Recent content by upinsmokemtl

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  1. upinsmokemtl

    venison

    Yes of course. The thing is in the oven it just sits in smoke that stays in the oven. The trick is ti keep it in the middle so it gets just the flavor. Thats what I heard. Plus it was just meant to put a subtle flavor. Ill repost a pic of the oven I work with to give you an idea of what I was...
  2. upinsmokemtl

    looking for a forum

    So I really loooove this forum as it is so specific about smoking you can go into an infinite amount of detail. I am however really into canning and pickles and was wondering if anyone knew of forums like this but for that specific area?
  3. upinsmokemtl

    venison

    With a purée of parsnip, arugula, cherry tomatoes, and a parsley emulsification. Please excuse bad spelling im french
  4. venison

    venison

  5. 20140418_214047.jpg

    20140418_214047.jpg

    • upinsmokemtl
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    • Album: venison
  6. upinsmokemtl

    venison

    I work in a restaurant and everyday we receive product not on the menu and we create a special with it. We got venison so I decided to smoke it quick and low with some hickory chips in the convection oven with just the fan on. About 45 minutes and they had a good smell of smoke. So we then pan...
  7. upinsmokemtl

    bbr ribs

    Thanks. Yeah that is what I figured next time ill do three house and put some apple juice for more sweetness.
  8. upinsmokemtl

    bbr ribs

    And the dinner of champion. Some of my cheddar biscuits with some marinated oyster mushrooms. All homade from scratch of course They had a tad bit of pull to them but were not tough. Would like to really nail the fall off fall off the bone doneness though. Let me know what you guys think
  9. 20140423_013237.jpg

    20140423_013237.jpg

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    • Album: bbr ribs
  10. upinsmokemtl

    bbr ribs

    Then here they are foiled
  11. 20140422_230544.jpg

    20140422_230544.jpg

    • upinsmokemtl
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    • Album: bbr ribs
  12. bbr ribs

    bbr ribs

  13. upinsmokemtl

    bbr ribs

    Hey guys So I did some bbr yesterday but as usual I ran into some problems with the smoker temp. At one point the woodchip box caught on fir so it went up to 300! Anyway I was right at the 2 hour mark when that happened so I pulled them out, foiled them with beer and back in but keeping a close...
  14. 20140422_205418.jpg

    20140422_205418.jpg

    • upinsmokemtl
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    • Album: bbr ribs
  15. upinsmokemtl

    hello all

    Wassup fellow smokers my name is kevin and i am stoked to have found this forum. I am a professional cook working in Montreal Quebec Canada. I have got my self a propane smoker about the size of a filing cabinet. I smoke with chips and have been do it now for a year. Pulled pork bbq salmon...
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