Recent content by iowabbd
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Howdy from The Hawkeye State!
Denny, welcome from central Iowa. It's too bad your a hawkeye but I guess I can get over that. We are all smoking meat so it's all good. iowa -
Favorite Iowa BBQ Restaurant
I live in Bondurant and seem to always getting stuck eating the north east metro joints. Bandanas and Papa Chubby's in Ankeny. Both are OK. Kin Folks and Claxton's in Altoona. These both are good if you order the right thing. I have had excellent food and the next time it's average. I need to...- iowabbd
- Post #21
- Forum: General Discussion
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venison sticks
I'm gonna make some smoked venison summer sausage and sticks. I want to know what type of jalapenos to use. Can you just mix in fresh jalapenos or do they need to be pickled first? Iowa -
Heat question
Thanks for the replys guys... Due to the fact that I don't have access to a welder, I might be out of luck. I also started thinking about it and I acually do more cold smoking so it might work out well. I may just end up with a huge cold smoker/grill. Might not be bad since it was free. My...- iowabbd
- Post #4
- Forum: Side Fire Box
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pre paint question
I did a little paint removal with a cup wheel and a grinder. It did a good job removing the paint and rust. However there was a residue left on the metal. Any ideas how to remove it and prep for paint or is it OK just wipe it down with a rag and paint? I read somewhere lacquer thinner. Anyone...- iowabbd
- Thread
- Replies: 5
- Forum: Side Fire Box
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Heat question
Heres the deal. I got a side firebox smoker given to me. It needs a little tlc but the guy did a little welding for me before he delivered it. The fire box is a good size in comparison to the tank. (its a 350 gallon tank, my fire box is 20h x 20d x 30w, the opening is only 5 inch pipe). My...- iowabbd
- Thread
- Replies: 4
- Forum: Side Fire Box
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Bone Sour question
It was for sure under 40. I actually struggled to keept it warm enough the cure works properly 38. Thanks for the replies. -
Bone Sour question
I have had a ham in brine for 10 days the ham looks great but the bone looks funny and is soft. Is this normal? I can find people referring to bone sour but can't find info on what it looks like or how you know if the bone has soured? Please help don't really want to get a bunch of people sick... -
Best Place to Buy Vaccum Sealer Bags
I make a ton of jerky. the problem I have found with jerky is you get a lot of shap points that can puncture the bag. I have only found 1 brand of bag this wont happen to. ZIPVAC. the only thing is they are kind of hard to find. Zipvac make a style that has a port on the bag for a hand held...- iowabbd
- Post #4
- Forum: General Discussion
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Fresh Ham Question
Right now it is about 20 degrees but we are supposed to warm up this week. I am going to but the ham/brine in a cooler and i can wrap it with blankets to insulate if need be. I think I will get the brine made early and have it out there a couple days in advance to gauge the temp better before I... -
Fresh Ham Question
I didn't give much time for an answer but the day is sneeking up on me. So if anyone has any suggestions I would appreciate it. I will be sure to post Q View of the process. -
Fresh Ham Question
I want to smoke a large bone in fresh ham for a family get together at the end of the month. I need to cure the ham before I smoke it. My problem is it is so stinking cold here I am not sure I can do it in the garage with out it freezing. I dont have the room in my kitchen fridge. My question is... -
Lurker finally takes the leap
Hey all, Central Iowa guy here. Been lurking around the site for a couple years and have used lots of tips and tricks learned here. Now I'm to the point where I need to ask some questions and want to get more involved. I currently have a brinkman vertical smoker but in the process of building...
