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Do it and let us know how you like it. I tried to keep the smoker between 150 and 200 and used pecan and hickory smoker chunks in the kamado. I'll be using it on waffles or pancakes this week and I'll try the smoked peppercorns on the accompanying eggs!
Syrup and peppercorns smoked. The syrup tastes wonderful to me, wife says too strong. The peppercorns were soaked in bourbon and rum for a week before smoking. They dried back out nicely but I haven't had a meal to test them on yet.
So I ordered some from Amazon @($1.79 / Fl Oz) and something went wrong with the delivery. I found a 32 oz bottle in local grocery @(32 cents per oz) and intend to learn how to smoke it my self. Any ideas, guidance on time and temp would be appreciated. And I will be doing a sample of pepper...
Update: I did hear back from the UT Lab, they said it is fine for cooking but not the swollen areas. As I continue to work the wood I'm beginning to see that it is easy to recognize the contaminated areas. Even well away from the galls. Here are some photos. The first two photos are on a...
Thanks Mike, Yeah, we've been on this place 39 years and every year it has small hickory nuts. Around here they are called "Scaly Bark Hickory". Yeah those limb photos do look like maple. If I had a photo of the trunk it would be obvious it's a hickory. This was the only hickory on my place. The...
Thanks GonnaSmoke, That's my opinion as well, but I'm no expert. And appreciate your opinion.
Seems like if it is a serious issue someone here would heard of it before. After all if we bought wood for smoking there would be no indication a parasite has been growing on the tree it came from. On...
I left a piece of this hickory with the parasite living on it with our county extension office this week. The gentleman indicated he didn't know the answer to my question about how far the contamination goes but would send the piece or a photo to their lab at University of Tennessee and we...
Hi all, I just dropped a big hickory tree, while cutting the small limbs for smoker wood I began to wonder if it is safe to use for smoker chunks. The pieces with active growing mistletoe will be discarded or burned in my wood stove. Just would like confirmation the wood isn't contaminated...
Yeah DougE, I've had plenty of pear for some years, thanks to a neighbor. In about a week, I'll be cutting a big hickory. I was thinking when I set up this evening it would be nice if that hickory was already cut and ready.
So I just finished another experiment. Went to 160° in cloth bags this time. Pulled a half bag and fried for my sausage sandwich supper, insufficient smoke but otherwise a killer sandwich. Two of these small bags go to friends and one for me. Smoker wood was pear...
"took a lot of old timey knowledge with him :emoji_angry:" Yeah, that happens in my blacksmithing community as well, such a loss.
That looks great Chris, maybe I'll go hotter next time.
Well, this batch wasn't as good as the 1st try, but it made a pretty fine supper. I wonder if adding the rub nullified some of the smoke this time and I didn't get much sage taste. Back to naked next time.
I'll get some cloth bags and set up a cold smoker hopefully this winter, right now it is...
Thanks for the response all. Just started another experiment, this time with Jimmy Dean Sage with my rub. Here is the graph https://myflameboss.com/en/cooks/3489578
I plan to slice and fry again to get to safe temp before freezing the extra.
So what started this is a friend gave me a sample of smoked country sausage (smoked in a cloth bag) from a ham house in East TN. They specialize in ham and bacon, the sausage isn't offered to the public plus they are 160 miles away. The sausage was wonderful! Since it isn't readily available...
I like Boston Butts because they have never failed to please.
I didn't see anyone mention wieners. We do a couple dozen at a time and vacuum seal into smaller units for the freezer. Killer good and easy to have on hand for an omelet, wiener and cheese sandwich, kraut and smoked wieners is on...
If anyone is bored you may watch the graph. https://myflameboss.com/en/cooks/843523 on Pit Boss Ceramic komado.
It went on about an hour ago. I hope its about to settle down. That controller gets used on a couple of other cookers and needs to relearn each time, I think.