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  1. urbanfarmer

    First smoking experience help

    Hello and welcome to SMF. There are lots of great people and information here. As a preface to trying to answer your questions: I am fairly new to smoking and have never used the type of smoker you have. But here we go… A - when you read how long it takes to smoke something that is just a rough...
  2. urbanfarmer

    Eggs Benedict

    Sounds more like duck eggs rather than chicken eggs… either way they look fantastic! Eggs Benny are a big hit here in my kitchen… might need to make some on my next days off.
  3. urbanfarmer

    Saturday smokehouse dinner

    Thank you everyone for the encouragement! Here’s my plate for supper…or at least my first one….
  4. urbanfarmer

    Saturday smokehouse dinner

    Sausages and cheese are done! Served the cheese with some crackers and pepperoni. And just put a sausage in a bun with mustard, homemade bbq sauce and topped with homemade corn relish! So good!
  5. urbanfarmer

    Saturday smokehouse dinner

    Brushed the cream cheese with olive oil and then rolled two in herb and garlic and 2 in nacho cheese. My wife buys bottle upon bottle of this stuff, many different flavours and combos…. Some are seasonings, some are dip mixes, some sauce mixes, etc…
  6. urbanfarmer

    Saturday smokehouse dinner

    I have the smokehouse fire going and meat on the racks! Pork roast will be for pulled pork, sausages are for lunch and the cream cheese is for snacking on. The wife is also taking some of the cream cheese to a friends house for a get-together. I also made ‘baked’ beans in the slow cooker...
  7. urbanfarmer

    First cooking attempt

    I agree with @chef jimmyj … the type of wood and the form it comes in is a major factor in the smoky-ness of your food. I have limited experience, but my first smoker was an electric Cuisinart cabinet smoker. I found that the food I smoked in it was always smokier than anything I smoke in my...
  8. urbanfarmer

    Turkey drums

    Nice legs! How long does the squash take to cook? Have you ever tried brining them? It makes all the difference in the world, if you don’t normally brine much then it would be cost effective to try them out on some cheap chicken (unless you can get turkey cheaper) until you find the one that...
  9. urbanfarmer

    1st smoked Turkey

    Hey that looks awesome! Just wondering how it turned out and how did the family like it? Any leftovers? We just celebrated on Monday with a smoked turkey as well, they are so good! How long did that 12 pounder take? @Stingh2
  10. urbanfarmer

    Smoked cream cheese

    I have smoked cream cheese a couple times (most recently was on Monday which was Thanksgiving here in Canada). We usually just coat it in a spice blend, smoke it and then put it on charcuterie board. We have also used smoked cream cheese on bagels. Now that you mention it I think I will try it...
  11. urbanfarmer

    Anybody curing meat this weekend?

    I will be putting a 9 pound pork belly in to cure for a week starting tomorrow. I dry cure with a homemade rub that has extra pepper and a little bit of coffee. They look good!
  12. urbanfarmer

    A few quick questions

    I planned to put a chimney in my smokehouse but with my less than perfect carpentry skills I managed to make a smokehouse that has an intake and exhaust built in. It just goes through the “cracks”... I used one inch styrofoam boards (x3) for insulating my smokehouse and the inside is 3/8”...
  13. urbanfarmer

    Score! Cherry wood!

    My grandmother used to make chokecherry jelly when I was younger, and now that she is gone I have started making her jelly the past few years. I also make chokecherry vinegar which we mix with carbonated water or lemon lime soda. The trees grow wild around here and with access to them I may try...
  14. urbanfarmer

    Score! Cherry wood!

    I never thought to use chokecherry trees for smoking meat. I can get my hands on loads of that stuff. You got to love when you score free wood, especially hardwoods you can smoke with!
  15. urbanfarmer

    Another Saturday smoke session

    Yes everyone seemed to be pleased with supper. Even got a couple “these are the best ribs I’ve ever had” . And thanks I’m glad to be back! Thank you very much. I was very happy with the end result, first attempt at wings. Still learning with this new smokehouse.
  16. urbanfarmer

    Another Saturday smoke session

    I kept the smokehouse between 225 and 250 for most of the day. I find with using a wood stove and burning full size firewood (16”) there is a bit of fluctuation in the temps. Still trying to fine tune the process using the dampers and the draft. Probably have a 30 degree difference from high to...
  17. urbanfarmer

    Another Saturday smoke session

    Another Saturday smoke session is in the books! Friends and family and several hours tending the fire. I forgot to take before pictures but I have a few after... 4 racks of ribs and a pile of chicken wings. No sauce put on ( optional for anyone who wanted it... I don’t personally prefer sauce)...
  18. urbanfarmer

    Weekend Smoke- Pic heavy

    Thanks for the recipe jmusser I will definitely be trying these on the next family get together. I see you said you use hot Italian or breakfast sausage and I suppose any type would do but I was wondering if you use the same rub for both and the same ratio of ingredients for both? I wonder if I...
  19. urbanfarmer

    Weekend Smoke- Pic heavy

    I’m a novice smoker here and I agree that there is satisfaction in running an all day smoke (and cold beer doesn’t hurt). Everything pictured looks delicious, I’d like the recipe for those armadillo eggs, they look and sound spectacular! Nice work
  20. urbanfarmer

    Newish guy from the east coast of Canada

    Lots of opportunity to make this thing better, just be easy on me please. It’s my first attempt with limited knowledge and mostly recycled stuff.
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