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  1. rugged cross

    New to smokehouse cooking. From S. Tn, USA

    Thanks for the info Dutch. I just watched a video on curing and singed up for the 5 day course. I was in a time crunch this time with travel planned but, with outside temps coming down I will plan a traditional cure for next time.   When I cure do I marinate before or after the cure?
  2. rugged cross

    New to smokehouse cooking. From S. Tn, USA

    BTW my firebox started life as one of those little two foot tall Weber, backyard griller wants to try his hand at smoking, smokers. I have enlarged the smoke vent and removed the racks for more fire.
  3. rugged cross

    New to smokehouse cooking. From S. Tn, USA

    I supposed the BIG question should be....... Can I do this using the method that I know?
  4. rugged cross

    New to smokehouse cooking. From S. Tn, USA

    That would actually be my question, Dutch. I guess that I should have made it more clear. I just want to get a tender slightly caramelized finished product aside from the piece that I only plan to flavor then freeze. I let a friend use my smokehouse passively so we weren't able to talk much...
  5. rugged cross

    New to smokehouse cooking. From S. Tn, USA

    I plan to start cooking tomorrow afternoon so any advice in this first run would be greatly appreciated. Thank you in advance for your input.
  6. rugged cross

    hey guys

    I could too. But sometimes it kept him from drinking it. ( which was nice) His favorite use for that blend was salmon.
  7. rugged cross

    hey guys

    When I was first learning to smoke, my dad was known for using apple soaked in tequila first then finishing with mesquite. This usually produced a presentation that started with a strong mesquite flavor followed by a finish of hard apple spice.
  8. rugged cross

    hey guys

    I personally tend to lean toward a 50/50 mixture (or equivalent) when using multiple woods. I use them simultaneously. One thing also to consider is how you want to use your woods. Simultaneously gives a more balanced flavor but you can highlight your flavors by the order in which you use them...
  9. rugged cross

    New to smokehouse cooking. From S. Tn, USA

    Hello my name is Greg. I live in South Central Tennessee, USA. This will be my first use of a smoke house. I have been smoking using a grill or campfire for years. I tend to try to stick with cooking on or with wood. I recently acquired a 4' x 4' x 8' wooden wood shed that i converted by...
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