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  1. themagicone

    Hot smoking bacon

    I'm trying bacon for the 2nd time. Have 12 lbs in fridge as I type this. Went with 1 tablespoon of TQ per pound and 1/4 cup brown sugar + 1/4 cup pure maple syrup per 6 pounds. Threw in some cracked pepper, garlic power and onion powder for some flavor. What is a good temp for hot smoking...
  2. themagicone

    Just have to share this if you're looking for good smoking wood

    Check out: http://www.fruitawoodchunks.com/ The weekly special is two 50lb boxes for $150, and that includes shipping. You can do 25/25 or 50 in each box. I picked myself up apple, maple, oak and hickory in the 5.5" splits. Got in like 3 days. The flavor is like night and day when compared to...
  3. themagicone

    Am I missing something?

    Hi! I have had a 16" Horizon smoker for about 2 years now. I've tried numerous types of getting smoke and now I'm just confuzled. Not having any access to any logs, I've been using lump charcoal as the fuel since I've gotten it. First I tried wood chips soaked in water but they burned up in a...
  4. themagicone

    Calling people from MN who like/need meat.

    I have connections to many local farms, etc and also the local butchers. I can get whole and halve hogs dirt cheap fully butchered and packaged. Last time I bought one I got the hog for .45/pound then $100 for the butcher fee. $225 or so was my total for like 150lbs of finished meat. If we get...
  5. themagicone

    Calling people from MN who like/need meat.

    Delete post - posted double sorry
  6. themagicone

    My 2nd attempt at this! w/ some qview

    Today I decided to try a brisket, some venison and some of my ham I'm curing. I removed the whole 21lb slab of fresh ham and got to work on it. The first picture is what I got, 4 good slabs of boneless meat - all about the same size and weight. Those 4 went back into the cure, 2nd picture, the...
  7. themagicone

    Need help locating supplies

    I'm in the minneapolis area of MN and I can't find any where that has stuff for smoking. This includes lump charcoal, decent wood chips, brine/cure, decent rubs, etc. Anyone have any special places I might not of tried or should I just order them online? Thanks
  8. themagicone

    Just getting started.

    Well I took the plunge and bought a 21" classic horizon smoker. Wonderful thing it is. I've been smoking meat a few times with a brinkman wet smoker. I'm a BIG fan of BBQ food. I travel for work a lot and I try to find BBQ in every town I visit. I'm in Ithaca, NY today - not sure if I'll find...
  9. themagicone

    I got a 21lb fresh ham - what to do!

    I bought a whole hog a few months ago and had them leave one leg intact. What I ended up with was a 21lb slab of thick meat. Last week I bought a nice offset smoker. I'm new at this and I can't decide what to do with this meat. I've read many many website on "curing" the ham in...
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