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  1. Lonzinomaker

    Thanksgiving turkey using my SI #3.

    Brined my turkey for 2 days, smoked in my #3 using apple, Cherry and hickory until temp hit 150. It looks like a mouse got into my fridge to sample the leg.
  2. Lonzinomaker

    Football has priority on time instead of cooking.

    Didn't want to spend time cooking today, wanted to watch football instead. So made a 4.5# batch of meatloaf to smoke. Going to smoke at 210 until internal temp is 160 deg with apple and cherry wood. Recipe: 2.5# ground beef, 1# italian pork sausage, 1# ground turkey. Seasoned with 1/2 cup...
  3. Lonzinomaker

    Smoked Brie

    I had the urge to try and smoke some brie last week . Went to Costco and got 7 rounds of Kirkland French Brie. I did a trial of a single brie last week and all my taste testers really loved it. Put them in my Big Chief smoker with mailbox mod, put in 3/4 apple and 1/4 cherry pellets in the...
  4. Lonzinomaker

    Big Chief with mailbox mod for cold smoking

    I used to have a MES30 with mailbox mod that I used for cold smoking cheese, bacon and lonzino. But I gave it to a friend when I got a Smokin-It #3. Tried to use the #3 for cold smoking, but it is to well insulated and I want to keep it stock, so don't want to modify. The Bella smoke generator...
  5. Lonzinomaker

    Super bowl Smoke- Turkey breast

    Dry brined a turkey breast for 24 hours, put it in the #1 this morning so it will be done by game time. Set temp to 225. I put 3 oz cherry chunk and 1.5 oz apple chunk to give it some nice color and smoke. Will pull when it hits 145 deg. Pic shows the turkey in the #1 after 2.5 hours...
  6. Lonzinomaker

    Tinala’ Katne -dried beef or pork Guam style. Need recipe.

    Has anybody made Tinala' Katne? My daughter is working in Guam for the Attorney General and one of her friends gave her some jerky like meat. She told me her friend makes it and it is marinated, sliced and then dried in the sun. She didn't think it has any vinegar so I don't think it is a...
  7. Lonzinomaker

    Red Alder for smoking salmon.

    Red Alder gives an mild smoke flavor to salmon. If you have ever had authentic northwest coast smoked salmon that is usually the wood used. Found a source that doesn't seem too expensive, JustSmokedSalmon. Their website also has a lot of recipes to try. I ordered 12#. Shipping was quick...
  8. Lonzinomaker

    Refurbished a Cookshack SM008

    I bought a used Cookshack SM008 last week. Paid $250 for it. It is a small three rack electric smoker. Exterior is sheet steel, interior and top is stainless steel. Sanded quite a bit of the steel down to get rust pockets cleaned out, then primed and painted with high temp black. Interior was...
  9. Lonzinomaker

    Smoked a 7.5# turkey breast for Thurs dinner

    Just took this 7.5# turkey breast out of the Smokin-It #3. Brined in mix of 1.5gal water, 1.5c kosher salt, 2Tbs sage, 2Tbs onion powder, 2Tbs garlic granules, 1Tbs ground black pepper, 1Tbs ground celery seeds, 6 bay leaves and 1.5tsp Cure #1 for 12 hours. Put 4oz of cherry chunks in smoker...
  10. Lonzinomaker

    Hello, I'm a Smokin-it #3 owner.

    Hello, I've been a MES smoker from a generation 1 for 15 years and a Little Chief for 5 years before that. My MES died last fall and I replaced it with a new one from a black friday sale for $79. I have a mailbox mod that made a world of difference in how easy it was to do a cold smokes and...
  11. Lonzinomaker

    Post smoke- do you rub salt on cheese before packaging?

    The question is, do any of you salt your cheese before packaging after smoking? The few times I have smoked cheese, I lightly rubbed salt over it and removed any excess before packaging. My thought is most cheese is given a salt water bath or salt rub during aging to inhibit spoilage so I...
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