Search results

  • 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. Leonard114

    Cold smoking wings

    So me and my buddy were thinking about cold smoking then frying wings this weekend while we are camping. My question is this safe and how long is it safe for? Would probably be going from smoker straight to the fryer. Any help is appreciated!
  2. Leonard114

    Bologna hanging or laying??

    Gonna finish off my venison Hamburg this week and make another batch of bologna. How many people hang there’s In there smoker compared to laying it on the racks. I usually lay mine but was thinking about hanging it if it makes a difference. Any input is appreciated! Using a camp chef smoke vault...
  3. Leonard114

    Debating on a pellet grill

    Well my pap went and bought a bighorn pellet grill and doesn’t really know how to use it so I’m taking it for a few weeks to try it out and teach him how to use it. My problem is is that right now I have a gas/charcoal combo grill and a smoke vault 24” propane smoker and I feel I’m going to...
  4. Leonard114

    First time using casings

    hey everyone so I’m going to smoke some venison bologna and jerky tomorrow and I’m using casings for the bologna and this will be my first time using casings and I noticed one end of my casings have a tie around them and the other end is open so how does everyone close up the other end just tie...
  5. Leonard114

    Sunday chicken wings!

    Trying something new today and going to smoke some chicken wings! Gonna get them almost all the way done then throw them on the grill to finish them and get them crispy. Here goes nothing!
  6. Leonard114

    First top round!

    doing a 3 lb top round today never done one before! Season with salt, pepper, garlic powder, and onion powder, and smoking with apple wood. should hopefully just be a good simple taste
  7. Leonard114

    Brisket question

    So I'm doing just a little flat 3lb brisket today and I'm coming up on hour 3 of smoking and I have an internal temp of about 165 already. Is it cooking to fast or is that about normal for that size brisket. I'm smoking it between 225-250 degrees. Any thoughts are appreciated and happy new year!
  8. Leonard114

    Venison bologna recipe

    Hey everyone just was wondering if anyone had any good sweet venison bologna recipes I could try!! Smoked or oven baked is fine just want to try something new!
  9. Leonard114

    New to smoking cheese!

    so got some questions for you guys as I'm new to smoking cheese and smoking in general! I want to smoke some tomorrow but I'm not real sure where to get it like do I just go to the wal mart deli and ask them to cut me off a big hunk But either way I'm thinking about doing some cheddar some Colby...
  10. Leonard114

    Hi from Harpers Ferry WV!

    hi everyone new to the forum and new to smoking! I just bought a camp chef smoke vault 24 and am currently smoking a chicken in it for my first smoke! Hoping it's gonna turn out good!
Clicky