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  1. jdomep

    Question regarding venison sticks or sausage??

    i have been reading all the posts regarding venison and not one post has had beef mixed in with the venison. all the posts i have read is mixing in pork. i have a ton of ground beef in my freezer and would like to mix with my venison to make some sticks and sausage but i dont want to waste it...
  2. jdomep

    bradley trouble

    brand new bradley $300 + and i am on my 5 smoke and the darn door fell off. plastic crap around the door just shattered. be very careful before you buy. dont find out the hard way like i did. very disappointing.
  3. jdomep

    Easter trout

    i am trying trout for my first time. 2 hours at 240 and we will see what happens. going with one hour of alder smoke. we came up with our own way of rigging for smoking. notice the fish hooks. :)
    • jdomep
    • Thread
    • Replies: 6
    • Forum: Fish
  4. jdomep

    today its tongue and ribs

    • jdomep
    • Thread
    • Replies: 23
    • Forum: Beef
  5. jdomep

    qvc selling masterbuilt smoker

    was just watching qvc and the were selling masterbuilt electric smokers for $149.00 . i cant find them that cheap on the net. i dont know how much they sock you for shipping.
  6. jdomep

    todays smoke

    todays smoke todays smoke, pizza fatty naked fatty, cabbage, eggs and nuts. using hickory and set at 230. not sure i will reach 230 today its a chilly right now.
  7. jdomep

    YOU GUYS SEEM TO KNOW ALMOST EVERYTHING.

    i want to build a little pavilion in my back yard with a fireplace. i dont have any designs or plans right now other than i want to pour a 20' x 30' slab and put a roof over it. i would love to build a brick or block fire place on one end and use to smoke some how but i need help with ideas. you...
  8. jdomep

    any input on this salmon would be greatly appreciated.

    i am putting this in the smoker on Sunday. no skin on this its most likeluy 3/4" thick at most. curing or brining? not sure since all i see salmon has skin on one side. hot smoke or cold smoke? this is only my 4th smoke coming up so the easier the better. this is my first shot at salmon. using...
    • jdomep
    • Thread
    • Replies: 36
    • Forum: Fish
  9. jdomep

    too much smoke??????????

    been smoking for two weeks now and i have hickory at this time. both smokes my food got too smokey that my family couldnt enjoy the food. any help would be great. i did three fatties this weekend and had smoke on for 4 hours straight. too much? back down to 2 hours of smoke? weekend before was...
  10. jdomep

    question on thermometers??

    i see a lot of pictures with thermometers in them. some pictures have three thermometer in three different cuts of meat. it almost lookes like they keep the themometer in the smoker during the cooking process. is that correct? i would think the temp would be off a fuzz if they are in the smoker...
  11. jdomep

    first try today!

    today i am going to try and smoke this chick and this pork shoulder in my smoker. this is a first for me. if you see something i am doing wrong. please dont keep it to yourself. thanks!! i am shooting for 240 for cooking temp. 
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