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  1. the smokewagon

    A Twist on Jalapeno Poppers

    I was going to do some poppers the other day and had a can of biscuits laying around so I figured if I put them together it just couldn't be bad.  These turned out very good and were a nice change. Cut and De-seed your jalapenos, and cook your bacon so it is finished.  Then roll out one...
  2. the smokewagon

    Hot smoked salmon ideas

    Hey folks, I have been doing the same smoked salmon recipe for a few years now and although it is good, I was looking for some new ideas of recipes to try.  Figured I would put this out there and see what I got back. Thanks for any input. Aaron My Go-to recipe: Brine: 2 parts brown sugar:1...
  3. the smokewagon

    Whole smoked pork in the Oyler Smoker

    We started with a 65lb. pig and brined it for 24 hrs in a salt, brown sugar, pepper and citrus brine.  Then it was ready to go in the smoker.  We wrapped the ears and legs with foil to make sure they don't burn. This is the beast after 16 hrs.  We pulled it at 170 degrees and let it sit for...
  4. the smokewagon

    Aaron from Templeon, CA

    Hey folks, found this site last week and its such a relief to finally have a place to go for advice and suggestions on smoking meat.  Growing up, my dad had a few restaurants that all had large commercial smokers in them and all the meat was smoked.  I am 26 years old and about 6 months ago I...
  5. the smokewagon

    Smoking a whole pig without skin

    I have a wild pig to do this weekend and it will not have its skin on it.  I have a had good luck in my oyler smokehouse with whole pigs but  they've always had the skin on.  I usually brine the beast before smoking and then leave unwrapped and let smoke usually between 12-14 hours for a 200 lb...
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