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  1. rosencra38

    how long are sausage seasonings good for?

    So I've been slacking and haven't made any brats in a few years.  I was thinking about doing some up this weekend but am wondering if the seasoning I still have leftover is any good or if I should buy a new kit.  I know I'll need to get some more casings regardless.  The seasoning packet was...
  2. rosencra38

    Getting late on my butt smoke what should I do

    Looks like my two boston butts will be done in the next few minutes.  Problem is my alarm goes off for work at 4:30am.  Has anybody  taken their butts from the smoker to the fridge then pulled the next day???  I'd rather not stay up until midnight to pull and only get a few hours of sleep.
  3. rosencra38

    Question about buttermilk brine

    First, what happened to the recipe for chisoxjim's buttermilk brine?  When you look at the topic the recipe has been blanked out of the first post.  I tried sending chisoxjim a pm but haven't received a reply yet, then I looked at his profile and saw that he hasn't been around since July...
  4. rosencra38

    How to stop billowing white smoke?

    I've had this problem the last few times I've used my smoker.  I'm having a heck of a time getting thin blue smoke, I just get billowing white smoke and after a while of this if I open the door for any reason the added oxygen ends up lighting my smoke chunks on fire causing me to start over with...
  5. rosencra38

    A little nut help please

    Ok, so I bought an a-maze'n smoker an absolutely love it.  This past Saturday night I threw in some nuts and cheese and let them go about 4 hours.  I really liked the cheese and the nuts were good but I'm wondering if they can be better.  I used pre-salted/roasted nuts from the store.  I bought...
  6. rosencra38

    A couple questions after my first nut smoke

    Earlier in the week I smoked up my first try at peanuts. Although the recipes I used were good I just don't have any smoke flavor coming through in the peanuts. A couple questions... 1. I used raw spanish peanuts that I ordered online. Should I have used just regular peanuts or mixed nuts...
  7. rosencra38

    nut storage after smoking?

    I just smoked up 5 pound of peanuts today and was wondering about how to store them to keep them good? By the way I used Wutang's recipe for sweet nuts on 3 pounds. http://www.smokingmeatforums.com/for...ad.php?t=87292 And Smokey's recipe for spicy nuts on the other two pounds...
  8. rosencra38

    Whole pig smoker, auction

    Just found this online. Auction starts tomorrow, can pickup in Brighton MI. http://michiganonlineauctions.com/pe...268773043#item
  9. rosencra38

    What's everyone using for rubs on their briskets?

    Preparing myself to do a small brisket smoke in a week or two. This will be my first beef smoke so I'm wondering what to use for a rub on the brisket. I've always just used Famous Dave's rib rub before and wanted to go with something different this time. I'm not planning on slicing the...
  10. rosencra38

    How do you store your cheese?

    I've been thinking ahead for the summer months. I'm trying to figure out an easy way of keeping the smoked cheese sealed and in the freezer yet in a fashion that allows access to it when needed without having to place into a new vacuum bag to reseal. (wew, I'm winded after that sentence)...
  11. rosencra38

    Having problems keeping it cool...

    Second time doing cheese in my smoker tonight. First attempt three weeks ago I tried using two pieces of charcoal inside a small coffee can and used wood chips instead of chunks. I waited for the charcoal to get ready then put a handful of chips on top and immediately had smoke. Problem is...
  12. rosencra38

    spicy or sweet nuts for smoking?

    Thinking of trying some smoked peanuts. My mom has given me her old recipe for her roasted nuts but they are sweet. I see a lot of people on here that are doing their smoked nuts with a spicy mix and not sweet. Has anybody tried a sweet mix for their nuts in the smoker?
  13. rosencra38

    Making chicken jerky this weekend got a question

    Do you precook your chicken before making jerky? The instructions say to but I'm figuring the jerky won't take on much smoke if it's already cooked.
  14. rosencra38

    Need diet friendly smoking ideas

    Got fifteen of us at work in a diet challenge for four months and I'm looking for ideas for food to throw into the smoker. Looking for anything low fat. Thanks.
  15. rosencra38

    baby back rib issue, getting ready to go on the smoker need help soon

    Okay, so I am getting 4 1/2 racks of ribs onto the smoker today in preparation for day after Christmas dinner. I rubbed them all up last night and let them sit in the fridge till now. One of the slabs of ribs on the bottom/membrane side has a blueish tint to it and just doesn't look right...
  16. rosencra38

    Freezing ribs ahead of time???

    Anybody done it? I'm looking at making up 4-5 racks of baby back's for Christmas family lunch (day after Christmas). I already have to cook a lot on Christmas day for my wifes family and my side wants to do lunch the day after at my place but don't want to cook all day two days in a row. Was...
  17. rosencra38

    Will 15lb of butt produce enough pulled pork for 25 people?

    I've got two butt's in the smoker right now and together they weigh in at around 15lbs. I just went through the list of people for my son's 6yr b-day and ended up with 25 people (includes 9 kids). Now that I counted up the kids I think I will be fine but figured I'd ask anyway. I just don't...
  18. rosencra38

    What chuck roast for pulled beef?

    I know I asked this before but it got lost during the crash. Anyway, I'd like to smoke up a chuck roast for pulled beef sandwiches but when I go into SAM's I see multiple different types of chuck roasts (eyes, rounds, etc.,). So I come to the gods of smoke to see which one I need to get for my...
  19. rosencra38

    Suggestions for a good thermometer

    Hi all, I'm looking for a good thermometer to tell me the inside temp of my smoker. The thermometer in the door of my smoker I found to be almost off by 100 degrees. I hung a metal oven thermometer from one of the racks inside the smoker but I can't read it anymore with all the smoke residue...
  20. rosencra38

    Question about meat mix for snack stix

    I just got a kit yesterday for hi mountain snack stix and was wondering what mixture I should do for ground venison/pork? I was planning on making up around 4 pounds and the directions don't mention if I should go straight up venison or mix things in with it. Thanks for the help.
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