Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. wicked1

    Tips for making Dried Beef, Cured and smoked

    I am thinking of making smoked beef. I have hot smoked it before with good results. But we had some https://www.nueskes.com/smoked-beef-slices/. Now I want to try for this result. I`m guessing I need to cure the beef 1st, then cold smoke it. Anyone have any experience with this or any ideas on...
  2. wicked1

    How long can I buy ahead on a Rib Roast?

    We do a prime rib over the fire while we are camping.  Since when we are in God’s Country, rib roasts are hard to come by, so we buy it at home and take it with us.  However this year we aren’t planning on cooking it for about a week after the purchase.  I’m not too excited about keeping a...
  3. wicked1

    Open fire cooking.

    Over the last few years I have taken to doing most of my grilling over an open fire on a tripod grill instead of using ur charcoal or pass grill.  in fact I got rid of our gasser.  Still use the smokers a lot though.  We started using the fire to cook when we were camping and have moved this...
  4. wicked1

    Open Fire Rotisserie Prime Rib

    I did an 11lb Prime rib while camping. I trussed the beef n seasoned it with salt, pepper, garlic, Rosemary. I rubbed it with butter and applied the seasonings. I got a fire going and set my rotisserie on my tripod. I set the tripod on the side for an offset cook. I let it go for 2.5 hrs. Pulled...
  5. wicked1

    Rib Experiment: Side by side comparison MES40 VS WSM22

    Well, with rib contest season on my doorstep I wanted to compare my two smokers to see which one will be used on the road this summer.  Over the winter I purchased a WSM 22 and a BBQ guru for temp control.  After a few trial runs over the winter I am slowly getting it figured out, and am getting...
  6. wicked1

    Rub Clumping: Help

    When I make my rib rub it is abut 1/3 Brown sugar.  When I use the ninja to blend it together it is fine for that day.  The next day or maybe 2 it is already one "frozen" unit in the shaker.  Does anyone have any ideas how to prevent this from happening?  Is there something I should add to the...
  7. wicked1

    Help me choose a new smoker!

    It is time to graduate to the "next level" smoker.  I have had a vertical propane smoker and now have a ME S40.  I use them for smoking quite large amounts of homemade sausage I make a couple times a year and weekend goodies.  I also do some competitions in my area.  I am looking at a vertical...
  8. wicked1

    Need help: BGEgg rib contest. Never used one...Any help?

    I am entering a rib contest next weekend and we have to use a provided Big Green Egg.  I have done some searching here but haven't  found what I need.  I have done some competing in ribs before so I don't need advice on the ribs per se.  What I need advice on is how to use the egg.  I use the...
  9. wicked1

    High Mtn Turkey jerky. Smoker or dehydrator?

    I have 2 High Mountain Jerky kits to use.  I have 2 wild turkey breasts to use.  I plan to grind the turkey ad use my jerky gun.  I have a MES 40 with or without AMNPS.  I also have a Nesco dehydrator.  I have used the flat tip on the gun before to make the strips then into the Nesco which has...
  10. wicked1

    Dehydrating Apples?

    I want to do some aplles but am wondering if anyone else has tried this?  I thought about just peeling them, coring, then slice into small pieces and throw them in and keep an eye on em till the are pretty leathery.  I don't want them to turn into the consistance of bananas, but I don't want...
  11. wicked1

    Stuffer tube deal

    I need a 3/8 stuffer tube for my Norther tool 5lb stuffer with the standard size diameter outlet.  I was going to get the LEM 3/8 tube for about $25 with shipping when I ran across these on ebay for about the same price for the whole set.  What do you think...
  12. wicked1

    Cheese going in smoker today, 1st time

    Thought I would try my 1st time cold smoking today, and I mean "cold" (30 deg today).  I am putting down mild cheddar, baby Swiss, mozzarella, pepper jack, and string cheese.  Warmed my MES40 to around 100 and shut it off and put 1 row of maple pellets in my AMNPS and lit one end.  Put the...
  13. wicked1

    Trying fatties for the first time

    I am making a breakfast omelet fattie and a bacon cheeseburger fattie.  The breakfast omelet fattie is made of my homemade breakfast sausage, eggs, caramelized onions, green peppers, and mild chaddar cheese.   The other is ground beef, mild chaddar, onoins, and green peppers. 1st I weaved the...
  14. wicked1

    Smoked Turkey today with brine Q-View

    Started with the brine last night 1.5 gal water .5c salt 1tsp red pepper 1tsp red pepper flakes 1tsp sage 1tsp garlic powder 1tsp rosemary 15 lb turkey in the brine for 30hrs between 32-39 degrees Put in the smoker at 6:45 this morning at 225 in my MES40 using the AMNPS with oak pellets...
  15. wicked1

    How Many hrs to get salami to 152?

    I am trying to figure out whan to start the smoker to get it done around my work schedule or so I'm not up all night.  I just did a batch of kielbasa yesterday.  It took about 9hrs in my MES40 at 170 for 6hrs and 3hrs at 180.  I am using a  for smoke.  I have 10 lbs of salami made on Sunday and...
Top Bottom
Back
Clicky