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  1. archernut

    Whole ribeye advice

    Ok fellow smokers, I am asking for advice on a whole ribeye weighing 13lbs. I plan on injecting it with beef broth and rubbing it down about an hour before it goes into the smoker. That part I have down pat. My plan is low and slow at 225 with hickory. In your opinions how long do you believe...
  2. archernut

    Cold smoke ffreshly brined ham

    I'm searching for other SMF opinions. I am near the end of wet brining two pork hams using Pops recipe. (I just love that brine) The hams are 10lbs a peice. I have always smoked/cooked my freshly brined hams until they are done, then packaged, ate or froze. However, this time I am deeply...
  3. archernut

    Venison Ham rubbed with rendered lard.

    I brined it using POPS brine recipe and 1/2 cup of molasses for 16 days. Weight was 14 lbs. Here it is after I dried it with paper towels and trimmed a little skin off of it. Smothered in fresh pork lard. I was out of bacon. :+( One of my favorite premade seasonings that I sprinkled...
  4. archernut

    Question about my fridge smoker

    I recently converted from gas to electric for my fridge smoker. I had the rack for the water pan app 8" from the gas burner. Should I leave it alone or lower it closer to the heat? What is the normal height from the heat for the water pan? Thanks Archernut Oh yea, I'm currently using 2...
  5. archernut

    Propane grill burner is way to hot

    This has been a frustrating week. The single burner I installed for my heat source in my fridge cooker/smoker gets to hot. Even at the lowest setting it still brings the temps over 300 degrees in a matter of minutes. This is impossible to smoke/cook deer salami in. It is the smallest burner I...
  6. archernut

    Stuffing casings tight

    I have been doing venison salami for a few years now. I had a castrophe the other day. I wasn't watching the stuffing process closely. I was doing the cranking. The casings weren't tight. They were pretty loose. Anyway, they were smoked for app 3 hours in my homemade smoker/cooker from a...
  7. archernut

    Archernut here

    Hello everybody, I'm archernut, live in West Central Illinois, have been smoking and grilling for years. My smoker/s have all been homemade from old freezers/refrigerators, exceprt the first one was a Christmas present and it was a little Brinkman that had a metal bowl for charcoal under it.
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