Recent content by Roostershooter

My smoker gave up the ghost so i am selling some parts as a package deal.  I have a set of rib hooks,,new never used - Chip screen - New food probe - Used food probe - Total price for all is $50 plus shipping. 

I have been trying to get a nice plump summer sausage with no wrinkles with no success.  The sausage tastes great but could look much better.  I stuff very tight, i do not think that understuffing is the problem.  I smoke at 170 degrees and it takes about 12 hours or more to bring it to...

I am thinking about putting a custom burger blend together.  One that consists of a dry aged chuck, brisket and short ribs in a ratio of 3-1-1.  Has anybody out there ever tried this?  Any comments on the ratio of meat are welcome.  I think i will age the chuck about 40 days but I was...

Here is my first salmon smoke.  I brined with salt and brown sugar, 1 to 4 over night.  Had a nice pellicle after abou 4 hours of drying in fridge.  I had anticipated a smoking time of 1-2 hours at 170 for an IT of 135.  After 3 hours the temp was only 131 but i pulled it anyway thinking the...

I finally got my dry aging project going.  I think I got the right seal on the meat to the bag.  Here is a shot of the first day right after sealing.

I smoked my 3rd canadian bacon yesterday.  The previous two turned out great but this one did not.  I brined for 6 days using The sausage maker maple ham brine.  The half loin was 3 pounds after trimming. I smoked for an hour at 120 and finished at 200.  The goal was to take it to IT of 145. ...

I am in the process of doing a dry brine on a 4.7 pound belly, my first bacon.  The recipe called for 2 ts of pink cure salt for 5 pounds.  I ended up putting in about 1 3/4 ts in the cure.  I have read that typically only 1 ts is needed for 5 pounds of meat but have seen recipes with more. ...

I am already looking forward to trying this when i can next spring. Snowbird, and leave smoker at home.  I smoked my first prime rib over the holidays and it was awesome to be sure!  I bought the dry aging bags and want to dry age a primal prime rib, cut some steaks for grilling and leave a 7...

I plan on smoking a prime rib for the first time for the upcoming holidays.  I have a roast that is boneless and a little over 4 pounds.  I will be smoking at 200 degrees until IT hits 128.  How much time should I allow for this roast to be done?  Thanks in advance.

I have never made jerky before and was going to try the hi mountain jerky seasoning.  I have had good results with their jalapeno summer sausage mix.  In reading the jerky posts here, it seems most smoke around 140 for up to 8 hours.  I will be using a jerky gun and ground meat.  The hi mountain...

I got my 2D this spring and have turned out some great smoked meats.  However, for the most part the controller display has been difficult.  At first I attributed it to me being a newbie and the learning curve for programming the controller.  Here are some pictures of what the display looks...

I am planning on making some smoked country style sausage.  I was thinking on 50/50 pork and beef and stuffing it.  I am new to to smoking meats so any help is much appreciated.  What temp should i smoke at?  Should i set the probe to 160 degrees?  I plan on using the racks and thinking it will...

Here is a shot of my first smoke using my new 2D.  225 degrees for 4 hours.  Tender and juicy!  Next is a sirloin tip.

Hi all!  I am new to smoking and just seasoned my 2d smoker today.  I set the program as instructed, temp at 250, time at 4 hours and two blocks of wood that came with smoker.  I noticed after about 3.5 hours that the smoke had quit and the green light was blinking.  So, i turned it off and...