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  1. Making a drum smoker, having a couple probs..

    Making a drum smoker, having a couple probs..

  2. jamiemac13

    Making a drum smoker, having a couple probs..

    We have been building a smoker out of 55gal drum. We are using a turkey fryer propane burner for heat. We have been able to consistently run what ever temp we want so far. Our snag at the moment is after about 20 mins the wood chunks catch on fire. We are basically going with a gas, cabinet...
  3. Sm3.jpg

    Sm3.jpg

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  4. Sm2.jpg

    Sm2.jpg

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  5. Sm1.jpg

    Sm1.jpg

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  6. jamiemac13

    Reheating Smoked Salmon

    I'm smoking about 13 lbs today and I am going to make fish dip with some and the rest I'm taking as fillets over to my brothers for Mothers day Tomorrow. Can I reheat the fillets for those that don't like it cold and what would be the best method? Thanks
  7. Jerky using cougar78' method pics

    Jerky using cougar78' method pics

  8. jamiemac13

    Jerky using cougar78' method pics

    I did 5 lbs of London broil using cougars method (the peppercorn) and also smoke some wings with Habanero death dust on them. All came out perfect and that death dust is smokin good and HOT!
  9. deathw1.jpg

    deathw1.jpg

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  10. deathw.jpg

    deathw.jpg

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  11. jerky3.jpg

    jerky3.jpg

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  12. jerky2.jpg

    jerky2.jpg

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  13. jerky1.jpg

    jerky1.jpg

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  14. jamiemac13

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    SO, I'm wanting to smoke jerky and wings at the same time. Is this a bad Idea?
  15. jamiemac13

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    Well I got me cure# 1 in and the wife is getting be some London broils, so it begins. I will take pics, but they will be the same as I am going to follow cougars method exactly for my first time. Thanks
  16. jamiemac13

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    I can't seem to find it on bass. Can some give me a link to Cure #1? Thanks!!
  17. jamiemac13

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    Hey dudes, Thanks for the replies. Guess I'll have to wait a week and get my cure1.
  18. jamiemac13

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    On the marinade recipes, what could I buy locally to substitute. Morton tender quick? If so how much would I use compared to the cure1? Thanks!!
  19. Smoked Fillet Mignon.

    Smoked Fillet Mignon.

  20. jamiemac13

    Smoked Fillet Mignon.

    I set the filets out till they got room temp, kicked up the smoker with hickory and apple chunks to 225. Wrapped the filets with bacon(a little sea salt and pepper) and put them in, till internal temp was 120. Them finished them off on the grill. They came out medium (I was shooting for medium...
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