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  1. smokin218r

    I'd like to Pass the Cheese, Not Cut It!

    I'm wanting to smoke some cheese quick for Christmas baskets. Seems like everyone likes to let it mellow for 4-6 weeks. Any suggestions if you want to eat it sooner? Smoke times and temps? Planning on cold smoking. Any info is appreciated. Thanks!
  2. smokin218r

    Venisonpalooza In Pictures

    Hi all, over the weekend of Dec 8-10 we got all of our venison trimmings made in to sausages. Finally getting the post up. There are a couple of helper posts I did about a temporary smokehouse, summer sausage questions, and the stuffer I acquired from a farm auction. Thanks to all who helped...
  3. smokin218r

    Summer Sausage Question

    Hi all, might have messed up. Last night I stuffed some summer sausage. Put encapsulated citric acid in just before stuffing. Was smoking other sausages last night and never got the SS in the smoker. I just realized that the directions say "Do Not use eca if it is curing overnight". Is the...
  4. smokin218r

    Gotta Love Farm Auctions

    A friend of a friend was at an auction. Stumbled across this: We used this type of stuffer every year when I was a kid helping out. He paid a whopping $2.50 for it!! The table its mounted on is worth the two bucks! Since they had no use for the stuffer and I had no use for a wood stove I got...
  5. smokin218r

    Temporary Smokehouse Questions

    Hi all. I have done some searching and digging and haven't really found an answer. My hunting party and I have a bunch of venison to process. Mostly going to be doing various sausages, GFB, and summer sausage. I was thinking of a temporary smokehouse out of plywood. 4x4x8 Just hinging the...
  6. smokin218r

    Rec Tec Igniter Rod & Customer Service

    Hi all, about a week ago my Rec Tec failed to light. I have owned it for about two years and haven't had to replace the rod yet. Pretty good from what I've heard about hot rods going out. Two days ago I was pretty sure the rod was the problem and manually lit the fire pot to test it out. When I...
  7. smokin218r

    Another Beef Tenderloin

    Hi All! Smoking some beef tenderloins at work again for a late lunch. I've posted a couple of these. Last one, I over shot my finished temp. Just put them in the smoker and will update when done. Running the smoker around 150-180, Going to finish on the grill. Let's see if I can manage to not...
  8. smokin218r

    My First Smoked Meatloaf

    Hi All! I just realized that I had not posted this cook...... I even asked questions to other members and told them I was posting soon... Woops.... The question I had was about onion. I had already put the meatloaf on the smoker when I realized the onion might not get soft. Here is the...
  9. smokin218r

    First Jerky On The Rec Tec

    Hi All, Last weekend I made a bunch of ground beef jerky on my Rec Tec. I have tried jerky like this once before on a vertical gas smoker and liked it. We have a bunch of ground beef, and I wanted to see how the pellet smoker did. I took out 6lbs of beef and let it thaw. Then I mixed in the...
  10. smokin218r

    13lbs of Beef Tenderloin

    Hi All! Haven't posted any cooks in quite a while.......Life. Been lurking and popping up here and there. We are having a going away party tomorrow at work for a co-working moving on. Smoke will be tomorrow but the prep started today. Basic SPOG and whooshy bath overnight. I'll...
  11. smokin218r

    Easter Spread

    Hi all, first off I want to wish everyone a Happy Easter weekend!! I thought it would be cool to get a collection of everyone's Easter feasts. Our Easter dinner is tomorrow and I will be adding a pic then. I have read that some of you are celebrating today so I wanted to get this out there...
  12. smokin218r

    Eyes and Thighs in Pictures

    Hi All! Haven't posted in quite a while. Been pretty busy since last fall. We had a death in the family last Nov. and my busy season at work is Jan-March. However, I was able to squeeze in a smoke a couple weeks ago before a work trip. Just now having time to post. Did this one afternoon...
  13. smokin218r

    Turkey Fryer Forge

    So......... Last night I put the loader on my tractor. (Getting ready for the dreaded s-word.) It reminded me that the location of the hydraulic levers was uncomfortably low. I decided to make extensions. I don't have much equipment or skill for metal working, but like to tinker. Had some...
  14. smokin218r

    First CSR Smoke - Where Have These Been?! (Qview)

    Hi all! Smoked my first CSR's yesterday. Walking through the store looking for something for supper I spotted a pack. Decided to give it a try. Pre heated the RecTec to 230. Coated them with evoo and applied some rub. Put the ribs on the smoker at 2:15pm. 4:15pm starting to probe pretty...
  15. smokin218r

    Finally!

    So about 8 years ago my wife and I bought land on literally the country mile I grew up on. We closed on the land Sept 11th. Built up a driveway, sewer, well, and electricity, plopped a trailer house on it, and moved in just before Thanksgiving. The next year we built a pole shed, and 1 1/2...
  16. smokin218r

    1st Chucky Q/View

    So on Sunday I attempted my first chuck roast smoke. Didn't go so well. I was using Bears step by step, and called an audible. Which I think we figured out that's where it went wrong. Here is how it went. Saturday night I coated the chuck with wooshy sauce and spog. Let it bath overnight...
  17. smokin218r

    Gotta Long One Going!

    Hey folks, I've got a chuck roast going in the smoker for 12hrs now and IT is at 187. It took 10hrs just to get it to 160 and foiled. Been running the RecTec around 235/240. After the foil, I bumpet it to 250. Gonna be a while yet.
  18. smokin218r

    Question too the few up tonight...

    I just unwrapped a chuck roast to season for a smoke tomorrow. Do they come in a bone in style?? May be a dumb question, but I have not had a bone in chuck before. Bmudd, Phil, anyone out there please give your thoughts. Thanks!!
  19. smokin218r

    Suggestions Please

    I received 2 jars of this stuff as a gift. Just wondering what to use it on?? The smoke is very, very intense when you take a whiff from the jar.  Looking for some great ideas from the brains of SMF. Thanks everyone!
  20. smokin218r

    Another Work Smoke W/Qview

    Hi all, I am currently doing another smoke while at work. We picked up two full pork loins yesterday at Sams. Sorry, they were on sale but I forgot to remember the price. I cut each loin in half, rubbed all 4 pieces down, and put in the reefer yesterday. Today, pre heat the mes to 225 and...
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