Recent content by happy2meatu

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  1. happy2meatu

    LEM Summer Sausage Seasoning

    I just made a 5 pound batch of summer sausage with elk meat (75 elk / 25 pork shoulder) and that same LEM Summer Sausage seasoning kit and I think it is excellent. Smoked it at 180 chamber to 165 internal, then ice bath for rapid cool. Would definitely recommend.
  2. happy2meatu

    First time beef short ribs

    Nothing much to write, tried short ribs for the first time on the smoker. Turned out pretty good. For time sake had to pull at internal temp of 185, but was tender enough, tasty with a homemade rub of the typical spices. Good smoke ring.
  3. happy2meatu

    First try at Salmon

    I put my thermometer in the thickest part of the thickest fillet. I smoked it with the intention of keeping temp at 140, but I do remember my temps ranging from about 130-165. Again, if you know how to cook fish and salmon especially, how to look for the flaky texture, that means its done.
  4. happy2meatu

    First try at Salmon

    I'm interested in what everybody might advise on here. With 8 hours in a salty brine and the fact that sushi seems all the rage right now LOL (not to me, but some people), it would seem fine to me to get internal temp of 140. It was flaking and done. This article was one that I was loosely...
  5. happy2meatu

    First Brisket in new smoker

    Here is my thread about the smoker: https://www.smokingmeatforums.com/threads/new-ok-joe-longhorn-3-1-project-with-mods.282896/
  6. happy2meatu

    First try at Salmon

    First try smoking some salmon, Sockeye from Safeway for $8.99/lb. Brined overnight with approx 1 quart water, 1 cup brown sugar, 1/3 cup salt. Air dried for pellicle for about 4 hours. Smoked at approx 140 deg for about 2 hours. Perfect. Really pleased. Will definitely be doing it again...
  7. happy2meatu

    First Brisket in new smoker

    14 pound brisket (before trimming) USDA Choice purchased from Cash and Carry for $3.26/lb. Trimmed extra fat and rubbed with heavy salt, pepper, and garlic powder with scoring in fat. Smoked open on grate for about 4 hours before placing foil on both ends to protect overcook. Continued to...
  8. happy2meatu

    New OK Joe Longhorn 3-1 project with mods

    Got a probe grommet installed today. Drilling through the end metal on the Longhorn with a step drill bit was quite a chore. I won't do that again if I can help it. It did prove one good thing to me, that the metal is quite thick on these units. It would estimate it to be about 12 gauge...
  9. happy2meatu

    New OK Joe Longhorn 3-1 project with mods

    This thread will be for my new purchase, an Oklahoma Joe's Longhorn 3-1 Combo. I will be posting mods and improvements as they get done. The Oklahoma Joe Longhorn 3-1 is half propane grill, half smoker, with a side firebox and a side burner. The smoker cook chamber is approx 20" dia x 20"...
  10. happy2meatu

    Air movement advice needed - Ok Joe/Mod/Auto fan

    This is what I thought too - by adding the blower fan, and with my efforts to seal up every potential leak point, the fan will be effectively pressurizing the chamber, and forcing air flow. It is computer controlled to set the temperature where I want it. However, I wonder, if the proportions...
  11. happy2meatu

    Oklahoma Joe smoker

    I know this thread has been inactive for awhile, but in doing some searching for info, I think you guys that are in this thread could maybe help me... I started a thread under side firebox, and it explains my issue in detail here...
  12. happy2meatu

    Air movement advice needed - Ok Joe/Mod/Auto fan

    Just got an Oklahoma Joe's Longhorn 3-1. Side firebox with smoke chamber. I've already taken steps to seal up gaps, cracks, seams. I ran one test burn so far, concerned about air movement. I checked the Feldon calculator for air inlet and exhaust sizes, and it is clear that the firebox is way...
  13. happy2meatu

    Planning new build - door seal methods

    I'm planning my first build.  I would like to see a thread with descriptions and pictures of how everyone fabricated their door seal methods.  My smoker will be an offset firebox style, haven't decided yet whether it will be standard or reverse flow.  I acquired some 20" x 3/16" tubing for the...
  14. happy2meatu

    Need some URGENT helpful ideas for a wrestling tournament fundraiser/hospitality room.

    I believe what you have is where chops come from with the ribs attached.  This is too lean of a cut for low and slow cooking.  Needs more fat content, thats why the butt or shoulder is used for pulled pork.  If you are stuck with this cut, since it was donated, I would probably bone the ribs...
  15. happy2meatu

    Bourbon Bacon Chicken Q-View

    Oh my word... I think I just shorted out my keyboard with DROOL!
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