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  1. kfrank

    3 birds

    Wow science meets smoking lol but I am taking the the IT to 165 to 170. Ive done this the same way several times always with good results. The meat is always moist and tender though I do agree the skin could be crispier. That being said if I sought only crispy skin I would be looking for a deep...
  2. kfrank

    3 birds

    Wow thats a bit to hot in my opinion I would say the birds I get are around 6 lbs and I always keep the smoker at 195 and for those 3 in particular they were on for just under 4 hrs. Beautifully done in my opinion at 4 hrs or there about I take them out and wrap them in foil for 15 to 20 mins...
  3. kfrank

    3 birds

    Getting the crock pot ready for the chili now
  4. kfrank

    3 birds

    the birds turned out fantastic. Unfortunately the beer got in the way of the post on the final product. Lol great food good times.
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    20130426_200826.jpg

    • kfrank
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    • Album: 3 birds
  6. kfrank

    3 birds

    That sounds like a great plan I might as well start a stew after dinner or maybe even a chicken chili. Big plans in the making. Gonna start looking around for some ideas. Dirtsailor I seen you build wood boats you caught my attention. Any recent builds?
  7. kfrank

    3 birds

    Masterbuilt 30" electric and pecan (this time) still left over from my last jerky smoke. I love doing 2 or more birds at a time. Tomorrows chicken sandwiches and maybe talk my wife into making some chicken and dumplings... I better mind my ps and qs lol
  8. 3 birds

    3 birds

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  9. kfrank

    3 birds

    Just put all three in the smoker. Even got my wife to help. using a honey mustard base and a semi home made rub for 2 and shes using bbq and brown sugar on the other. 3 and a half more hours... waiting is the hardest part.
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    20130426_150638.jpg

    • kfrank
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    • Album: 3 birds
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    20130426_150613.jpg

    • kfrank
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    • Album: 3 birds
  12. kfrank

    making my second batch of jerky

    Sorry I didnt see there was another post. Yes I did I bought a packaged corned beef brisket threw it in the freezer for a couple of hours and trimmed it up then sliced it, thawed, added a pepper mix I made and it went onto the smoker. Ended up great. Again sorry for the delay
  13. kfrank

    making my second batch of jerky

    theres the finished product. Out of the smoker anyhow. Its in the fridge to finish off now. I sampled a piece fresh from the smoker and its Good results. Ilike the high mountain cure but im going to try my own next time
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    20130409_124716.jpg

    • kfrank
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    • Album: making my second batch of jerky
  15. kfrank

    making my second batch of jerky

    Mountainhawg the I modeled the corned beef I did after navigators post the flavor is great. It didnt last long at all. I definitely recommend tryin it out
  16. kfrank

    making my second batch of jerky

    I'm using pecan put it on 170 judging by the corned beef I did for the first batch its going tob be about 3 hrs. Doesnt look it but they're callin for rain so I put up the ez up just incase
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    20130409_093521.jpg

    • kfrank
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    • Album: making my second batch of jerky
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    20130409_094011.jpg

    • kfrank
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    • Album: making my second batch of jerky
  19. making my second batch of jerky

    making my second batch of jerky

    • kfrank
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  20. kfrank

    making my second batch of jerky

    For the first batch I used corned beef , I couldnt get it anywhere near what the one in the jerky forums looks, did my best and it ended up amazing. So now for batch two I took a round roast that has been in the freezer a couple months thawed it partially and put it through the slicer. Im using...
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