What's in your smoker tonight?

[Five Seasons]

On 5/24/2020 at 6:23 PM, SpacemanSpiff said:

Stuffed venison backstrap. For the stuffing i used cream cheese, mozzarella, chopped pickled jalapeños. Small tip, cut a “meat pocket” into the meat instead of butterflying it all the way open. Helps from it oozing everywhere. I seasoned with some salt pepper garlic and Kosmos Q honey killer bee inside and out. Then stuffed, wrapped with bacon and tied up. I put some Kosmos Q dirty bird seasoning on the outside for the color. Its going on the kettle grill indirect with apple wood from my orchard for smoke. Probably smoke at 275degrees or so

how'd that turn out? not sure I could sacrifice a backstrap for the smoker, but maybe if i took 3 or 4 deer haha

[SpacemanSpiff]

It turned out delicious as always. That was a third of a loin actually.  Im quite fortunate to have nuisance permits for my farm so backstrap is never in short supply. On a side note, if you aren’t quite happy with you wing crispiness dont be afraid to crank the smoker all the way up or use a charcoal grill. I learned many times the hard way chicken needs no low and slow. 

Edited May 27, 2020 by SpacemanSpiff

[turkeyfeathers]

Wrong thread 

Edited May 27, 2020 by turkeyfeathers

[Robhuntandfish]

[SpacemanSpiff]

Saw this in the dinner thread. Looks like it turned out great. 

[Robhuntandfish]

39 minutes ago, SpacemanSpiff said:

Saw this in the dinner thread. Looks like it turned out great. 

Thanks, It did and I ate too much. Lol

[SpacemanSpiff]

Worth it!

[Fletch]

Fatty- breakfast sausage wrapped around Swiss, scrambled eggs with Bionic tater topper, bell peppers and some hot pepper rings. Wrapped in a bacon weave.

 

 

Some boneless pork ribs too.

 

 

 

Sent from my iPhone using Tapatalk

[2012_taco]

Time to make another batch of pepper sticks.  They go way too fast!

[Bionic]

My dad smoked kielbasa, and fresh sausage for me yesterday, really excited....smoked sausage is the ultimate comfort meal for me. Hickory smoked.

[mowin]

3 minutes ago, Bionic said:

My dad smoked kielbasa, and fresh sausage for me yesterday, really excited....smoked sausage is the ultimate comfort meal for me. Hickory smoked.

Ok.  That's just friggin awesome.  So old school.  I need to take a trip to see your dad and if he's willing, pick his brain.  

Such a dying art in our area. 

[Bionic]

Just now, mowin said:

Ok.  That's just friggin awesome.  So old school.  I need to take a trip to see your dad and if he's willing, pick his brain.  

Such a dying art in our area. 

I appreciate that a lot, it’s in our family blood.  I don’t post much about this stuff, because I watch him when I can, but he uses LEM gear, and has the remote monitoring temp setup.  

[mowin]

3 minutes ago, Bionic said:

I appreciate that a lot, it’s in our family blood.  I don’t post much about this stuff, because I watch him when I can, but he uses LEM gear, and has the remote monitoring temp setup.  

I've looked into the LEM and other temp control systems to make a old school smokehouse more manageable. Always too scared to spend the money and not have it work properly.  

My stick burner is sooo simple.  But I can remember a smokehouse similar to your pops on my uncle's farm.  Can picture the hams and sausages hanging in it.  His open fire box/pit was 30' from the smokehouse.  It was amazing watching him control the temp and smoke by covering the coals with a piece of tin.  

Give your dad a huge slap on the back for me.  Brings back a boatload of memories and smells.  

[Bionic]

20 minutes ago, mowin said:

I've looked into the LEM and other temp control systems to make a old school smokehouse more manageable. Always too scared to spend the money and not have it work properly.  

My stick burner is sooo simple.  But I can remember a smokehouse similar to your pops on my uncle's farm.  Can picture the hams and sausages hanging in it.  His open fire box/pit was 30' from the smokehouse.  It was amazing watching him control the temp and smoke by covering the coals with a piece of tin.  

Give your dad a huge slap on the back for me.  Brings back a boatload of memories and smells.  

Love that post, sounds like a cold smoke, but im no pro.  My dad has a small wood stove to use as a cold smoke to pipe smoke over into the smoker pictured above, which soumds similar!

Edited June 12, 2020 by Bionic

[mowin]

51 minutes ago, Bionic said:

Love that post, sounds like a cold smoke, but im no pro.  My dad has a small wood stove to use as a cold smoke to pipe smoke over into the smoker pictured above, which soumds similar!

Yes.   Stove or fire is below and 10-30' from the smokehouse.  The smoke cools as it travels to the smokehouse, making it a cold smoke.  

Some smokehouses have a pit under it for a hot smoke as well as a pit away from it for a cold smoke.  I've done my own cold smoking.  I've done cheese, ham and bacon in a cold smoke.  

[Paula]

Finally got some beef! Eye of the round with Bionic's cow massage. There was a nice smoke ring and after sitting wrapped for 20 min the water fall of juices was amazing. Potato salad was bad! 

[johnplav]

Thanks to my Father’s Day gift I’ll be contributing to this thread soon! 
 

[mowin]

6 minutes ago, johnplav said:

Thanks to my Father’s Day gift I’ll be contributing to this thread soon! 
 

Love my pellet grill.  I've got a GMG.   8 yrs of pushing a button and making fantastic Q.   

But I still love my stick burner.   

[johnplav]

Now the only question is what meat to break her in with.

[corydd7]

8 minutes ago, johnplav said:

Now the only question is what meat to break her in with.

Looks great! Go big, brisket, Boston butt, some ribs..........what else could we add

[aboa13]

Meatloaf ready for the smoker.

[johnplav]

And the winner... first cut of meat going in the new smoker is a “stuffed roast” of Doe backstrap ends with fresh herbs sandwiched between the sides and wrapped in bacon.

Later today we‘re doing “pork shooters” and chicken wings.  Along with fish fry.

Happy Fathers Day!

 

[johnplav]

Yum!

 

[MPHunter]

On 6/17/2020 at 10:12 PM, johnplav said:

Now the only question is what meat to break her in with.

Can't go wrong with pork shoulder. Very forgiving while getting the hang of the new rig. 

[johnplav]

App #2.  Pork shooters... kielbasa, jalapeño, shrimp and habanero cheese wrapped in bacon...

 

Edited June 21, 2020 by johnplav