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  1. wagdog

    A-maze-n question

    Sounds good to me. I'm going to give it a shot. I have a dedicated little chief for cold smoking and I have wanted to try out the AMNPS for a while now. Thanks for the tips.
  2. wagdog

    A-maze-n question

    Thanks Dave! What about that 6x6 tray with the sawdust? I think it might put off less heat. Any ideas there? I think I read on the website that the pellets burn hotter. I could use sawdust. I just need that thin smoke for my cheese and bacon. Six hours of smoke is more than enough for me in...
  3. wagdog

    A-maze-n question

    I have a question about the AMNPS. I was wondering how well one of those would do in a little chief or big chief smoker for cold smoking bacon or cheese. Has anyone tried that? If so, did you go with the tube or the tray? Did you put it on top of the drip pan or where? I love my little chief and...
  4. wagdog

    Seasoning a new electric smoker

    I got a front loader. I've only smoked fish, cheese, jerky, Canadian bacon, and regular bacon in them. Using an insulated blanket I can get the temp up close to 185F. But I only do that for CB. For bigger cuts I finish in the oven. I will be posting pics once I finish everything. I need to go...
  5. wagdog

    Seasoning a new electric smoker

    I should have posted in the fish subforum. That's what I meant. I'm sure I sounded like a jerk. Anyhow I went ahead and washed what I could, dried it out, little bit of oil, lots of smoke. I have a big chief that I bought used years ago that is now a fish only smoker. I have pork bellies and...
  6. wagdog

    Seasoning a new electric smoker

    Cool. Wrong forum I suppose.:-)
  7. wagdog

    Seasoning a new electric smoker

    A brand new little chief smoker showed up today. I've never had a new one. They have always been used. I've read that some smoker manufacturers instruct you to wash the insides with mild detergent and water, spray the entire inside with some sort of spray oil (PAM, vegetable oil, etc) and then...
  8. wagdog

    smoking cornish game hens

    Just finished the birds today. They spent 4 or 5 days in pops brine. I used his standard recipe of 1 TBS of curing salt, 1 cup sugar, 1 cup brown sugar, and I only used 3/4 cup of kosher salt per 1 gallon of water. They had a nice hammy taste to them. They were a touch salty for my wife but my...
  9. IMG_20150712_183339.jpg

    IMG_20150712_183339.jpg

    • wagdog
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    • Album: smoking cornish game hens
  10. smoking cornish game hens

    smoking cornish game hens

    • wagdog
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  11. wagdog

    smoking cornish game hens

    Just dropped a few of these into some of Pop's brine and into the fridge for a few days to cure. I've only done ducks like this before so we'll see how these little chickens do!
  12. IMG_20150708_135442.jpg

    IMG_20150708_135442.jpg

    • wagdog
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    • Album: smoking cornish game hens
  13. IMG_20150708_135449.jpg

    IMG_20150708_135449.jpg

    • wagdog
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    • Album: smoking cornish game hens
  14. wagdog

    Canadian Bacon rest time?

    Do you leave them uncovered as well?
  15. wagdog

    Canadian Bacon rest time?

    Thanks Bama. I can't wait for these to go on the smoker. Overnight sounds great. Might be the longest I can get my boys to wait.
  16. wagdog

    wet cure aka pop's brine question

    Just as an FYI for those who might encounter this thread in the future, the undissolved "stuff" was the onion and garlic powders. My garlic powder was fairly coarse and didn't dissolve well. Gave off a great smell though. The brine worked great. I injected the loins with brine and let them sit...
  17. wagdog

    Canadian Bacon rest time?

    I just pulled a couple of small (2.5 pounds each) pork loins out of Pop's brine. I'm letting them form a pellicle in the fridge. I was wondering how long I should let them rest after smoking. Do y'all like to wrap them in something and let them hang out in the fridge for a day or so to let the...
  18. wagdog

    wet cure aka pop's brine question

    Yeah I guess the only place I deviated was adding some garlic and onion powder. I ain't worried about it. Few stirs and back they go into the fridge. Just curious if y'all had seen that happen before. Thanks for the replies.
  19. wagdog

    wet cure aka pop's brine question

    I put some loins in a gallon of pop's brine last night and into the fridge it went. It looks like some of the sugar and or salt has not completely dissolved. I was just going to give it a stir or three and back into the soda fridge. Has that ever happened to y'all? I followed the recipe but I...
  20. wagdog

    Smoke trout in the Big chief

    For the record, catfish are excellent smoked. I live in trout country but we have large populations of channel cats in nearby waters. I fry channel cats that are under 20 inches, smoke bigger ones. Give it a shot if you don't have trout or salmon available.
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