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  1. sandlapper

    Ace Hardware - Oklahoma Joe

    I don't believe this is the same company that made the original Oklahoma Joe cooker.I have had one of those for a long long time and the one in the current picture is different in the fire bo as well as the oven, And the specs indicate it is made from a lighter weight steel. I don't use mine...
  2. sandlapper

    Smoking Elk Meat

    Thanks so much for the suggestions.. I am looking forward to smoking the elk when it arrives from Colorado. I do smoke deer meat on occasion so I am not as far behind as I thought I might be. Thanks again to all.
  3. sandlapper

    Smoking Elk Meat

    Do you brine or marinate the elk meat and if so how?
  4. sandlapper

    Smoking Elk Meat

    Living in South Carolina we don't see many Elk! One of my friends recently hunted elk in Colorado and has shared his kill with me. I have not smoked elk before would covet any advice on preparing and smoking an elk roast. Thanks
  5. sandlapper

    Beef Tenderloin

    Additional word!  Yesterday I smoked beef tenderloins and used a combination of Jack Daniels whiskey casks and hickory. That left a bit of a harsh taste- the sour mash flavor did not come through. I won't use the whiskey casks again!
  6. sandlapper

    Beef Tenderloin

    I have a probe at the center of the meat and cook to a temp of 125 F. It will increase a bit to about `30 or so if left in the smoker for a half hr after reaching temp. I believe that cooking at a higher temp tends more to dry out the meat and one would lose some of the moist tenderness. I have...
  7. sandlapper

    Beef Tenderloin

    I smoke beef tenderloin fairly frequently- right now readying 3 5 pounders to smoke for myself and friends. I use a Cokshack smoker Amerique, and on that using about 1 oz of hickory and 1 oz of pecan it will take about 2.5 hrs at 235 degrees. I don't marinade my beef but do coat it with a paste...
  8. sandlapper

    I now have the photos of Oklahoma Joe. They are rather large files; send me an e-mail address to...

    I now have the photos of Oklahoma Joe. They are rather large files; send me an e-mail address to [email protected] and I will send smaller files to your e-mail address. Best Bill B.
  9. sandlapper

    SMOKIN-IT SMOKER

    Thanks; I will try your suggestion for the oysters
  10. sandlapper

    SMOKIN-IT SMOKER

    DivotMaker, I see above you mentioned 50 BBQ'ed Oysters. Perhaps some of the finest oysters in the country are right in our coastal waters, and I had not heard of BBQ'ed oysters until a recent trip to Philadelphia took me to a downtown restaurant that served them and they were great. Would you...
  11. sandlapper

    Bradley Smoker

    I have had Bradley's for more than 15 years. My original still is operative and in use and my 6 rack digital has needed a replacement control unit. I have found their customer service most accommodating, and I have talked with their engineer to discuss other issues I have perceived and found him...
  12. sandlapper

    Anyone here own a Green Mountain pellet grill?

    I think Pellet grills are great. I recommend that you take a careful look at the Cookshack Fast Eddie. It seems to me better constructed than the Green Mountain. I suspect they both work about as well as the other, but I am partial to an all stainless steel construction. I have a Cookshack...
  13. sandlapper

    Question about fresh horseradish

    Thanks so much for the information. I harvested about 3 cups and have washed and cleaned and peeled it. I ground it in a Cuisinart and added salt and vinegar, and indeed it made a potent mix! At your suggestion I am going to vacuum pack half of it and use the other half for a sauce for the...
  14. sandlapper

    Question about fresh horseradish

    I am new to horseradish in my garden! And I have been negligent in learning about what to do with it! Will fresh horseradish freeze well and has anyone made a batch of sauce of anykind using fresh HR and frozen that? If so what results or advice about trying it!
  15. sandlapper

    Older Oklahoma Joe Smoker

    I have an Oak. Joe that is about 20 yrs. old. Is  about the size mentioned 20 X 30. I have found it a great cooker- I don't have much  trouble of one end being hotter than the other, but I have had some trouble regulating the smoke. I can't seem to get that right nor can I keep the temp...
  16. sandlapper

    New Smoker Advice Needed.

    If you are willing to go $1500 I would suggest you look carefully at a Cookshack Amerique.. It is slightly more expensive than $1500 but I believe is well worth the addition. I have had mine for a year now and it is so easy to use and such a great smoker I tend to use it more than I thought I...
  17. sandlapper

    Pecan wod available

    A neighbor recently cut down an old pecan tree. He gave me most of the trunk and large limbs. The logs are short but need to be split and they need drying for several months. If anyone is near Columbia SC and wants to share in this bounty let me know.
  18. sandlapper

    Double Smoked Hams---Times 4 (Step by Step)

    Thanks so much... I had the occasion to visit Saigon and surrounding places twice- 1967 & 70!
  19. sandlapper

    Double Smoked Hams---Times 4 (Step by Step)

    Anyone experienced in using corn cobs for smoking hams etc. We have had a bountiful crop of great silver queen corn this year;  I have saved and dried the cobs hoping to use them smoking ham or even perhaps some salmon.
  20. sandlapper

    Double Smoked Hams---Times 4 (Step by Step)

    Thanks Bear, I agree with you re: the fresh ham. I look forward to trying your method and glaze. We have a supermarket here in Columbia that occasionally puts on a sale fo the precooked hams for $.99/ pound. so I hope soon to get that bargain again!
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