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  1. elde

    For Mama's Birthday

    Well, my lovely lady wife decided she wanted Q for her birthday supper... And we all know who gets up before dawn when mamma want Q for her birthday eh? Still...  I wouldn't have seen this had I slept in today: Here's the smoker all loaded up and ready to go: The foil pan above the water...
    • elde
    • Thread
    • Replies: 12
    • Forum: Pork
  2. elde

    Smoky french dip.

    Loaded up the smoke vault this weekend... On the top right you can see a chuck roast, which was rubbed with Johnny's and allowed to rest overnight. Then it was smoked for four hours at 225/250, then pulled (internal temp 165) and put in an aluminum pan and oven braised in beef stock until...
    • elde
    • Thread
    • Replies: 4
    • Forum: Beef
  3. elde

    Smoked Chicken

    Loaded up the smoke vault this weekend... Two chickens brined for four hours, one with just plain salt one with my rib rub (based on Alton Brown's). Smoked to just shy of done, the foiled with some chicken stock in a 210 degree oven until done. Pulled/sliced and ready to serve with a...
  4. elde

    Smoking in the backyard...

    Ahh, a loaded smoker, the lovely smell of smoke a' perkin' away, and anticipation of meals to come... Does it get any better? In the top left is a is a taco sausage fattie... Ground beef with taco seasonings, will be cooked to 160 then cooled and reheated later in a proper sauce for taco's...
  5. elde

    A new weapon in the arsenal....

    My new toy: a large big green egg. Tired after a long day of yard work (moss is EVIL), the LOML headed up to a local take-'n-bake place and we tossed a pizza on it:
  6. elde

    Kielbasa

    I'm pondering doing a caseless Kielbasa (essentially a fattie)... What wood would you smoke it over?
  7. elde

    Smoking in progress

    Ahhh... Here it is a little after six and on my first cup o' joe. In a few minutes I'll be firing up my Smoke Vault, loading 'er with fourteen pounds of country ribs and an a chunk of Canadian bacon. The ribs are for this afternoon, the bacon is an experiment.
    • elde
    • Thread
    • Replies: 18
    • Forum: Pork
  8. elde

    Cart for Smoke Vault

    My smoke vault proved a bit awkward to carry about to where it was needed, so I built a cart for it... Details on construction can be found here on the Lumberjocks woodworking site.
  9. elde

    Is there such a thing as too thin?

    So long as I'm getting a good fresh smoke smell out of the upper vent, I'm golden... right? Even if I can't actually see any smoke? (Comparing the 'stale' smoke smell I was getting while the smoker was warming up.)
  10. elde

    Country Ribs

    7lbs of country ribs (because they were on special), rubbed and let sit overnite with Alton Brown's rub plus a little added cayenne and ancho. Currently sitting at 220f over hickory - mopped every hour with a mixture of 1 part (homemade) Lexington Style dip and 4 parts apple juice.
    • elde
    • Thread
    • Replies: 13
    • Forum: Pork
  11. elde

    Brining question

    Ahh... the annoyances of the weekend. Saturday, when I hoped to smoke, it was storming cold and windy all day. Sunday, when I had a woodturning class, it was absolutely gorgeous all day... Anyhow, I fried up the loin chops I'd intended to smoke. By way of practice for making Canadian Bacon...
  12. elde

    Pork loin chop question

    Picked up some pork loin chops and tender quick to do a little experimenting... 1) What would you recommend for curing time? 2) What would you recommend for cooking time?
    • elde
    • Thread
    • Replies: 4
    • Forum: Pork
  13. elde

    First time fattie and a breakfast recipe.

    Fired up my new smoker for the first time on Sat, a fattie and some chicken thighs. (Qview of the load and discussion of the process and problems here.) The fattie was just 1lb of Jimmy Dean's and 1Lb of hamburger, I rolled it out as shown in the stickies at the top of the forum, sprinkled on...
  14. elde

    First smoke, comments welcome, qview.

    Smoked the first load Saturday, a fattie and some chicken thighs. Smoked at (roughly) 180 for two hours, opened the door and was greeted by this beauty: The thighs were completely cooked (internal temp 170), so pulled 'em and headed into dinner. The fattie wasn't quite done so I left it...
  15. elde

    My new Smoke Vault

    As requested in my roll call thread, here's some Q-(pre)View pics of my new baby: Sitting freshly assembled in the workshop: And outside being seasoned: Of course, it wasn't raining while I was assembling it, but it came right down as soon as I started working outside. Five minutes after...
  16. elde

    New to SMF, some smoking experience

    Hi! I'm Derek, and though I've smoked in the past it's been a while. Being a southerner I grew up on barbeque, and living on the Puget Sound means it's hard to get decent barbeque of any kind (though Famous Dave's ain't bad as far as mass market BBQ goes), let alone my beloved Lexington style...
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