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  1. crockadale

    Been gone a while.

    Due to circumstances beyond my control I haven’t been here for a while. Life long smoker, I have cooked commercially and for fun. I will be glad to help anyone and believe me I don’t know it all.
  2. crockadale

    Hey Valp

    Got these on four cast this morning. Grape 10" worm.
  3. crockadale

    Hey you Lang guys

    What temp do you run your warmer to hold meats? I usually serve right out of the cooker but the need for me to hold meat for several hours has come up.
  4. crockadale

    Sausage Guru's

    I've been smoking Italian sausage for a friend who uses hog casings. I don't think I get the smoke penetration I should get into the sausage also they are very chewy. My question is: would I get better smoke penetration with an other type of casing and not be so chewy?
  5. crockadale

    Smoked Mack

    I thought I would repost the smoked mackrel pic's that were lost in the crash. Waiting to be cleaned and brined: On the cooker: All done: These were brined overnight in kosher salt, brown sugar and old bay seasoning. Smoked at 180 for about 3 hours. Enjoy!
  6. crockadale

    I have not left

    I retired July 15th and move to Sebastian, Fl. I don't have a connection at home as of yet so I'm using the libary's connection for now. So I'm going to be in and out on a spotty bassis untill I get connected. There is a lot of posts I need to catch up on so I guess I better get reading.
  7. crockadale

    Look what I stole

    Picked this up this weekend. Fired her up and wa la TBS I figured while I had her on a trial run might as well put that heat to good use. So I rubbed up a 8 3/4# briskett. Briskett done some 14 hrs later. This thing has gas assist. I do not like it, its comming out...more room for...
  8. crockadale

    Somebodys got to be kidding.

    I was surfing Craigslist south Florida yesterday and found an add for a "smoker on a trailer $1500.00". There wasn't any photos so I sent an e-mail requesting photos. I don't know what the trailer is worth but I think he's a little over priced. And it is not what I'm looking for anyway. Look...
  9. crockadale

    Memorial Day Pig Fest

    Saturday night rubbed three racks of ribs and two butts approximately 6.5# each. The Butts went on the GOSM at 7:30 AM. At approximately 230 deg., the ribs went on at 10:00 AM. Sprit zed at Noon with apple juice and Jim Beam and every hour thereafter. Ribs came off at 3:00 PM. Both butts were...
  10. crockadale

    Chickens in the Brine

    I thought about puting this in the joke thread but...what the hey.
  11. crockadale

    Fired up the ECB with Q-View

    Decided to do a London broil for a late dinner. Ain't it funny how uninvited guest show up when there is smoke in the air. Also did some onion slices...no pictures. Ready for the smoker On the ECB The finished product, Like mine a little on the rare side.
  12. crockadale

    The test

    This weekend I did a little experiment with 3 yard birds. I brined one overnight, one for 3 hours and the third no brine. I wanted to satisfy my curiosity as to how mush difference brining made to the outcome of the birds. All three birds weighed the same give or take an ounce. I used Lemon...
  13. crockadale

    Smoking Buffalo

    I'm not sure where to to put this but someone offered me some Bufallo to smoke. Where dose someone begin? I understand that Buffalo is very lean and requires very little time to cook...so any sugestions will be appreciated. I am thinking though that it may be simular to smoking deer meat, that...
  14. crockadale

    New GOSM

    I just became the new owner of a GOSM. I'm dooing a dry run right now and the temp on low is running aroung 250 to 300 deg. any tips or tricks to keeping the temp down.
  15. crockadale

    First Brisket ever

    First things first, I would like to thank all of you that have posted how you smoke the different cuts of meat and how you make your rubâ€8482s and sauces. Without the information I found on this site my cookout this weekend would not have been as successful as it was. The firs problem I had...
  16. crockadale

    S.E. Florida cracker

    I found this place looking for some general smokehouse construction ideas. I now live in West Palm Beach, Fl. ( Georgia born) and will be moveing back to Ga sometime within the next 6-8 months. I have smoked King fish, rib's, beef, and fowl on a binkman smoker and get lots of at-a-boys but after...
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