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  1. theoldman

    Breakfast sausage losing flavor

    Been making breakfast sausage for quite some time with excellent results, grinding pork butts and using Sausage Maker breakfast sausage spice mix, then vacuum sealing and placing in the freezer. Worked so well, last batch, we decided to go large, and not have to make it so often. Sausage was...
  2. theoldman

    First smoke on Smoke Hollow PS4400 from Sam's.

    Sam's had on sale for $249, so thought it was time to try. Seasoned with cherry sawdust/chips from the wood shop, 300 deg + for over an hour, after wiping down with veggie oil.  Had a good size loin that I had brined for 12 days, so thought this would be a good tryout.  Filled both chip pans...
  3. theoldman

    Florida Black Cherry

    Just finishing up a small remodel project using native Florida Black Cherry.  I have intentionally used no other species during this project, keeping the contents of the dust collection system pure cherry.  This of course contains shavings from the thickness planer, joiner, shaper, router table...
  4. theoldman

    I DON'T LIKE CHICKEN

    But my wife does, so I got roped into adding three whole chickens on my offset reverse flo stick burner today, along with two boston butts and 4 cured loins for Canadian bacon.  Pulled the loins @ 145 and they are terrific.  Pulled the chickens @ 165, the wife likes them, says they're a little...
  5. theoldman

    How about bacon ground up in your breakfast sausage?

    Stopped in one of the older grocery stores in the area the other day, and they had their own locally sliced bacon on sale for $2.29/#. Can't buy the pork bellies around here for that, so I tried a couple of pounds.  Excellent bacon, not as good as home made, but close. Went back and bought...
  6. theoldman

    I'm ready to switch!!

    I have a side firebox Brinkman that I bought at a yard sale several months ago, and have been trying to smoke things succesfully every since.  I've installed all the mods I've read about on these forums, and to say the least, I'm not satisfied.  All winter long, I've had problems trying to...
  7. theoldman

    Slower than snails!!!

    Just read Bearcarvers post regarding Meat Processing Products .com, and had to relate my experience with AMW distributing.  I thought I ordered Instacure in time to use for Thanksgiving turkey, having ordered in on 11/14.  It wasn't shipped until 11/23, and arrived on 11//26. I don't know about...
  8. theoldman

    Too hot on firebox end!!

    Brinkman offset horizontal.  I've started modifying accordeing to what I'm reading here, but still not having much luck.  I just smoked to 12# turkeys yesterday (early thanksgiving). They came out pretty good, but I'm not happy with temps in the smoke chamber.  I installed dial thermometers in...
  9. theoldman

    First "Chuckie"

    Going to try my luck at Thnksgiving Turkey on the smoker, so thought I'd get in a little practice today, since the wife had picked up a 2 for 1 a while back, and there was a 3 1/2# chuck in the refer.  I'm a newbie, so I learn a lot with each trial.  I learned today that the Brinkman side...
  10. theoldman

    Rytek Rutas and Instacure

    I just purchased his book, and am amazed!!  What a wealth of information, but I need the opionion of you "old timers".  He lauds the use of his instacure 1 & 2, which contain nitrates. I read all the USDA info in his book, and it appears to be safe to use his mixes.  I undersand that this...
  11. theoldman

    Bassman sourdough recipe

    I keep reading all these posts on sourdough bread and I'm fascinated.  The wife has tried several times to get a starter going with no luck except the friendship bread thing, and it is really prolific.  I'd be glad to give anyone a starter from it along with a loaf if they were close enough...
  12. theoldman

    Gonna try the mullett today

    I scraped down the cook chamber and power washed and got rid of most of the chicken fat after the last session.  Been looking at mods for the el cheapo offset Brinkman, and made a hi-temp silicone gasket, add a diverter to move the smoke further down the chamber, and installed 2 just above the...
  13. theoldman

    Cleaning the damn thing

    I smoked 3 chickens in this thing the other day, and not only did the grease can run over, but the inside of the smoking chamber is standing in grrease, and grease has come out around all the edges of the chamber cover.  (The whole thing stinks) Should the smoker be throughly cleaned after each...
  14. theoldman

    Too hot

    I've got a Brinkman offset smoker I'm learning on, using native oak splits.  Trying to keep the bonnet temp at 210-250 with no luck. If i get a big enough fire to keep it burning, temp goes to 350 - 400.  If i damper it down and make a smaller blaze it goes out.  What's the secret
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