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. smokin - k

    Oregon Smoke Out?

    As we start to dry out a little it would be awesome to get a date set... I can already tell we all will have much to share / discuss! Love the pic Gunner! Happy Smoking, Smokin - K
  2. smokin - k

    Chex Mate!!! Nuts!!

    Nice work on the play by play! Cant wait to try this one out... Happy Smoking, Smokin - K
  3. smokin - k

    "Baron Von Schwein" 120 Gallon Horizontal Tank RF Build. QVIEW!

    Great work! Looks super sweet! Smokin - K
  4. smokin - k

    My first tank type RF Smoker

    MBD,     She's a BEAUT! Great work... Glad to help and happy that pull looks as good as I hoped it would... There is one more set floating out there so you may see another smoker build post with the same pull... I promise you are the only one in your state with that pull on your smoker... LOL...
  5. smokin - k

    First attempt at 20 day Dry Aged Prime Rib. Lots of pics / QView! I hope I don't poison the family!!

    Great post my Slief! I'm smoking a Rib Roast this weekend with my dad. Wish I had more than a day to salt this baby up... Happy Smoking, Smokin - K
  6. smokin - k

    My first tank type RF Smoker

    Can't wait to see this build complete! Thanks for looking me up. Can't wait to help ou out... Happy Smoking, Smokin - K
  7. smokin - k

    First time Tri-Tip

    It's only 8:30am and I'm craving me some MEAT! Great work on Dinner! Happy Smoking, Smokin - K
  8. smokin - k

    Drying Question

    Got it... Your drying out makes perfect sense. My Propane smoker's pilot like keeps things at a perfect 100 so I've never really had to worry about it much. I suppose for the first hour you could wave the door open and closed to keep it cool enough to dry out. And then like Lar says put the wood...
  9. smokin - k

    pulled pork the lazy way

    I say keep up the good work! Happy Crock Potting, Smokin - K
  10. smokin - k

    Drying Question

    Hey Iron Horse,     What style of sausage are you talking about making? Most of the drying I do prior to smoke is done in my fridge. You want the sausage to form a pelicle so the smoke will stick. I guess I've never given this much thought and maybe am mis reading your post. Curious to hear...
  11. smokin - k

    BBQ Sticks

    Nepas,      Great job on the sticks! I also have a Weston 7 pounder. I've never owned another stuffer so I don't know what I'm missing. I do agree with you on the excess meat not pushing through due to the elbow being a pain. I freeze mine for the next batch. I think I'll do up a batch this...
  12. smokin - k

    SCORE! ! !

    When a guy knows what he likes its very apparent! Good job nabbing those up... If you keep buying them every time your store gets them no one will ever know what they are missing and you will have much less competition. The only down side will be the gout that you get from eating all that red...
  13. smokin - k

    Southwestern Smoked turkey Pozole (qview)

    Thanks for sharing! Looks awesome...! Happy Smoking, Smokin - K
  14. smokin - k

    Portland Meat Collective - Classes

    So I went to the class on Saturday and we had three sausages to make (chorizo, spicy italian and one other that I can't remember). Most people had never touched a sausage stuffer before so it was fun watching people get the hang of things. Not that I'm that proficient but I tried to assist...
  15. Table.JPG

    Table.JPG

    • smokin - k
    • Media item
    • Comments: 0
    • Album: Default
  16. sausage.JPG

    sausage.JPG

    • smokin - k
    • Media item
    • Comments: 0
    • Album: Default
  17. monkfunkster-sausage.JPG

    monkfunkster-sausage.JPG

    • smokin - k
    • Media item
    • Comments: 0
    • Album: Default
  18. Camas-Raping.JPG

    Camas-Raping.JPG

    • smokin - k
    • Media item
    • Comments: 0
    • Album: Default
  19. smokin - k

    Short Sweet and to the Pork! (lol... I'm punny)

    Hey Johnny?!      In your Rub #1 you mention a spicy Jerk rub.. Is this a home made rub and if so would you mind sharing the recipe? If it's a store bought do tell.... Thanks, K
  20. smokin - k

    Pastrami

    Great work Roller... Never tried buying store bought Corned beef. Sounds super easy. Just add smoke. At Grabber I smoke mine for about 4 to 6 hours of the first part of the cook / smoke. Unless you want a texas style pastrami then smoke it longer. Happy Smoking, Smokin - K
Top Bottom
Back
Clicky