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The Smoke Ring Forum Index
Author Message
  Topic: 1st Build!
tpierce

Replies: 1
Views: 3410

PostForum: Cookers   Posted: Mon Jul 22 19 9:42 pm   Subject: 1st Build!
I finally scored a tank! It's 21" diameter and 48" long. An old compressor tank. I want to build a reverse flow, with a square firebox. I'm thinking 18"x18"x18" for the FB. Sh ...
  Topic: Pre-ground venison for summer sausage.
tpierce

Replies: 11
Views: 4285

PostForum: Sausage Making   Posted: Thu Jan 02 14 10:03 pm   Subject: Pre-ground venison for summer sausage.
Summer sausage turned out GREAT! I'll be making more with the other ground venison I have. I had the butcher grind me pork trimmings and fat. mixed everything and stuffed the casings. Left them in fri ...
  Topic: WSM- Low Temp Smoke?
tpierce

Replies: 4
Views: 985

PostForum: General BBQ Discussion   Posted: Thu Jan 02 14 2:34 am   Subject: WSM- Low Temp Smoke?
Tool an, that idea is working perfectly! I've got it set to maintain 165-175. So far so good. Thanks for the tip.
  Topic: WSM- Low Temp Smoke?
tpierce

Replies: 4
Views: 985

PostForum: General BBQ Discussion   Posted: Wed Jan 01 14 3:48 am   Subject: WSM- Low Temp Smoke?
I have a 22" WSM. I would like to use it to smoke the summer sausage I made a couple of days ago. I've always used it in the range of 200-275 degrees. I need to keep it at about 165 degrees for t ...
  Topic: Pre-ground venison for summer sausage.
tpierce

Replies: 11
Views: 4285

PostForum: Sausage Making   Posted: Sat Dec 21 13 12:53 am   Subject: Pre-ground venison for summer sausage.
Just saw the question about if I'm going to smoke. Yes, I plan to smoke them. I have enough spice and cure for 15 total pounds of sausage, so I'm thinking 10lbs venison, 5lbs pork with pork fat. Is th ...
  Topic: Pre-ground venison for summer sausage.
tpierce

Replies: 11
Views: 4285

PostForum: Sausage Making   Posted: Fri Dec 20 13 5:20 am   Subject: Pre-ground venison for summer sausage.
Harry, that's a great idea. I do have a butcher I do a lot of business with. That sounds like the way to go. If I get the fat ground separately, do I mix the pork and venison first, then mix in the fa ...
  Topic: Pre-ground venison for summer sausage.
tpierce

Replies: 11
Views: 4285

PostForum: Sausage Making   Posted: Fri Dec 20 13 2:58 am   Subject: Pre-ground venison for summer sausage.
Harry, thanks for your reply. I plan to use a pre-packaged commercial cure and spice, then smoke. I don't have all the processing equipt. yet, so I was considering mixing store bought pork sausage in ...
  Topic: Pre-ground venison for summer sausage.
tpierce

Replies: 11
Views: 4285

PostForum: Sausage Making   Posted: Thu Dec 19 13 3:06 am   Subject: Pre-ground venison for summer sausage.
I have a lot of pre-ground, frozen venison. I would like to make summer sausage with a lot of it. When my nephew ground it, he did not add any fat to it, it's just lean, ground venison. Has anybody do ...
  Topic: Pulled pork loins?
tpierce

Replies: 13
Views: 2388

PostForum: General BBQ Discussion   Posted: Mon Jun 11 12 7:14 am   Subject: Pulled pork loins?
Yeah, I wound up doing a coulple slabs of baby backs, and 3lbs of chicken wings, very manegable. Thanks for the replies. I don't post here real often, but I know where to go for the best advice. Thank ...
  Topic: Pulled pork loins?
tpierce

