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  1. woodman3

    Peach Wood Score

    When it comes to wood I am too cheap to purchase much wood. So I'm always on look out for free smoking wood. These are peach trees from a local orchard. This picture has about 20 trees cut to long branches. 20 or so more are available. He has removed these so he can plant other...
  2. woodman3

    Red Spots in Cured Ham

    What are these red spots in my ham? Does it affect taste? Is it safe to eat? Never seen this before.
  3. woodman3

    Smoked Cured Ham Suggestions

    I bought 1/2 of a hog from our local meat locker. They cured it at the locker. Yes it has nitrites. It is not smoked.
  4. woodman3

    Smoked Cured Ham Suggestions

    I have a cured ham I have thought of smoking. This would be my first. Looking for suggestions.
  5. woodman3

    First Smoked Eye of Round

    I hour 15 min in
  6. woodman3

    First Smoked Eye of Round

    Decided to smoke my first eye of round. A good smoked roast beef sandwich sounded really good. Just simple smoke and SPOG. Using apple and pecan with lump charcoa . Will follow up with finished product.
  7. woodman3

    Looking for Smoked Pork Chop Suggestions

    I'm thinking of trying to smoke bone in chops. Looking for tips on what works and doesn't work. Thank you in advance.
    • woodman3
    • Thread
    • pork chop
    • Replies: 5
    • Forum: Pork
  8. woodman3

    Latest Fatty

    275 or so
  9. woodman3

    Latest Fatty

    It had been years since I had made a fatty. Flavor was great But family says bacon was too smokey. I think I will smoke 45 min or so in smoker then finish in oven.
  10. woodman3

    Dry Jerky

    Today I tried a new way to make my jerky safe I heated up the meat with marinade to 167 in my wifes double boiler. Within one hour the jerky was dry and brittle. Never had it do this before . Any ideas?
  11. woodman3

    Freezing Brisket for meals

    I have simmered and boiled them. Guess I will just simmer from now on. Glad this came up. So a bag doesn't break open on me.
  12. woodman3

    Freezing Brisket for meals

    When you have three kids time can be in short supply sometimes. When I do get time to cook brisket I like to save most for future meals. I use my vacuum sealer So when we are ready all it needs is a pot of boiling water. Works great
  13. woodman3

    Sauce 4 sauce

    Where are you located? Region I guess
  14. woodman3

    Frozen Pork Tenderloin Question

    Agree with the above Today I just cooked a two year old brisket. Once thawed out and trimmed looked like it was fresh. The cryovac had even broken at some point
  15. woodman3

    Sauce 4 sauce

    I live in Kansas. I may be interested in this. What size bottles? Rubs may be a good idea with this also May cost less to ship.
  16. woodman3

    Thawing Brisket Opinion

    What I ended up doing was removing the brisket from original package it still was mostly frozen. Putting in a new vacuum seal bag Then back into the water for remainder of that Smoked it at 275° or so until meat was at 140ish. Foiled it finishing cooking in the oven at 325°...
  17. woodman3

    Thawing Brisket Opinion

    I read on USDA website if the bag had torn open or water had gotten in it could have exposed the meat to bacteria now I am hesitant to eat it . The meat was under ice water the entire time.
  18. woodman3

    Thawing Brisket Opinion

    I am thawing my brisket in ice water. Apparently the vacuum seal broke and ice water is in the bag Would you guys still use it? The cooler was clean I am hesitant
  19. woodman3

    Tried New Pellets

    Has anyone tried these pellets on cheese? These are very good. I have had them a long time Finally got around to using them.
  20. woodman3

    Persimmon Wood

    I know persimmon is used for smoking meats. I have not used any . Looking for opinions on what meats it does and doesn't work well on . My dad just gave me some this week .
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