Recent content by tdssmoke

  • 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. tdssmoke

    purging

    I have a frozen venison ham. Do I have to purge it? If so how? I have seen instructions to put it in ice/ ice water/ salted ice water for anything from two hours to 5 days. What to do? Thanks
  2. tdssmoke

    Pecan Smoked Chicken Wings - Total Success!

    That looks good, but I would like the skin crispy. Does anybody ever smoke then finish in the oven? If so, what times and temps? Thanks
  3. tdssmoke

    Bulding a Cardboard Box Cold Smoker

    Hello I am a new smoker and know nothing about physics. Why do you put on a smokestack instead of just cutting a hole in the top? Also, what about making the little house out of foil cooking pans? I'm worried about hot cardboard.  Could I do this on the deck if I put concrete stepping stones...
  4. tdssmoke

    Possible shortcut?

    Thanks, everybody. I wound up smoking for 8 hours at 225, then finishing in 225 oven to 205 degrees. I took the skin off before the end, scraped the fat off and cooked it on a rack for a while. It tasted good, but was pretty chewy The meat was very good, although I really like a little more...
  5. tdssmoke

    smoke chips

    I took the advice above and checked the directions. Thanks Mom. It says don't use the water pan with AMNS, so next time I won't.  Thanks,
  6. tdssmoke

    smoke chips

    Hello, Finally tried the Amazen pellet smoker with Pitmaster's Choice pellets. I couldn't get them to stay lit, they'd burn a few inches, then go out. I let it flame up and go out, then relit several times, until a good set of coals seemed to be going. It would go a little while then go out. Is...
  7. tdssmoke

    Possible shortcut?

    Thanks, everybody. Glad you're out there.
  8. tdssmoke

    Possible shortcut?

    Hello, I can't manage an 18 hour smoke this time, and that's what it takes in my electric smoker. I read the shortcut that begins at 225 3 hours in the smoker and finishes with 5 hours in a  325 degree oven. Thing is, I have to do it over two days, because of funeral schedule. Could I smoke one...
  9. tdssmoke

    Cranberry - Bacon Butter Chicken - Practiced On A Chicken for Thanksgiving

    Where would I find that recipe for cranberry bacon butter? I put it in the search window and got 20,873 results. Yours was the only one that had those three words that I saw, don't have time to go through them all... Thanks
  10. tdssmoke

    Turkey Time!

    John McLemore at Dadgumthat'sgood.com says turkey will take 18 minutes/lb. at 275. But I'm still gonna give myself some leeway.
  11. tdssmoke

    max temp in Master Built

    Sorry, I just figured out a Maverick is a thermometer. I was thinking it was a smoker. So...never mind. Thanks for patience
  12. tdssmoke

    max temp in Master Built

    what's a maverick?
  13. tdssmoke

    max temp in Master Built

    Goodness, wouldn't want to melt anything. At 275 it should take 2.25 hours, so I'll just start it early and watch it closely. Thanks Tyra
  14. tdssmoke

    max temp in Master Built

    Thanks! In the manual it says 275, but I had seen references to higher temps. Just want to be sure my turkey gets done in time and I do so want to bring it in all hot and crispy, not out of the fridge.
  15. tdssmoke

    max temp in Master Built

    I have a 30" Masterbuilt and an 8 lb. turkey. I like the idea of cooking at a higher temp, say 325, but I don't know what the smoker will do. Does anybody know how hot it will get? Thanks
See more
Top Bottom
Back
Clicky