Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. GentlemanJerk

    Best pellet brand

    I've been using cookingpellets.com for a while now (5+ years) and had great flavors from the varieties that I've used. Their cherry, hickory and apple mash pellets are my go-to for most smokes. I just recently got their Longhorn blend (mesquite, maple and cherry) and it pairs really well with...
  2. GentlemanJerk

    Smokin-it 3DW

    I've got a 3 and 4, both have been great smokers. The main reason I got a 4 after having my 3 for a couple years was the additional internal height of the 4. The approx 18" additional height allows me to do full hams and long sausages.
  3. GentlemanJerk

    Gator Stuffed Mushrooms

    Gator is pretty good, the couple times I had it in FL. Your way would have been much better than the deep fried bits I had. As a side question, do you do anything with the hide from the gators?
  4. GentlemanJerk

    Summer Beer

    Any beer with citra hops in it are my main goto for summer drinking, love the citrus flavor they give beers. They usually are in an IPA but I have seen them used in shandies and other ales before. Citradelic from New Belgium was my favorite, before they stopped making it.
  5. GentlemanJerk

    Hello from Maine

    Welcome from central PA! I really need to get back up to Maine to get some more delicious lobster and oysters.
  6. GentlemanJerk

    How Long.

    Most hard to semi-soft cheeses I'll do 3-4 hours. However, pepperjack in particular I've had really good success with up to 6-8 hours on that. Done in two 3-4 hour smokes with a day to rest in between. Gives a really prominent smokey flavor but doesn't overpower the peppers at all. Also...
  7. GentlemanJerk

    Jerky recipe thoughts and input

    If you are looking to get more heat into your jerky, add in a couple teaspoons of pureed fresh hot peppers. I've had good results in using ghost chilies, Trinidad scorpion peppers and carolina reapers. I've used jalapenos and habaneros as well but you need to add much more than you do with the...
  8. GentlemanJerk

    Beef Breasola...

    I've got a question about the collagen sheets you used. I've currently been drying using the Umai dry bags, but they changed their quantities from 5 bags per unit to 3 bags per unit for the same price so I'm looking for alternatives. How does the collagen sheet hold up in comparison to the...
  9. GentlemanJerk

    Beef heart

    One thing that I really like to do with either beef or deer heart is to slice it fairly thin, about 1/4" thick and brine it overnight. The next day rinse it and cut it into strips for stir-fry or cheese steaks or tacos or whatever you want to put it into. The brine and thin cutting helps...
  10. GentlemanJerk

    GIVEAWAY for 150 feet Bluetooth bbq thermometer with 6 probes!

    I've used my IRF-4S Inkbird for dozens of different cooks in my smoker and they always came out perfect! I even bought one for my father who needed a new remote thermometer.
  11. GentlemanJerk

    Inkbird GIVEAWAY for Waterproof Instant Read Thermometer IHT-1P with Calibration

  12. GentlemanJerk

    New 3D wifi

    Honestly, that is the main draw of these smokers for me. Especially the fact that the racks are stainless steel as well. Makes clean up so much easier.
  13. GentlemanJerk

    New 3D wifi

    Beautiful color on the batch of BBB I made. The top picture has had 14 hours of smoke while the bottom has had 18 hours of smoke. The piece on the right in the bottom picture is going to get dry aged kind of like a coppa to see what happens. This weekend is time to smoke a bunch of cheeses...
  14. GentlemanJerk

    New 3D wifi

    One really nice feature about the Smoke-it smoker is the wifi option. I've got it connected to my home router/wifi and the app on my phone and I've been able to control my smoker from anywhere I've had phone signal. Also being able to set up a cooking profile to save for later is really...
  15. GentlemanJerk

    New 3D wifi

    I was originally using pellets with the a-maze-n smoker tray and I was getting way too much smoke built up inside the chamber and caused me to end up with a nasty build up on the one batch of jerky I've done. I've done a couple more with pellets but I kept the temp low (100-120F) while I was...
  16. GentlemanJerk

    Smokin-It #3 Jerky Dryer Fan DIY Build.

    I recently bought a 3d-wifi and posted about the jerky fan on the smoke-it forum. I was pointed to this: https://www.acinfinity.com/component-cooling/axial-ac-fan-kits/axial-8038-muffin-120v-ac-cooling-fan-80mm-x-80mm-x-38mm-low-speed/ as a possible substitute for the jerky fan they sell...
  17. GentlemanJerk

    Using a proofing cabinet as a dry aging cabinet

    Most dry aging recipes that I've seen have all wanted the humidity between 60-70%, which a proofing cabinet should easily be capable of maintaining. The one I linked could hold humidity from 30%-100% humidity. The temperature on the other hand is still an issue. I wonder if I could just...
  18. GentlemanJerk

    Using a proofing cabinet as a dry aging cabinet

    Has anyone used a proofing cabinet as a make shift dry aging/curing cabinet? They control humidity and temperature automatically and the only issue I can see is that they tend to only go down to about 80F, which I think is too high for dry aging. I'm looking at something like this...
  19. GentlemanJerk

    Craziest thing you have smoked...

    Canoe cut beef bone marrow. Cold smoked it for 3 hours, then cooked it in the oven till it was ready and ate it with crackers. Really really good. Cold smoked a sliced up deer heart. Brined, smoke, then pan fried with some veggies.
  20. GentlemanJerk

    New 3D wifi

    Finally able to get a 3D wifi version and got several smokes in over the last couple weeks. I did two batches of jerky, one beef (that got way too smoked, didn't have the vent fan on all the time) and a batch of pork jerky that turned out amazing and took about 2 hours less than my old...
Top Bottom
Back
Clicky