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  1. dragonslayer

    Let's talk size

    Thinking about a propane tank offset smoker. I am looking for the approximate number of briskets I could fit on a 250 gal./500 gal./1000 gal.? Anyone have a good feel for this?
  2. dragonslayer

    Looking for help on a vintage slicer

    Anyone have a good source for information on vintage slicers? I was just gifted this. It appears to be a US Slicing Machine Company, a predecessor to Berkel in the US. It does appear to work. Any advice on cleaning it up/getting it usable condition?
  3. dragonslayer

    Where to buy lump charcoal near Overland Park, KS

    I have a competition in Overland Park, KS coming up in a few weeks.  I am flying in and the equipment/meat is provided by the competition.  I need to get charcoal and prefer lump, but am not too particular on the brand..  Any recommendations on where to buy it?I figure I need at least 30 lbs.
  4. dragonslayer

    If anyone in the KC area is looking of a KCBS event later in the season that is not too much work...

    If anyone in the KC area is looking of a KCBS event later in the season that is not too much work, check out the 6th Annual KC Kosher BBQ Championship.  As a kosher competition the rules are a little different. They provide the equipment and meat which makes it a pretty easy (and cheap) event...
  5. dragonslayer

    Adding Cold Charcoal to a WSM mid cook

    Can I add additional cold charcoal to a a WSM mid cook?  Last time I used a WSM whenever I added more charcaol I pre-lit it in a chimney but is was really hard to add it through the small door on the WSM.
  6. dragonslayer

    To wrap of not?

    Last time I smoked a brisket I got almost no bark. I wrapped my brisket in foil about 1/2 way through. I am considering not wrapping my brisket this time to get a better crust. Interested in what people around these parts do. TIA
  7. dragonslayer

    Mustard to "glue" the rub on the brisket

    Are folks around these parts a fan of using a layer of mustard to help the rub adhere to a brisket? Yes or No.
  8. dragonslayer

    Help with a Turkey

    I need to smoke a whole turkey for a competition in a few weeks, about 10lbs.  Should I smoke it whole? spatchcock? or cut it into 8th?  About how long do you think I need? (don't worry I am still going to do it to temp but just looking for a rough idea) Any  wood recommendations?  Any other...
  9. dragonslayer

    Help me get more color and flavor on my brisket

    Entered my first contest last week.  The brisket came out with good moister and texture, but really any color or texture to speak of.  I smoked it on the lower rack of a Weber Smokey Mountain 22.5, with a lot of water in the pan, using natural lump charcoal, and soaked hickory, cherry, and...
  10. dragonslayer

    Does a combination of Mesquite and Cherry work for brisket and beef back ribs?

    I am looking for opinions on some wood choices I intend to use as I am entering my first competition in a few weeks, and have assembled a team of complete novices (including myself). It is a kosher competition so the meat and equipment is all being provided by the organizer. For my brisket and...
  11. dragonslayer

    Do these woods make sense for these foods

    I am looking for opinions on some wood choices I intend to use as I am entering my first competition in a few weeks, and have assembled a time of complete novices (including myself). It is a kosher compition so the meat and equipment is all being provided by the organizers. We will have the...
  12. dragonslayer

    Upgrade Me

    I have an Eastman #10 Grinder http://dev.eastmanoutdoors.com/cms/c...0-meat-grinder I am looking to possibly replace the knife, get a couple of dies, and I have managed to damage all 3 of my stuffer tubes. Where do you suggest I order them from? If there is a good place to buy this stuff in...
  13. dragonslayer

    Temps for lamb bacon?

    I am working on some lamb bacon. It is curing now. What temperature should I smoke it at? At what internal temperature should I take it out of the smoker?
  14. dragonslayer

    Working on kosher Lamb Sausage

    I have two lamb breasts AKA bellies, AKA the fatty floppy piece of meat that hangs off the ribs. I spoke to butcher and he said it should be OK to grind for sausage if I trim out some of the fat(there is a lot of it). After I trim and debone them there should be about 4.5 lbs I only have a cheap...
  15. dragonslayer

    brinkmann=brinkman?

    does brinkmann=brinkman?
  16. dragonslayer

    Garlic Beef Susage

    I am looking to make an all beef sausage as I am stricktly kosher (no prork). I have some synthetic (plastic) casing that I believe is designed to withstand the smoking proccessed but needs to be removed before getting the sausage hot enough to eat. I bought myself a cute little grinder with a...
  17. dragonslayer

    I need to know what to buy

    I need to know what to buy. My condo association recently changed the rules so we can cook on our balconies but only with electric. Insurance won't let us use gas or charcoal. Cost is not an issue withing reason. I could probably spend up to $300 or a smoker, and I would like one that doubles as...
  18. dragonslayer

    Making My Own Sausage

    I am interested in making my own beef sausage. I am not looking for a recipe as much as a technique. No pork product I am strictly kosher. I have about 10 feet of a platic like casing that is ment to come off before eating. Not sure the correct way to use it though. I have a grinder and plan to...
  19. dragonslayer

    Kosher Sausage Fabrication

    Ok, I am pretty new to smoking. Did my first brisket about a week ago and fell in love. Now I have always wanted to make my own sausage, and figured why not try making my own smoked sausage. Here is the problem I am Jewish and need to make it stricktly kosher. This presents 2 major problems...
  20. dragonslayer

    Some questions from a new guy

    I am new to the forum and a only recently started smoking my own meat. I come from family with a culinary background so I am not completely stupid when it comes to smoking. In fact my uncle is in the smoked fish business. Last night I did my first smoking-a 5lb brisket in my home made metal...
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