livin life on the edge....of the patio...

[smoke-em]

Hello form Littleton Colorado!! I'm Doug, better known as Smoke-em...if you got em!.

I have been smoking meats for about 40+ years, and I think this site is fantastic. Love all the ideas, I try most of Jeff's recipe's.

I have had several smokers, most old ones were home made, I will try to find and post pictures. But now I use an off set wood and charcoal store bought Masterbuilt. And I have for ease a 40 inch Masterbuilt electric, which works great for the smaller meats. although I have smoked 2 -25# big birds in it!

Christmas Eve I smoked a 20# ham, 2 12# pork butts, 4 racks of pork back ribs, 2 12" tenderloins and 10 # of russet potato's!

If you have a 30 or 40" Masterbuilt, and haven't yet ordered the larger wood tray, do so now! just call them its free and they send it in a few days. It doubles the amount of wood chips you put in. Then the feeder tube, chip loader, grind the little tack welds off the block and allow it to fill all the way, you get twice the smoke!! these units do work well like that.

Ill put some of my favorite recipes on soon.

Douglas

 

[s2k9k]

Hi Doug! 

to SMF!!! We're happy you joined us! Would you do us a favor and add your location to your profile, Thanks!

 

[diggingdogfarm]

Welcome to SMF, Douglas!

~Martin

 

[smoke-em]

I just made Green Chile, using the smoked pork butt left-overs......Dang!!! that's fantastic!!!

 

[s2k9k]

Leftovers are Awesome! You can do so much with them!

 

[smoke-em]

So I had a few small racks of back pork ribs, that I had kept in the smoker to long and they were a little dry....ok really dry. I had them in the freezer for a few months, thawed them cut them at every rib put them in a glass dish, poured the Green Chile over and baked them for 45 min at 350. They turned out fantastic! very moist and tender and they were like boot leather before.....Worth a try!

 

[toby bryant]

Hello Douglas 

 to SMF!

 

[rollin smoke]

Welcome to SMF! Enjoy the knowledge!