Recent content by bu11dog13795

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  1. bu11dog13795

    Vintage Hotpoint Fridge Electric Smoker questions

    Because I'm asking for advise on building a smoker. Not using an oven.
  2. bu11dog13795

    Vintage Hotpoint Fridge Electric Smoker questions

    I don't need 275°f, I was talking in terms of upper and lower limits, I usually smoke brisket at 225°f which is the hottest i would run it, and using the oven in my kitchen is poor advice and not helpful!
  3. bu11dog13795

    Vintage Hotpoint Fridge Electric Smoker questions

    I was going to purchase a PK100 electric smoker, but I acquired a vintage Refrigerator that I would like to convert to the same style smoker. It will mostly be for making Snack Sticks, summer sausage, and Jerky so a low set point 120°f-140°f would be ideal, and I would also like to do normal...
  4. bu11dog13795

    Need LEM ORIGINAL Snack Sticks advice!

    The cajun seasoning I have does not have any salt. It's just spices so I thought it would be a reasonable addition to the LEM seasoning. And yet the kit comes with the curing salts, it also comes with 21mm casings. I am not going to use LEM snack stick ever again but dont want to waist the kit...
  5. bu11dog13795

    Summer Sausage help?

    If I'm not mistaken, the traditional tang from summer sausage can be achieved with encapsulated citric acid! Check out Meatgistics at Waltons Inc.
  6. bu11dog13795

    Need LEM ORIGINAL Snack Sticks advice!

    I have a couple kits, and did an initial 10lb batch, but didnt care for them, it was my first time makingsnack sticks and I followed the directions. I added pork fat trimmings to my venison for a 70/30 lean fat ratio. I dont want to waist the rest of the seasoning, so was thinking of tweaking it...
  7. bu11dog13795

    New here and to smoking meats, bombed my first try at brisket today!

    One last pointer. The best rub for brisket is plain old kosher salt and coarse ground black pepper. I rub with mustard and then apply the dry rub. Happy Thanksgiving.
  8. bu11dog13795

    New here and to smoking meats, bombed my first try at brisket today!

    The key to good brisket is to melt the connective tissue. This is done by low temperature as you have done, but you can't put a time limit on it because probe tender is hard to time. I do 10 lbs whole briskets and smoke them for around 16-18 hrs if you want to speed it up wrap it in aluminum...
  9. bu11dog13795

    Just Joined

    This is the first forum for bbq I have joined. I have been smoking bbq for 5 years, and have usually do pork shoulder,pork back ribs,pork loin, packer cut beef brisket, jalapeños, and sausage. I will be smoking a 20lb turkey for thanksgiving. This is the first time trying to smoke a turkey, if...
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