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  1. wullybully

    Sponsored 50% Coupon for Inkbird New Released bbq Thermometer with 6 probes--$25

    I would take one if still available. Thanks
  2. wullybully

    Does anyone do potatoes in the smoker?

    I was thinking about putting potatoes in the smoker. Has anyone tried this? What did you do? How did they come out? Thanks in advance
  3. wullybully

    Honey Cured Ham

    Prague powder is a basic curing salt that contains sodium nitrite. Substitute any curing salt, but be sure to use the recommended quantity for the amount of meat you are processing.
  4. wullybully

    Honey Cured Ham

    This is actually a whole pork loin cured using a recipe for Honey-Cured Ham from "Mastering the Craft of Smoking Food" by Warren R. Anderson. The basic recipe is for 2-1/4 lb of meat, increase as necessary: 1 tbs salt 1 tsp onion powder 1/2 tsp Prague Powder #1 1/2 tsp white pepper 1/8 tsp...
  5. wullybully

    witch type is better??

    I have a horizontal with offset fire box and a vertical gas unit so opinions about anything else is just a guess. My opinions for what they are wirth: For ease of use: 1st - electric, 2 - gas, 3 - charcoal, 4 - wood. If you like to fiddle with it, reverse the order. The ultimate easy would be...
  6. wullybully

    Cold smoked salmon question.

    I have the 24" smoke vault also (and love it). When I want to keep the temp down I don't use the gas at all. I place a small deli steam table pan that is about 5" square and 4" deep on the cast iron chip tray and use 2 or 3 charcoal briquettes and then chips on top of that. A coffee can or any...
  7. wullybully

    Smoke Vault Issue/Question

    Rob I also own a 24" Smoke Vault and after some experimentation have learned to get the desired results. I place 2 or 3 charcoal briquets in the cast iron chip pan and then pile chips and then chunks on top. You can get the fire started by running the burner on high until it is burning well...
  8. wullybully

    A question for Cowgirl - smoked honey?

    Thanks Jeanie We use a lot of our honey to brew mead. I think a smoked honey mead sounds interesting. I will definitely have to try this.
  9. wullybully

    A question for Cowgirl - smoked honey?

    Cowgirl In another thread, you mentioned smoked honey. Could you elaborate. How you do it and what you use it for. As a beekeeper and a smoker, I have a double interest. Larry
  10. wullybully

    Smoked scallops wrapped in prosciutto

    This was inspired by a recipe in “Southern Living Secrets of the Southâ€8482s Best Barbecueâ€. Large scallops This sliced prosciutto Drain scallop and pat dry. Wrap prosciutto around scallops and secure with a tooth pick. Smoke until done. Here is the challenge, the recipe called for 20...
  11. wullybully

    Rolling out a fatty

    I was in Target earlier this week looking to buy a larger cutting board among other things. I found what I was looking for, it is something like 13x16 solid plastic cutting board. Then I spotted something called Chopping Mats. This was a package of 4 flexible plastic sheet cutting surfaces...
  12. wullybully

    Stuffed Pork Loin

    I wanted to try the pork loin stuffed with sauerkraut so we bought a whole loin and planned to try two different stuffings. The first is stuffed with fried kraut. The second is stuffed with cubed potatoes and cheese. The pork was done perfectly and tasted great. The potatoes never got cooked...
  13. wullybully

    Smoked Garlic

    We buy already pealed garlic in a 3 lb jar from the Wholesale club. It tends to get moldy before we can use that quantity so we have tried various way of preserving it. We freeze it whole but it gets a bit weird when thawed out. A couple of years ago I tried smoking it. After smoking I chop or...
  14. wullybully

    What book to buy

    I have a number of books and of them, I would recommend: "Smoke & Spice" by Cheryl and Bill Jamison from Harvard Common Press, this one is mostly recipies. and "Mastering the Craft of Smoking Food" by Warren Anderson from Burford Books, this one has some ideas on building smokers and their use.
  15. wullybully

    Can a Big Block run on natural gas?

    Converting propane to NG and vice-versa normally requires changing jets in the burner to get the correct air-gas mixture. I don't know the details on GOSM type of burner.
  16. wullybully

    Smoked Shrimp and Scallops with Sweet Garlic Rub

    Thanks for all of the great comments! No, they really were not rubbery. But that was why I had the temp up as high as I did, I didnt want them in the smoker to long. When I have done scallops on the grill, they come out best over a really hot fire to sear the outside. I wasnt sure about the...
  17. wullybully

    Quantity of Wood Needed

    I agree that there are a lot of variables. In my offset, a "Brinkman" style, I can go through 1/2 pound or more of charcoal per hour just to maintain the heat. I have never kept track of how much wood I have added, but would guess half or less compared to the charcoal. If you are just getting...
  18. wullybully

    Smoked Shrimp and Scallops with Sweet Garlic Rub

    12 large prawns, about 1 pound. 12 large sea scallops, about 1 pound Sweet Garlic Rub 3/8 cup brown sugar 3 tbs minced garlic 2 tbs seasoned salt 2 tbs paprika 1 tbs chili powder 1 tbs black pepper 1 tsp dry mustard ½ tsp cayenne pepper ½ tsp ground ginger Adapted from “Sweet...
  19. wullybully

    whole fryer vs whole roaster

    According to Alton Brown of "Good Eats" Fryers are butched when the thickness of the meat is ideal for deep fat frying. The Roasters are bigger birds and need longer cooking. LB
  20. wullybully

    JP's GOSM build mods

    Jon I think there are a lot of folks here interested in what you are doing. Please keep us posted on your progress and if possible post sources and part number of the components you use. Thanks LB
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