Post by: bighunter on December 20, 2011, 05:54:44 PM
Post by: FC on December 20, 2011, 06:16:50 PM
I am trying to smoke some cheese right now but I'm having a hell of a time keeping it lit!
Post by: RB on December 20, 2011, 06:46:20 PM
Post by: bighunter on December 20, 2011, 07:27:10 PM
Post by: Wea300mag on December 20, 2011, 07:37:32 PM
Post by: bighunter on December 20, 2011, 07:40:20 PM
Post by: FC on December 20, 2011, 07:45:32 PM
Post by: dscubame on December 20, 2011, 08:50:00 PM
Post by: PlateauNDN on December 20, 2011, 08:55:44 PM
Post by: dogtuk on December 20, 2011, 08:58:30 PM
Post by: Blacklab on December 21, 2011, 07:27:42 AM
thats a great smoker use pellets in it and get rid of the cast iron chip pan and replace it with a cake pan you know the kind of thin aluminum pan it will work better the pellets will burn better in that pan if you need any help with let me know I will be glad to help out I have the same smoker and i am very happy with it
I also have the big block gosm and love it. I use the big chunks of wood mainly with great results. As for the pellets thats on the things to do list with my next smoke, pp or saint l ribs.
Post by: bighunter on December 21, 2011, 08:25:15 AM
Post by: CoachNemo on December 21, 2011, 09:41:40 AM
http://www.smoking-meat.com/index.html
I also ordered one of these to use in my Big Chief and in my GOSM. I am sure you machine shop guys could make one, but alas this computer geek needed to order one.
http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8
I make Chicken wings by smoking them at 225 degrees with apple wood for 2 hours and then I deep fry them (love the crispy) for 10 minutes or so in 375 degree oil. Then toss with your favorite wing sauce and they are awesome!
Going to try some bacon wrapped cream cheese jalapenos and smoked meatballs for the Super Bowl party
Post by: D-Rock425 on December 21, 2011, 10:22:00 AM
Was it really heavy? :chuckle::chuckle:
I am trying to smoke some cheese right now but I'm having a hell of a time keeping it lit!
Post by: FC on December 21, 2011, 10:55:30 AM
Post by: bighunter on December 21, 2011, 12:48:04 PM
I have a Great Outdoors Smoky Mountain propane smoker that I love! Here is a website that I get a newsletter from and have used the forums before, plus he posts videos and recipes as well;
http://www.smoking-meat.com/index.html
I also ordered one of these to use in my Big Chief and in my GOSM. I am sure you machine shop guys could make one, but alas this computer geek needed to order one.
http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8
I make Chicken wings by smoking them at 225 degrees with apple wood for 2 hours and then I deep fry them (love the crispy) for 10 minutes or so in 375 degree oil. Then toss with your favorite wing sauce and they are awesome!
Going to try some bacon wrapped cream cheese jalapenos and smoked meatballs for the Super Bowl party
Post by: dogtuk on December 21, 2011, 04:34:14 PM
Yes please explain more about the cake pan thing. I have never smoked anything before I always let my grandpa do it but since he is gone I wanted to learn.
the square pans say 9x12 2 inches high not sure what the measurements are right now but it will replace the cast iron chip pan that is in there now you can buy this cake pan at wal mart for like 5 bucks it is aluminum and is thinner then cast iron and the chips will burn better in the cake pan just put some chips or pellets in and set on the rack that holds the pan and fill the water pan and smoke at 225-250 unless your doping poultry then you can bump it up to 350
Post by: bighunter on December 22, 2011, 02:30:42 PM
Post by: The Weazle on December 22, 2011, 02:58:27 PM
Post by: dogtuk on December 22, 2011, 04:43:39 PM
thanks for all the info dogtuk. for doing jerky do i need to do the brine in the fridge overnight?
yes