Recent content by low smoke

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  1. low smoke

    deer sausage

    Hey to all, I havent been on in a while and was hoping for some info. A guy at work wants me to smoke some deer sausage. He said it has been cured from the place he had it made and I was wondering how long I need to smoke it for and do I need to put anything on it. He said that the sausage each...
  2. low smoke

    How Did Your Thanksgiving Smoke /Dinner Turn Out?

    We had wonderful with the family. Did my first two turkey breast on the smoker and turned out great and like better than fried. Also did a ham on the smoker and everyone ate til we were all overstuffed.
  3. low smoke

    Turkey day breast and ham

    Put 2 breast and picnic ham on about 11am and just pulled the breast off so I can put a little crunch on the skin in the oven. Cant wait to taste these puppies. Happy Thanksgiving to all and their families and the men and women overseas protecting our wonderful country... Craig
  4. low smoke

    New guy checking in.

    Hey welcome, your right this a awesome site and glad I joined a few weeks ago. Happy Thanksgiving
  5. low smoke

    Brining

    Hey thanks, wasnt for sure but you cleared it up for me. Happy Thanksgiving to you and your family.
  6. low smoke

    Brining

    Just curious as this is the first time I have ever brined anything and my question is when should I pull the breast out of the brine and rinse them off before I plan on putting them on the smoker. I know with most meats they say its best to let it get up to room temp first. Should I do the same...
  7. low smoke

    Turkey Breast

    Yes it will be breast side up away from the rack. Again thanks for all the info
  8. low smoke

    Turkey Breast

    Thanks for the answers. I know have to keep remiding myself that Im working with temp and not time on this. It is now stored in the ol memory bank. Happy Thanksgiving to all and enjoyed those smoked birds and hams if you are having them.
  9. low smoke

    Happy T-Day

    Happy Thanksgiving to you and your family and to everyone else here. The one great thing about today is its one of the days we are allowed to pig out and not have to feel guilty.......lol.......
  10. low smoke

    I say..I say...Hello Tha-ur Ya'll

    Welcome from down south. I to am a newbie and I hope you enjoy this site as much as I do.
  11. low smoke

    Turkey Breast

    I plan on doing two turkey breast tomorrow and they are about 4 lbs each and was plan on doing 225 temp and was wondering how long I should let these puppies sit on the smoker. I know I read that a normal 12 lb turkey needs 6-7 hours. Any info is highly appreciated.
  12. low smoke

    Spiral Ham and Pork Shoulder

    So far everyone has enjoyed it. It had a real nice smoke ring on the pork shoulder and I would have rather had a whole ham instead of a spiral. But the spiral was good.
  13. low smoke

    Spiral Ham and Pork Shoulder

    First off I want to thank everyone on this wonderful forum for all the help for me to be able to accomplish this today. I was able to keep my temp around 220-230 all day and produce this great looking and tasting products. dcata40/HamandPorkShoulder002.jpg[/IMG]
  14. low smoke

    I got nothin!!!!!

    I did Jeff's 5 day course and what a great bunch of information. I have also recieved excellant information from the members on this site also and with the mods I have made to my smoker im doing a pork shoulder and ham as im typing. Again thanks to Jeff and all the members here for all the help...
  15. low smoke

    Newbie Here!

    Hey Don and welcome. I have only been a member for about a week or two and I have gotten so much information from all the great people here. Dont be afraid to ask as they do have the answers. Craig
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