Recent content by l r harner

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. l r harner

    Fatty-Cake, Fatty-Cake, Smokin' MAN!!! Process & q-view

    would maybe a bacon "pie" crust keep the gground pork off the great better ow jsut make the whole works on a ham steak :)
  2. l r harner

    Smoking temps

    did some yard bird whole legs today 250f 2 hours and 30-45 min(they were at 170f0 then bumped to 350f to crisp things up last 20-30 min (finished at 200f just cause ) smoked with apple and maple
  3. l r harner

    Finally...Okie's seared brisket is gonna happen

    looks good so far im in the hot but sweet moping also biggest brisket i have done is something like 18 Lbs in the bag not sure what it was after i trimmed some of the fat off was huge now i cant find much more them 13s
  4. l r harner

    fattie blow out

    I was going to suggest using a pizza peel or a gigantic cookie spatula, but then noticed that camo handled unit in the pic. Is that a cleaver? yep its my cleaver (non bone ) its about 4x8 blade i thiink the fattie was about 15 inches long when i put the dough around it
  5. l r harner

    fattie blow out

    in a nut shell its HI pizza ham pineapple red onion bacon spices pizza sauce smoked then dough sauced and warped around the works and run at 425f till ot goldened up a bit sadly when i flipped fro cutting /prep board with dough on it it fell a part a bit next time i have some mods to do...
  6. l r harner

    fattie blow out

    yep i thought i had things under control but the dough got apart on me when i flipped it to the smoker dam good eats just not the best looking
  7. l r harner

    First Drum Brisket

    nice due to wind mine ended up running 16 and a bit hours (13Lb brisket) was good eats tonight tho and thats what counts maybe next time i can try putting on a few treats
  8. l r harner

    jsut signed on

    i forge for fun now and then but to pay the bills im a stockremover (grinder monkey ) i am a member of a few blade forums and would have thought there would be a little blurb here about what you use to slice down the great food
  9. l r harner

    First Drum Brisket

    hope things are going well with your smoke its cold and windy here and playing hell with my temps but the show as they say... brisket has been on now 3 hours and 20 min temp 120f having trouble gettign up to 225 in smoker. i bumped the gas up one last time and tht should do it
  10. l r harner

    jsut signed on

    i make mostly kitchen knives and straight razors heres a link to my not so updated and unfinished site www.harnerknives.com
  11. l r harner

    jsut signed on

    was here a bit before but after the crash i thought i would start posting. so far things have gone well in the smoker (not sure of lingo) its a gas 18inch cabinet i got at gander mountain have done lots of reading and just a few smokes on my own so far but that's something i hope to change...
See more
Top Bottom
Back
Clicky