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  1. navyjeremy

    Thoughts on a Cold Smoker

    OK ya'll here are my thoughts....Please let me know what ya'll think.... Find and old dresser something like this: Pull the drawers out, add racks and figure out a door for it Drill a hole in the top for the chimney  Drill some holes in the left side for the airflow for the A-maze-n pellet...
  2. navyjeremy

    Friday Load

    So I have been volunteered to have a work BBQ at my house on Sunday.  Here is what I am putting on the Lang 6 picnic's and 1 wild shoulder
  3. navyjeremy

    Sleep Apnea

    Momma told me that I snore like a champ and at times wake up gasping for air.  I am thinking that I have sleep apnea and am currently waiting for tricare to approve my consult for a sleep study. Just wondering if anybody can give me any advice on what to expect during the sleep study and what...
  4. navyjeremy

    First smoke on the New Lang

    Well I have had my new Lang for about 2 weeks and I have finally put some food on it.  Hope that you all enjoy.  10 leg quarters, 3 racks BB, 5 Non-ABT and 12 ABT.
  5. navyjeremy

    Help needed with new 48 patio

    Just today I got my Brand New 48 patio.  Was in the process of seasoning tonight and all was going good until I sprayed it out.  Noticed my temps dropping so I added another split.  Now I can't seem to get the temp about 150.  Not sure if I didn't start with a big enough bed of coal or what. I...
  6. navyjeremy

    Lang

    Well I finally pulled the trigger on getting my Lang.  Ordered the 48" patio this afternoon and found a guy on uShip that is going to get it here tomorrow afternoon.  I can't wait to get some splits and get this thing seasoned. Just wondering if there is any advice that some of you experienced...
  7. navyjeremy

    Yet another Prime Rib question

    Hey ya'll I am doing a 10lber for Christmas day and I am thinking that it should take about 6 hours to take it to 135.  I am going with Chef Jimmy's Au Jus.  225 with hickory and Cherry. Any thought or input on Smoke time. I did one last Christmas but it was ALOT smaller and would really like...
  8. navyjeremy

    granton slicing knife

    Ok so I am looking at getting one of the above.  I am looking for some feedback from anybody that already has one.  Any input greatly appreciated. Jeremy
  9. navyjeremy

    Introducing......

    Cleatus J. Franklin  Born 2/21/12
  10. navyjeremy

    Glock 27 or Smith and Wesson M&P 40c

    Was not sure where to post this, so if it needs to be moved please do as needed. Headed back to the states on Friday.....For good....Been wanting to get a concealed carry and right now these are the two that I am leaning towards.  If anybody has an experience with either one your guidance would...
  11. navyjeremy

    Question about Charleston, SC

    Getting ready to transfer from Italy to Charleston and I have convinced my wife that I "need" a lang 48 patio.  I am wondering if anybody can tell me where I can get some different types of splits in the Charleston area.  Thanks in advance
  12. navyjeremy

    Rib Eye Roast dinner.....qview....updated

    SIck of Turkey for Thanksgiving and Christmas so we decided to smoke a rib eye and SmokinAl's Au Jus.  Smoking with Oak Took it too 132 IT and then rested for about an hour.  Our guests loved it so much that they are going buy one for me to do at a later time.  Best Rib Eye that I...
  13. navyjeremy

    brisket ???

    SO I started a 3lb brisket about 4pm today.  Between the hours of 2110 and now 0030, it has raised a measly 4 degrees.  I know about the stall and I have heard that it can take a while.  I would have figured that a 3 lb brisket would not have a 3 hour stall.  Smoker has been kept between...
  14. navyjeremy

    Here we go.....

    GO NAVY!!!!!!BEAT ARMY!!!!! Navy going to make it ten in a row this year....just sayin
  15. navyjeremy

    Smoked and Cured

    Just wondering if you can ship smoked and cured bacon from say Italy to near Atlanta and Jacksonville without being kept cold.  I am thinking that I probably can since it has been cured but I am not really sure.
  16. navyjeremy

    Done tomorrow

    So I put my belly in about 10 days ago and tomorrow it is time to remove from the wet cure.  I have seen where people rinse and then dry for one day and then other people dry for a couple of days.  As this is my first time is there a certain amount of time that the bacon needs to dry out?
  17. navyjeremy

    Slicers

    Ok I am getting ready to start making my own bacon and I am looking at getting a slicer.  Just wondering what kind y'all use and the pro's and con's of each. Thanks in advance Jeremy
  18. navyjeremy

    Just Ordered.....

    Pink Curing salt after reading the below thread on how easy it seems to make some bacon. http://www.smokingmeatforums.com/t/111573/heres-my-easy-to-make-bacon-step-by-step The one question that I can think of right now is... I see that some people use a little heat with smoke and some people...
  19. navyjeremy

    Line-up tonight with q view

    Was going to do some slow cooker brats and beer but plans changed so the line up for tonight is as follows: 2 onions with butter stuffed inside and chicken bullion topper 10 garlic cloves with olive oil and curry powder 12 ABT's 8 bone in pork chops will post q view in a little while Oh...
  20. navyjeremy

    Baby Backs

    edited to actually add the pics thanks raptor
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