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  1. doughboysigep

    Fantasy Football anyone

    I started a Smoking Meats fantasy football league last year. Had a pretty competative group but a few teams didn't re-join. Have 4 spots open for anyone interested. Fun but competitive league. If interested, join below (draft is next week)...
  2. doughboysigep

    Smoking Meat Fantasy Football?

    you get in? need one more player
  3. doughboysigep

    Smoking Meat Fantasy Football?

    Started a Smoking Meat Fantasy Football league and need players. Drafting tonight. For fun and bragging rights. https://football.fantasysports.yahoo.com/f1/1318681/invitation?key=719c5a7319682f91&soc_trk=lnk&ikey=0dc2ee86efcaf671
  4. doughboysigep

    Blueberry BBQ Sauce

    I bought some blueberry bbq sauce because it just sounded yummy. However, I have struggled with what to use it on. Any experience or suggestions?
  5. doughboysigep

    Cold smokers

    My Pit Boss Copperhead says it will do cheese but I have not tried it (& likely won't). I see no way that the unit will stay under 90, let alone the 60-70 I shoot for. However, my MES 30/40 work perfect for cold smoking - as long as you use a mailbox attachment. I actually turn unit on...
  6. doughboysigep

    Beef suet...good for using to make venison SS?

    Beef suet is not the same as beef fat. I wouldn't use suet for any thing but feeding birds. Beef Trim fat on the other hand if great for venison (especially burger). As far as using straight fat (pork or beef) in smoked sausage, I learned that it does not work well (the hard way). I ended up...
  7. doughboysigep

    anyone modify "wheels" on their Pit Boss??

    not seeing how they are much different than my series 5/7 (I edited my post above so folks know what I have). the issues is that the small wheels just aren't meant for anything other than hard surfaces. looking at the site though did give me another idea - make it like a grill - big (8-10"...
  8. doughboysigep

    anyone modify "wheels" on their Pit Boss??

    I smoke outside my garage on a gravel driveway. the small castors on the PB are not conducive to rolling on anything but concrete/pavement ( I have been laying down plywood & cardboard to get the smoker into position but that is getting old - has ben for quite awhile). I have been wanting to...
  9. doughboysigep

    going to dump my pit boss

    not sure electric is the way to go (at least MES). I have had 3 MES smokers (all 30s I think). I really like them and still use them, but mostly for cold smoking cheese (and now that is an issue). the problem I found is that the electric components go bad and and sometimes go back quickly...
  10. doughboysigep

    Pit Boss Vertical smoker heat runaway

    mine has done that from day one. got me worried at first but after using it more and more (and not having any issues with what I was cooking) I just chalked it up to "that's how they work". Figured the fluctuations are due to the influx of pellets heating up. temps spike high but only briefly...
  11. doughboysigep

    Dry brine salmon

    did a simple water, soy, sugar, salt brine overnite, then took out of brine for 4 hours in fridge to get pedicle. smoked for 4 hours at 200 (had to bump it to 250 because they weren't getting to temp (still 120 after 3 hours - thought they would be done in 3 hours). final temp was 150 (I know...
  12. doughboysigep

    best scallop rub and salmon advice

    thanks for the advice. they were phenomenal!. I ended up using a "money rub" (paprika, chili powder, cayenne, lemon pepper, salt, pepper) to marinate scallops in and a little "sweet/salty" sprinkled on after wrapped. I was surprised that neither rub was very noticeable, but they were still...
  13. doughboysigep

    Salmon

    How? I am doing a little tomorrow. Was going to do it like I've done trout - liqid brine overnight and then smoke for a few hours. Yours looks delicious!
  14. doughboysigep

    best scallop rub and salmon advice

    I have never smoked scallops and gonna try some tomorrow. Going bacon wrapped. What type of rub is best (spicy, sweet, sweet & spicy, garlic, etc.). Gonna marinate scallops in butter/oil for about and hour before. Thanks and merry Christmas. Also smoking salmon for first time (have done a...
  15. doughboysigep

    Pulled pork sandwich - gotta toot my own horn

    Wolfed these down in about 7 minutes!
  16. doughboysigep

    Pulled pork sandwich - gotta toot my own horn

    will post some pics tonite - just have a hard time waiting to dig in!!
  17. doughboysigep

    Pulled pork sandwich - gotta toot my own horn

    Smoked a butt in my Pit Boss. Nothing real special or fancy - injected with apple juice mixed with some rub (Cabelas pulled pork rub), rubbed with mustard & the rub (with a little extra paprika & brown sugar). Smoked for 3.5 hrs at 275 then wrapped with apple juice, brown sugar, & butter for...
  18. doughboysigep

    Gator Sausage Question

    i mixed up 8# of gator sausage (fresh). Planned on grilling it. I am smoking a beef roast also and thought I might put a few patties in to cook in the smoker. Is this ok? Don't want a smoked sausage per se, just a smoke cooked patty (in smoker at 225-250). Maybe cook on grill and stick in...
  19. doughboysigep

    Time to try some smoked wild pig pulled pork

    So it went pretty well, I think. I brined all 3 quarters, for 36 hrs. (water, salt, sugar). Injected them with apple juice, apple cider vinegar, syrup, rub. Rubbed with a "sweet heat" rub and then barded with bacon & rubbed again. Smoked (in pans) at 250 for about 5 hours (with...
  20. doughboysigep

    Time to try some smoked wild pig pulled pork

    Roger that. Thanks. Just did a quick search and shouldn't have any "danger" as long as the meat get to 160+ IT. Since I will be going to 180-200, I should be ok (even at 225 or 235 smoker temp)(??).
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