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  1. rxak1031

    Newbie from South Texas

    Thanks
  2. rxak1031

    Newbie from South Texas

    You can cold with a wood smoker but it would be difficult to obtain the smoke, since your temperature is not that high.
  3. rxak1031

    Newbie from South Texas

    When I smoke sausage I start at 120 F for one hour, then I bump it up to 135 F for another hour, then to 165 F until internal temperature reaches 155 F.  I have always done it this way and have no problem with the casing.
  4. rxak1031

    Brisket smoke 2day

    Once you take out of the foil it should be ready to eat.  If I smoke a brisket and want to foil it, then that would be the last thing I do.  Once I take it out of the foil it is going inside for slicing.  I think that taking it out of the foil and putting back in heat dried it out.
  5. rxak1031

    How bout a Fatty and loaf of beer bread

    Looks good, great job!
  6. rxak1031

    Newbie from South Texas

    Hi fielies, I use mesquite chips in a cast iron skillet, sometimes I soak them in water sometimes I dont.
  7. rxak1031

    Newbie sausage smoker question...

    The only thing about that is that you are really not smoking, smoking needs to be done a much lower temperature.  What you are doing is basically cooking the sausage.
  8. rxak1031

    Newbie sausage smoker question...

    Yes, you definetly need to use a cure.    You can use Cure #1 or Cure #2 also know as insta cure and prague powder.  The danger zone is between 40 and 140 degrees F.  You want to start smoking at 110 F and increase the heat every hour.
  9. rxak1031

    Newbie from South Texas

    I do not let the temperature exceed 275 degrees farenheit.  Have not had any problems so far.
  10. rxak1031

    NEW SMOKEHOUSE

    Looks nice, I have a 2X2X6 but is not line with aluminum.  Did you buy the plans for this smokehouse or did you just come up with the idea yourself?
  11. rxak1031

    Newbie from South Texas

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  14. rxak1031

    Newbie from South Texas

    Thank you all for the welcome, I sure I will learn about smoking on this site.
  15. rxak1031

    Newbie from South Texas

    Hi there, Dont know how far south you are, I am in Corpus Christi.
  16. rxak1031

    Masterbuilt smoker vent position?

    I always smoke with vents fully opened and have no problem with smoke lines or tenderness of meats.
  17. rxak1031

    Newbie from South Texas

    Hello everybody, I am new to this site, I live in South Texas.  I love to smoke different kinds of meat.  I have a 2 ft X 2 ft wooden smoker, it works excellent.  I barbeque with nothing but mesquite as well as smoke with it.  I make and smoke all of my deer sausage.  I also make and smoke...
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