Looks great so far guys!!
 

Hi all, I'm new to the forums but I am very interested in this thread, as soon as I figure out how to post pictures I'll put some up.

Looking forward to it. If you need help with uploading photo's, send me a PM and I will try to help.

So I had a buddy visiting from Vancouver while I was on reading break, so I pulled out the UDS and tried my hand at a Fatty. A fatty is ground sausage wrapped in bacon either stuffed or unstuffed. I decided to go with a simple stuffing of sauteed onions, garlic, mushrooms and sharp cheddar. Rolled it in mild Italian sausage and wrapped in bacon. Smoked it using maple chunks.

Ran into problems with the weather rather quickly, this was my first cold weather smoke and I could not get the UDS above 175, so I let the fatty smoke for just over an hour and then put it in the oven until it came to 150 degrees (IT). Turned out really well and really didn't last long. Paired it with grilled veggies and potatoes.

http://i1205.photobucket.com/albums/...0E5C33A117.jpg

http://i1205.photobucket.com/albums/...8E06441512.jpg

Nice job, CheeseBurger:)

What temperature did you set oven at?

Thanks! I had the oven at 350, we were getting pretty hungry!

Should also add that I have photo's of my UDS during the build stage in my AO photo album.

hardwood for smoking
 

where does everyone get their wood chunks for smoking? I am just about to pull the trigger on a horizon smoker and wanting to learn more about smoking. I've seen wood chips and pellets and charcoal/brickettes everywhere but is there somewhere that you can get mesquite, oak, apple, cherry etc in bigger pieces than the bagged wood chips? Thanks for any tips to a rookie smoker.

Sharpstick - You can get the chunks at BBQ's Galore. There is a couple locations in the city.

Thanks Cheeseburger, appreciate it. Is there anywhere that sells the raw wood? like a 1/2 cord of apple etc? Also, where is the best place in the city to buy brisket and ribs? I've heard that brisket is hard to find…
thanks again.

Cheers,
SS

Thanks Covey, never thought there would be a day where brisket was as much as AAA ribeye…

Smoker seasoning
 

Just set up my new masterbuilt extra wide propane smoker:sHa_shakeshout:
The owners manual just says use a cooking oil to season it but doesn't recommend what oil to use? I've checked out a bunch of stuff online about seasoning smokers and as usual have not come by a straight answer:1041:
So what should I use? Canola oil, peanut, olive, Pam? Would lard be better than a veg oil? I came across recommendations for canola oil but also read just as much against it??

Turn it up full blast for an hour. That will burn off the smell. Smoke some sausage and it will be seasoned. That's what I did and it worked fine. It's not a cast iron pan. You made a good choice. Best value out there IMO.

Really doesn't matter. I used canola oil because it's what I had on hand. Get smoking! :sHa_shakeshout:

Sunday Baby Back Ribs
 

Finally a nice warm day, decided to do some Baby backs . Smoked with apple wood for 5 hrs. Seasoned with Willys #1 Rub, very good

http://i994.photobucket.com/albums/a...ps8efe3020.jpg

http://i994.photobucket.com/albums/a...pse5e4dcfd.jpg

http://i994.photobucket.com/albums/a...psef4c660b.jpg

http://i994.photobucket.com/albums/a...ps02adeced.jpg

http://i994.photobucket.com/albums/a...ps5970dd66.jpg

Mmmm mmmm Grrrrrrreat thread!!!!!

I vote for a hunter/fisher cooking forum.

All for?
Say I

Doing a bit of experimenting with marinades today on the UDS and country style ribs. Also doing some chicken adobo. Both have been marinading for 24hrs and the chicken will get finished off in the pot once it absorbs some smoke.

Pics to come.

Edited to add: Nice post Heater! That looks awesome! How do you like that Weber?

Prep:

http://i1205.photobucket.com/albums/...A50D17EB90.jpg

Chicken Adobo

http://i1205.photobucket.com/albums/...D2AE12EE60.jpg

http://i1205.photobucket.com/albums/...C5770323DF.jpg
Left-Right: Salt,pepper and oil. These will be guinea pigs for a new BBQ sauce recipe. Middle is Cuban orange marinade, and the right is an Asian style with ginger, garlic, soy sauce marinade.

On the grill:

http://i1205.photobucket.com/albums/...06096D4305.jpg

I just found these guys in Calgary while looking to buy firewood, they sell kiln dried apple and cherry by the 1/4 cord. Not sure if it'd work for smoking but worth checking out.

www.wooddepot.ca

Thanks for sharing that. It would work fine for smoking although you'd probably want to cut it into smaller pieces.

