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  1. 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...
  2. 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
  3. 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!
  4. 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...
  5. jamiemac13

    Smoking chicken wings.

    I would like to smoke a bunch of wings and then fry them. Does anybody have a good method? Thanks!
  6. jamiemac13

    When PR is 5.99 a pound

    Smoke one and carve one.lol
  7. jamiemac13

    Bacon

    I don't know if this was posted yet, but it's great. lol
  8. jamiemac13

    Hey all u smokers!!

    This is what I've been up to today.
  9. jamiemac13

    Hey all u smokers!!

     Brand spanking new here. I started smoking on Xmas day. I am an accomplished chef, but smoking was the one thing I was missing. I started at the smoke ring forum, but I believe there's more info and knowledge here.  I have about 16 smokes under my belt in a short time, everything from fish to...
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