Toggle sidebar

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. smokingd

    New Smoker Build

    After some research I realize 500F is not a wise goal as the auto-ignition temp for most woods is approx 572F.  But seeing as this is going to be used mostly as a smoker running low temps I am not to worried about scorching the wooden frame.  The flame will be no closer to the tile then 4".  I...
  2. smokingd

    New Smoker Build

    I am hoping for a temp range of 100-500F.  Enough to crisp chicken skin
  3. New Smoker Build

    New Smoker Build

    • smokingd
    • Album
    • Comments: 0
  4. smokingd

    New Smoker Build

    So I am building a new wood smoker/grill. It is going to be a propane/charcoal combo unit.  Fully insulated.  Inside cooking chamber when complete will be 29" wide and 24" deep with 48" front and 40" back height.  I am lining this with some 3/16" thick ceramic tile i have kickin around.  Bottom...
  5. 20150217_070443.jpg

    20150217_070443.jpg

    • smokingd
    • Media item
    • Comments: 0
    • Album: New Smoker Build
  6. 20150217_070420.jpg

    20150217_070420.jpg

    • smokingd
    • Media item
    • Comments: 0
    • Album: New Smoker Build
  7. 20150213_122602.jpg

    20150213_122602.jpg

    • smokingd
    • Media item
    • Comments: 0
    • Album: New Smoker Build
  8. smokingd

    MMMMMMMMMMMMM Prime rib steaks

    So I was at the local co-op looking for a couple of steaks. Everyone I looked at was 13-16$ and then I stumbled on a prime rib roast for $17, which was big enough to cut two very nice steaks from. I rubbed these down with some rub and onto my charcoal grill with the amazin smoker filled with...
  9. smokingd

    Cinnamon Maple Ham?

    All right Ladies and Gents I am going to try my hand at ham for the second time. My first one turned out absolutely awesome.  For my first ham I injected brine and wet cured with TQ and brown sugar. (Wet cure was same as injection).  It can be seen...
  10. DSC00236.jpg

    DSC00236.jpg

    • smokingd
    • Media item
    • Comments: 0
    • Album: Default
  11. DSC00235.jpg

    DSC00235.jpg

    • smokingd
    • Media item
    • Comments: 0
    • Album: Default
  12. DSC00234.jpg?t=1324124506

    DSC00234.jpg?t=1324124506

    • smokingd
    • Media item
    • Comments: 0
    • Album: Default
  13. smokingd

    Home cured ham?

    Hey there all been awhile since I have had time to come here.  I am looking for a ham cure using TQ.  Any ideas from here would really be appreciated. If possible I would like a wet injection and a dry rub.
  14. smokingd

    Advice Column

  15. smokingd

    Over curing???

    It's a dry cure Pop's using Bearcarvers recipe
  16. smokingd

    Over curing???

    I have some bellies in the cure.  Normally my work schedule works really well for the curing.  I work 9 on and 5 off so the 9 days I am gone are always perfect.  BUT this time I get the call and am going to be away for around 17 days.  Is this going to be a problem?  Should I have the missus...
  17. smokingd

    Belly Bacon

    Well I got 12 lbs of bellies from my butcher.  I removed the skin and rubbed them using Bearcarver"s recipe (1/2 oz of TQ/lb of meat and 1 tbs brown sugar/lb).  In to some vacum sealed bags.  These stayed like this for nine days while I was on the road working.  Jo (the wife) flipped and rubbed...
  18. DSCF2980.jpg?t=1301832052

    DSCF2980.jpg?t=1301832052

    • smokingd
    • Media item
    • Comments: 0
    • Album: Default
  19. DSCF2975.jpg?t=1301831866

    DSCF2975.jpg?t=1301831866

    • smokingd
    • Media item
    • Comments: 0
    • Album: Default
  20. DSCF2978.jpg?t=1301831661

    DSCF2978.jpg?t=1301831661

    • smokingd
    • Media item
    • Comments: 0
    • Album: Default
Top Bottom
Back
Clicky