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  1. marksmith

    Smoked Chicken with Q-view

    They were good stuff!!!!
  2. marksmith

    My first ABT's with Q-View!!!!!!!!!!

    They weren't that hot actually. Spicy... but not HOT. They were awesome! Points HOSS. next go 'round make sure I am there to test... you know... for quality assurance purposes!
  3. marksmith

    What Foods are on Your Won't Eat List?

    Asparagus Canteloupe Black licorice Blood (sausage, pudding... whatever.) Jell-O Uni (sea urchin served at a Sushi bar. There are few things that you instinctually want to spit out. THIS is one of those.) Past that... I eat about anything. I've had raccoon, skunk, opossum, prarie dogs...
  4. marksmith

    Pepperoni snack sticks with Q-View

    I will let HOSS chime in .... but is ANYTHING around that place stock? IIRC he was smoking these @ the same time as the fatty's.. I think his temps on these were 225 give or take.
  5. marksmith

    Pepperoni snack sticks with Q-View

    They were awesome! They stayed nice and full due to cook temps IMHO. Next time start @ 100 for an hour no/little smoke then 3 hrs of smoke @ 100-120 then finish for an hour @ 170-80 until internal temps are up. They will dry out and shrink juuuuust fine. IF you are not satisfied with...
  6. marksmith

    New plywood smokehouse

    Nice build! I tried that same model burner for my wee little house. Way too big. What the wife doesn't realize is since I have the burner.... I getta build a bigger house! Hope to see more results! The first looks mighty tasty. Take care -Mark
  7. marksmith

    Reverse Flow Smoker. Concept?

    New guy here also... but I will throw my take on things in here. Reverse flow keeps the heat under a plate that runs the lenght of the smoking chamber. This allows the heat to warm the plate and force the heat/smoke to the opposite end of the chamber as the fire box. When it comes out from...
  8. marksmith

    My insulated plywood/propane smoker

    All vents open and close. I leave at least one vent on the top full open all the time. I learned the hard way what creosote tastes like (yuck!) The one I open on the top is always on the downwind side of the smoker. The bottom vent is fully functional. With the vent fully closed I get...
  9. marksmith

    My insulated plywood/propane smoker

    Hey HOSS, Why dont you swing by my place and I'll throw you a stick or 3. Seems your lovely wife stopped and said hello... and got a sample of pepperoni! LOL.
  10. marksmith

    Snack sticks w/ Q-Vue

    Never thought of a wash cloth! Thanks! I gotta try that trick when it comes time for some sausage links. mballi, thanks for the kind words. I am new to this and I am sure I will figure out what NOT to do if/when this one goes belly up. Thanks all -Mark
  11. marksmith

    Snack sticks w/ Q-Vue

    http://www.cabelas.com/p-0072267519338a.shtml I have this model. The hard to press issue is also accompanied with the meat coming past the seals of the plunger. This makes a huge mess. Works like a charm on the larger diameters.... just not the snack stick size. I am definitely going to...
  12. marksmith

    Builders section?

    Thanks for this section. I have already added my dilapidated plywood smoke holder to the mix. -Mark
  13. marksmith

    My insulated plywood/propane smoker

    Its a double D weather seal from Lowe's. Its a solid rubber type that is hollow in the middle (picture to D layed on its back side by side) The package said not for high heat... only good to 350 degrees. I figure the outside edge of that door is LUCKY to see 300 degrees max temps (if it sees...
  14. marksmith

    Snack sticks w/ Q-Vue

    I picked up a snack stick kit from Cabelas the other weekend and have to say I am very impressed with the seasonings of their sticks. They are spicy without being hot (if that makes any sense to you guys) I have a 5# stuffer from Cabelas that would work awesome for stuffing small 21mm...
  15. marksmith

    My insulated plywood/propane smoker

    Howdy all. I built my obsession a few months back. Figured a couple pictures would enlighten anyone who would want to build one of their own. What we have is a 16" x 22" x 48" inside dimension smoker. I used fir plywood that is interior rated. The shelf racks are 1x2. The actual racks...
  16. marksmith

    FATTY goodness for the first time!

    Hello everyone. Kinda new here and have been soaking up the good stuff. Figured since I was going to smoke a turkey for the first time on Christmas morning I would throw a FATTY on the rack for a snack. You can venture into turkey land here...
  17. marksmith

    New guy here with first smoked turkey

    Figured that I would tackle my first smoked bird for Christmas dinner. I have never been much for a safety net... so I went for it. I used a brine from NWBHoss. Has water, white vinegar, pickling spice and some other stuff in it. 1 hr/lb soak time. Took 'er out and covered with rub that...
  18. marksmith

    Whats your favorite Bloody Mary mix?

    Use BACON VODKA!!!! Its awesome.
  19. marksmith

    Tanks for smoker, where to find them???

    And my folks are working in Burlington for the month of January.... so delivery might just be able to be arranged....
  20. marksmith

    snack sticks

    I smoke my snack sticks @ 100 for an hour no or little smoke 125 for 5-6 hours heavy smoke then up to 175 or so until the internal temps get to 160-65. This is using good cure.
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