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  1. joel11230

    Help, cure quantitys and #1 cure

    Ok, it's been a while and I can't figure this forum out, lol. Anyway, I recently purchased a 4H quality pig and had it butchered by a well know processor. I purposely asked for the hams green. Had them cut in half. I had my sausage seasoned and cured as well as my bacon. Now I wish I would of...
  2. joel11230

    Bark or no bark?

    When you smoke (or cook) with wood do you remove the bark? I've heard different things but want to know from you all. Thank you, Joel
  3. joel11230

    Pork shoulder: fat side up?

    I'm smoking my first picnic pork shoulder. Is it like a brisket where I'd want the fat side up? Thank you
  4. joel11230

    Smoking hog

    Hey guys/gals. I am getting an opportunity to smoke a hog for the first time. I need all your tips and tricks if you don't mind. I plan on doing it on my "older" Oklahoma joe. Will probably have to split the hog in half. I've been watching several YouTube videos but I want Your opinions. Thank...
  5. joel11230

    Pecan and wood seasoning

    Would you look at that. I just loaded my truck to the max with pecan wood for 40 bucks! My question is how good is pecan for smoking? What cuts do you smoke with it? And how long does it take for wood to become seasoned? Thank you kindly. I'm still learning.
  6. joel11230

    Most consistent burning wood?

    Hey guys, I am new to smoking with an offset smoker. I just bought an older heavier duty Oklahoma joes ranger smoker. What ratio of wood to charcoal do you use and what is the best wood for consistent heat(if there is such a thing). Do you just use wood? I have been processing my own deer and I...
  7. joel11230

    Oklahoma Joe

    Hey guys. Saw this for sale today. $350 Obo. What do you think?
  8. joel11230

    Aging meat

    I'm thinking of getting the pink curing rock salt and aging a ribeye roast. Is it worth the trouble?
  9. joel11230

    Amnps?

    Can someone tell me what that is? I have seen amnps mentioned many times. Thanks
  10. joel11230

    Reynolds Reco mixer

    Hey everybody. I recently acquired an old Reynolds Reco 222 mixer. I am looking for the on off switch and housing for it. It runs smooth and perfect. I could wire in a new switch but would rather have the original. If anyone sees anything out there please let me know. Thank you very much, Joel
  11. joel11230

    Inconsistent meat smoking

    Hi, I have a masterbuilt 30" smoker. I smoked some snack sticks Saturday with very inconsistent results. Some were done well before others. Can too much water mixing with the meat cause this? I started the smoker at 140 for 1 hour, then 160 for an hour. Then went to 180 for the duration which...
  12. joel11230

    Hello everyone

    Hi, first of all my name is Joel. I live in Kansas. I have been wanting to join this but never have. I started smoking meats a couple years ago, still a lot to learn. I am in the process of learning to make venison jerky, summer sausage & snack sticks. I have a masterbuilt 30" electric smoker. I...
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