Recent content by woodsman1st

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  1. woodsman1st

    Hello from Phoenix

    I only wish to say that in my very first attempt at making beef  jerky I experienced the same thing on my 2nd pan. So I will be watching this with great interest. Oh and I used the Luhr Jensen Brine for jerky; followed the directions exactly and the flavor was almost as tasty as cardboard. Is...
  2. woodsman1st

    Hi to all; my name is Ken; I'm an old timer at 79, I figure it's time I learned how to smoke what I

    Wow there's a lot more to learn than I first thought to smoking; SB59's comment on internal temp of the fish being at 145 for safety; a factor I hadn't even given a thought to. And Bearcarver's thermometers the price really floored me; I'm going to have to settle on a lot less quality my...
  3. woodsman1st

    Quick & Easy Chicken - QView

    Something has been bothering me so I just reviewed this entire thread and I figured out what it was. I hijacked your thread  knifebid; and I was unaware of it. I hate it when someone does it to me; my apologies and I will be more carefull in the future. Ken
  4. woodsman1st

    Quick & Easy Chicken - QView

    I sure hope whatever I've got isn't contageous; I wouldn't want anyone else to feel as dumb as I do right now. lol The key words that finally hammered it's way into my skull were "canning pot...wifes canners" duh! I've been growing my own veggies for a couple of dozen years now; giving my...
  5. woodsman1st

    Hi to all; my name is Ken; I'm an old timer at 79, I figure it's time I learned how to smoke what I

    And still more welcome messages; thank you everyone. Bearcarver; your post makes me ask a question or two. First off, I will follow your recomendation on the Maverick ET-732 and the Thermapen Instant Thermometer; but I'm curious as to why you "hate to" recomend one for thicker, or perhaps...
  6. woodsman1st

    Hi to all; my name is Ken; I'm an old timer at 79, I figure it's time I learned how to smoke what I

    I wasn't sure how to answer all the great welcome messages I got; should I have hit "reply" or hit :"start a new thread"; I obviously chose "Reply". My thanks to each of you for the warm welcome I received from you. One of the welcomes I got, from Bearcarver, made me wonder what kind of...
  7. woodsman1st

    Quick & Easy Chicken - QView

    Morning Josie; thanks for such a quick answer. I hate to be dense, maybe today is going to be one of those days. Anyway Josie, I really cant picture what your talking about; I know this isn't it; but I keep picturing one of those 25 or 50 cup stainless steel electric coffee pots with a spigot...
  8. woodsman1st

    Quick & Easy Chicken - QView

    Morning all; as can be seen by my question I am a Newbie. As such I have spent my time since first signing up seeking information;the answer to this question still remains to be found. What are you using for containers in which to hold the brine and the bird? I usually do a 20+ pound turkey...
  9. woodsman1st

    Smoked catfish Skin On or Off

    Great idea Bearcarver; thanks. I do it right away. Ken
  10. woodsman1st

    Hi to all; my name is Ken; I'm an old timer at 79, I figure it's time I learned how to smoke what I

    Baron and I just moved back to Peoria AZ down from Idaho and we do miss all that fantastic hunting and fishing we had in idaho; but I'm disabled and that cold weather was just killing my knees and a few other parts as well; and  Baron is my best partner and he's no youngster either; just two...
  11. woodsman1st

    Smoked catfish Skin On or Off

    Catfish skin should only be smoked inside an old rubber tire; first though you must clean out the rubber tire with diesel oil and allow it to soak inside a refridgerator around 40 degrees or so. Then place the catfish in a circle inside the rubber tire with the tails pointing outwards. Plan on...
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