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  1. brohnson

    Major Error, Please help!

    Well I have been smoking for a couple of years now and I WASTED almost 70 pounds of venison snack sticks last night. I have done snack sticks before with great success but I wanted to include the high temp cheese this time and I use the 21mm casings. I put it all in my smoker at once it was...
  2. brohnson

    A Biro 722 Grinder

    Just replaced my Holbart A-200 Grinder with a much bigger Biro 722 Grinder just wanted to know if any one knows much about this Biro model like pro and cons? It has a 1hp motor and does 12-20 pounds of meat a minute so it will be better than my last one.
  3. brohnson

    Turkey Question

    I put my 13# turkey in at 7:30 and it's now 9:15. The temp was 65 internal when I put the turkey in and it's already at 115 internal. Does this mean my turkey is going to be done by noon or does it take longer to finish or what. We're not eating tell 3:30 so I'd hate to have this just sitting...
  4. brohnson

    Cooking a turkey, temp and how long???

    How long on an average does it take to cook a turkey and what temp is a good temp to cook it at. Also if you've got a good recipe please share and if there's a rub or not. I've never done a turkey so I kinda need to know when to start it so it's done by 3 pm. Thanks Tim
  5. brohnson

    Chicken Breasts Question

    Well I'm going to do some more chicken breasts in a little while and I was wondering if I foiled them at around 120-130* if that would help them in being more moist or not. I did some a while ago and they came out good but were just a tad dry. I do soak them in a brine for 24 hours prior to the...
  6. brohnson

    Questions about a 10 lb. ham??

    How long does it usaully take to cook such a big ham, what temp do you cook it at and do you pull it at 160*? I've looked but I was not able to find any smoke recipes for a big home, does anyone have one or show me a link. Thanks A Lot, Tim
  7. brohnson

    Need more heat??

    Well the element that I got from an Old Smokey Smoker that is electric is working fine when it gets to temp but I've noticed that like doing ribs and stuff (when I open the door) it takes a while to get back to temp as I think it takes to long and I'd like it to go faster so do you think I could...
  8. brohnson

    Finish Temp for BB Ribs?

    I see a lot of people's recipes and stuff but I cant find what you all finish your ribs out at? I also see most people cook them around 225 degrees. So my question is what temp do you cook your ribs at and what temp do you pull them out at? Thanks
  9. brohnson

    Please Pray For My Dad!

    My dad heart a major heart attack and he quit breathing, he was brought back and now needs a Triple Coronary Artery Bypass. Please we need prayers. Thanks a lot.
  10. brohnson

    Abt's With Q-view!!

    ABT’S WITH Q-VIEW 12 – Jalapeño Peppers cut in half 3- Green Peppers cut in quarters 2- 6oz. Cream Cheese 4- Cups shredded cheddar cheese ½- Cup diced up pickled garlic I got this recipe from NWBHoss but I’ve added some more directions to the recipe hope you didn’t mind. Mix this all together...
  11. brohnson

    First smoke with new smoker and chicken w/ Qview!

    I seasoned my smoker this morning and got it to 350 degrees. I than smoked some chicken this afrenoon. Heres my recipe. SMOKED CORNISH GAME HENS 2 Game Hens Thawed 5 Quarts of Cold Water 2 Cups of Apple Juice 1 Cup Brown Sugar 1 Teaspoon Rosemary 1 Teaspoon Basil 2 Teaspoon Onion Powder 2...
  12. brohnson

    Season a new smoker?

    How long and at what temps should I season my new smoker? Thanks, Tim
  13. brohnson

    stainless steel mesh cable for a door gasket?

    Does anyone know where I can get some stainless steel mesh cable for a door gasket like they use in a oven? I need it in a 15 foot piece and 1/2" diameter. All I can find is small lengths. Thanks
  14. brohnson

    Installing fireplace gasket rope

    How do you install this stuff, I'm getting so 1/2" rope for my door but I don't know how to install it? Do I just use self tappers screws or do I glue it on with the fireplace glue? Thanks for your help.
  15. brohnson

    Old Fridge to New Smoker w/ Pics!!!!

    Ok well here's the latest with my build, I'm pretty happy with this so far!!! Here's what it looked like when I got it. To this!! I cut out the little stand that was in there. Building a new floor to go in its place with the element. Now with it in place. I'll be able to adjust the...
  16. brohnson

    Can you use Galvinized metal inside your smoker?

    Can you use Galvinized (duct work) metal inside your smoker? I want to put this on the inside of my door and around the edges where the plastic trim was. I've heard you can use it and some say not to. So what do you all think? It's just that I'm trying to keep my cost down if I can. Thanks, Tim
  17. brohnson

    My Freezer to Smoker Build

    I picked this freezer up for free and I'm getting close to finishing it. I can't wait to getting smoking. I'm going to put duct work metal on the inside the door and I still need to get my shelves finished but I'll update those pics later. Going to give it a bath tomorrow! My hanging rack on...
  18. brohnson

    My First Fatti (venison sausage)

    Ok I just had to do this now and my smoker is not finished yet so in the oven it goes at 280 degrees. I did 2# of venison sausage, hashbrowns, scrambled eggs, cheddar cheese, mushrooms and the bacon wrap. Here's some pics of it so far! It's still in the oven so I'll post a pic when it's...
  19. brohnson

    New to Fatties??

    These look awesome and probably taste that way too but I've got a couple of questions. Normally how long does it take to cook a fattie and what temp should you smoke it at? Also what temp are you looking for on the inside of the fattie so you know it's done? Is there a easy to follow step...
  20. brohnson

    Brand New To Smoking :)

    Well I've never smoked on my own and I'm converting an old stand up freezer into a smoker (I'll post pics later) I'm getting really close to trying it out just waiting on my heating element. I'm excited to learn how you pro's do it on here Thanks, Tim
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