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  1. blzafour

    Smoked Rainbows and Brown Trout.

       I fired up the smoker today and did some rainbows and some brown trout...so Here some pics of the smoker full of fillets. I had a guy say if" I smoked the fish for him for nothing that I could have half of the smoked fish". Sounds like a good deal!
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  4. blzafour

    Smoked Sockeye/Coho Salmon Step-By..

    Nice Job! I just got done smoking some King Salmon a few weeks ago... Good stuff.                         Blza
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  6. blzafour

    My "cool" summer sausage smoker...picts.

    The SS has a nice texture and that is an awesome smoker! Nice work.                                              Blza                                        
  7. blzafour

    Venison Question

    I would say the hind legs... more meat and better cuts if you want to have a roast to eat. I make alot of venison summer sausage and all I do is de-bone the meat and save the backstraps and the inside tenderloins and I grind the rest up for sausage, venison bacon, snack sticks, and...
  8. blzafour

    Going to try Venison SS this weekend

    I use water in the pan....it will put humidity in the smoker. I hang my sticks from my racks with S hooks that I made from metal coat hangers with about an inch or so between the sticks so that they aren't touching.I use the loop on the casing to hang off of the S hook. I can get 25 #s of SS in...
  9. blzafour

    new here

    Welcome Jeff69..... Glad you finally made it on to SMF. You should come over tomorrow when you get done work and watch the smoker with me! I got a Pork Butt going in so we can have Pulled pork sandwiches for the Super Bowl.    GO PACKERS!!!!!                               Blza
  10. blzafour

    Venison Bacon on 40" MES Question

    I have made venison bacon plenty of times and I have water in the water pan from the start and have had no problems. Being that it is ground meat it takes smoke real well... You will be makin' this stuff again for your friends and family... just as I have!!!     Good Luck... Blza
  11. blzafour

    LEM backwoods summer sausage resting time?

    I always let it rest overnight...Thats what I would of done if i was using a maple cure... which is probably what you are using. If you are using a pink cure , you can go straight to the smoker after stuffing.                         Blza 
  12. blzafour

    Venison Bacon...

         I am getting ready to make up a 12 1/2 lb batch of venison bacon today. It will go in the smoker tomorrow with some apple wood in the smoke box.... good eatin'!!!!!  If you haven't ever smoked some before, you have got to try it...
  13. blzafour

    Gosm with Yellow flame...

    I went and cleaned out the inside of my smoker and used my air compressor to blow out the air screen and venturi tube... that did the trick ! A nice blue flame again instead of a yellow flame like I had. Thanks for the info guy's                                                Blza
  14. blzafour

    Gosm with Yellow flame...

    Thanks guy's for the info! It is really dirty inside the smoker ... so it probably needs a good cleaning. I want to check the screen out also. There could be a spider nest in there....LOL Who knows!!!!                      Thanks for the help, Blza
  15. blzafour

    Gosm with Yellow flame...

    I got an older Gosm and it is producing a long and yellow flame. How do you clean it so I can get that nice blue flame again like it use to have.?                     Thanks, Blza
  16. blzafour

    Summer Sausage Stuff and Smoke - Day 2 - 26 pics Q-View

    That is a good idea on using plastic zip ties. I use butcher string to tie mine and i think zip ties might be a better way to go!                   Blzafour
  17. blzafour

    3Men Jerky Making

    I have six racks in my smoker and the bottom rack does get hot.  All I do is rotate the racks out... I'll rotate the racks by taking the bottom rack to the top and moving the rest of the racks down one position. By doing this, the racks all seem to get done at more of an even temp. I will do...
  18. blzafour

    Mes???? Or....!!!

    I am thinking about getting an electric smoker...... but I'm not sure which one would be the best. What is your thoughts. I would be using it for ribs , jerky, pulled pork, a fattie once in awhile!!! I got two propane units already but would like to get an electric to add to the collection!
  19. blzafour

    thermometer broke

    I got a Weber thermometer and have been using it for at least 5 years now... I got no problem with them! They got a reset button on the receiver and the sending unit if you have a problem with it down the road! Blza
  20. blzafour

    Smoking deer sausage; 1st go at it

    I agree with coffee junkie... start with a small batch 12.5lbs or even 6 lbs so you get a feel to how much work it is to stuff through a grinder. It can be done, but it is alot harder and slower to do. Been there and done that.... ONCE. That was the last time I stuffed with my grinder. It took...
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