Replies: 13
Views: 2388

PostForum: General BBQ Discussion   Posted: Sun Jun 10 12 10:40 pm   Subject: Pulled pork loins?
I really have the urge to smoke some pork today, but don't have time for a shoulder. Can I rub and smoke 1-2 pork loins instead and get satisfactory results for pulling? I'm worried there's not enough ...
  Topic: Beef rib roast
tpierce

Replies: 3
Views: 783

PostForum: General BBQ Discussion   Posted: Sun Dec 25 11 12:46 am   Subject: Beef rib roast
I'm in a quandry, as to whether I should cook our 18lb rib roast in the 22" WSM, or the 22" kettle. I could go low and slow, or hot and fast. What do you guys think? I'll cook it for Christm ...
  Topic: Dry cured short rib pastrami (pic heavy-new pics)
tpierce

Replies: 36
Views: 8656

PostForum: General BBQ Discussion   Posted: Wed Mar 23 11 8:46 pm   Subject: Dry cured short rib pastrami (pic heavy-new pics)
OMG!!! I'm in complete AWE.
  Topic: Great Weber Kettle Buy
tpierce

Replies: 2
Views: 1044

PostForum: Cookers   Posted: Sat Aug 14 10 1:06 am   Subject: Great Weber Kettle Buy
I went to our local ACE hardware store to pick up some nuts and washers, and noticed a sign that stated they were going out of business-everything 30% off. I got my hardware and wandered around and sa ...
  Topic: Beef Ribs technique
tpierce

Replies: 11
Views: 3032

PostForum: General BBQ Discussion   Posted: Fri Jan 22 10 3:31 am   Subject: Beef Ribs technique
For you guys who have beef ribs, do you cook like pork ribs and foil 3-2-1, or no foil? I've done many pork ribs, but this will be my first attempt at beef ribs. I have 2 racks, cryopacked from the gr ...
  Topic: glass top stove
tpierce

Replies: 5
Views: 2271

PostForum: Dutch Oven Cooking   Posted: Mon Dec 14 09 9:30 pm   Subject: glass top stove
I use CI on our glass top every day- never a problem. I'd much rather cook with CI than the expensive pans my wife bought. Just be careful when placing the pan on the top.
  Topic: My 1st butt
tpierce

Replies: 22
Views: 7856

PostForum: Smoked Foods   Posted: Fri Nov 20 09 6:39 am   Subject: My 1st butt
Well, I got to the store and I bought 10-1/2lb shoulder picnic. Question: do I trim the cap of fat off, or should I leave it on?
  Topic: My 1st butt
tpierce

Replies: 22
Views: 7856

PostForum: Smoked Foods   Posted: Thu Nov 19 09 2:36 am   Subject: My 1st butt
SoEzzy, thank you! That's exactly what I needed. I will follow your instructions and start it at late Thursday night. I'm so excited I can't stand it!
I just registered on this site, and I can't beli ...
  Topic: My 1st butt
tpierce

Replies: 22
Views: 7856

PostForum: Smoked Foods   Posted: Thu Nov 19 09 1:01 am   Subject: My 1st butt
I'm off work this Friday, and I'd like to do a butt, or shoulder on my new 22-1/2" WSM. I'd like to eat it Friday evening. Should I start it early Friday morning, or late Thursday night? I've nev ...
  Topic: WSM on the way
tpierce

Replies: 6
Views: 1772

PostForum: Cookers   Posted: Tue Nov 17 09 3:09 am   Subject: WSM on the way
Hey guys, my first post here. I have a WSM 22-1/2" on the way. Any tips you have, or things to watch for? I've had an Oklahome Joe vertical that I bought at Sam's about 20 years back. It's due fo ...
  Topic: Hello from Cicninnati
tpierce

Replies: 11
Views: 2287

PostForum: Introduce Yourself   Posted: Tue Nov 17 09 3:04 am   Subject: Hello from Cicninnati
Hey everyone. I live in Cincy, and have been using everything from a Weber kettle to my 20 year old Oklahoma Joe vertical cooker. After lurking here for a couple months, all I can say is WOW! What a g ...
 
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