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  1. drlouis

    big smoke day

    my parents came to visit a couple weekends ago, and they've never had anything out of my smoker so I decided I was going to do ribs, got a couple racks of spares, and a rack of beef back ribs. Figured while I was at it I'd go ahead and take my first stab at "pastrami" as well (I now see I...
  2. drlouis

    buckboard bacon first try

    did this even earlier than the easter ham... I'm perhaps the world's most effective procrastinator. tried my hand at a buckboard bacon about a month ago. used tenderquick, salt, black pepper and a little garlic powder and onion powder for the cure (if I hadn't waited so long to post I'd...
  3. drlouis

    easter ham

    a little late getting this posted, but here's the ham I did for easter. It was a raw cured ham. I injected it with straight apple juice, and then smoked over apple chunks to 165. On easter morning I reheated it to 135 wrapped in foil in the oven. It turned out REALLY good. nice and moist...
  4. drlouis

    required maintenance?

    I have a Smokevault that has performed very well for me, then after having a few months off (first part of the winter) I put it back into service. everything came out tasting good, BUT the color was not what I expected. It was more grey than that nice dark brown I was expecting. Almost looked...
  5. drlouis

    large smoke for Memorial Day - Q-view to follow

    Hey guys been a while. we've got a Memorial Day get-together coming up, expecting around 50 people, and I'm in charge of the meat I decided to do three 4lb chuck roasts, two ~6lb butts and a pair of loin end roasts (5lbs together) I had in the freezer. I'm going to take them all to 200F and...
  6. drlouis

    Quality of Camp Chef Smoke Vault?

    I just bought a 24" Smoke Vault with SS door from a mail order place. When I un-boxed it, and opened the door I noticed a dent on the right front side of the body/frame severe enough to impede the door opening/closing. I called to return it and ordered another. Got the new one today... This...
  7. drlouis

    going whole hog, need a bit of advice

    I got a call today, had a chance to purchase a whole hog. I took it. now I have to decide how I want it butchered. problem is I have never done this, and I don't know how I want it butchered. I know there's not much point asking: "how should I have it done?" So what I WOULD like is any...
  8. drlouis

    Where to buy?

    I hope this is the right section to post this. I didn't see anywhere that seemed more appropriate... I have decided on the 24" CCSV, and set out to find a good deal on it. I found it for $299 and thought that was a pretty good deal until I saw in this thread that it goes for ~$250 (the post...
  9. drlouis

    first try - salmon with Q-View

    First try since reading ANY thing about how to smoke. Did some Salmon and Shrimp. Brined the salmon in a salt/maple syrup/black pepper/garlic powder brine for 1.5 hrs, then smoked for 6 hrs in my Big Chief. added the shrimp (brushed with garlic/butter mix before smoking) when the salmon was...
  10. drlouis

    need some advice

    ok, I'm trying to decide which smoker I want to replace my Big Chief with. I think I have it narrowed down to 3 that look very different to my inexperienced eye. I'd initially been attracted to the Cookshack smokette II, but then I started poking around here, and checked out the GOSM and Camp...
  11. drlouis

    got the meat...

    guess this is where I'm suppose to introduce myself. So a big "hello" from Nebraska! I just bought a half a beef, and have a Luehr-Jensen Big chief, but for whatever reason it wont get above 155F (it's second hand - I don't think there's much recourse), so I'm looking at smokers now since I...
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