fit in the smoker? Also my electric smoker just has a little tray for wood chips. Any advice on keeping the smoke rolling out of it? I've smoked a few things so I'm sure the answer is just keep filling it up once it burns out lol. And...
  11. S

    First Brisket

    Thanks for the advice. If it's a tight fit with the brisket and smoker is it ok for me to cut it in half to make it fit?
  12. S

    First Brisket

  13. S

    First Brisket

    I bought a 10 pound brisket yesterday and this will be my first brisket ever to smoke. I'm excited but looking for any tips. I read to put the bigger end towards the heat source which makes sense but I'm using a small electic smoker that is the size of a mini fridge, maybe a little bigger and...
  14. S

    Moving up

    Also do I constantly leave the thin blue smoke going over the meat the whole time I'm cooking or just for a few hours?
  15. S

    Moving up

    Hey guys I was hoping some of yall can help me out along with some research I've been doing by reading other posts on the forum. I have a Landmann electric smoker, I think it's about 442 sq in going off the website. I've made a couple batches of jerky out of it but ready to move up to bigger...
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    Thermometer?

    I was thinking no more then $75 and something that I can just be at home to hook up too. Doesn't necessarily have to be bluetooth but prefer it to just looking for something accurate that will help me with the temp inside the smoker and the meat at the same time if that's a plus side to helping...
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    Thermometer?

    New to cooking with smokers. Was wondering what's a good accurate and reliable thermometer to use. Need one for the temp of the meat as well with the temp inside my electric smoker. I heard of some being bluetooth compatible aswell. Thanks!
  18. S

    Jerky Help

    So I'm new to cooking with a smoker. I have a Landmann Electric Smoker that I'm going to use today for the first time to make some venison jerky. I was wondering could anyone give me some pointers on how to go about it correctly. Like what's the best way to get the thin blue smoke? How long...
  19. S

    New to making sausage!

    And are they pretty easy to use for a beginner?
  20. S

    New to making sausage!

    What's a good "economical" stuffer that won't make my wallet cry?
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