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  1. dockman

    Brining Fresh Ham

    I am taking a shot at smoking a fresh ham. I have some concerns about the brining and smoke time. I plan to smoke it this Sunday for a super bowl party. I had read to brine for at least a week and maybe 10 days? The ham is 12-15 lbs and I started the brine process last Friday night. So is that...
  2. dockman

    Cured Ham

    A good friend give us a whole hog all processed! The ham says "Cured Ham"! The wife says that means it's pre cooked I disagree. So my question is is it cooked or not? Sent from my iPad using Tapatalk
  3. dockman

    Pork Quarters?

    Some friends had their pig processed into quarters. They have asked me to smoke them for an up coming party. I informed them I have never done this before but would research "How To" and then wanted to do a test smoke. So my question is one quarter better/easier to do then the other? How do I...
  4. dockman

    Will it fit?

    I would like to build a RF smoker to handle a whole hog. My question is will a 120 gallon propane tank be big enough for a hog?
  5. dockman

    Time vs Temps Brisket and Pork

    Pulled The Hog out and parked it in the driveway for a long day of smoking tomorrow. First thing to do was clean out the firebox and load with some good dry oak while my wife rinses of the meat. The brisket is about 8 lbs pre trimmed purchased from local grocery store. Mixed up a rub using salt...
  6. dockman

    Brisket Mop Sauce Anyone?

    I use a mop sauce on my baby backs and love it! Never used mop on a brisket what do you guys and gals think? I assume if a mop sauce is used you would not foil the brisket?
  7. dockman

    Ham Smoke or not?

    I am buying a half a hog and having it butchered. The price includes smoke and cure. Should I tell them I do not want the ham smoked?
  8. dockman

    Reverse flow help

    I built this for a buddy last spring. We are having problems getting over 250-275. The cc is 24" x 77", fb is 24", exhaust is 5" x 30", fb is mounted 8" up and reverse plate is same level, rf plate ends 7 1/2" from end. I have increased rf plate to cc end a few inches to about 9", cut a 2" x 3"...
  9. dockman

    Can this fridge be used for a smoker?

    My nephew has this 1940's Norge refrigerator and would like to turn it into a smoker. He has concerns about lead paint or type of materials it may be constructed of. What are your thoughts?
  10. dockman

    Help with double smoked ham

    Need a little help guys/gals on double smoking a honey glazed spiral cut. I done my first one a few weeks back on my OKJ and it turned out pretty good. I did not do much prep work other then rubbed with yellow mustard and applied rub (can not remember if it had the thick skin or not? If it did I...
  11. dockman

    Smoking for volunteer firefighters

    The volunteer fire department is having a firefighters appreciation dinner this afternoon. I volunteered to help out with the cooking. Doing 3 pork roast butts, 4 pork loins, and 1 small brisket which the brisket is for a friend. Injected and rubbed the butts last night and marinaded the brisket...
  12. dockman

    6' ET 72/73 Probes 4 sale

    I just ordered these and tried using once. Dummy me ordered wrong probes I have ET 732! I have 2 meat probes 6' for the ET 72/73 for $15 shipped lower 48.
  13. dockman

    Is this Persimmon?

    Buddy of mine give me this and said it is persimmon. I added a chunk to the smoker last weekend (after I was done smoking) and man does it stink. So now I am hesitant to use it.
  14. dockman

    Pork loin & Chicken on Oklahoma Joe today

    This will be my first real smoke on my new modded Oklahoma Joe. I injected pork loin with Creole butter and apple juice then rubbed light coat of mustard before adding the rub. I use Plow Boys rub that I have modded more to my liking on the loin. The whole chicken was also injected with straight...
  15. dockman

    Assembling/Modding a new Oklahoma Joe

    Picked up a new Oklahoma Joe from Lowe's today. They had 2 20# bags of Kingsford on sale for $12.?? So I grabbed 2 of them also. Started the assembly this afternoon and plan to do the mods tomorrow. Got the legs and wheels on then mounted the top half of the FB. Directions say to assemble FB...
  16. dockman

    Oklahoma Joe vs Char Boil Longhorn?

    I don't have the time to build me a new patio offset and was looking at the Oklahoma Joe's Longhorn. My question is the Char Boil Longhorn that Lowe's sells the same thing or a knock off? If it is a knock off are the just as good or should I find the Okie Joe? What stores stock the Okie Joe? I...
  17. dockman

    1st brisket on The Hog W/Q view

    The Hog has been doing such a good job on everything else I have smoke thought is was time to tackle a brisket. Marinaded it for 20 hours in a McCormick's garlic and peppercorn. Made a simple rub using pepper, salt, steak salt, and Montreal steak seasoning (equal parts). Getting the fire right...
  18. dockman

    16" Pipe Reverse Flow

    I have a patio side box smoker that is 16" diameter by 1/4" wall. The CC is about 30" and FB is 16"ish long. I was considering cutting off FB and adding it to the CC to make it bigger. Then I would build a new square FB for it. My question is could a 16" x 46" CC be made a reverse flow?
  19. dockman

    My first large group cook

    Like the title says this is a first for me and yes I am pretty nervous. The group of 100 wants pork and chicken (white meat included). I am not looking to get into the catering business but this groups is customers and potential customers so I offered my help for the get together. I don't have...
  20. dockman

    Reheating Pulled Pork help

    I have a small group needing some food so I was thinking Pulled pork. My problem is I will not have time to do the pork on day of. Will it be ok to smoke pork a few days ahead of time, freeze it, and reheat when needed? If so, should I go ahead and pull it before freezing and how should I reheat it?
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