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. hookman

    Looking For Kielbasa Recipe

    Anyone have a good kielbasa recipe they willing to share? Thanks
  2. hookman

    Smoked Ribeye?

    Anyone ever smoked a ribeye before. My brother in law had smoked ribeye in new york city. He said it was awesome. I want to give it a try. I was going to do it like a brisket. Any advice?
  3. hookman

    High Heat Smoke

    Anyone ever tried the high heat (350) for smoking brisket? If so, how did it work?
  4. hookman

    Insulating A Gosm?

    Getting ready to smoke a brisket superbowl sunday. Problem is that its about 20 degrees here. Has anyone ever tried to insulate the outside of a GOSM. So far all i have come up with is wrapping it in a welding blanket.
  5. hookman

    Smokin the cheese

    Every one has been real helpful, thanks. In the process of cold smoking muenster,mozz,provolone,monterey and cheddar. I have a GOSM. So far this is working for me, it might for you to. I took a small disposable pie tin and punched holes in it. Filled it part way with some apple chips. Then I...
  6. hookman

    Soak em or not

    When cold smoking cheese do i still soak the chips or use em dry?
  7. hookman

    When to chip.

    Should have asked this a long time ago. I find myself changing chips about every hour. When they are all charred and producing little smoke. Does this sound right or should I be letting them turn to ash then change them. I am getting about 45-50 minutes of good heavy smoke. Everything I have...
  8. hookman

    Smoking The Bird

    Smoking a turkey next week for the first time. Test turkey for Thanksgiving. Should I put it in a roasting pan or right on the rack? Should I bother with the water bowl or just baste? I am using the directions I found in the left margin. Any tips or secrets anyone would like to share? Thanks.
  9. hookman

    Smoking the LOAF

    Smoking a meatloaf for the first time. Should I put it directly on one of the racks or in a pan? Thinking about wrapping the whole thing in bacon. Has anyone tried this?
  10. hookman

    Ribs for Wife

    My wife enjoys ribs with just sauce no rub. Do I still use the 3-2-1 method. I was thinking about putting on a light coat of sauce and let in bake in then baste again every hour. I will be cooking rubbed ribs for myself. LOL.
  11. hookman

    GOSM need help making smoke

    Did a bunch of mods to smoker. I replaced chip box with cast iron skillet. I also cut 1 1/2 inches off rack that holds skillet to get it closer to flame. Takes forever to create smoke. Once it gets going it does well but when i add more chips it takes takes like 10-15 minutes to start smoking...
  12. hookman

    Pan or no pan

    Smoking a porkloin roast on friday. Should I put it in a pan or right on the rack? Also, thought about injecting it with apple juice. Has any one tried this, if so, how did it turn out?
  13. hookman

    Dry Rub Troubles

    Made ribs using the 3-2-1 with a little tweaking. I used a basic dry rub: paprika, onion powder,garlic powder, salt, basil, mustard powder, pepper. I rubbed the ribs generously with the mix. The end result was this: meat was awesome, juicy, tender, fell off the bone. However the rub had no...
  14. hookman

    Kielbasa

    Anyone ever attempted to make Kielbasa?
  15. hookman

    Marinade vs Seasoning and Curing Jerky

    Can anyone tell me the pros and cons between these two. Does anyone have a marinade recipe they are willing to share? I have not yet tried to marinade jerky.
  16. hookman

    Jerky

    Any advice on smoking jerky. I have been using london broil and store bought seasoning and curing powder. I have been following the basic instructions that came with seasoning . So far so good.
Top Bottom
Back
Clicky