First smoke Hi Mountain snackin sticks w/ qview

Discussion in 'Beef' started by bluebombersfan, Apr 6, 2011.

  1. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    So I think I did alrgiht for my first smoke.  Thanks for all the replies to my HELP call.  I put this under beef but I had mixed 3lbs of lean beef and 1lb lean pork.  They turned out pretty good but was quick to find the hot spots in my new smoker.  Here are a few pics I took along the way. 


    This is after they were put in the casings last night, and then bagged and in the fridge over night.


    Into the ice bath to "bloom" (more wise advice from this forum)


    the finished product!!!!
    meateater likes this.
  2. They look Great, but how do they taste? Nice job on your first smoke.[​IMG]
    Last edited: Apr 6, 2011
  3. meateater

    meateater Smoking Guru SMF Premier Member

    That looks great for a first. Let us know how they taste after they rest for a bit. [​IMG]
  4. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    They taste great!!!  I was surprised, the hi Mountain kit has a nice kick to it!!!  I am already planning a pork shoulder for the weekend and put a pork shoulder in a buckboard bacon cure a few days ago.  I also just put a large beef loin in a corn beef brine!  A guy from work said his butcher has huge beef briskets on sale as well.  May have to take some time off work for all this. AHAHHAAHAHAHAHAHAHAHAH 
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Not Bad for a first try... They look great...
  6. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Another one HOOKED!

  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    They look real good, BB !!!!!

    Wouldn't mind having a couple of them incarcerated in my shirt pocket for a few minutes!

    Keep up the good work!

  8. les3176

    les3176 Master of the Pit

    Those look great! what flavor kit did you use?
  9. fourashleys

    fourashleys Smoking Fanatic

    line and sinker             [​IMG]          [​IMG]
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Excellent job, BB!
  11. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I used the Jalapeno, think I may try the pepper and garlic or maybe the original this weekend. 
  12. For the record "Blooming" is what is done after you sshower or soak in cold water to stop the cooking process. You then leave the sausage hanging in room temp for a few hrs to bloom.

    Look great though. I am begging the boss for a camera now so i can have an excuse to smoke some meat.


    Dr Oz   Bite me
  13. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks great and delicious!!

    Last edited: May 22, 2011
  14. Ya just cant go wrong with hi mountain.

    Yum yum.

    I swear the q view has a Click and sniff feature. I can smell em from here.
  15. africanmeat

    africanmeat Master of the Pit OTBS Member

    They look yummy good job


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