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  1. stoking

    Rotisserie Lamb Leg

    This is a boneless lamb leg that I did on my homemade rotisserie yesterday. I'm not a big lamb fan but these come out great every time.
  2. stoking

    City Ham

    This is an 11 pound city ham that I have been smoking all day. I brined a fresh home grown leg for 10 days and it has been on the smoker now for 12 hours. I just put on a glaze, added some pineapple juice and wrapped in foil. I think it will be about 1.5 more hours then I will put it in a...
  3. stoking

    Fresh

    I just made 12lbs of fresh hot pork sausage. I will be grilling some up tomorrow night. Thank you Ms Pansy!
  4. stoking

    Ham Hocks

    This is my first time working with ham hocks. I have brined them for about 6 days and they are now sitting uncovered in the fridge. I am going to smoke them tonight. I hope they come out good. I'm just going to use them for making soups as of now
  5. stoking

    New To Forum

    Hi all, My fist post in my first forum. I wanted to join because I am always cooking/smoking something fun and I wanted a place to share my experiences as well as learn from others. The smoker that I use is a homemade 55 gallon vertical smoker. I have also made a rotisserie attachment that...
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