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  1. kingfishcam

    New vacmaster 360 question

    Just got my new 360. I am uses to looking at the seal bar. This has a black tape, an a yellow sealer under the tape. should this tape and seal be removed before use? Nothing in instructions, and all videos still have tape on because they are not actually in use. Already called Lisa, no answer.
  2. kingfishcam

    The Mole Smoke

    Ok folks. Handymanstan has offered to take me under his wing performing the art of mole hunting. I figured this would be a good time to try my hand at smoking a brisket while waiting for my first trap to pop. Still waiting for ground to thaw, so maybe shortly after easter. step one was to...
  3. kingfishcam

    the next project

    Keilbasa, breakfast and fresh Italian sausage in the future! Picked up a 15 pound stuffer from gander today on sake, and used some xmas money on a grinder and 20 pound mixer. Hope to get this all going in the next couple weeks.
  4. kingfishcam

    Michigan surf and turf fall specials???

    OK fellow Michiganders, it is that time of the year when the salmon run, and the deer are pleanty. Anybody have a special brine they care to share? How about a special venison roast smoke recipe?? I am looking for someting to try for both. I generally use a straight up POPS brine for my...
  5. kingfishcam

    Michigan Q gathering

    Alright folks, I finally have my head above water... August 10, hopefully a beautiful Saturday, will be my first Michigan gathering Q feat. We have pleanty of parking, and room for campers if needed. The pool will be open, and pleanty of wood for a campfire. Needs: DoodleQ.. You interested...
  6. kingfishcam

    First go with pulled pork

    Just got the rubbed Boston butts in the fridge for the night. Made a makeshift rub out of whatever we had in the cupboard. Got one 5, one 4.5 and one 3 pounder. Going 265 for about 10 hours until IT hits 200, rest for an hour then add finishing sauce. Any suggestions to my plan??
  7. kingfishcam

    Silver bass..

    Some time ago, a friend enlightened me that a particular "junk" fish we catch in Michigan called a silver bass was very good smoked. So we give it a try..
  8. kingfishcam

    Master Forge verticle with mods

    Well after spending the past few months using an electric smoker, I finally decided I needed to be portable, and significantly reduce my smoker size. Lots of reading on this site led me to the MF. I also read all threads I could find that cured the issues associated with chepo smokers. Here...
  9. kingfishcam

    MF vertical not available???

    I have been reading, and so far the Master Forge vertical propane smoker looks like it will fit my needs. Trouble is, Lowes has them on sale, yet nothing available. Really bummed...
  10. kingfishcam

    Venison sticks

    Since I read a thread on casingless jerkey, my son and I have been doing this every weekend it seems. Got another 5 pounds going in now at 140 with some hickory dust.
  11. kingfishcam

    First time bacon

    Hi all, This forum has defiantly sparked a new hobby for me. So my next venture was decided to be bacon I started with a nie 12.5 pound bellie. 15 days ago I mixed up 3 gallons of POPS brine, cut the bellie so it would fit, and started the wait in the fridge at 36 degrees.
  12. kingfishcam

    Super baby backs!

    This is my first go at smoking baby backs. Might as well learn on Super Bowl Sunday! It is a balmy 27 degrees here in Mi, so preheating smoker is a must. Ribs are seasoned with some off the shelf stuff. Amazin smoker filled half with apple, half with hickory. Will light both sides...
  13. kingfishcam

    My first go at bacon

    12.5 pound slab went in some POPS brine today. Most of the slab was about 1.5 nch thick, but the end was closer to 3, so I will give it 2 weeks before a smoke. Wish me luck!
  14. kingfishcam

    First shot at pork loin

    This baby just went in the smoker for my first go with pork. Brined for about 14 hours, gave it my first try at a bacon weave, and here we go. With the wrap
  15. kingfishcam

    Brine then freeze pork loin?

    Is it ok to brine pork loin, then freeze it to smoke at a later date? The meat will be fresh for the brine, not thawed.
  16. kingfishcam

    First try success!

    Well, after much reading on this forum, and several "tech service" emails with Todd at A-Maze-N products, I finally fired up the Cres-Cor, Maverick 732 and a very small batch of Salmon.  Thanks to the superior customer service with Todd, and some very good reading on this forum, my son said it...
  17. kingfishcam

    Pellicle time on salmon?

    Realizing I need temps below 65F, and a good fan blowing, how much time does it typically take for pellicle to form? One hour? 8 hours? And does it hurt to let salmon sit in these conditions over night? I have searched, but not really come across how long it takes.
  18. kingfishcam

    Hello from Michigan!

    I found this sight while looking for reviews on thermometers. Looks like I will be busy reading for a while! I am in Livingston County, Michigan and have just started this smoking venture. I have tried cold smoking cheese twice so far, but still have some learning to do.... I recently came...
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