Bit the bullet, bought a Bradley 4 tray digital.

I am in the process of seasoning it right now, found out the spout on my welding exhaust fan in the garage fits perfectly on top of the smoker, so I can run it in my heated garage without the smoke!

I have 4 huge pieces of salmon drying now after a 26 hour bath in maple sugar, salt, garlic powder and pepper.

Pics tomorrow if all goes well!

I won't leave the smoker unsupervised in the garage, I am just doing this for the initial seasoning.

Hey guys, I thought I would put up a picture of my smoker that I built over the winter. It is an insulated reverse flow horizontal smoker. Sorry about the sideways pictures, could not get them to change.

http://i57.tinypic.com/2rot4sm.jpg
http://i60.tinypic.com/k4ximc.jpg

Nice Job:)

Thanks covey ridge!

http://img.tapatalk.com/d/14/04/04/y7a3yhyn.jpghttp://img.tapatalk.com/d/14/04/04/uzyvynys.jpghttp://img.tapatalk.com/d/14/04/04/a7a7ybut.jpghttp://img.tapatalk.com/d/14/04/04/4yre3eqe.jpg

Finally able to add some pics of my home built smoker and it's first few products.

Mine finally arrived today. Going to pick it up tomorrow afternoon and season her up.

Cajun Tasso Recipe
 

Omega Jr been asking me to pass on some of my recipes to him.
:test:
So I got him to make some Cajun Tasso. I used pork, but regularly Tasso Duck, Geese and Turkey Legs
Got him to cut a Coppa into 1" thick strips and rub with my Tasso Rub

Tasso Rub per kg of meat
23g Salt
10g Onion Powder
10g Brown Sugar
6g Ground Black Pepper
6g Ground White Pepper
5g Garlic Powder
3.7g Cure
3g Paprika
2g Cayenne Pepper
1g Allspice
1g Ground Cumin

Combine evenly and dredge/rub onto meat surface coating evenly.
Place in non-reactive container and let cure minimum of 48 hours. I just cryovac and then refrigerate

http://i1183.photobucket.com/albums/...ps6efb74aa.jpg

Tasso after curing
http://i1183.photobucket.com/albums/...ps2460afd1.jpg

Then rack the strips. I place them on my bacon hooks for convenience. Either way works fine.

Then into the Smoker.
http://i1183.photobucket.com/albums/...ps08faa64d.jpg
Heat cabinet to 120F( no smoke yet) til dry- 4-5 hours
Then introduce smoke( I use Hickory) raising cabinet temps by 10F every 1/2 hour to a max cabinet temp of 180F until the Tasso comes to an internal temp of 152F
I give a minimum of 4 hours smoke, but prefer 5-6 hours.
Will post finish pics about 10pm:sHa_shakeshout:

Tasso- Back Bacon Duo
 

Tasso is done- about 10 hours including dry time.
Figured why waste smoke- so did my back bacon at the same time
http://i1183.photobucket.com/albums/...psf6071561.jpg

Well dried Tasso
http://i1183.photobucket.com/albums/...psa621e8ee.jpg
White Peppered Back Bacon
http://i1183.photobucket.com/albums/...ps99d6f1a9.jpg

http://i1183.photobucket.com/albums/...ps8aaab4d6.jpg
Maybe some Bagel Bennys for breakfast

OMG does that ever look good:) How does it taste? Prep? Smoke? Time? Temp etc? Please:)

I did some smoking yesterday. Beckon and pork loins.

4 cups brown sugar 2 cups kosher salt 2 tsp garlic powder 1 tbsp pepper. I rinsed then deboned then cut the slices left skin on. I placed one filet in a big plastic bowl, covered with the mixed ingredients, next piece, repeat and cover all completely, covered and let sit in the fridge for 24 hrs, mixing every few moving top to bottom and keeping everything soaking. I was amazed how much liquid was made.
I then rinsed the fish, paper towel dried and left it on the counter to air dry for a few hours.
When the new smoker failed I had to put the salmon in the fridge overnight.

I smoked with alder for 2 hours no heat. Then another 2.5 hours at 150f, then 2.5 hours at 200f.

I took the fish out and noticed that it was very tasty but also very oily. I put 1 piece in again at 180f and alder smoke for another 3 hours, this time skin side up. I did a maple syrup glaze on this piece, and am very happy with the outcome.