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  1. coryww

    Montreal Steak Spice beef Jerky- Anyone made this?

    i am getting my quarterly beef Jerky craving and I am thinking about trying to make my own seasoning mix since I now have cure#1. My plan is to follow the diggin dog farm calculator for my measurements to cure 5lbs. My question is has anyone made a Montreal Steak spice beef jerky? I am trying...
  2. coryww

    Thinking of upgrading my smoker

    The last 2 years I have been running a cabinet style gasser and it has made me some amazing food. However I think it’s time to upgrade from my first smoker.... now comes the challenging part. I do like the ease of using the gasser and the flavors have always been on point so I am looking for...
  3. coryww

    Chuckie burnt ends!

    First time doing burnt ends, and they turned out great! Followed the many post's of doing burnt ends on the forums and it was well worth the reading. 5lb chuck roast smoked with Hickory until it hit 180, them chopped and into the pan with some A&W root beer, sweet baby rays and the rub I threw...
    • coryww
    • Thread
    • Replies: 7
    • Forum: Beef
  4. coryww

    First Pork Picnic

    A few months ago Picnic were on sale for $1.00/lbs so I picked a couple up... fast forward to the first warm long weekend in Canada and I got a craving for pulled pork. Since I have never smoked a picnic I did lots of reading last week and dove in head first. 7lbs Picnic rubbed with Jeff's...
    • coryww
    • Thread
    • Replies: 7
    • Forum: Pork
  5. coryww

    First and second time smoking cheese

    So as with everyone else, with the cooler temperatures I decided to try my first attempt at smoking cheese! My setup is a vertical propane smoker (same as the master built 30") I mounted my AMNPS below the lower air intake under the burner. Since I wasn't sure how it would turn out I started...
  6. coryww

    Prime rib bear style for Father's Day!

    I have been reading bears prime rib adventures lately and I have been waiting for the perfect opportunity to try one out... Father's Day turned out to be perfect! Rubbed with salt,pepper,onion, and garlic and left to sit overnight in some regular Worcestershire. Hit the smoker at 230f at noon...
    • coryww
    • Thread
    • Replies: 3
    • Forum: Beef
  7. coryww

    First time pulled beef

    Hope everyone is having a great BBQ day! I have been drooling over a post from last year that bear put up with a step by step pulled beef! Needless to say I hit my local costco yesterday and picked up a 3lb chuck let it sit over night in a SPOG with a tiny bit of Worcestershire and threw it on...
    • coryww
    • Thread
    • Replies: 7
    • Forum: Beef
  8. coryww

    First time jerky maker

    Hi all did my first batch of jerky today, total of 4 pounds and spent 7 hours drying (~2lbs in a dehydrator ~2lbs in the smoker) both had the same pepper garlic seasoning for 30 hours. Man did the one in the smoker take on A better flavor. I hit it with my AMNPS and some hickory pellets for 2...
  9. coryww

    A less spicy ABT... Or I guess it would be BT...:)

    So I want to do a batch of ABT's today, but I have 2 small one (3,1.5) that I am sure would love to have bacon cheese and pepper, however they don't so so well yet with the additional heat. Has anybody substituted green pepper for the jalapeño? For those of a less heat tolerance?
  10. coryww

    Beef and Buffalo (Bison) Tri tip

    Hi everyone, got a quick question about beef vs buffalo when it comes to a Tri tip. I have a 3.5 lbs beef Tri tip and a 2.5 lbs buffalo Tri tip. My plan is to get the smoker up to 230 and smoke them both with a mix of hickory and apple. Since this is my first time doing a Tri tip everything I...
    • coryww
    • Thread
    • Replies: 6
    • Forum: Beef
  11. coryww

    Steel and Oak Smoked Hefeweizen

    Am I taking the addiction too far by drinking a cold smoked Hefeweizen
  12. coryww

    MasterChef propane ventricle smoker

    Hey I ended up getting some gift cards for my birthday to go towards a smoker at Canadian Tire. No was looking at the master chef verticals propane smoker. Can't seem to find any info out there on the inter webs about this particular unit. To me it looks 99% identical except to the MasterBuilt...
  13. coryww

    Beautiful Saturday in alberta

    Had some family coming in for the long weekend so the wife and I decided on some baby backs! Did a 2-2-.5 with a mix of Apple hickory and cherry wood. Store bought bought rub (kick ass)
    • coryww
    • Thread
    • Replies: 8
    • Forum: Pork
  14. coryww

    Checking internal temp on a stuffed pork tenderloin

    Hi all, Just a quick question, I have done a few tenderloins and always followed the 145 internal temp rule and they turn out great. Now generally I leave my probe in the center of the loin and monitor it as it cooks. So my question is I am going to try a stuffed loin today (spinich and...
    • coryww
    • Thread
    • Replies: 10
    • Forum: Pork
  15. coryww

    Love grilling just learning to smoke

    Hi everyone Cory here from alberta Canada, been an avid griller for as long as I can remember. The last year I have started experimenting with smoking and general low and slow cooking.... Looking forward to learning lots from the veterans
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